1Get your waffle iron out and start preheating it.
2Get your waffle iron out and start preheating it.
3Get your waffle iron out and start preheating it.
4Melt 1/2 cup (113 grams) of butter in a small dish, such as a liquid measuring cup, using a microwave.
5Melt 1/2 cup (113 grams) of butter in a small dish, such as a liquid measuring cup, using a microwave.
6Melt 1/2 cup (113 grams) of butter in a small dish, such as a liquid measuring cup, using a microwave.
7In a bowl, combine 2 1/4 cups (270 grams) of all-purpose flour, 3/4 teaspoon of salt, 1 tablespoon of baking powder, and 1/4 cup (50 grams) of granulated sugar.
8In a bowl, combine 2 1/4 cups (270 grams) of all-purpose flour, 3/4 teaspoon of salt, 1 tablespoon of baking powder, and 1/4 cup (50 grams) of granulated sugar.
9In a bowl, combine 2 1/4 cups (270 grams) of all-purpose flour, 3/4 teaspoon of salt, 1 tablespoon of baking powder, and 1/4 cup (50 grams) of granulated sugar.
10Whisk the dry ingredients together and set aside.
11Whisk the dry ingredients together and set aside.
12Whisk the dry ingredients together and set aside.
13In a medium bowl, add 2 large room temperature eggs, 2 teaspoons of vanilla, and the melted butter.
14In a medium bowl, add 2 large room temperature eggs, 2 teaspoons of vanilla, and the melted butter.
15In a medium bowl, add 2 large room temperature eggs, 2 teaspoons of vanilla, and the melted butter.
16Whisk the wet ingredients together.
17Whisk the wet ingredients together.
18Whisk the wet ingredients together.
19Add 2 cups of whole milk to the wet ingredients and whisk until combined.
20Add 2 cups of whole milk to the wet ingredients and whisk until combined.
21Add 2 cups of whole milk to the wet ingredients and whisk until combined.
22Pour the wet mixture into the dry ingredients.
23Pour the wet mixture into the dry ingredients.
24Pour the wet mixture into the dry ingredients.
25Whisk until the batter is just combined, being careful not to overmix.
26Whisk until the batter is just combined, being careful not to overmix.
27Whisk until the batter is just combined, being careful not to overmix.
28Once your waffle iron is preheated, add about 1/3 cup of batter to each waffle, adjusting the quantity based on your waffle maker's instructions (e.g., larger Belgian style waffle makers will need more batter).
29Once your waffle iron is preheated, add about 1/3 cup of batter to each waffle, adjusting the quantity based on your waffle maker's instructions (e.g., larger Belgian style waffle makers will need more batter).
30Once your waffle iron is preheated, add about 1/3 cup of batter to each waffle, adjusting the quantity based on your waffle maker's instructions (e.g., larger Belgian style waffle makers will need more batter).
31Close the waffle iron and cook until the waffles are done. If your iron doesn't have a timer, check the steam; when it dissipates, the waffle is likely ready.
32Close the waffle iron and cook until the waffles are done. If your iron doesn't have a timer, check the steam; when it dissipates, the waffle is likely ready.
33Close the waffle iron and cook until the waffles are done. If your iron doesn't have a timer, check the steam; when it dissipates, the waffle is likely ready.
34Remove waffles and place them on a cooling rack to keep them crisp.
35Remove waffles and place them on a cooling rack to keep them crisp.
36Remove waffles and place them on a cooling rack to keep them crisp.
37Allow the waffle iron to reheat until it's screaming hot before adding the next batch of batter.
38Allow the waffle iron to reheat until it's screaming hot before adding the next batch of batter.
39Allow the waffle iron to reheat until it's screaming hot before adding the next batch of batter.
40Serve with maple syrup, butter, honey, or jam.
41Serve with maple syrup, butter, honey, or jam.
42Serve with maple syrup, butter, honey, or jam.
43For leftover waffles, place them in a plastic bag and freeze for up to a month or two. Reheat in a toaster when ready to eat.
44For leftover waffles, place them in a plastic bag and freeze for up to a month or two. Reheat in a toaster when ready to eat.
45For leftover waffles, place them in a plastic bag and freeze for up to a month or two. Reheat in a toaster when ready to eat.
Ingredients
0.5 cup butter
0.5 cup butter
0.5 cup butter
2.25 cups all purpose flour
2.25 cups all purpose flour
2.25 cups all purpose flour
0.75 teaspoon salt
0.75 teaspoon salt
0.75 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking powder
1 tablespoon baking powder
0.25 cup granulated sugar
0.25 cup granulated sugar
0.25 cup granulated sugar
2 large eggs
2 large eggs
2 large eggs
2 teaspoons vanilla
2 teaspoons vanilla
2 teaspoons vanilla
2 cups whole milk
2 cups whole milk
2 cups whole milk
0.33 cup batter
0.33 cup batter
0.33 cup batter
Equipment
waffle ironliquid measuring cupmicrowavesmall dishmedium bowlwhiskcooling rackplastic bag
Tips
You can freeze the waffles for later; just pop them into the toaster in the morning for an instant treat.
Do not overmix your batter.
To get waffles that stay crisp, cool them on a wire rack to prevent softening from steam.
Let your waffle iron heat up to be screaming hot between waffles for crisp results.