Waffles are easy – same ingredients as pancakes, just different ratios so they’re crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they’re even better!
Which is better: pancakes or waffles??
Pancakes are great. But waffles are better. Because they have maple syrup and butter catching pockets. And they’re crispy. Whereas pancakes get soggy when they absorb maple syrup.
You can also make multiple waffles in one go with a waffle maker, whereas pancakes are made one at a time. Though I do acknowledge that pancakes don’t require any special tools – unlike waffles for which you need a waffle maker.
But if you take the need for a waffle maker out of the equation, for me, it’s a no brainer. Waffles for the win, every day!!!
Just on waffle makers….
Yes, you need a waffle maker to make waffles. There’s no way around that, sadly! Waffle makers – or waffle irons – cook the waffle when batter or dough* is placed between hot plates that have grids that create the indentations.
However, not all waffle makers are created equal. Better quality ones (read: pricier) will yield thicker waffles with a crispier crust that’s evenly golden (I’ve got this one – a bit of an investment for people serious about waffles). More economical ones are not quite as crispy – like my Kmart one. But I am still very happy with my Kmart waffles made with this waffle batter!
* Dough? Yes! Real Belgium waffles are made with a yeast-dough, not a batter, cooked in a waffle iron. They are magnificent! A recipe for another day. 🙂
What you need for waffles
Seriously, just the same ingredients as pancakes. Just different ratios so it cooks up crispy. 🙂
Flour – Just plain / all purpose flour. You can substitute the flour and baking powder with self raising flour (which has baking powder built in) and it works fine, but it is not quite as soft inside. That’s just the case with anything you make using self raising flour rather than flour + baking powder.
Baking powder – On baking powder, if yours has sat unused in the back of your pantry for months and months, check it is still alive else you may end up with dense waffles!
Sugar – Caster/superfine sugar is safest because it’s smaller grains so you know it will easily dissolve. However, regular/granulated sugar is fine to use too.
Eggs – At room temperature, so they incorporate easily into the batter. Use large eggs which are ~55g / 2 oz each, an industry standard so the eggs will be labelled “large eggs” on the carton. More on eggs for baking here.
Milk – Full fat please! Lower fat in light milk will make the inside of the waffles drier. Warm it slightly so it’s not fridge cold, else it can bring down the temperature of the batter too much and cause the butter to solidify when mixed through. Just use the microwave (30 seconds) or stove.
Butter – For flavour! Melt then cool slightly so it’s not piping hot.
Salt – Just a touch, to bring out the flavours. This is good general practice for all (well, most!) sweet baking recipes.
Vanilla – For flavour!
How to make waffles
For the tastiest waffles with extra soft insides, make the batter the night before and rest overnight. Or, at least 2 hours. Makes the flour grain swell because it absorbs the liquid. Bonus: handy. Wake up to freshly cooked waffles!
Whisk dry ingredients – flour, baking powder, sugar and salt. Just whisk to mix them up.
Whisk in wet – put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.
Batter – The batter is thicker than a pancake batter (which should be thin enough to spread in a pan) but thinner than a muffin batter (which semi-mounds in muffin tins).
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer. And if you rest overnight, the batter develops more flavour – in the same way overnight bread and pizza dough does!
Fill waffle maker – Preheat a waffle iron until hot (see below for settings note). You won’t need oil if your waffle iron is non-stick, as is standard. Then use a ladle to fill with batter, just until the iron is covered. Don’t get greedy – it will leak out the sides!
Cook until the exterior is golden. In a quality waffle iron, this might take 3 1/2 minutes. In a more economical one, it can take 6 minutes plus. (See above for quality v economical waffle irons). The faster it cooks, the more moist the inside is!
Remove from the waffle iron using a butter knife of similar, then serve immediately while they are hot and crisp. (They soften as they cool).
* Waffle maker settings – my Breville Waffle Pro has setting options. I use heat setting 3 of 5, “Classic” option (as opposed to Belgium, buttermilk, chocolate etc), with the colour dial set midway between Light and Dark. My Kmart waffle maker has no options. 🙂
Waffle toppings
You really don’t need anything more than maple syrup or honey plus a pat of butter. Though I do recommend making sure your butter is at room temperature so it melts as intended even if your waffles are not piping-hot out of the waffle maker when it hits your plate.
Nobody likes un-melted ice-cold rock-hard butter on their waffles!
