Classic Waffle Recipe
If you don’t have a classic waffle recipe in your morning repertoire, this weekend may be the time to dust off that waffle iron and make some crispy, crunchy, delicious memories. Syrup covered memories.
Servings 6 servings
For the waffles:
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon Salt
- 3 large eggs beaten
- 8 tablespoons unsalted butter melted (1 stick, see notes)
- 1 1/2 cups milk
For the syrup:
- 1 cup pure maple syrup
- 1/3 cup sugar
- 6 tablespoons unsalted butter cut into pieces (3/4 stick)
- 2 tablespoons water
- 1/8 teaspoon Salt
- 1 large egg
To make the waffles:
Preheat waffle iron.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients.
To the well, add eggs, butter, and milk. Gently whisk together until combined (the batter should have a pebbled look, similar to a muffin batter).
Add 1/2 cup batter (or the amount recommended by your waffle iron's instructions) onto heated waffle iron. Using a spatula, wooden spoon, or ladle, spread the batter to within 1/4-inch of the edge of the grids.
Close the lid and bake until the waffle is golden brown, about 4 to 5 minutes. Serve immediately or keep warm while preparing remaining waffles.
To make the syrup:
In a medium saucepan with a heavy bottom, combine maple syrup and sugar. Bring to boil and, stirring constantly, cook until the sauce spins short, wispy threads, about 3 minutes.
Remove from heat. Stir in butter, water, and salt until the sauce is thick and creamy.
In a separate bowl, whisk egg until light and frothy. Slowly whisk in hot maple mixture until smooth.
Wash and dry pan thoroughly, removing any sugar crystals. Return sauce to the pan and cook, stirring constantly, over medium heat until the sauce simmers and thickens.
Serve immediately or cool, cover, and refrigerate for up to three days. Reheat over low heat. If the sauce separates, remove from heat and stir in a little hot water.
- For reduced-fat waffles, use 4 tablespoons butter (1/2 stick).
- For classic light and fluffy waffles, use 8 tablespoons butter (1 stick).
- For the crunchiest, tastiest waffles you've ever had, use 16 tablespoons butter (2 sticks)
- To make buttermilk waffles, prepare the Classic Waffles Recipe as directed, adding 1/4 teaspoon baking soda to the dry ingredients and substituting buttermilk for the regular milk.
- To make diary-free, egg-free, gluten-free, or vegan waffles, please see the variations in this post.
- If using salted butter, omit the salt.
- The waffles may be held in a 200 degree oven for 20 minutes after baking. Place them in a single layer on baking sheets (do not stack the waffles or they may get soggy).
- The buttery maple syrup can be made up to 3 days in advance.
- To freeze waffles, wrap airtight and store in the freezer. To reheat, place frozen waffles directly on the rack in an oven preheated to 350 degrees. Bake until heated through, about 10 minutes.
Serving: 1waffle | Calories: 340kcal