Can I freeze these waffles for later?

Yes, these waffles freeze beautifully. Let them cool completely, then store in a zip-close bag in the freezer for up to 3 months. Reheat directly in the toaster to maintain crispness.

Do I have to use warm milk?

Warming the milk helps keep the melted butter from solidifying when mixed. This ensures a smoother batter and evenly distributed fat for fluffier waffles.

Can I make these waffles dairy-free?

Absolutely. Swap the milk for a plant-based alternative like almond or oat milk, and use melted coconut oil or vegan butter instead of dairy butter.

What if I don’t have a waffle iron?

You can use a grill pan or nonstick skillet to cook the batter like pancakes. They won’t have the classic waffle texture but will still taste great.

Classic Waffle

Name: Classic Waffle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 4 teaspoons baking powder; ½ teaspoon salt; 2 large eggs; 1½ cups milk, warmed; 6 tablespoons butter, melted; 1 teaspoon vanilla extract

Description

These classic waffles are light and fluffy inside with a crisp golden exterior. Made with simple pantry staples and no-fuss prep, they’re perfect for quick breakfasts, weekend brunches, or make-ahead freezer meals. A true family favorite and an ideal choice for beginner cooks.

Ingredients

Scale

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
2 large eggs
1½ cups milk, warmed
6 tablespoons butter, melted
1 teaspoon vanilla extract

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Instructions

Preheat the waffle iron: Set your waffle maker to preheat while you prepare the batter. A hot waffle iron ensures crispy, golden edges and fluffy insides.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined and lump-free.
Combine wet ingredients: In a separate bowl, lightly beat the eggs. Warm the milk in the microwave or on the stove just until warm to the touch, then stir it into the eggs. Add the melted butter and vanilla extract, mixing thoroughly.
Make the batter: Pour the wet ingredients into the dry ingredients. Whisk gently until everything is just combined—don’t overmix. A few small lumps in the batter are totally fine.
Cook the waffles: Lightly grease the waffle iron if needed. Pour the batter into the preheated waffle iron, using enough to cover the surface without overflowing. Close the lid and cook until golden brown and crisp, about 3 to 5 minutes, depending on your machine.
Cool and serve: Serve the waffles immediately, or place them in a single layer on a wire rack to preserve their crispiness. Avoid stacking while hot to prevent sogginess.

Notes

To keep waffles warm for a crowd, place cooked waffles in a 220°F oven on a wire rack. For a healthier variation, swap half the flour with whole wheat flour. Want to make it sweet and spicy? Add a pinch of cinnamon or nutmeg to the batter. Reheat frozen waffles in the toaster or toaster oven—no need to thaw.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 397
Sugar: 9g
Sodium: 802mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 10g
Cholesterol: 109mg