As for other topping suggestions: icing sugar/powdered sugar for dusting plus whipped cream and strawberries are my indulgence / pretty plate toppings of choice, extensively pictured through this post. 😇
Some more ideas for you: other fresh fruit (especially berries), any kind of fruit sauce (think – strawberry, blueberry), fruit compotes, jam, lemon curd, passionfruit curd, chocolate or caramel sauce, melted Nutella, ice cream (absolutely, why not!), creme fraiche, marscapone, double cream or yogurt (a lightly sweetened vanilla one would be lovely).
So many options! Share what you top yours with so you can inspire me and others! – Nagi x
Watch how to make it
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Really great waffles
Ingredients
Waffle batter:
- 2 1/4 cup flour , plain / all purpose
- 2 1/2 tbsp caster sugar / superfine sugar (sub granulated / ordinary sugar)
- Pinch cooking / kosher salt
- 4 tsp baking powder (if yours is old, check it's still good)
- 1 1/3 cup milk , full fat, slightly warmed (not piping hot)
- 1/2 tsp vanilla essence
- 4 large eggs , at room temperature (what this means)
- 150g / 11 tbsp unsalted butter , melted and slightly cooled (not piping hot)
Topping options:
- Butter , softened (strongly recommended!)
- Maple syrup (strongly recommended!), or honey
- Icing sugar / powdered sugar , for dusting
- Strawberries, other fruit , whipped cream, melted chocolate, jams, fruit compotes, creme fraiche, strawberry sauce, blueberry or other sauce, ice cream
Instructions
- Whisk dry – Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
- Whisk in wet – Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick – slightly thinner than pancakes.
- Recommended resting (Note 1) – Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
- Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
- Cooking – Use a ladle to pour batter in to just cover the iron. Don't get greedy – it will leak out the sides! Cook until golden and crisp – my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
- Serving – Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!
Recipe Notes:
Nutrition Information:
More breakfast beauties
Life of Dozer
Currently in Mudgee, a regional town 3 1/2 hours from Sydney, for a Readers’ Festival! We will be at the local book store The Book Nest on Saturday 19th August from 1.30 to 2.30 to sign books and chat all things food. Then on Sunday Dozer and I are hosting a long lazy lunch at the Blue Wren Farm restaurant, a beautiful working farm and vineyard on the outskirts of Mudgee. Looking forward to it!
I have no cute photos of Dozer in the streets of this quaint country town because it’s raining today. This is what he’s been doing in the hotel room pretty much since we got here – staring at the ducks outside. 😂
Best waffles I’ve ever made. Thanks Nagi.
When we rescued our dog a few years ago, she was so malnourished, refused to eat and was on an appetite stimulant. But one day, she showed an interest in my waffles so we started using them as a vehicle to get proper nutrition into her. She’s now healthy and thriving and Sunday waffle breakfasts are tradition. I made these this morning (after resting the batter overnight) and were so delicious. Had mine with strawberries and cream (it is Ekka week in Brisbane) and a dusting of cinnamon sugar.
Hot tip – for anyone using the Sunbeam upright waffle maker, you’ll get 6 full size waffles. If using the supplied measuring cup, fill to halfway between the recommended line and the top.
Simply fabulous! Thank you. So easy.
I just made this recipe and it’s the best one I’ve used. They are consistently fluffy but still holds their shape. It’s slightly crunchy and slightly sweet. There’s no bicarb aftertaste that you get with some recipes and it doesn’t taste overly eggy. Having left it overnight in the fridge, it’s thicker than other batters I’ve used so I overfilled some of them, but I just had to spread it out rather than let it run into the mould. The shape of the waffles were almost perfect every time. There were almost no bits where the batter didn’t rise fill the shape of the waffle iron. Well done Nagi! Thank you for another excellent recipe!
Thanks for the pictures of sweet Dozer. I love him (and I haven’t ever met him)!!!
So I have the batter in the fridge for tomorrow morning’s special breakfast. Just a question, should I let the mixture warm to room temperature before I bake them? I only ask the question because you have in the recipe to add warm milk and room temperature eggs, which I get the reason why when Im making your vanilla cake and cupcakes. But I don’t understand here why to do it because Im putting the mixture in the fridge once its made. Hence why I pose the question.
Hi Belinda,
Pretty sure the milk and eggs are room temp specifically for the mixing stage, to incorporate more easily with the flour and other ingredients. (Nagi must have explained this elsewhere if I think this.) We make waffles a lot, and use overnight fridge-cold batter. There’s a satisfying sizzle when the batter hits the iron, and the soft inside, crispy outside cooked waffles are delicious! Enjoy 🙂
Hi Nagi.
