Crisp buttery vanilla waffles

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You’ll need a waffle iron or an electric waffle maker to make waffles but if you don’t have one, you can still make pancakes from the same batter.


For the waffle batter:

150g plain flour
1/2 teaspoon baking powder
1 egg
250ml milk (or buttermilk)
50g melted butter
2 tablespoons caster sugar
1 teaspoon vanilla extract
Pinch of salt

Vegetable or rapeseed oil for the waffle iron
Icing sugar to dust (optional)

1. In a blender: Mix all the batter ingredients together until smooth. By hand: Whisk the flour and baking powder together; add the egg and whisk together until smooth. Add the milk little by little incorporating the first lot before you add more. Add the butter, sugar, vanilla extract and salt and whisk well.

2. To cook: if you are using a cast-iron waffle iron over direct heat, lightly oil it, pour in enough batter to fill the centre but leave room for it to spread to the edges. Place over the heat and cook for 2-3 minutes on each side or until golden and crisp and cooked through. If you are using an electric non-stick waffle iron that makes thin waffles, heat it to the highest setting, spoon in 3 tablespoons of batter, close the lid and cook for 1-2 minutes until golden. (If you are using a deep waffle maker, check your equipment instructions as to how long you need to cook them). Remove and dust the hot waffles with icing sugar if using.

You can use the batter immediately though it improves if you leave it sit for at least 20 minutes or overnight in the fridge. If the batter thickens too much, add a little milk to loosen it.

How to freeze waffles

You can freeze waffles easily so make a batch of them and have them ready for a lazy weekend brunch.

  1. Cook the waffles as above.
  2. Layer them with parchment paper, leave to cool, place in a large re-sealable freezer bag and freeze.
  3. To reheat, peel off as many waffles as you need. Place them in a pre-heated waffle iron or panini maker. Cook for 1 minute. They will be softer and more crêpe-like. You can also reheat them on both sides in a hot, dry frying pan. We use parchment cake liners instead of cutting out sheets of parchment paper –  they are ready-cut and you find them in most good cookshops.

Recipe Variation:

– Replace half the plain flour with wholewheat flour to make a healthier waffle.

– You can use this batter to make pancakes instead of waffles. Heat a pancake pan or non-stick frying pan until you can barely hold your hand an inch over it, add a knob of butter and spoon in 3-4 tablespoons of batter; leave until the edges start to bubble and ‘frill’, then turn over and cook for 30 seconds on the second side.

This recipe has been triple-tested in the gréatfood test kitchen.

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