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Ingredients
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Waffle Batter
For Cooking & Serving
Method
Waffle Batter
- 1
Prep dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Separate wet and dry steps
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and homogenous.
- 3
Make a well in the center of the dry ingredients, pour the wet mixture into the well, and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix or you'll develop gluten and toughen the waffles.
- 4
Let the batter rest for 5–10 minutes at room temperature. Resting hydrates the flour, relaxes gluten, and helps produce a tender interior and crisper exterior. If batter thickens too much, thin with 1–2 tablespoons of buttermilk.
Cooking & Serving
- 5
Preheat waffle iron
Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray both plates with neutral oil or nonstick spray just before cooking (use about 1–2 teaspoons total).
- 6
Cook waffles
Spoon or pour batter (about 1/2 to 3/4 cup, depending on your waffle iron size) onto the center of the preheated iron. Close the lid and cook until the waffle is deep golden brown and crisp, typically 3–5 minutes per waffle. Avoid opening the iron early — wait until steam has subsided and the waffle releases easily.
- 7
Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches. This preserves crispness. Repeat brushing the iron lightly with oil between batches if needed.
- 8
Serve
Serve waffles immediately topped with butter, warm maple syrup, and fresh fruit if desired. Leftover waffles can be cooled completely, wrapped, and frozen; reheat in a toaster or oven for best texture.