Classic Homemade Waffles

In my personal pantheon of breakfast and brunch foods, waffles hold the tip-top spot (sorry, pancakes; apologies, French toast). So, out of respect, I decided to keep these waffles classic: properly crispy, impossibly fluffy, and just begging to be drowned in maple syrup. I also wanted to make sure they were easy to make, requiring ingredients you probably already have on hand. I learned a few things in the process, which I’m sharing below, so you have all the tips and tricks you need to nail these waffles every time.

What People Are Saying:
"Hands down the best recipe I’ve ever used. Will definitely make these again." - sus6191

"This is everything you want in a classic waffle! perfect crust and fluffy interior." - FrankiZ

How To Make Homemade Waffles

INGREDIENTS

• Egg: Is there anything an egg can’t do? Here it binds, it leavens, it browns, it tenderizes. I could go on, but you get the idea.
• Buttermilk: Provides tang and, more importantly, the acid that activates the baking soda and ensures light, fluffy waffles.
• Canola Oil: Much as I love butter, waffles are all about the crispy edges, and butter—which, let’s face it, is part water—just can’t compete with oil when it comes to crisping.
• Vanilla: A little vanilla extract elevates the waffles with sweet spice notes and rich, subtly floral aromas.
• Flour: I included just enough all-purpose flour to give the waffles a solid spine without rendering them dry or dense.
• Sugar: A little sugar in the batter gives the waffles a welcome touch of sweetness and helps them quickly turn a beautiful golden brown.
• Baking Powder & Baking Soda: I found it took two leaveners to achieve the light texture I was after. The baking soda reacts to the acid in the buttermilk, producing gas and giving the batter its initial lift. The baking powder takes over from there; its leaveners powers go into hyperdrive when the batter meets the heat of the waffle iron.
• Cooking Spray: Greasing a waffle maker is not as simple as greasing a griddle. Somehow, the fat has to find it’s way into all the wells. For that, cooking spray is king.

STEP-BY-STEP INSTRUCTIONS

Okay, let’s get this waffle party started. We’ll be using a technique the pro bakers call the “muffin method,” which is fun to say and simple to perform. It just involves whisking together the wet ingredients and dry ingredients separately, then pouring the wet ingredients into the dry ingredient and mix just until combined but no further, so as to minimize gluten development. With that in mind, grab yourself a medium bowl, and whisk the egg, buttermilk, oil, and vanilla until smooth and no streaks of egg remain.

Now for the dry ingredients. Grab a large bowl and whisk the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended. Now, make a well in the dry mixture and pour in the wet mixture. Gently stir until just combined with a few dry steaks of flour remaining; the batter should be lumpy at this point. Let the batter rest at room temperature for 15 minutes; this resting time will allow the flour to hydrate, the gluten to relax, and the leaveners to kick into gear.

While the batter is resting, heat your waffle iron; make sure it’s fully heated before adding the batter. Once heated, spray the iron with nonstick spray.

Pour a generous amount of batter into the middle of the iron. Irons vary in shape and size, so just make sure the iron is fully covered in batter.

Cook the waffles until golden brown, about 5 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining batter.

Serve the waffles drizzled with maple syrup and topped with pats of butter.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Don't overmix: Waffle batters should be lumpy when they get poured into waffle makers, never smooth. Overworking the gluten will result in tough, deflated, sad waffles.
• Measure your flour correctly: Too much flour and your waffles will be dry and dense, even if you don't overmix them. Not enough flour, and you'll have flimsy little waffles. Short of using a kitchen scale, the best way to guarantee the perfect amount is to spoon flour into a measuring cup without packing it in, then take the handle of your spoon and sweep off the excess flour that is over the rim of the measuring cup.
• Make sure your waffle iron is hot! Nothing ruins a waffle like a cold waffle iron. Your waffle will cook faster and more evenly and give you the crispy edges we all love. Once the waffle is in the iron, leave it alone! Lifting the lid will cause the waffles to steam and deflate.
• Pour the right amount of batter: Use a 2-oz. ladle or 1/4-c. measuring scoop to pour waffle batter into the waffle iron, starting in the center and working your way out. Waffle makers will vary in shape and size (some make four, while others may only make one or two!), so use your best judgment when pouring.
• The difference between classic waffles and Belgian waffles: Belgian waffles are typically leavened with yeast and whipped egg whites, which gives them a lighter, airier texture. They are made in special waffle makers that produce larger waffles with deeper wells. By contrast, classic waffles get their lift from a combination of buttermilk, baking powder, and baking soda, resulting in waffles that are thinner, richer, and slightly more dense, though still fluffy.