Golden Crisp Waffles (Print page)

Crispy, golden waffles perfect for breakfast or brunch with your favorite toppings.

# What You 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

# Directions:

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 a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully incorporated.
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 cooking spray.
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 the process with 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 -
  • The texture is absolute perfection with that irresistible golden crunch that gives way to tender fluffy inside
  • These waffles are incredibly forgiving and come out beautifully even if you are not an experienced baker
  • The batter keeps well in the refrigerator so you can have fresh waffles two days in a row without extra effort
02 -
  • Overmixing the batter will make tough chewy waffles so stop stirring as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking results in even fluffier waffles
  • A slightly hotter waffle iron creates better crispy edges than a cooler one
03 -
  • Separate the eggs and beat the whites until stiff peaks form then fold them in for incredibly fluffy waffles
  • Replace half the milk with buttermilk for tangier waffles with extra tenderness
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