Waffle Recipe

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

Prepare wet mix

In a separate medium bowl, beat the eggs lightly with a fork or whisk. Add the milk, melted butter (make sure it is warm, not hot), and vanilla extract. Whisk until fully combined.

Make a well in the center of the dry ingredients and pour the wet mixture into the well. Stir gently with a spatula or whisk until just combined. It's okay if there are a few small lumps—do not overmix or the waffles may become tough.

Let the batter rest for 5–10 minutes at room temperature to allow the baking powder to activate and the gluten to relax; this yields lighter waffles.

Preheat your waffle iron according to the manufacturer's instructions to medium–high heat. Lightly brush or spray the waffle iron with neutral oil or nonstick spray just before adding batter.

Pour an appropriate amount of batter onto the center of the hot waffle iron (amount will vary by iron size; generally 1/2 to 3/4 cup). Spread slightly if needed but avoid overfilling. 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 prematurely.

Carefully remove the cooked waffle and transfer to a wire rack set inside a warm oven (around 200°F / 95°C) to keep warm while you cook the remaining batter. Do not stack waffles directly on top of each other or they will steam and lose crispness.

Repeat greasing and cooking with remaining batter.

Serve waffles hot with maple syrup, fresh fruit, whipped cream, powdered sugar, or other desired toppings.