Homemade Sweet Waffles

Crispy, golden and delicious homemade waffles perfect for breakfast

or brunch

Course Breakfast
Cuisine European
Keyword Dessert

Prep Time 15 minutes

Cook Time 25 minutes
Total Time 40 minutes

Servings 4
Calories 850kcal
Author thebakingexplorer

Equipment
Waffle Maker

Ingredients
300 g Plain flour
150 g Caster sugar
2 ½ tsp Baking powder
250 ml Milk
1 tsp Vanilla extract
2 Eggs large
200 g Butter melted

Instructions
1. Put the butter into a saucepan and melt it over a low heat, remove from the heat and set
aside
2. Turn on your waffles maker so it can heat up, I put mine on the max heat setting, but all
waffle makers are different
3. In a large mixing bowl, add the plain flour, caster sugar and baking powder. Stir them
together until well combined
4. In another bowl, or a jug, add the milk, eggs and vanilla extract. Gently whisk them
together until combined
5. Pour the milk mixture into the flour mixture, whisking as you pour, and keep whisking until
the batter is smooth
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 6. Then add the melted butter bit by bit, whisking between each addition, until the batter is
smooth and shiny
7. I prefer to transfer the batter into a jug so I can easily pour it into my waffle maker, but you
can also use a spoon to spoon it into the waffle maker as well
8. Pour some of the batter into your waffle maker, you want the little squares to be covered
but still just about visible through the batter. If you're not sure how much to, it's better to
add too little and then increase the amount as you go. If the batter does spill out the sides
don't worry, just wipe it away
9. Gently close the lid of the waffle maker, do not push it down. The waffles will take around
4-5 minutes, but you can check on them from 3 minutes
10. Once the waffle is cooked to your liking, carefully remove it from the waffle maker, I use
silicone tongs to do this, and place on a cooling rack
11. Repeat until all of the batter is used up
12. The waffles will seem soft when you first remove them from the waffle maker, but they will
crisp up quickly as they start to cool
13. Serve immediately, or allow to cool and store in the fridge or freeze them to enjoy another
time

Notes
Make sure your ingredients (particularly the eggs) are at room temperature before you
start baking. The butter can be cold as you're going to melt it anyway.
I used unsalted butter for the waffles, my favourite brand is Lurpak but you can use any
brand you prefer.
You can use any kind of milk - whole, semi skimmed or skimmed. You can also use dairy
free milk.
If using the vanilla extract, make sure to use a good quality extract and not an essence for
the best flavour.
Although I provide cup measurements, I highly recommend weighing your ingredients out
using digital kitchen scales*. It is the most accurate way to measure ingredients and will
ensure the best results. Digital scales are very low cost and can be purchased for around
£12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons*
and not the type of spoons you eat with. Again this will ensure accuracy and provide the
best results.

Nutrition
Calories: 850kcal | Carbohydrates: 99g | Protein: 13g | Fat: 45g | Saturated Fat: 28g | Trans Fat:
2g | Cholesterol: 196mg | Sodium: 682mg | Potassium: 208mg | Fiber: 2g | Sugar: 41g | Vitamin A:
1470IU | Calcium: 254mg | Iron: 4mg
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