Classic Waffles

Are you ready to heat up your waffle iron and 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. They freeze well too, so you can stock up for when you need them. 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.

Can you make Classic Waffles ahead of time?

Yes, freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.

Are Classic Waffles suitable for leftovers?

Yes, cooked waffles can be frozen in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.

Classic Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

Waffles

• 2 cups (300 g) plain (all-purpose) flour
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda (baking soda)
• 1 tsp sea salt flakes
• 4 large eggs
• 1 cup (250 ml) milk
• 1 cup (250 g) plain yoghurt
• 80 g (23/4 oz) unsalted butter, melted (plus a little more for brushing on the waffle iron)

Toppings

• Strawberries, bananas or raspberries, sliced
• Maple syrup
• Chocolate, melted (see note 1)

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
2. In a separate bowl, whisk together the eggs, milk, yoghurt and melted butter (adding the butter last). The mixture 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 the 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.
5. Butter the waffle iron in between batches. Serve the waffles immediately or keep them warm in a 100°C (200°F) oven (all types) until you are ready.

Notes

Note 1 – This is the perfect recipe for leftover Easter chocolate. Melt the chocolate in 20-second bursts in the microwave, 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 tablespoon of sugar to the dry ingredients to sweeten your waffle mixture, if desired.

MAKE AHEAD

Freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.

LEFTOVERS

Freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: breakfast, desert, waffles
• Method: mix, cook
• Cuisine: Dutch