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Ingredients
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Waffle Batter
For Cooking & Serving
Method
Waffle Batter
- 1
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until thoroughly combined and aerated.
- 2
Combine wet ingredients
In a separate medium bowl, whisk the large eggs until blended. Add the whole milk, melted unsalted butter (cooled slightly so it doesn't cook the eggs), and vanilla extract; whisk until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined — small lumps are okay. Do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and thicken slightly.
Cooking
- 4
Preheat waffle iron
Heat your Mickey-shaped waffle iron according to the manufacturer's instructions until it reaches medium-high temperature. If it has indicator lights, wait for the ready signal.
- 5
- 6
Cook waffles
For each waffle, pour about 1/3 to 1/2 cup of batter (adjust amount depending on iron size) into the center of the preheated Mickey waffle iron. Close the lid and cook for 3–5 minutes, or until steam decreases significantly and the waffle is golden brown and crisp. Avoid opening early to preserve the Mickey shape. Transfer cooked waffle to a wire rack (not a plate) to maintain crispness while you finish the rest.
- 7
Keep warm
If making multiple waffles, keep finished waffles in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes. Do not stack hot waffles, as they will steam and soften.
Serve
- 8
Finish and serve
Place Mickey waffles on plates. Top each waffle with a small pat of unsalted butter if desired, and generously drizzle with pure maple syrup. Serve immediately while hot and crisp.
- 9
Storage and reheating
Leftover waffles can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat frozen or refrigerated waffles in a toaster or 375°F (190°C) oven for 5–8 minutes until hot and crisp.