Homemade Waffles
Servings: 8 waffles
Waffles from scratch that taste like store-bought but better. Crispy outside, fluffy inside with a hint of vanilla.
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Equipment
- regular waffle maker
Ingredients
- 1 ¾ cup all-purpose flour (220 grams if measuring by weight)
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
- 6 Tablespoons vegetable oil
- 2 eggs, beaten
- 1 teaspoon vanilla
Instructions
- In a large shallow bowl, whisk flour, sugar, baking powder and salt.
- In a separate bowl, combine milk, vegetable oil, eggs and vanilla.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients. Stir with a wooden spoon or whisk until batter is mostly combined, leaving larger lumps. Be sure there are no large pockets of flour at the bottom of the bowl.
- Rest batter 5 minutes. Preheat waffle iron.
- Gently stir batter with a whisk to break up remaining large lumps. Small lumps are ok.
- Cook according to waffle iron directions.
- Serve waffles immediately if possible.
- To keep waffles warm: Heat oven to 200°F. Place waffles in single layer directly on the rack until ready to serve.
Notes
- For an extra treat, throw some mini chocolate chips into the batter. I recommend 1/2 cup to 1 cup.
- Keeping waffles warm: Don't let waffles sit too long in a warm oven. They will start to dry out. Waffles are best eaten immediately or reheated from frozen.
- To freeze: Stack cooled waffles with a sheet of waxed paper between each waffle. Store in an airtight container, storage baggie or wrapped in aluminum foil.
- To reheat frozen waffles: Preheat oven to 250°F. Place frozen waffles directly on oven racks. Heat 10 minutes or until warm.