If you’re craving waffles, this recipe will hit the spot. It’s a tried and true, classic waffle recipe that leads to crispy and fluffy waffles.
Sundays at our house are reserved for making a full breakfast, including things we don’t normally eat during the week – all our favorites, like crepes, pancakes, eggs benedict, and bisquits and gravy. Waffles piled high with fresh fruit and whipped cream is a favorite for us.
To make the perfect waffles at home you have to have two things: a really good waffle maker and a really good recipe.
Starting with the waffle maker, it’s important to find one that makes the kid of waffles you like. We prefer thick Belgian style waffles. This waffle maker by Hamilton Beach is the best I’ve used so far. It’s easy to use and clean and it stores easily with a small footprint.
If you’d rather have a waffle maker with removeable plates, you can read our review of the top three brands here.
Once you’re all set up with a good waffle maker, all you need is the recipe below. Forget about going out to brunch just to get your waffle fix. Whether you want to making deep pocket Belgium waffles, or thin regular waffles, you can use this recipe with success.
What Ingredients Do I Need For Classic Waffles?
This recipe is easier than some more complicated versions, because it uses typical ingredients that you likely have in the house already. It calls for flour, baking power, sugar, eggs and milk.
There’s no buttermilk in this recipe. If you’re looking for a good buttermilk waffle recipe, try this one. While I do like the buttermilk version, I never have buttermilk on hand, so it’s less likely I’ll actually make them.
Buttermilk adds acid to waffles, which will react with the baking powder and make them rise better, leading to thicker, sturdier waffles. It’s just not my preference.
How to Keep Waffles Crisp
If you’ve had this dilemma before, you know what I mean. Waffles are rarely still crisp once you’ve cooked enough for everyone to eat. You need to either serve them immediately, or follow this one easy trick.
Once the waffles are cooked, put them on a plate in the oven at a low temperature like 200 degrees F for about 5 minutes. It will help the moisture evaporate from the waffles and crisp them right up.
Toppings for Waffles
No waffle is complete without toppings. To keep it simple, we usually drizzle waffles with maple syrup. Why is it so difficult to find good maple syrup? Fake versions are a no go.
I really like this organic Vermont maple syrup. It’s incredibly rich and flavorful – like only real maple syrup can be.
I also adore this bourbon barrel matured maple syrup. It doesn’t get better than this. It’s an amber-grade maple syrup harvested from heritage sugar shacks in the orchards of Québec, then matured in charred American oak barrels with a bit of raw bourbon. It’s heavenly.
Other toppings you might consider adding to the table are fresh berries, like raspberries, blueberries and strawberries, powdered sugar, and chocolate syrup. Add a bit of fresh mint, as well.
Other Breakfast Recipes to Try
- Avocado Egg Toast
- Mushroom, Egg, and Smoked Salmon
- 25 Easy Breakfast Casserole Recipes
- Pumpkin Spice French Toast
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Classic Waffle Recipe
- 2 cups all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 tbsp white sugar
- 2 eggs
- 1 1/2 cups warm milk
- 1/3 cup butter melted
- 1 tsp vanilla extract optional
- Preheat the waffle iron.
- In a large mixing bowl, combine the flour, salt, baking powder and sugar. Stir to combine.
- In another bowl, add the eggs and beat them with a fork, then add in the milk, butter, and vanilla and stir to combine. Don't over mix.
- Pour the batter to fill the waffle iron. Cook until browned and crisp. Serve immediately with your preferred toppings.
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