Basic Waffle Recipe

This is our basic waffle recipe. It is great as is and is also a great base for adding other Items to your waffle.

Start warming your waffle iron. Remember to rotate every minute or so while warming up.

Dry Ingredients:

2 cups of all purpose flour

1 Tablespoon of Baking Powder

1/2 teaspoon of salt

1 or 2 tablespoons of sugar (sugar acts as a browning agent. You will need to use some. Based on your flour and cooking technique, you may decide to add a second tablespoon

1 Tablespoon of cornstarch.......This is a Pro Level Tip, a real gamechanger for a crisp waffle. Your family will think you are magic.

Combine all dry ingredients

Rotate The Great American Waffle Iron

Wet Ingredients:

1/2 cup vegetable oil,(or one stick of melted butter, my favorite)

2 eggs

Combine these two and whisk well, otherwise you may not have much success getting the oil to combine with the milk.

Rotate The Great American Waffle Iron


1 3/4 cups of milk (you may need to add up to another 1/4 cup depending on your consistency)

1 teaspoon of vanilla (Optional, but go ahead and add it, it's great.

Now combine your wet and dry ingredients thoroughly with a stiff whisk. Be careful not to over stir, you may end up with a chewier waffle.

Rotate and Check your waffle iron

Some folks like to Check their waffle iron with an infrared thermometer. I simply flick water from my fingers onto the inside of the paddles. You want a good strong sizzle and for the sizzle to be fairly similar on each paddle. Once your are satisfied that it is evenly heated, spray your waffle iron with a non-stick spray such as Pam. (refillable pump sprayers may not atomize well.)

I use a 1 cup flat bottomed measuring cup to pour about 3/4 cup of batter into the center of the waffle iron. It should be of a consistency that allows it to simply flow out to within an inch of the perimeter. I like to spread it to the edge with the bottom of the measuring cup. Many folks say that isn't necessary.

Rotate the paddles every minute or so. After a few minutes, the steam will subside. AFTER the steam has subsided, then take a peak at the waffle to see if its cooked evenly on both sides. I remove the waffle with a fork. If you want to keep the waffles warm until the entire batch is complete, place on a toast pan in a warm oven. Try to single stack. If you start stacking, they can steam each other and soften, but the cornstarch helps with this.

The pictured waffle was made with the basic waffle batter to which I added a creamed sweet potato, powdered ginger, and dried cranberries. It was delish!