Waffles Recipe

Ingredients

• 250 g (2 cups)plain flour
• 25 g (2 tbsp)sugar
• 12 g (1 tbsp)baking powder
• 3 g (1/2 tsp)salt
• 2 largeeggs
• 420 ml (1 3/4 cups)milk
• 120 ml (1/2 cup)vegetable oil
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Heat the waffle iron

   Preheat your waffle iron.

2. 2

   Mix the dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder and salt.

3. 3

   Mix the wet ingredients

   Beat the eggs in a separate bowl, then add the milk, vegetable oil and vanilla extract. Mix well.

4. 4

   Combine the batter

   Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing.

5. 5

   Cook the waffles

   Pour the batter into the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown.

6. 6

   Serve warm

   Serve the waffles warm with your favourite toppings.

What are American waffles?

Waffles are griddled cakes cooked in a patterned iron, which gives them their familiar crisp ridges and pockets. This American-style version uses a straightforward baking-powder batter rather than yeast, making it practical for breakfast or brunch.

The recipe works by keeping the dry and wet ingredients separate until the last moment. A gentle mix helps the waffles cook up tender rather than dense.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 8g protein, 45g carbs, 15g fat.

The flour and sugar provide most of the carbohydrates, while the vegetable oil contributes much of the fat. Eggs and milk supply some protein, alongside additional fat and carbohydrate from the milk. Pair a waffle with fruit and yoghurt or eggs for a more balanced plate.

The ingredients that shape the batter

Flour and baking powder: plain flour gives the batter structure, while baking powder helps it rise as it cooks. Whisk them well with the sugar and salt so the raising agent is spread throughout.

Eggs and milk: these bring moisture and help bind the mixture. Beat the eggs before adding the other wet ingredients for an even liquid mixture.

Oil and vanilla: vegetable oil adds richness and helps keep the waffles tender, while vanilla gives the batter a gentle aroma.

Mix gently for tender waffles

Combine the wet and dry mixtures only when the waffle iron is ready. Stir just until no large pockets of dry flour remain; a few small lumps are preferable to a thoroughly beaten batter.

Overmixing can make the finished waffles firm and chewy. Use a whisk for the separate mixtures, then switch to a spoon or spatula for the final combination.

Use the waffle iron as your guide

Preheat: a properly heated iron helps the batter begin cooking as soon as it is added. Follow the manufacturer's guidance for operating the appliance.

Doneness: look for a golden-brown surface and follow the iron's cooking instructions. Opening it too early can interrupt cooking and may tear a waffle that has not set.

Plan the cooking in batches

The stated total time is 25 minutes, including preparation and cooking. The number of batches depends on the size and capacity of your waffle iron.

Cook each waffle according to the appliance instructions, and serve the finished ones warm. If making several batches, keep cooked waffles in a single layer so their surfaces stay crisp.

Choose toppings and sides

Classic toppings include butter, maple syrup, fresh berries or sliced banana. Add them just before serving so the waffles do not soften while waiting.

For a fuller brunch, serve with yoghurt and fruit or alongside eggs. Keep toppings separate at the table so everyone can finish their waffles to taste.

Recipe notes & tips

• Measure the flour without packing it into the cup, or weigh it for consistency.
• Whisk the dry ingredients thoroughly before adding the liquid mixture.
• Preheat the waffle iron before combining the wet and dry ingredients.
• Stop stirring as soon as the batter is combined to help keep the waffles tender.
• Follow your waffle iron's instructions for batter quantity and cooking time.
• Serve waffles soon after cooking for the best contrast between crisp edges and soft centres.

Variations

• Cinnamon: add a pinch to the dry ingredients for a warm spice note.
• Citrus: stir a little finely grated lemon zest into the wet ingredients.
• Berry topping: serve with fresh berries and a spoonful of yoghurt.
• Chocolate chips: fold a small handful into the batter after combining it.
• Savoury finish: leave off sweet toppings and serve with eggs instead.

Common mistakes to avoid

• Overmixing the batter: stop stirring as soon as the ingredients come together to avoid dense waffles.
• Cold waffle iron: preheat it before adding batter so the waffles start cooking promptly.
• Opening too soon: follow the appliance instructions and wait until the waffle is golden and set.
• Overfilling the iron: use the amount recommended by its manufacturer to limit batter spilling out.
• Leaving waffles in a stack: keep them in a single layer so trapped steam does not soften them.

How to store

Refrigerate cooled waffles in an airtight container for up to 3 days. Reheat in a toaster or oven until warmed through and crisp; cooked waffles can also be frozen and reheated from frozen.

Frequently asked questions