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Ingredients
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Waffle batter
For serving (optional)
Method
Waffle batter
- 1
Preheat
Preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray with oil if required so waffles do not stick.
- 2
Combine dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, whisk 2 large eggs until slightly frothy. Add 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract; whisk until homogeneous.
- 4
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined and no large streaks of flour remain. Do not overmix; small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and help the baking powder start working.
- 5
Adjust consistency (if needed)
If the batter seems too thick for your waffle iron, stir in up to 2 tablespoons more milk to reach a thick but pourable consistency. If too thin, add 1–2 tablespoons flour.
- 6
Cook waffles
Working with a preheated waffle iron, scoop the recommended amount of batter for your appliance (usually 1/2 to 3/4 cup) into the center. Close the lid and cook until the waffle is golden brown and crisp, about 3–6 minutes depending on the iron. Avoid opening early. Use a fork or tongs to remove the waffle and transfer to a cooling rack in a single layer to preserve crispness. Repeat with remaining batter, lightly oiling the iron between batches if needed.
For serving (optional)
- 7
Serve waffles hot or warm. Top with maple syrup to taste, fresh berries (about 1 cup total), a dusting of powdered sugar if desired, and whipped cream if using. For best texture, keep finished waffles on a wire rack in a warm (200°F / 95°C) oven while you finish cooking remaining waffles so they remain crisp.