About this recipe

Crispy on the outside, fluffy on the inside — these classic homemade waffles are a weekend staple the whole family will love. Made with pantry basics and ready in under 30 minutes, they freeze beautifully so you can pop one in the toaster on busy mornings for a fresh-tasting breakfast any day of the week.

Instructions

1. 1

   Preheat your waffle maker according to the manufacturer's instructions. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine sea salt until evenly combined.

2. 2

   Separate the eggs, placing the yolks in a medium mixing bowl and the whites in a clean large mixing bowl. To the yolks, add the buttermilk, melted butter, and vanilla extract; whisk until smooth. Using a clean whisk or hand mixer, beat the eggs whites until stiff peaks form, about 2–3 minutes.

3. 3

   Pour the buttermilk-yolk mixture into the dry ingredients and stir gently with a spatula until just combined — a few lumps are fine. Carefully fold in the beaten eggs whites in two additions, keeping as much air as possible. Do not overmix; stop as soon as no large white streaks remain.

4. 4

   Lightly grease the preheated waffle maker with a little butter or cooking spray. Pour enough batter to fill your iron (typically ¾ to 1 cup, depending on size) and close the lid. Cook until the waffle is deep golden brown and steam has mostly stopped escaping, about 4–5 minutes. Transfer to a wire rack in a single layer to keep crispy — do not stack. Repeat with remaining batter.

5. 5

   Serve immediately with maple syrup and fresh strawberries / blueberries / raspberries. To freeze, let waffles cool completely on the wire rack, then arrange in a single layer on a baking sheet and freeze for 1 hour before transferring to a Ziploc bag. Reheat straight from frozen in a toaster oven or ![350°F] oven for 5 minutes until crispy.