Waffle Recipe
Make Waffle Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
For Cooking & Serving
Method
Waffle Batter
Combine dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly distributed.
Mix wet ingredients
In a separate bowl, whisk 2 large eggs until blended. Add 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (warm but not hot), and 1 teaspoon vanilla extract. Whisk until combined.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or whisk just until combined — a few small lumps are fine. Do not overmix to avoid tough waffles.
Rest the batter (optional)
Let the batter rest 5 to 10 minutes at room temperature. Resting hydrates the flour and improves texture; if short on time you can cook immediately.
For Cooking & Serving
Cook waffles
Pour an appropriate amount of batter onto the center of the hot waffle iron (typically 1/2 to 3/4 cup for standard irons; follow your iron's guide). Close the lid and cook until waffles are golden brown and crisp and steam has mostly stopped — usually 3 to 6 minutes depending on your iron. Avoid opening too early.
Keep warm
Transfer cooked waffles to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them crisp while you finish the rest. Stacking directly on a plate will steam and soften them.
Serve
Serve waffles hot with maple syrup, fresh berries or sliced fruit, and a dusting of powdered sugar if desired. Adjust toppings to taste.
Make-ahead & reheating
To freeze, cool waffles completely, then stack with parchment between and freeze in a sealed bag up to 1 month. Reheat from frozen in a toaster or toaster oven until warm and crisp (about 3–5 minutes).