These waffles are everything you want in a breakfast treat: fluffy, crispy, buttery, and oh-so-delicious. They are easy to make with just a few pantry staples, and they are perfect for topping with your favorite goodies.
Whether you drizzle them with maple syrup, pile on some whipped cream and berries, or go crazy with chocolate chips and nuts, these waffles will make your morning extra special.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 6 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Cooking spray or oil for waffle iron
- Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Whisk the wet ingredients: In another bowl, whisk together the milk, butter, eggs and vanilla.
- Combine and mix: Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix - a few lumps are okay.
- Preheat and grease: Preheat a waffle iron and lightly grease it with cooking spray or oil.
- Cook the waffles: Ladle some batter onto the waffle iron and cook according to the manufacturer’s instructions, until golden and crisp.
- Keep warm and repeat: Repeat with the remaining batter, keeping the cooked waffles warm in a low oven if desired.
- Serve and enjoy: Serve the waffles with your choice of toppings, such as maple syrup, whipped cream, fresh berries, chocolate chips or nuts.
- Use whole wheat flour or oat flour instead of all-purpose flour for a healthier and more fiber-rich option.
- Add some cinnamon, nutmeg, or cardamom to the dry ingredients for a warm and cozy flavor.
- Use buttermilk or yogurt instead of milk for a tangier and fluffier texture.
- Separate the eggs and beat the whites until stiff peaks form, then fold them into the batter for extra lightness and crispiness.
- You can make a simple fruit compote by simmering some fresh or frozen berries with some sugar and lemon juice, then spooning it over the waffles for a sweet and tart topping.