EFK Tested
Erickson Homemade Waffles
These are our from-scratch breakfast waffles: crisp and golden on the outside, light and fluffy inside, and simple enough for an easy family breakfast.
From the EFK recipe collection
- Yield
- about 10 waffles
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Preheat the waffle iron. For a crisper waffle, use a higher or darker heat setting if your waffle maker allows it.
- 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla.
- 4. Pour the wet ingredients into the dry ingredients and stir only until combined. A few small lumps are fine; do not overmix.
- 5. Lightly grease the hot waffle iron. Add enough batter to nearly fill the waffle wells without overflowing; about 1/3 cup per waffle is a good starting point, depending on the size of your waffle maker.
- 6. Cook until the waffles are golden brown and crisp.
- 7. Place finished waffles on a wire rack rather than stacking them so they stay crisp. Let the waffle iron heat back up between batches.
- 8. Serve hot with butter, maple syrup, fresh fruit, or our other favorite toppings.
View this recipe on the original EFK website ↗