I chuck 1/2 cup of active sourdough culture in my overnight mix (and use plain flour instead of SR). They work a treat.
Thanks for all of your love and inspiration!
Best. Frank
Cheese on waffles might sound odd, but when I visited Norway a few years ago I tasted Norwegian brown cheese on waffles. Wow! So good! It has a sweet, almost caramel taste and takes waffles to the next level. Norwegian brown cheese is available in Australia and worth hunting out.
I have one of those Belgian waffle makers, the round kind that you rotate. Since it’s a thicker waffle, will this recipe work in it? Thanks for all of your delicious recipes!
Hi Carol,
I think I have a waffle maker similar to yours. It can be flipped so the batter is evenly distributed on both surfaces?
I made these this morning and it worked a treat. Being a thicker batter, make sure to spread it into the mould. I was expecting it to flow more so I overfilled one and that made it harder to flip due to the gas expansion and the batter flowing out.
Thanks Nicky. Yes, it sounds like mine. Thanks for the tip, I’ll try it this week. We love breakfast for supper!
I’m going to purchase a waffle maker so I can try your recipe! Peanut butter and maple syrup – yummy topping. My GMA used to make waffles that used a bit of corn meal – any recipe suggestions for this?
My recipe is almost exactly the same – I use 5 tsp baking powder. I also add cinnamon and some fresh grated nutmeg. It really makes the waffle even greater! And of course use real syrup to top it. Real pure maple syrup is healthier and worth the price.
Nutmeg with a couple drops of almond extract not too much it can dominate just like too much cinnamon. This recipe sounds great….I wish I didn’t have celiac…I can still make it for the family. I have a 4 segment big waffel maker.
Hi Stu, I have made gluten free waffles for my celiac daughter every single day since she was diagnosed 6 years ago! This is nearly 2000 waffles. I have worn out 2 waffle makers. They keep for 4 weeks in the freezer.
Since she needs the protein I add ricotta cheese, extra eggs, replace the butter with vegetable oil and lots of almond meal. I used standard gluten-free flour from the supermarket. She loves them!!
You sound like a very good man and an exceptionally fine father.
You can still have GF waffles-I have made two types that are delicious! I did buy a new waffle maker when my son was diagnosed with celiac so it is not contaminated. Try the super fluffy waffles on glutenfreeonashoestring and mochi waffles on keepingitrelle for crispy/chewy moffles.
Thank you Miki. I’ll give it a go, perhaps this weekend of Aug. 19, ’23.
I have made this recipe twice with gluten free flour. Works a treat!
Oooh how have I NEVER thought of cinnamon!! Thanks for the idea Janice, I see it happening the next time 🙂 N x
This is an excellent waffle recipe! One of my favourite waffle recipes has me separate the whites and beat them until stiff then fold into the batter. Makes a nice light waffle, crispy on the outside soft and delicious inside.
It was just a couple of days ago I questioned how to make waffles from scratch. Then my favourite recipe site posts it 😍 I’ve already been looking around for a waffle maker to make these. Thanks Nagi!
I want to add that min 1000w waffle maker that lets the air out (not swaled) is THE success to crispy waffles. Nearly any recipe will work with good waffle maker.
I will try yours too this weekend.
anyone whi gets sugar slump after eating those, make savoury version with cottage or smooth white cheese. balance cards with proteins and veg.
Have you been looking at my search history yet again? I was looking for a waffle recipe just the other week. Of course I looked at my favorite site – recipetineats.com I will just have to make this because I know this will be one I will be using from now on. Thank you for giving us awesome recipes.
I love these recipes! I’ll need to use vegetable oil instead of butter. Can anyone advise me how much I’d need, please? Thanks
I have round waffle maker of my mothers from probably the 1950’s in the cupboard. I am a bit scared to use it after it has sat there for about 40 years but I will try with this recipe. Wish me luck.
Mine is round too and from the early seventies. I never managed to make waffles as nice as my mother did. The waffle iron has hardly been used and I often thought of taking it to the hospice shop when I rearranged the cupboard. Perhaps this recipe might do the trick.
It’s a hard life being the Number 1 side kick to the author of the Number 1 best selling cookbook….we make a great pair, and would not have it any other way 😊😊
I have the same maker and love the recipe. I also love making extra and freezing them. At night, pop one in the toaster and a few scoops of your favourite Ice Cream! Double yummm!!
Hi Nagi,
Still waiting for your book in the Netherlands!!
I see sometimes people make waffles in the oven? You can buy plates/silicones for waffles and put them in the oven, what are your thoughts about that??