- 2 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda (bicarb)
- 1 tsp salt
- 4 large eggs
- 1 cup milk
- 1 cup yoghurt
- 4 tbsp unsalted butter, melted (plus a little more for brushing on the waffle iron)
- Strawberries/bananas/raspberries, sliced
- Maple syrup
- Chocolate, melted (see note 1)
- Whisk together the plain flour, baking powder, baking soda (bicarb) and salt in a large bowl. Whisk together the eggs, milk, yoghurt, and melted butter (adding the butter last). The mix may be a little lumpy from the butter, which is fine.
- Fold the wet ingredients into the dry ingredients to combine.
- Preheat your waffle iron. Brush the butter onto the iron using a pastry brush or paper towel. Cook waffles until golden and crisp. You will need about 1/2 cup of batter per waffle. Depending on your waffle iron, these will take 2-4 minutes to cook.
- Butter the iron in between batches. Serve the waffles immediately or keep them warm in a 100°C oven until you are ready.
Note 1 – This is the perfect recipe for leftover Easter chocolate. Melt the chocolate in 20-second intervals, stirring until you reach your desired consistency.
Note 2 – As the toppings for waffles are generally sweet, this recipe does not include sugar. Add 1 tbsp of sugar to the dry ingredient mix to sweeten your waffle mix if desired.
MAKE AHEAD AND LEFTOVERS – Freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking paper if needed for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping it into the toaster.
- Prep Time: 6 mins
- Cook Time: 25 mins
- Category: breakfast, desert, waffles
- Method: mix, cook
- Cuisine: Dutch
Keywords: Classic Waffles, Classic Waffle recipe