Simple Homemade Waffles (flour, egg, milk, butter)

Ingredients

• 2 cups (240 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups (360 ml) whole milk
• 60 g (4 tablespoons / 1/4 cup) melted butter, plus extra for brushing
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon oil for brushing the waffle iron (optional)

Instructions

1. Preheat the waffle maker according to the manufacturer's instructions and brush with a little butter or oil.
2. In a large bowl, sift the flour with the baking powder, sugar, and salt; mix well.
3. In another bowl, beat the eggs with the milk and melted butter until smooth; stir in the vanilla if using.
4. Pour the liquid mixture over the dry ingredients and fold with a spatula just until combined — do not overmix to avoid a tough batter.
5. Let the batter rest 5 minutes while the waffle iron finishes heating; the texture should be slightly thick and pourable.
6. Spoon batter into the hot iron (amount depends on cavity size) and close; cook for 3–5 minutes or until the waffles are golden and edges are crisp.
7. Carefully remove, place on a wire rack to keep crisp, and repeat until the batter is used. Serve warm with butter, honey, fruit, or syrup.

Tips

• For lighter, airier waffles, separate the egg whites, whip them to soft peaks, and gently fold them into the batter at the end.
• Avoid opening the waffle iron in the first few minutes to prevent the waffle from breaking; use color and aroma to judge doneness.
• If making a large batch, keep finished waffles warm on a wire rack in a low oven (250 °F / 120 °C) so they don't soften.

Variations

• Banana-cinnamon waffle: mash 1 medium banana and add 1 teaspoon ground cinnamon to the batter.
• Whole-grain waffle: replace 1/2 cup of the all-purpose flour with 1/2 cup finely ground rolled oats for a heartier texture.
• Quick savory waffle: reduce the sugar to 1 teaspoon and fold in 50 g shredded mozzarella cheese to the batter.

FAQ