INGREDIENTS
- All-Purpose Flour: Just your standard flour here—nothing fancy.
- Granulated Sugar: Just a tablespoon to sweeten things up and help them brown. If you’re more of a savory waffle person, you can cut it down or skip it.
- Baking Powder: This is what gives your waffles that rise. Make sure it’s fresh.
- Salt: Just a pinch brings out all the flavors. No need to overthink it.
- Buttermilk: This is the magic. It gives your waffles that rich flavor and helps them get nice and fluffy. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 3/4 cups of milk. Let it sit for 5 minutes and boom—DIY buttermilk.
- Large Eggs: Two eggs hold everything together. Room temp is ideal, but no stress if they’re cold.
- Vanilla Extract: Just a little splash. If you forget it, the waffles will survive—but you’ll miss a little something in the flavor.
- Melted Butter: Half a cup gives your waffles that rich, buttery goodness.
Instructions
- Preheat a waffle maker according to manufacturer’s instructions.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until combined.
- Add 1 3/4 cups buttermilk, 2 large eggs, 1/2 teaspoon vanilla extract, and 1/2 cup melted butter to the dry ingredients. Whisk until well combined and there are no more lumps.
- Add 1/2 cup of the batter to the preheated waffle maker for a Belgian-style waffle, or add 1/3 cup of the batter for an American-style waffle. The amount of batter will vary depending on the size and style of your waffle maker.
- Cook until the waffle is golden brown and crisp, following the manufacturer’s timing guide or approximately 4 to 5 minutes per waffle.
- Serve hot, topped with warm syrup, fresh berries, and whipped cream, as desired.
Waffle Maker Tips
If you want golden, crispy waffles every time, it all starts with treating your waffle maker right. First things first—preheat it. A hot waffle iron is what gives you that crispy outside. You’ll also want to lightly grease it with cooking spray or a brush of oil, especially if your nonstick is starting to act… less than nonstick.
Resist the urge to overfill. It might seem like more batter just makes for a bigger waffle, but really it just makes for a mess. Start with 1/2 cup for Belgian makers and about 1/3 cup for American-style, then adjust from there.
Keeping Waffles Warm and Crispy
Cooking for a crowd? Don’t let your early waffles go limp while you finish the batch. Set your oven to 200°F (93°C) and place finished waffles in a single layer directly on the oven rack or on a wire rack set over a baking sheet. This keeps them warm and crisp while you finish up the rest—no soggy waffles here.
Make-Ahead Waffle Batter
Waffle batter can be made ahead and refrigerated for later use, which is super convenient when it comes to morning cooking. Store in an airtight container in the fridge for up to 5 days. Before using, stir well. Some discoloration and graying can occur, but it’s nothing to worry about. Stirring will cause this discoloration to go away.
