Breakfast

Waffle Batter

Name: Waffle Batter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes about 6 waffles
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; 1/2 tsp salt; 2 eggs; 1 1/2 cups (360 ml) milk; 1/2 cup (115 g) unsalted butter, melted; 1 tsp vanilla extract

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Prep

10 min

Cook

3 to 5 min per waffle

Total

15 min

Serves

Makes about 6 waffles

Light, slightly sweet, and crisp on the outside when cooked right, this waffle batter is rich with eggs and butter. It makes the kind of waffle that holds its shape under toppings.

Ingredients

2 cups (250 g) all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cups (360 ml) milk
1/2 cup (115 g) unsalted butter, melted
1 tsp vanilla extract

Instructions

1
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
2
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.
3
Pour the wet into the dry and stir until just combined. A few lumps are fine; do not overmix.
4
Let the batter rest 5 minutes.
5
Heat and lightly grease a waffle iron. Pour batter to the iron's capacity and cook until golden and crisp, 3 to 5 minutes. Do not open the iron early.

Cook's Note

Do not overmix; lumps are fine and smooth out on the iron. Overmixing develops gluten and gives you a tough, chewy waffle instead of a light, crisp one.

Best Served With

Whipped butter and maple syrup, fresh fruit and whipped cream, or as the base for chicken and waffles.

Why This Recipe Works

Melted butter and whole eggs give the batter richness and a crisp exterior, and the short rest lets the baking powder start working so the waffles come out light instead of dense. The sugar helps the outside brown and crisp.

Make It Yours

Add a teaspoon of cinnamon or nutmeg to the dry mix.
Fold in fresh blueberries or diced peaches after mixing.
Swap half the milk for buttermilk for a tangier, fluffier waffle.

Leftover Strategy

Cooked waffles freeze well between sheets of parchment. Reheat in a toaster or a 350 F (175 C) oven for 5 to 8 minutes until crisp again.

Common Questions

Can I make waffle batter ahead?

You can, but it is best fresh. The baking powder starts working once it is mixed, so batter held overnight rises less. If you must, refrigerate up to a day and expect slightly denser waffles.

Why are my waffles not crisp?

Usually the iron was not hot enough or was opened too early, or the batter was overmixed. Preheat fully, wait until the steam stops, and stir the batter only until just combined.

Can I freeze homemade waffles?

Yes. Cool them fully, freeze flat between parchment, and reheat straight from frozen in a toaster or hot oven. They crisp back up better than the microwave.

Want to impress guests with this dish? Ask Jeff

Pairing

Strong coffee or fresh orange juice. Both cut through the richness of a butter-heavy waffle.