Ingredients
Method
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a smaller bowl, whisk together eggs, milk, and melted butter. Fold the wet ingredients into the dry ingredients.
- Preheat a waffle iron as directed by the manufacturer’s instructions.
- Lightly coat the waffle iron with some butter or vegetable oil. Spray oil is good to use here. If you are using a non-stick waffle iron, skip this step. The extra butter or oil will result in less crispy waffles.
- Ladle some batter into the waffle maker and cook waffle until golden and crisp. Repeat to make more waffles. Serve immediately or keep warm in a warm oven until ready to serve.
Notes
Notes:
*If buttermilk is not available, make a buttermilk substitute by mixing 470ml regular milk and 1 tbsp vinegar. Alternatively, you can just use regular milk. However, buttermilk or its substitute will result in fluffier waffles.
Do not over-mix the batter. Mix the batter enough so that it just comes together. It’s alright if there are a few lumps of flour, these will disappear in when cooking.
Want to make your waffles even fluffier? Follow this optional tip: To make the lightest and fluffiest waffles, separate the eggs. In step 1, instead of adding whole eggs with the other ingredients, only add in the egg yolks. In a separate bowl, wish the egg whites until stiff, then fold into the batter.
Storage instructions: Once your waffles have cooled to room temperature, wrap them in plastic wrap or place them in a Ziplock bag, and store in the refrigerator for up to 3 days. You may also freeze any extras in Ziplock bags for up to 2 months. To reheat your waffles, simply pop them in the toaster, waffle iron, or oven (at 180C for about 5 minutes or until warm). If you have any unused batter, keep it in an air-tight container in the refrigerator for up to 2 days.
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