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Per serving
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- 1
Melt butter and warm milk
Add the butter and milk to a large microwave-safe bowl. Microwave for 1–2 minutes, until the butter is about halfway melted. Stir until the butter melts completely and the mixture is smooth. Stir in the vanilla extract.
- 2
Mix dry ingredients
In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Combine wet and dry
Separate the eggs. Add the yolks to the butter-milk mixture and stir until combined. Gently fold the dry ingredients into the wet ingredients — don't overmix. A few streaks of flour are perfectly fine at this stage.
- 4
Whip the egg whites
Using a stand mixer or hand mixer, beat the egg whites until stiff peaks form, about 2–5 minutes. While the whites are whipping, preheat your waffle iron.
- 5
Fold in egg whites
Gently fold the whipped egg whites into the batter until just incorporated. Don't overmix — stop when there are no giant lumps of dry ingredients or very soupy pockets. The batter will be fluffy and thick.
- 6
Cook the waffles
Pour batter into the preheated waffle iron (don't overfill) and cook according to your waffle iron's instructions, usually about 2–4 minutes per waffle, until golden brown and crisp.
- 7
Keep warm and serve
To keep waffles warm while you finish the batch, heat your oven to 170°F and place cooked waffles on a cooling rack set inside. This keeps them crispy. Serve with maple syrup, fresh strawberries, and a knob of butter. Leftovers freeze beautifully — pop them straight in the toaster when you want one.
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Homemade Waffles from Scratch
Created by: SundayBrunchClub
Ingredients
- 1/2 cup butter
- 1 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 2 eggs
Instructions
- Melt butter and warm milkAdd the butter and milk to a large microwave-safe bowl. Microwave for 1–2 minutes, until the butter is about halfway melted. Stir until the butter melts completely and the mixture is smooth. Stir in the vanilla extract.
- Mix dry ingredientsIn a separate medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine wet and drySeparate the eggs. Add the yolks to the butter-milk mixture and stir until combined. Gently fold the dry ingredients into the wet ingredients — don't overmix. A few streaks of flour are perfectly fine at this stage.
- Whip the egg whitesUsing a stand mixer or hand mixer, beat the egg whites until stiff peaks form, about 2–5 minutes. While the whites are whipping, preheat your waffle iron.
- Fold in egg whitesGently fold the whipped egg whites into the batter until just incorporated. Don't overmix — stop when there are no giant lumps of dry ingredients or very soupy pockets. The batter will be fluffy and thick.
- Cook the wafflesPour batter into the preheated waffle iron (don't overfill) and cook according to your waffle iron's instructions, usually about 2–4 minutes per waffle, until golden brown and crisp.
- Keep warm and serveTo keep waffles warm while you finish the batch, heat your oven to 170°F and place cooked waffles on a cooling rack set inside. This keeps them crispy. Serve with maple syrup, fresh strawberries, and a knob of butter. Leftovers freeze beautifully — pop them straight in the toaster when you want one.