Basic Waffles

Yield: approximately 8 standard-sized waffles

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar

Wet ingredients:

  • 3 large eggs, well beaten
  • 4 to 16 tbsp melted butter (Variance determines texture. 4 tbsp is a reduced-fat waffle, 8 tbsp is a classic, fluffy waffle, 16 tbsp is a crunchy waffle.)
  • 1 1/2 cups milk


  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently whisk them together. The batter should have a pebbled look. (Fold in mix-ins now if desired)
  4. Spoon approximately 1/2 cup of batter onto your hot waffle iron. Close the lid and bake.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your waffles to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute