Homemade Waffles

In official taste tests, these Homemade Waffles beat both the local diner waffles and anything made from a boxed mix. Top them with plenty of butter and maple syrup or whipped cream and fresh fruit to make every square shine!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings to 8 waffles

Calories 348kcal

Author Meggan Hill

Equipment

Waffle maker (This is the waffle maker I own and love!)

Ingredients

1 3/4 cups all-purpose flour
1 tablespoon baking powder (see note 1)
1 tablespoon granulated sugar
1/2 teaspoon Salt
3 large eggs beaten
1 1/2 cups milk (see note 2)
8 tablespoons butter melted (1 stick)
1/2 teaspoon vanilla extract
maple syrup and butter or whipped cream and fresh fruit, for serving

Instructions

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, milk, butter, and vanilla. 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.

Notes

Baking powder: Just 1 tablespoon of this chemical leavener is enough to generate bubbles in the waffle batter to help make each Classic Waffle light and fluffy.
Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. Any fat level will do, from skim to whole.
Yield: This Homemade Waffle recipe makes 6 to 8 waffles depending on the exact dimensions of your waffle maker.
Storage: Store leftover waffles in an airtight container in the refrigerator for up to 4 days. My favorite way to reheat them is in the toaster.

Nutrition