Last updated on November 21, 2023 by Liza Hawkins
Who doesn’t want a recipe for quick waffles on the weekend? These are perfect every time!
Next to pancakes, homemade quick waffles are the resident weekend favorite in this house. It seems like a lot of people shy away from making waffles at home because they’re perceived to be really tricky to make. (Spoiler: they’re not.)
I’ll agree that some recipes are difficult, involving yeast and temperature-specific liquids, but not all recipes have to be so precarious!
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About five years ago I got this minimalist Oster Belgian waffle maker.
After trying various recipes, both easy and difficult (including Alton’s recipe), would you believe my favorite ended up being a recipe in the little Oster recipe pamphlet that came with the waffle maker?
It’s true, and the waffles are delicious.
The batter itself is no-nonsense, with simple ingredients and no real wait time before getting to pour it into the waffle maker.
The outside is a little crispy, while the inside is pillowy and light. They hold up well to loads of butter and syrup (which is the very best way to serve them), but also do with with other toppings like butter and cinnamon-sugar, butter and berries, and even peanut butter.
These homemade quick waffles will become a weekend staple!
Who doesn't want a recipe for quick waffles on the weekend? These are perfect every time!
- 3 eggs
- 1 cup milk
- 1/2 cup melted butter
- 1 tablespoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- Preheat your waffle iron on high (this will make the outsides crispy and the insides soft and fluffy). Place your butter in a small pot to melt over low heat.
- Beat whole eggs in a bowl until thick. Pour the milk into a large glass measuring cup, and then add the melted butter and vanilla. Add the milk mixture* to the eggs, whisking to combine. In a separate bowl, combine the remaining ingredients. Sift into egg mixture, and mix well.
- Allow your batter rest for 3 minutes, and then spoon your batter onto the waffle iron – enough to leave a 1/2″ space around the edge (about a 1/2 cup of batter works for my waffle maker). Close and cook for 3-4 minutes, or until steam stops coming out and your waffle is golden brown. Repeat these steps with the remaining batter.
- Serve the warm waffles with butter and syrup, sliced fruit, powdered sugar, or any other delicious combo!
*The reason you pour the butter into the milk is so that the hot butter's been cooled prior to being added to the eggs. If you were to pour the hot butter into the eggs, they could scramble … and while I like scrambled eggs for breakfast, I don’t like them in my waffles. You could temper the eggs with the melted butter first, but I think my way is a lot quicker and easier.
These waffles refrigerate well, and we often have enough left over for a second breakfast – perfect if you make them on Saturday. Sunday breakfast is a breeze; just reheat in the microwave or toaster!
Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 137mgSodium: 597mgCarbohydrates: 36gFiber: 1gSugar: 4gProtein: 9g