Waffles Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl whisk the large eggs until blended. Add the whole milk, melted unsalted butter (cooled slightly), and vanilla extract; whisk until smooth.

Bring wet and dry together

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined. Small lumps are fine — do not overmix or the waffles will be tough. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder to start activating.

Preheat your waffle iron according to the manufacturer's instructions to medium-high heat. When hot, lightly brush both plates with vegetable oil or spray with nonstick spray.

Pour an appropriate amount of batter into the center of the preheated waffle iron (usually 1/2 to 3/4 cup for a standard Belgian waffle iron; adjust to your iron's size). Close the lid and cook until the waffle is golden brown and crisp — about 3–5 minutes depending on your iron. Avoid opening the iron too early.

Carefully remove the waffle using a nonmetal utensil. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven directly on the rack (or on a wire rack set over a baking sheet) while you cook remaining waffles. Repeat oiling the iron between waffles as needed.

If making batches ahead, place cooked waffles in a single layer to keep them crisp. For reheating, toast or re-crisp in a 400°F (200°C) oven for 5–8 minutes or in a toaster if small enough.

Serve waffles hot topped with maple syrup, fresh berries or fruit, and whipped cream as desired. Adjust toppings to taste.