Extra Waffles

There’s something quietly magical about the moment a waffle iron hisses its first breath of steam, the smell of sweet batter and melted butter curling through the kitchen. It’s not loud or dramatic—just steady and warm, like the way sunlight spills across a wooden table early in the morning. These extra delicious waffles are the ones I go back to again and again, whenever I need a morning that feels just a little more human, a little more gentle. They’re crisp on the outside, soft in the middle, and full of this golden, vanilla-kissed promise that breakfast (or honestly, life) might turn out pretty lovely after all.

Why You’ll Crave It

• They come out perfectly crisp and golden without needing any fancy tricks or gadgets.
• You can make the batter in one bowl—so there’s less cleanup (because we all know how the sink fills up fast…)
• The flavor is softly sweet, not cloying, which makes them perfect for topping with anything from syrup to herbs and cheese. Really.
• They freeze like a dream, so you can make a big batch and pop one in the toaster any time.

The first time I made these, I stood over the waffle iron with my fork, eating the first one plain—straight off the wire rack, still hot. I didn’t even make it to the syrup.

What You’ll Need

• 250 grams all-purpose flour: sifted if you feel like it (I usually do), for that lovely light base
• 50 grams sugar: I use plain granulated, just enough to sweeten without making them cake-y
• 1 tablespoon baking powder: this gives them that glorious puff as they cook
• A pinch of salt: really helps the vanilla and butter shine through
• 2 eggs: I like mine at room temperature so they fold easily into the batter
• 500 ml whole milk: cold is fine, but slightly warm blends better (and your butter won’t seize!)
• 100 grams melted butter: cooled a bit, rich and comforting, this ties it all together
• 1 teaspoon vanilla extract: good-quality if you can—it makes a big difference in waffles somehow

Easy How-To

Mix up the dry ingredients

In a big bowl (big enough for some mixing splashes), whisk together the flour, sugar, baking powder, and salt. Give it a good stir—no science here, just getting rid of clumps.

Whisk the wet stuff

In another bowl, crack in your eggs, then pour in the milk, melted butter, and vanilla extract. Whisk briskly until it looks smooth and kind of creamy. Sometimes I forget and toss in the dry stuff too soon—no big deal if that happens.

Combine carefully

Pour the wet mixture into the dry a little at a time. Stir gently—you’re just trying to get things mixed, not whip them. A few small lumps are honestly fine.

Let it rest (if you can)

I really recommend letting the batter sit for about 10-15 minutes. It gives everything time to meld, makes the inside fluffier somehow… if you can wait.

Heat the waffle iron

Preheat your waffle iron. Mine has a little light that tells me when it’s ready. A whiff of heat on the back of your hand will also tell you it’s good to go.

Ladle and cook

Scoop some batter onto the middle (don’t overfill—it expands). Close the lid and cook until golden, about 4-5 minutes, or until it stops steaming quite so much. Peek if you’re unsure. I always peek.

Serve and smile

Remove gently, place on a wire rack if you’re cooking more, or plate it up right away if you’ve got syrup ready. They’re best hot, crisp, and shared.

Good to Know

• If you let waffles sit on a plate, they steam under themselves and go soft. A wire rack changes everything.
• Add-ins are risky before you know your waffle iron. Too many chocolate chips and things can stick—but once you figure it out, go wild.
• The milk-to-flour ratio here gives a pourable batter—but if yours feels too thick, add a splash more milk. It happens even with the best measurements.

Serving Ideas

• Classic-style: butter and real maple syrup, nothing more.
• Summer twist: fresh strawberries, crushed with a little sugar, and a dollop of cold whipped cream.
• Autumn comfort: roasted apples and cinnamon, with a drizzle of warm honey.

Top Tricks

• For waffles that stay crispy longer, let them cool slightly on a wire rack, not a plate. It really works.
• Want next-level texture? Separate your eggs and whip the whites to soft peaks, then fold them into the batter just before cooking. It’s one extra bowl… but oh, the lift!

Frequently Asked Questions

Can I make these waffles ahead of time and freeze them?

Yes, they freeze beautifully. Let them cool fully, then layer between parchment and freeze. Pop in the toaster straight from frozen—they come out almost as good as fresh.

The batter seems too thick—is that normal?

It can sometimes thicken as it rests. Just add a tablespoon or two of milk and stir gently until it loosens up. You’re aiming for a heavy but pourable consistency.

Can I use plant-based milk or gluten-free flour?

Absolutely. I’ve tried oat milk and almond milk in this—both worked fine. Gluten-free flour works too, though the texture is slightly more tender, less crisp. Still lovely.

Can I make these savory instead of sweet?

Yes! Just reduce the sugar to about 1 tablespoon or leave it out altogether, and skip the vanilla. Then add herbs, cheese, even a handful of scallions.

Why are my waffles sticking to the iron?

It’s usually a heat or oil issue. Make sure your iron is fully preheated and greased lightly. Older nonstick surfaces might need a little extra help.