Classic Waffles Recipe

Waffles are one of our favorite weekend breakfast to eat and the boys get too excited when I make it from scratch. Making waffles from scratch is not too hard but yet I am guilty of making it from the store bought mix. Weekday mornings are rushed and the store bought mix is just easy to whip up to make the Waffles.

When using the store bought mix, I do not use eggs or oil. I just mix up the waffles mix with water and make them. The flavor of making the Classic Waffles from scratch is unbeatable and the texture cannot be even compared.

The Waffles come out with a beautiful golden color which is crusty on the outside and soft on the inside. Top them off with some berries and drizzle the warm maple syrup and it just is the most irresistible breakfast ever.

The recipe I adapted has a bit of corn starch mixed with the All Purpose flour. I have made it earlier with just all purpose flour, but this Waffles recipe gives the crispy outside yet keeping the center soft. Mix up the dry ingredients and the wet ingredients separately and then combine them together.

Pour the Waffles batter in the hot waffle iron and the Classic Waffles are ready. If you are not in a mood for Waffles and looking to make Pancakes from scratch, check out the American Breakfast platter recipe here. If you are looking for a egg less Pancake recipe, check out my Whole Wheat Oatmeal Pancake Recipe.

The Waffle maker that I am using is almost 15 years old and works just great. We recently bought a waffle iron that makes one large waffle, but I still have not even opened it. The 2 small squares seems to work well for the boys as they are small to eat. I was searching to find my new one to make the waffles for this post, but could not locate where we have stored it.

If you are not going to serve the waffles right away, then make sure that you do not stack them one on top of another. That will make it become soggy. Another tip that I learned was to keep the waffles on a wore rack inside the 200 F oven to retain the crispness until ready to serve.

My older son loves to eat the waffles crispy with some butter and syrup on top. He loves it when the butter hots the warm waffles and starts to melt slowly. The oven works great to keep the waffles crisp and because of this I can make the waffles in one shot and store them well until everyone's ready for breakfast.

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

O for Oatmeal Payasam

P for Pav Bhaji

Q for Quinoa Brown Rice Adai

R for Rajgira Aloo Poori

S for Samosa

T for Thinai Sweet Paniyaram

U for Uppittu

V for Victorian Milk Bread

Preparation time - 5 minutes
Cooking time - 5 minutes per batch
Difficulty level - easy
Recipe adapted from - Inspired Taste

Ingredients to make Classic Waffles - (makes 12)

• All Purpose flour - 1 ½ cups
• Corn starch - ½ cup
• Baking powder - 1 ½ tsp
• Baking soda - ½ tsp
• Salt - 1 tsp
• Sugar - 2 TBSP
• Milk - 2 cup (warm)
• Eggs (large) - 2
• Oil - ½ cup
• Vanilla extract - 2 tsp

Procedure to make Classic Waffles -

• Mix all the wet ingredients in a bowl.

• Add the corn starch to the flour and mix it well. Add the salt, sugar, baking powder and baking soda to the flours and mix well.

• Pour the wet ingredients to the dry and gently combine to mix. Do not over mix them as that will change the texture of the Waffles. Just mix them enough to combine. Leave it aside for 5 to 10 minutes.

• In the meantime, heat the waffle maker. Add the required amount of batter to the hot waffle iron and close the lid. Let the waffles cook until done. Follow the directions for your specific waffle maker to pour the required amount of batter. They vary individually by the size of the waffle iron.

• Once done, serve immediately or keep it warm in the preheated 200 F oven. Do not stack the waffles as they will lose their crispness.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Classic Waffles Recipe

5 from 8 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 5 minutes

Cook Time: 5 minutes

Resting time: 10 minutes

Total Time: 10 minutes

Servings: 12 Waffles

Calories: 205kcal

Author: Sandhya Ramakrishnan

Ingredients

• ▢ 1 ½ cup All Purpose flour
• ▢ ½ cup Corn starch
• ▢ 1 ½ tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ 1 tsp Salt
• ▢ 2 tbsp Sugar
• ▢ 2 cup Milk warm
• ▢ 2 Eggs large
• ▢ ½ cup Oil
• ▢ 2 tsp Vanilla extract

Instructions

• Mix all the wet ingredients in a bowl.
• Add the corn starch to the flour and mix it well. Add the salt, sugar, baking powder and baking soda to the flours and mix well.
• Pour the wet ingredients to the dry and gently combine to mix. Do not over mix them as that will change the texture of the Waffles. Just mix them enough to combine. Leave it aside for 5 to 10 minutes.
• In the meantime, heat the waffle maker. Add the required amount of batter to the hot waffle iron and close the lid. Let the waffles cook until done. Follow the directions for your specific waffle maker to pour the required amount of batter. They vary individually by the size of the waffle iron.
• Once done, serve immediately or keep it warm in the preheated 200 F oven. Do not stack the waffles as they will lose their crispness.

Nutrition

Calories: 205kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 336mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Calcium: 86mg | Iron: 1mg

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