Homemade Waffles
Crisp-edged, fluffy homemade waffles made from pantry staples, ready in about 25 minutes and perfect for freezing.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Spooned and leveled (about 240 g).
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups milk Room temperature.
- ⅓ cup neutral oil Or 6 tablespoons melted unsalted butter for a richer flavor.
- 1 teaspoon vanilla extract
- cooking spray or melted butter For the waffle iron.
- ½ cup chocolate chips or blueberries Optional mix-ins.
Instructions
Cooking
- Preheat the waffle iron to medium-high, and heat the oven to 200°F if keeping waffles warm.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the eggs, then add the milk, oil or melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined; the batter should be slightly lumpy. If too thick, whisk in 1 to 2 tablespoons milk. Rest 5 minutes and fold in any mix-ins.
- Grease the hot iron and pour in the recommended amount of batter (about 1/2 to 3/4 cup). Cook 3 to 5 minutes until deep golden and the steam slows.
- Transfer waffles to a wire rack (not a plate) and keep warm in the oven while cooking the rest. Serve hot.
Notes
Makes about 6 standard waffles. Refrigerate up to 3 days or freeze up to 3 months; reheat in a toaster or 350°F oven. Nutrition is an estimate for 1 waffle without toppings.