Waffles Recipe - Clara Plate

There’s something about waffles that feels like a small celebration. I still remember the first batch I made in my tiny apartment kitchen—an impulsive Saturday morning project after a long, sleepless week. I had borrowed an old waffle iron from my sister, the kind with a frayed cord and a squeaky hinge, and I remember standing there, whisk in hand, thinking I was about to ruin breakfast. The first waffle was a disaster—pale, limp, and undercooked. But the smell that filled the kitchen was enough to make me try again. By the third attempt, I had something golden and crisp, and when I sat down at the table, coffee steaming beside me, it felt like a victory far greater than the moment deserved. That morning taught me something I’ve carried into every recipe since: good food takes patience, and sometimes, the smallest efforts create the coziest memories.

Waffles became a weekend ritual after that—sometimes for guests, sometimes just for me. They’ve been topped with everything from berries and honey to fried chicken and hot sauce, depending on the kind of week I’ve had. And after years of small tweaks and quiet mornings in the kitchen, this is the recipe I come back to every time I need a little comfort.

Table of Contents

Why You’ll Love This Recipe:

Crisp edges with a tender, buttery center
Easy to make with basic pantry ingredients
Freezes beautifully for weekday breakfasts
Customizable for sweet or savory toppings
Tested, fuss-free, and family approved

Ingredients You’ll Need:

All-purpose flour (2 cups): I’ve tried using whole wheat and gluten-free blends, but plain flour always gives the best texture—crisp but not dry. If you prefer a heartier waffle, replace ½ cup of the flour with whole wheat.

Baking powder (2 teaspoons): This gives the waffles their lift. Make sure yours is fresh—old baking powder can make waffles heavy and dull.

Sugar (2 tablespoons): Enough to give them a hint of sweetness, but not so much that they can’t go savory. I sometimes use brown sugar for a touch of caramel flavor.

Salt (½ teaspoon): Just enough to balance the sweetness and bring out the flavor of the butter.

Eggs (2 large): They help with structure and richness. If you forget to bring them to room temperature, don’t worry—I’ve made these straight from the fridge and they still turn out fine.

Milk (1¾ cups): Whole milk gives the best flavor, but any milk works. I’ve used oat milk in a pinch, and it makes the waffles slightly softer but still lovely.

Melted butter (½ cup): This is the soul of the waffle. It gives them that crisp, golden crust. You can substitute oil if you need to, but butter is worth it.

Vanilla extract (1 teaspoon): Optional, but I find it gives a warm depth that pairs perfectly with syrup or fruit.

How to Make It (Step-by-Step Instructions):

Start by preheating your waffle iron. I always do this first so it’s hot and ready when the batter is done—waffles need that immediate sizzle when they hit the griddle.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. I used to skip sifting, thinking it didn’t matter much, but over time I learned that a quick whisk makes all the difference in a light batter.

In another bowl, whisk the eggs until frothy, then add the milk, melted butter, and vanilla. I like to melt the butter first and let it cool just slightly before whisking it in; if it’s too hot, it can scramble the eggs—a lesson I learned the hard way one groggy Sunday morning.

Pour the wet mixture into the dry ingredients and whisk gently, just until combined. Don’t overmix—this is one of those steps where restraint pays off. The batter should be a little lumpy, and that’s perfectly fine. Overmixing makes tough waffles, and we’re going for tender here.

Lightly grease your waffle iron, even if it’s nonstick. I keep a small dish of melted butter nearby and brush it on between batches—it gives the waffles a gorgeous color and helps prevent sticking.

Pour enough batter to cover the grates (usually about ½ cup, depending on your iron), close the lid, and wait. Every waffle maker is different, but in mine, it takes about 4 minutes. You’ll know they’re ready when the steam slows down and the edges look crisp.

When you lift the lid, don’t rush. Let the waffle rest for a few seconds before removing it—it firms up just enough to hold its shape. Place finished waffles on a wire rack set over a baking sheet if you’re making a batch; this keeps them crisp instead of soggy.

Expert Tips for the Best Results:

Waffles are deceptively simple, but a few small choices make all the difference. Always preheat your iron thoroughly; that’s what gives you that perfect crust. Don’t skimp on the butter—it’s the secret to a crisp exterior and rich flavor. And resist the urge to peek or open the waffle maker too soon. I used to do this out of impatience, and it nearly always ruined the texture. Lastly, if you’re making a big batch, keep them warm in a low oven (around 200°F) on a wire rack. They’ll stay crisp without drying out.

Variations & Substitutions:

Over the years, I’ve turned this same base recipe into countless versions. Once, when I was out of milk, I used plain yogurt thinned with a little water, and the result was surprisingly delicious—tangy and rich. For a savory twist, I’ve added shredded cheddar and chopped chives to the batter, perfect for serving with fried eggs. Around the holidays, I swap vanilla for a splash of almond extract and stir in a pinch of cinnamon. And if you ever find yourself short on butter, try half butter and half oil—the texture shifts slightly, but the flavor still shines.

Serving Suggestions:

I love waffles best when they’re hot off the iron with just a pat of butter that melts into every square. On slow weekends, I’ll add fresh berries and a drizzle of maple syrup, or sometimes whipped cream if I’m feeling indulgent. For a heartier meal, I pair them with crispy bacon or even leftover fried chicken—salty and sweet, crunchy and soft. They’re wonderful for brunch, of course, but don’t underestimate a waffle for dinner. There’s a quiet kind of comfort in breakfast-for-supper that always brings people to the table smiling.

Storage & Reheating Instructions:

Leftover waffles keep beautifully, which is one reason I often make a double batch. Let them cool completely on a rack, then stack them between sheets of parchment and store in an airtight container or freezer bag. They’ll last up to three days in the fridge or about a month in the freezer. To reheat, skip the microwave—it makes them limp. Instead, pop them in a toaster or a 350°F oven until they’re hot and crisp again. The texture comes right back to life, almost as good as fresh.

Recipe FAQs (Answered by Clara):

Can I make this batter ahead of time?
You can, though I recommend cooking the waffles right away for the best texture. If you must, refrigerate the batter overnight and give it a gentle stir before using—just don’t overmix.

Can I freeze the waffles?
Absolutely. I freeze mine in a single layer before stacking them. They reheat perfectly in the toaster, which makes weekday mornings feel a little special.

What if I don’t have a waffle maker?
Believe it or not, you can cook the batter like pancakes on a griddle. The result won’t have the signature pattern, but the flavor and texture are still wonderful.

Why are my waffles soggy?
That usually means the iron wasn’t hot enough, or they sat too long on a plate. Always cook them on a fully heated waffle iron and keep them on a rack to stay crisp.

Conclusion:

If there’s one thing waffles have taught me, it’s that a good breakfast can set the tone for the whole day. These golden, buttery squares are more than just a recipe—they’re a small reminder to slow down, savor the smell of something cooking, and enjoy the simple comfort of being home. Whether you’re making them for family, friends, or just yourself on a quiet morning, I hope this recipe brings you the same kind of warmth it’s brought me. And if you do make them, I’d love to hear how they turn out—leave a note, share your favorite topping, or just tell me if they made your morning a little brighter.

Nutrition Information (Per Serving):