Classic Waffles Recipe
Two waffles, served with your choice of side and meat.
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Ingredients
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Waffle Batter
Optional Toppings & Sides (choose as desired)
Method
Waffle Batter
Dry ingredients
In a large mixing bowl whisk together the flour, sugar, baking powder, and salt until evenly combined and aerated.
Wet ingredients
In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk, melted butter, and vanilla extract and whisk until smooth.
Combine batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk just until combined — small lumps are fine. Avoid overmixing to keep waffles tender. Let the batter rest 5 minutes to allow the baking powder to activate and the batter to hydrate.
Cooking & Serving
Cook waffles
When the waffle iron is hot, pour enough batter into the center to just cover the waffle grid (quantity will vary by waffle iron; typically 3/4 to 1 cup). Close the lid and cook until the waffle is golden brown and crisp, usually 3–5 minutes. Repeat to make a total of two waffles.
Keep warm (optional)
If making ahead or keeping waffles warm, place finished waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven so they stay crisp.
Prepare chosen sides/beef or pork meat
While the waffles cook, prepare your chosen side and meat. For bacon: cook strips in a skillet over medium heat 8–12 minutes, turning occasionally, until crisp. For sausage links: brown in a skillet over medium heat 10–12 minutes, turning until cooked through. For hash browns: pan-fry 6–8 minutes per side until crispy, or roast potatoes at 425°F (220°C) for 20–25 minutes. Timing can be adjusted so sides finish when waffles are ready.