My family loves my fool-proof waffle recipe. One ingredient really makes all the difference.
I've developed a simple, eight-ingredient waffle recipe that always turns out great.
Waffles pair nicely with all my family's favorite breakfast foods, from eggs and bacon to fruit.
These waffles also freeze well and can be quickly heated up in the toaster.
If you love waffles but find yourself intimidated by the process of making them, you're in the right place.
Over the years, I've developed a straightforward waffle recipe that consistently yields delicious results my whole family loves. If you're willing to invest in a waffle iron — or dust off the one that's been hiding in your cabinet — it's incredibly simple.
Here's my recipe for six large, Belgian-style waffles.
Start with the dry ingredients.
In a medium-sized bowl, mix together 2 cups of all-purpose flour, 4 teaspoons of baking powder, 2 teaspoons of sugar, and ½ teaspoon of salt.
Sugar is often considered a wet ingredient in baking, but I've found it best to toss it in with the dry in this recipe.
Then, whisk together the wet ingredients.
The wet ingredients are also simple: butter, eggs, milk, and vanilla extract.
Start by bringing 1 ½ cups of milk to room temperature and melting 6 tablespoons of butter. That may seem like a lot of butter to you, but unlike some waffle recipes, I don't use any oil.
In a clean, medium-sized bowl, thoroughly whisk two eggs until the whites and yolks are well-combined, then add the milk, melted butter, and a generous teaspoon of vanilla extract. Whisk until thoroughly combined.
The absolute key ingredient in this recipe is the vanilla. It adds enough flavor and sweetness that I can totally get away with just adding the 2 teaspoons of sugar.
Add the wet to the dry.
Carefully pour the wet ingredients into the dry and get to whisking. You'll need to work the batter until it is even and smooth, with no clumps or pockets of powder lurking in the bowl.
If the mixture seems too dry, add a splash of milk. If it looks too wet, add a dash of flour.
Meanwhile, as you whisk, heat up your waffle iron, coating it lightly with a cooking spray.
Pour the batter onto the waffle iron in batches.
Every waffle iron is a bit different, but I've found that across the board, it's helpful to use a bit less batter than you may think necessary.
You can always add more once you get the hang of it, but I want to prevent the stuff from oozing out the sides and causing a big mess.
Most irons will beep at you when your waffle is done, but keep a close eye regardless. Don't hesitate to cook them longer than the appliance tells you if you want them crispy.
My waffles are best served fresh.
In my experience, waffles get soggy kind of quickly. If I'm not eating them fresh off the iron, I like to keep them on a baking sheet in a warm oven set to 200 degrees Fahrenheit until it's time to eat.
My family serves the finished waffles with things like syrup, butter, whipped cream, fruit, and chocolate sauce.
To make them a part of a more well-rounded breakfast, we'll also set out eggs, bacon, or sausage.
One of my favorite things about these waffles is that they freeze wonderfully well. Let them cool to room temperature before popping them in freezer-safe bags or containers. Then, reheat them as needed in a standard toaster, a larger toaster oven, or a regular oven.
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