The Best Homemade Waffles from Scratch!
Best Homemade Waffles from scratch everyone will love!
Lets make the best homemade waffles from scratch. Skip the junky mixes, this uses all the real food basics and the taste is well worth it.
Not only are the waffles delicious but easy to make.
Waffles are a family favorite in this house. When my children were little I would make up a large batch that were cooked but not browned yet. I would freeze them and they would make a quick and easy breakfast.
Just pop them in the toaster, slather with a bit of butter and serve. I would serve them with preserve fruits I had picked fresh and canned the summer before.
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Best Waffle Makers
Back then I had a vintage waffle maker that made rectangular waffles but now I can only find either round or square waffle makers.
This one works great so check it out!
If you want a double-decker waffle maker that pops out two waffles at once then this one is for you, go here to see it!
Having a waffle maker that made two waffles at once was a time saver when I had 4 kids at home.
These circles (or square) of deliciousness are pillowy soft on the inside while crispy on the outside.
What makes them the absolute best?
It’s the Waffle Ingredients
Pure butter.
Real butter and if it is organic that is even better!
Yes, you use an entire half of a cup, melted.
Add it to the liquid after you have beaten the eggs and milk together.
It will float on top at first but as you stir it in it combines beautifully.
Add Dry Ingredients to the waffle batter
Add the dry ingredients next. Start with the flour and add on top the baking powder, then sugar and salt.
My favorite flour is King Arthurs White Whole Wheat or Unbleached All Purpose flour.
Keep it Lumpy
Stir it in well but don’t try to make the batter smooth. It will be lumpy and bumpy from the butter congealing in the cold milk. You want that.
Add the batter to the hot waffle iron. If your batter is thick you may need to spread it out a bit but usually, that is not necessary.
You can also thin it with a little more milk.
See all the lumps and bumps. That will make the waffles tender yet crisp.
Close the waffle maker and let cook. Some waffle makers have a timer that will beep and some you have to set your own timer.
Timing to cook waffles?
Each individual maker will need to be tested as they heat differently. You will need to test yours and time it to find how long it takes to get the waffle toasted to your satisfaction.
These waffles are at their best eaten straight from the waffle iron.
But if you need to serve a crowd and want to keep some warm while cooking, place the fresh cooked waffles on a rack, place the rack on a cookie sheet and keep in a 200 degree oven while you cook the rest.
Enjoy your waffles.
We live at a higher elevation so I have to adjust the recipe slightly. The recipe I am posting comes from my vintage Betty Crocker with my adjustments in parenthesis.
You can make breakfast fun too by decorating your waffles, the kids love this.
These make a great base for desserts too!
The Best Homemade Waffles from Scratch!
Crispy buttery waffles from scratch. Easy waffle recipe that everyone will enjoy. You don't even need syrup!
Ingredients
- • 2 Eggs
- • 1 3/4 cup milk
- • 1/2 cup butter (melted)
- • 2 cups all purpose flour
- • 4 teaspoon baking powder (I cut it down to 1 Tablespoon)
- • 1 tablespoon sugar
- • 1/2 salt
Instructions
- 1.Heat waffle iron.
- In bowl beat eggs until fluffy
- Mix in milk.
- Add melted butter and stir.
- Add flour.
- Make a well in the flour, add baking powder, sugar and salt.
- Stir until just blended. There will be lumps, that is a good thing!
- Pour batter onto center of hot waffle iron, about 2/3 to 3/4 of a cup depending on your waffle maker. (sometimes it is more so experiment)
- Bake until steaming stops, about 4 to 5 minutes (some have an automatic timer that beeps for you when they are done)
- To keep them hot and crispy while making the other waffles, place the waffle on a baking sheet individually, not stacked, and keep in warm oven at 200 degrees. (not for too long or they get dried out)
Serve with your favorite syrups or toppings. I eat them plain, the buttery flavor tastes delicious alone.
Nutrition Information:
Yield:
4 to 5Serving Size:
1Amount Per Serving: Calories: 536Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 163mgSodium: 835mgCarbohydrates: 58gFiber: 2gSugar: 3gProtein: 14g
Great result with the recipe! I added a small droplet of vanilla extract for the scenting, but other than that, it came out as fluffy and crispy as described! Thanks for the recipe, Pamela!
melted
Is the 1/2 cup butter melted or softened?