Classic Waffles

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Classic Waffles Recipe

Classic Waffles

Are you ready to heat up your waffle iron and get ready to enjoy the ultimate breakfast treat? These golden, crispy waffles are perfect for a lazy weekend brunch or a special treat. With a simple batter made from flour, eggs, milk, yoghurt and butter, these waffles are easy to whip up in just a few minutes. Whether you prefer them topped with butter and syrup or loaded with your favourite toppings like fresh fruit, whipped cream and melted chocolate, these classic waffles will be a family favourite. 

  • Total Time: 31 mins
  • Yield: 4 1x


Units Scale


  • 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)


  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.
  2. Fold the wet ingredients into the dry ingredients to combine.
  3. 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.
  4. 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.

  • Author: Nicole
  • Prep Time: 6 mins
  • Cook Time: 25 mins

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