Golden Crisp Waffles (Printable Version)

Golden, crisp waffles with tender centers. Perfect breakfast treat in 35 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1¾ cups whole milk
07 - ½ cup unsalted butter, melted and cooled
08 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - In another bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix as small lumps are acceptable.
05 - Lightly grease the waffle iron with butter or non-stick spray to prevent sticking.
06 - Pour enough batter into the preheated waffle iron to just cover the waffle grid. Close the lid and cook until golden and crisp, approximately 3–5 minutes depending on your waffle iron.
07 - Remove the cooked waffle and repeat with the remaining batter until all waffles are prepared.
08 - Serve warm with your choice of toppings: fresh fruit, maple syrup, whipped cream, or melted chocolate.

# Expert Advice:

01 -
  • Creates that perfect contrast of shatteringly crisp exterior and tender, cloud-like interior that makes restaurant waffles so memorable
  • The batter comes together in under ten minutes with ingredients you already have in your pantry
  • Freezes beautifully so you can have homemade waffles on busy weekday mornings
02 -
  • Overmixing develops gluten and makes waffles tough, so stop stirring as soon as flour disappears
  • The cooling rack trick is nonnegotiable for keeping waffles crisp instead of steaming them into softness
  • Every waffle iron is different, so your first waffle is always the test batch for timing
03 -
  • Separate your eggs, beat the whites until fluffy, and fold them in last for restaurant-style lightness
  • Let the batter rest for 10 minutes before cooking for even better texture and rise
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