This is my go-to waffle recipe - it makes nice fluffy waffles and it's super easy to throw together. This recipe is the end result of quite a bit of "how lazy can I possibly be while making waffles?" trial and error. :D

I also love how well this waffle recipe responds to different fats - I've used melted butter, canola oil and coconut oil in the recipe and it always turns out great!

These waffles reheat super well in the toaster, too. I always put the leftovers in the fridge to snack on later. :D

This recipe should cook up between 6-10 waffles - it'll really depend on the size of your waffle iron.

Step 1: Ingredients + Tools

  • 1 3/4 cup flour
  • 2 tablespoons sugar
  • 2 eggs
  • 1 3/4 cups milk (whatever type you like!)
  • 1 tablespoon baking powder
  • 1/2 cup oil OR melted butter
  • 1 teaspoon vanilla extract
  • pinch of salt

And that's it. Very simple. :)

If you want to use melted coconut oil in these, make sure that it's slightly warm but not hot. If it's too cool it will start to solidify when you add the milk and eggs.

P.S. For the crispiest waffles, use melted butter! Coconut and canola oil make slightly softer waffles.

Step 2: Mix Up the Wet and Dry Ingredients

Combine flour, salt, and baking powder in a small bowl and mix with a fork.

In a large bowl, combine the oil/butter, eggs, vanilla, sugar and milk and mix until well combined and the sugar is dissolved.

Then pour the dry ingredients into the wet and whisk just until the clumps are out. Over mixing will make the waffles chewy, so be careful. :)

(You can sift the flour in to make this easier, too!)

Step 3: Preheat the Waffle Iron + Figure Out How Much Batter to Use

Preheat your waffle iron well before you start so the waffles cook evenly. This will vary a lot due to differences in waffle irons - but I typically do the medium/high setting.

Because this recipe has so much baking powder, the waffles will puff up quite a bit as they cook!

I recommend using slightly less than your waffle iron suggests - the Calphalon waffle iron I'm using calls for 2 cups of batter, so 1 3/4+ cups of batter works pretty well!

Always better to try less batter at first and have some sad looking test waffles instead of a crazy overflowing foaming batter mess. ;)

Step 4: Cook!

Pour the waffle batter evenly over the preheated plates and then close the waffle iron.

Cooking will typically take between 3-5 minutes - as soon as steam stops exploding out of the waffle iron they should be close to done! I never really listen to the waffle maker about whether they're done or not - it normally fibs. Just check them every so often - lift the lid and poke them a lot. :P

Keep on cooking until they're perfect for you and then EAT ALL THE WAFFLES.

<p>Waffles.... don't you mean carrots HAHAHAHA</p>
<p>I definately try this!</p>
<p>Add 4 Tablespoons of Corn Starch to this recipe and you'll have the fluffiest and crispy outsice waffle ever. </p>
<p>Along with adding 3 Tablespoons of Apple Cider Vinegar to the Milk and let that sit for 5 minutes before adding to the rest of the ingredients.</p>
<p>Best waffles you ever ate<br> <br> 1/2 c Warm water<br> 1 pk Yeast<br> 2 c Lukewarm milk<br> 1/2 c Melted butter or salad oil<br> 1 ts Salt<br> 1 ts Sugar<br> 2 c Flour<br> 2 Eggs (at room temperature)<br> 1 pinch Baking soda<br> <br> The best I ever - crisp but tender. </p><p>To serve at breakfast, start them the night before.</p><p><br> Put water and yeast in a large mixing bowl. Let stand 5 minutes. Add<br> milk, butter, salt and sugar. Beat in flour. Cover the bowl (don't<br> use an ~airtight cover and use a bowl large enough to allow for the<br> mixture to &quot;raise&quot;), Let stand over night or at least 8 hours ***not in<br> the refrigerator***<br> <br> When time to cook the waffles, add eggs (let the eggs come to room<br> temperature before adding) and a pinch of baking soda. Beat well The<br> batter will be very thin. Cook on a waffle iron Makes 6 or more large<br> waffles.<br> <br> Note: For the lukewarm water and milk, if either is too hot it will<br> kill the yeast. Waffles are usually done when no more wisps of steam<br> rise from edges of waffle iron.&quot;<br> <br> <br> <br></p>
<p>Throw in a big fat handful of chopped ham or bacon bits into your batter to get to indescribable sweet/salty/umami waffley breakfast perfection. :^)</p>
<p>Looks like a FUN recipe to try, for a change...</p><p>Takes me back to Pre-Mix days! :)</p><p>Thank you... I needed this... :)</p>
<p>These look incredible!! Love your Instructables. One variant to try for extra light waffles is to separate the egg whites and beat them until fluffy and fold the whites in at the end of the batter making process. The waffles float off your plate unless you load them up with fruit and syrup on top like I do.</p>
<p>I have to try your recipe! :) I'm thinking that warming the milk, butter and sugar together will eliminate the cold milk problem. I love my waffles crispy so I'll definately have to try your recipe. :)</p>
<p>A minimalist recipe is always best. Have you tried it with buttermilk, or adding vinegar or lemon/lime juice to the milk. I made them with brown sugar as a modification and they still come out just the way I like them. </p>

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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