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classic waffles

Classic Waffles

5 from 2 votes
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Course: Breakfast, Brunch
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 6 waffles
Author: Lorena Salinas from Cravings Journal


For the waffles

  • 250 g all-purpose flour
  • tsp baking powder
  • 1 tsp salt
  • 4 tbsp granulated sugar
  • 200 ml milk whole, skimmed or vegetable, at room temperature
  • ½ tsp vanilla extract or vanilla essence
  • 2 egg yolks at room temperature
  • 120 g melted unsalted butter cooled to room temperature
  • 2 egg whites at room temperature

For cooking

  • Vegetable oil I used Canola

Serving options

  • Maple syrup
  • Fruits
  • Butter
  • Icing sugar
  • Whipped cream


For the waffles

  • Mix the flour, sugar, salt and baking powder using a whisk.
  • In another bowl, whisk together the milk, vanilla, butter and egg yolks. When separating the eggs, transfer the yolks straight into the milk so that it doesn't generate a skin, which happens when it's in contact with air.
  • Make a hole at the centre of the dry ingredients and pour the liquids into it. Whisk them together starting at the centre and slowly incorporating the dry ingredients from the sides.
  • Whip up the egg whites in a clean using an electric mixer or by hand with a clean whisk until you get soft peaks.
  • Incorporate the egg whites by folding them in using a spatula.

For cooking

  • Preheat the waffle iron.
  • Once hot, paint it with oil, making sure to go into the crevices.
  • Place about ¼ cup of dough onto the waffle iron and close it up. The exact amount will depend on the size of your iron. It will take 4-5 minutes to be ready. Don't open it up before this time or it will open in half.
  • Once they're done you can freeze them for up to 3 weeks. Place them in a sealed container with baking paper between them so that they don't stick. To reheat them place them in the toaster!

For serving

  • Serve warm with syrup, fruits, icing sugar, butter, whipped cream, or whatever your heart desires.
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