Waffles Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and homogenous.

Make the batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.

Preheat waffle iron

Preheat your waffle iron according to the manufacturer's instructions to medium-high heat. Lightly brush or spray both plates with vegetable oil or nonstick spray to prevent sticking.

Portion batter

Spoon or pour the recommended amount of batter for your waffle iron into the center of the preheated plates (typically 1/2 to 3/4 cup per waffle for a standard Belgian waffle iron). Close the lid gently.

Cook

Cook until the waffle is golden-brown and crisp — usually 3 to 5 minutes depending on your iron. Avoid opening the iron early; check through the indicator or carefully open once steam has decreased noticeably.

Transfer and keep warm

Use a fork or tongs to transfer the cooked waffle to a wire rack set in a low oven (about 200°F / 95°C) to keep warm and crisp while you cook remaining waffles. Do not stack waffles directly on top of each other, as they will soften.

Serve waffles hot topped with maple syrup, fresh berries, whipped cream, or other desired toppings. If using mix-ins (chocolate chips, blueberries), fold gently into the batter after it rests and before portioning.