bake · Bake

How to Make Waffles from Scratch

Name: How to Make Waffles from Scratch
Yield: 4
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 3/4 cups whole milk; 2 large eggs; 1/3 cup melted butter

Making waffles from scratch takes about 20 minutes and creates crispy-outside, fluffy-inside waffles that beat any mix. You'll combine dry ingredients, whisk wet ingredients separately, fold them together gently, then cook in a preheated waffle iron until golden. The key is not overmixing the batter and getting your iron properly hot before you start.

Total time: 30 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
2 large eggs
1/3 cup melted butter

Step by step

Heat your waffle iron. Turn on your waffle iron to medium-high heat. Most irons need 5-10 minutes to reach proper temperature. You'll know it's ready when a drop of water sizzles and evaporates quickly on the surface.
Mix the dry ingredients. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure there are no lumps.
Combine wet ingredients. In a separate bowl or large measuring cup, whisk together 1 3/4 cups whole milk, 2 large eggs, and 1/3 cup melted butter. The butter should be warm but not hot enough to cook the eggs.
Fold wet into dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just combined. The batter should be lumpy - overmixing creates tough, chewy waffles.
Cook the waffles. Lightly grease the waffle iron with butter or cooking spray. Pour about 1/2 cup batter into the center of the iron, close the lid, and cook for 3-5 minutes until golden brown and crispy. Don't open too early or the waffle will tear.
Keep warm and serve. Place finished waffles on a wire rack in a 200°F oven to stay warm and crispy while you cook the rest. Serve immediately with your preferred toppings.

Tips & troubleshooting

Room temperature ingredients mix together more easily and create a smoother batter
Don't press down on the waffle iron lid - let the steam and heat do the work
Clean your waffle iron while it's still warm but not hot for easier cleanup
Leftover batter keeps in the fridge for up to 2 days
Freeze cooked waffles between parchment paper and reheat in the toaster

Variations

Buttermilk Waffles. Replace regular milk with buttermilk and add 1/4 teaspoon baking soda to the dry ingredients for extra tang and fluffiness.
Vanilla Waffles. Add 1 teaspoon vanilla extract to the wet ingredients for a subtle sweet flavor.
Whole Wheat Waffles. Replace up to half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
Crispy Waffles. Separate the eggs, whip the whites to soft peaks, and fold them in last for extra-light, crispy waffles.

Questions

Why are my waffles soggy?: Your waffle iron isn't hot enough, you're opening it too early, or you're stacking hot waffles on top of each other. Use a wire rack to keep them crispy.
Can I make the batter ahead of time?: Yes, but the batter thickens as it sits. Add a tablespoon or two of milk to thin it out before cooking.
How do I know when the waffle is done?: Most waffle irons have an indicator light, but look for golden brown color and little to no steam escaping from the sides.
Why do my waffles stick?: Your iron needs more grease, isn't hot enough, or you opened it too early. Even non-stick irons benefit from a light coating of butter or oil.