Classic Waffles

classic waffles


  • 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. In a large bowl, whisk together the plain flour, baking powder, baking soda (bicarb) and salt.
  2. In a separate bowl, whisk together the eggs, milk, yoghurt and melted butter (adding the butter last). Your mix may be a little lumpy from the butter which is fine.
  3. Fold the wet ingredients into the dry ingredients to combine.
  4. 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 between 2-4 minutes to cook. Mine took 3 minutes.
  5. Butter the iron in between batches. Serve the waffles immediately or keep them warm in a 100c  oven until you are ready.

Note 1 – This is the perfect recipe for leftover Easter chocolate. Melt the chocolate in 20 second intervals, stirring in between until at your desired consistency.

Note 2 – I choose to not use sugar in this recipe as the toppings we use are quite sweet, you can however add 1 tbsp of sugar to the dry ingredient mix if you wish to sweeten your waffle mix.

Can waffles be frozen? Yes. Freeze in a container or reusable sandwich bag, separating with baking paper if needed. Reheat by popping into the toaster!

Recipe inspired by NY Times cooking Waffles Recipe.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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