Waffle Breakfast Recipe
Make Waffle Breakfast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with WAFFLE BREAKFAST
Ingredients
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Waffle Batter
Toppings & Serving
Optional Add-ins
Method
Waffle Batter
Prepare dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt until evenly combined.
Prepare wet ingredients
In a separate medium bowl or large measuring cup, beat 2 large eggs lightly. Add 1 3/4 cups whole milk, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon pure vanilla extract; whisk until combined.
Combine batter
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 and no large streaks of flour remain. Do not overmix; a few small lumps are okay. If using optional add-ins (chocolate chips, nuts, or cinnamon), fold them in now.
Rest batter (optional)
Let the batter rest 5–10 minutes at room temperature to allow the baking powder to begin activating and the gluten to relax — this yields lighter waffles.
Cooking & Serving
Cook waffles
Pour batter onto the preheated waffle iron (amount depends on your iron size — about 1/2 to 3/4 cup per waffle for standard irons). Close the lid and cook until steam subsides and waffles are golden brown and crisp, about 3–5 minutes per waffle. Use a fork or tongs to carefully remove waffles.
Keep warm
Place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them crisp while you finish cooking remaining batter.
Serve
Top waffles with 2 tablespoons unsalted butter, drizzle with maple syrup and sprinkle 2 tablespoons powdered sugar. Add 1 1/2 cups fresh berries or sliced fruit and a dollop of whipped cream if desired. Serve immediately.
Leftover storage
Cool leftover waffles completely, then stack with parchment between layers and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat frozen waffles in a toaster or oven until crisp.