Homemade Waffles
Crispy on the outside, fluffy on the inside—these Homemade Waffles are perfect for breakfast or brunch! They’re easy to whip up, and leftovers freeze wonderfully for quick breakfasts during the week.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 C whole milk
- 2 large eggs (lightly beaten)
- 1 Tsp lemon juice
- 1 Tsp vanilla extract
- 2 Tbsp granulated sugar
- 1/4 Tsp fine sea salt
- 1/2 C salted butter (melted)
- 2 C all-purpose flour (240 grams )
- 1 Tbsp aluminum-free double acting baking powder
Instructions
- 1
Grab a large mixing bowl, your waffle maker, and non-stick cooking spray. Begin preheating your waffle maker on medium. Set a wire rack over a baking sheet and place it in the oven, preheating to 175°F (or the ‘warm’ setting) to keep your waffles warm as you cook them.
- 2
In your mixing bowl, whisk together the milk, eggs, lemon juice, vanilla, sugar, salt, and melted butter until smooth and well combined. Add the flour and baking powder, whisking vigorously until just combined. Don’t overdo it—stop as soon as most of the lumps are gone.
- 3
When your waffle maker light indicates that it's ready, go ahead and spoon in a heaping ladleful of waffle batter, right in the center. You know your waffle maker better than I do, but it might take a few tries to figure out how much batter you need; I tend to underfill to avoid spillage because cleaning a waffle maker is terrible!
- 4
Place each finished waffle on the wire rack in the oven to keep warm while you cook the rest. Repeat until all the batter is used.
- 5
Freeze for later: Let them cool to room temperature, then wrap in parchment paper and store in a freezer-safe container. Pop them in a toaster or air fryer to reheat straight from frozen. Dassit!