This delicious Classic Waffle Recipe, makes waffles with a lovely crisp exterior and a light and fluffy inside. Top them with some maple syrup, butter and fresh berries and you’re in for a treat.
THE BEST CLASSIC WAFFLE RECIPE
We love pancakes in our house, but have recently moved on to waffles. This Classic Waffle recipe takes a few more extra steps to make, but they sure are worth it! They are thick, buttery, fluffy on the inside and crispy on the outside, perfect with melted butter, maple syrup and berries.
These waffles make for a great family Sunday breakfast, serve a long with some of these great brekky recipes;
Waffles have a delicious crispy outer coating, so avoid stacking your waffles like you do pancakes, especially if you stack them while they are still hot, they will create steam and lose their crispiness. We serve ours with butter, maple syrup and berries.
INGREDIENTS FOR CLASSIC WAFFLES
- BUTTER – organic or cultured is best.
- SUGAR – I prefer to use coconut sugar, but any granulated sugar will work.
- MILK – I have used cows milk in this recipe, but you could substitute with most others such as soy, almond, oat, lactose free, even a drinking coconut milk.
- VANILLA EXTRACT – this is for flavour so can be omitted.
- SALT – Maldon Sea Salt Flakes are my go to.
- PLAIN FLOUR – some gluten free options do work, Orgram in Australia works well as a one for one replacement with plain flour.
- BAKING POWDER – this is the rising agent, so needed for fluffy waffles.
STEP ONE
In a large bowl whisk together the flour, sugar, baking powder and salt.
STEP TWO
Melt the butter and add the milk to warm slightly.
STEP THREE
Whisk the eggs til lightly fluffy and slowly whisk in the warm milk, butter and vanilla extract.
STEP FOUR
Pour the wet ingredients into the dry and whisk until blended. Scoop into a pre heated waffle iron.
TIPS FOR THE BEST CLASSIC WAFFLES
- USE GOOD QUALITY BUTTER – regular waffles usually only have a few tablespoons of butter, but Belgian Waffles are more decadent and your butter will make or break the final product. Organic grass fed butter or cultured buttered if you can get your hands on it.
- WARM THE MILK – this helps to keep the butter melted without clumping, meaning the butter is spread through every waffle pocket.
- DON’T OVER MIX THE BATTER – Just like pancake batter, you want your waffle batter to be a bit lumpy.
- PRE HEAT THE WAFFLE IRON – make sure your waffle iron is hot. This is the key to the crispy, golden exterior while keeping the inside light and fluffy.
CLASSIC WAFFLE RECIPE
Ingredients
- 2 cups plain flour
- 2 tbsp sugar
- 4 tsp baking powder
- pinch of salt
- 6 tbsp / 84g butter
- 1 1/2 cups milk
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat waffle iron.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- In a small saucepan melt the butter, then add the milk to warm slightly.
- In a separate bowl whisk the eggs.
- Add the eggs, milk, butter and vanilla extract to the dry ingredients and whisk until well combined.
- Scoop the batter into the preheated waffle iron and cook until golden and crispy.
- Serve immediately with butter, maple syrup and berries.
Notes
You can freeze in an airtight container and reheat by toasting in your toaster.
SHARING IS CARING
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