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classic vanilla waffles with butter and syrup on a plate with a fork
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4.88 from 31 votes

Classic Vanilla Waffles

This is such an easy, flavorful classic vanilla waffles recipe. Follow the tips above and the directions here and you'll have a great, simple batch of waffles in no time. Keep them simple with a little butter and pure maple syrup, or jazz them up with whipped cream, fruit, or whatever next-level toppings you like. Their classic flavor works well either way. Makes about 8 5-inch by 5-inch waffles. Can be doubled.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Keyword: classic vanilla waffles
Calories: 239kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

  • 2 cups (240 grams) flour
  • ¼ cup (50 grams) sugar
  • 4 teaspoons (16 grams) baking powder
  • ¼ teaspoon fine sea salt if using unsalted butter
  • 1 ¾ cup (414 ml) whole milk
  • 2 large eggs
  • 2 teaspoons (10 grams) pure vanilla extract
  • 4 tablespoons (56 grams) butter, melted and slightly cooled

Instructions

  • Have eggs and milk at room temperature for optimum fluffiness.
  • Preheat waffle iron. (If yours has multiple doneness settings, try about ¾ of the way from light to dark.)
  • Sift together flour, sugar, baking powder, and salt into a large mixing bowl.
  • Separate egg whites from yolks. Place whites into a medium mixing bowl and set aside for the moment. Add yolks to milk. (I like to use a 2-cup glass measuring cup to measure the milk and then mix together the wet ingredients right in the measuring cup.)
  • Add vanilla to milk mixture and whisk together until well combined.
  • Pour in slightly cooled melted butter and whisk to thoroughly.
  • Pour wet ingredients over dry ingredients and stir together until just combined. Some lumps of flour are fine. Don’t over-mix.
  • Let batter rest while you whip the egg whites.
  • Whip egg whites with an electric mixer to the stiff peak stage. This means they are white and shiny, and if you turn off the mixer and pull it out of the egg whites, the little point at the top of the whites stands straight up. There is such a thing as overbeating egg whites, so stop once you reach this stage.
  • Scrape egg whites into the bowl with the batter and use a silicone spatula to gently fold the whites into the batter. (See note 2 below.) Leave some streaks of whipped egg white throughout the batter. Don’t over-mix or the egg whites will deflate too much.
  • Spray waffle iron with nonstick cooking spray, or brush very lightly with vegetable oil or melted butter.
  • Add batter to waffle iron according to manufacturer’s instructions and cook until waffles are golden brown.
  • Serve immediately, or keep warm in a 200°F oven while you finish cooking. You can place waffles directly on a clean oven rack or place them on a baking rack set into a rimmed baking sheet.

Notes

  1. Whole milk creates just the right level of richness and the perfect texture. Soy milk makes a good alternative if you need to avoid cow's milk. The strong protein structure helps create crisp, fluffy waffles.
  2. To fold egg whites into batter, drag the spatula through the center of the batter down to the bottom of the bowl, scoop up some batter with a sweeping motion, lift it up, and place it back down on top of the remaining batter. Repeat this motion, turning the bowl a quarter turn each time, until egg whites are streaked evenly and widely throughout but not fully mixed into the batter. Folding allows you to incorporate the egg whites into the batter without deflating them too much, so the waffles will be nice and light.
  3. Classic vanilla waffles freeze and reheat well. You can make a double batch, pop the extras in the freezer, and have a homemade breakfast on a busy weekday.
  4. The best way to freeze waffles is to place them in a single layer on a baking sheet and freeze until solid. Then you can place in a zip-top freezer bag for up to about three months. If your freezer doesn’t accommodate a baking sheet, separate waffles with parchment paper so they won’t stick together and freeze in a zip-top freezer bag.
  5. I adore my toaster oven and love to reheat waffles in it, whether from frozen or not. You can do this right on the rack on the toast setting or use a fancier mode depending on your toaster oven’s options. You can reheat frozen waffles in a regular toaster, too, or directly on the rack in a 350°F oven. It doesn’t take long regardless of which method you choose.

Nutrition

Serving: 15-inch waffle | Calories: 239kcal | Carbohydrates: 33.1g | Protein: 6.4g | Fat: 8.9g | Fiber: 0.9g