Ingredients
Dry ingredients
- 2 1/4 cups all-purpose (270g) flour
- 1/4 cup (50g) sugar
- 3/4 teaspoon kosher salt (1/2 tsp for iodized salt, being harsher)
- 1 tablespoon baking powder
Wet ingredients
- 2 cups milk (room temperature)
- 2 large eggs (room temperature)
- 1/2 cup melted butter (or vegetable oil)
- 2 teaspoons vanilla extract
Mix-ins
- chocolate or berries or anything else
Instructions
- Mix the dry ingredients
- Whisk the wet ingredients
- Mix both mixtures well together
- Put it in the waffle maker
- Once cooked, cool off on a wire-rack
- Serve with maple syrup or honey. Optionally add butter.
Note: can do half butter and half oil, for the taste of butter and crispness that oil gives.
Note: Add mix-ins while combining all ingredients or while making each waffle directly. Either works well.
Note: It helps to have a wire-rack handy, which allows all the steam to go away and keep the waffles crisp.
Belgian waffles
Note: This was a recipe for original american waffles. Belgian waffles are puffier/fluffier with additional toppings on it.
The difference is between yeast dough vs batter that has fluffed egg-whites folded in.
- They do use an extra teaspoon of baking powder.
- 1/4 cup (50g) granulated sugar to make them cakey instead of bready
- Egg-whites are fluffed, while egg yolks mixed with wet ingredients
Storage
Note: You can refrigerate any leftovers for up to 5 days. Freeze any extra waffles for up to 2 months. Toast them anytime you have a craving for one.
Variations
- Blueberry — Fold in 1/2 cup fresh blueberries.
- Savoury — Skip the sugar and vanilla; add shredded cheese and chives. Serve with eggs.
Added Aug 27, 2026 · Updated Aug 27, 2026