Waffle Recipe
Waffles have been around for centuries, with their origins traced back to the Middle Ages. Early versions, made of a simple batter of flour and water, were cooked between iron plates and often stamped with religious symbols.
Equipment
- Waffle iron
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 2 cups (480ml) buttermilk (or whole milk with 2 teaspoons of lemon juice)
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) unsalted butter, melted and cooled
Instructions
- Preheat the Waffle IronPlug in your waffle iron and let it heat up. A hot waffle iron ensures a crispy exterior.
- Mix the Dry IngredientsIn a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to distribute the leavening agents evenly.
- Prepare the Wet IngredientsIn a medium bowl, beat the eggs. Add buttermilk, vanilla extract, and melted butter, whisking until well combined.
- Combine Wet and Dry IngredientsPour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. It’s okay if the batter is a little lumpy—overmixing will make your waffles tough.
- Grease the Waffle IronLightly coat the waffle iron with non-stick spray or a small amount of butter to prevent sticking.
- Cook the WafflesLadle the batter onto the center of the waffle iron. Use enough to fill the grid but avoid overfilling to prevent overflow. Close the lid and cook until the waffles are golden brown and crisp, usually about 4–5 minutes (depending on your waffle iron).
- Serve and EnjoyCarefully remove the waffles and place them on a wire rack to prevent sogginess. Serve immediately with toppings of your choice, such as syrup, whipped cream, fresh berries, or powdered sugar.