Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to the manufacturer's instructions. If it has adjustable heat, set it to medium-high. Lightly brush or spray the plates with a little melted butter or neutral oil to prevent sticking.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup, lightly beat the eggs. Add the whole milk, melted unsalted butter (warm but not hot), and vanilla extract and whisk until combined.

Make the batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, fold until the mixture is just combined. A few small lumps are fine — do not overmix or the waffles will be tough. Let the batter rest 5–10 minutes; this relaxes the gluten and helps the leaveners activate for a lighter waffle.

Cook the waffles

When the waffle iron is hot, pour an appropriate amount of batter (usually 1/2 to 3/4 cup for a standard Belgian waffle iron; adjust for your model) onto the center of the lower plate. Close the lid and cook until the waffle is golden brown and crisp, typically 3–6 minutes depending on your iron. Avoid opening prematurely — let steam slow before checking for doneness. Use a fork or heatproof tongs to remove the waffle carefully.

Keep warm (optional)

If making multiple waffles, keep finished waffles warm and crisp by placing them in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven. Do not stack waffles, or they will steam and soften.

Finish and serve

Dust waffles lightly with powdered sugar, top with fresh berries, add a dollop of whipped cream if desired, and serve with warm maple syrup on the side. Serve immediately for best texture.