Waffle Recipe

Preheat

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray the plates with a little oil or melted butter if required.

Combine dry ingredients

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

Whisk wet ingredients

In a separate medium bowl, crack the large eggs and whisk briefly. Add the whole milk, melted unsalted butter (warm but not hot), and vanilla extract; whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients. Using a rubber spatula or whisk, gently fold until just combined. A few small lumps are fine — do not overmix or the waffles will be tough.

Rest batter (optional)

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

Cook waffles

Working with a hot waffle iron, add the recommended amount of batter for your iron (usually 1/2 to 3/4 cup per waffle). Close the lid and cook until steam significantly reduces and waffles are golden brown and crisp, about 3–6 minutes depending on your appliance. Avoid opening too early.

Finish

Transfer cooked waffles to a wire rack placed over a baking sheet to keep them crisp while you cook remaining batter. If holding for a short time, keep in a 200°F (95°C) oven uncovered.

Place waffles on plates. Spread a little butter on hot waffles so it melts into crevices. Top with maple syrup, fresh berries, and a dusting of powdered sugar to serve.