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Published: Nov 11, 2018 · by Jennifer

Simply Perfect Classic Waffles

Name: Simply Perfect Classic Waffles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 3/4 cup all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 Tbsp white sugar; 3 large eggs; 7 Tbsp vegetable oil (or other neutral tasting liquid oil); 1 1/2 cups milk (or buttermilk)

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These Simply Perfect Classic Waffles are one bowl and a spoon easy and made with simple pantry staples. My idea of perfect!

I’ve tried a lot of waffle recipes over the years, but this is the one that I always returned to. It’s just my idea of the Simply Perfect Waffle.

These Simply Perfect Classic Waffles are fluffy and flavourful on the inside and crispy on the outside!

And they have flavour, as well as great texture (and I discovered that not all waffles do).

The other reason I love these waffles? They’re easy! One bowl and a spoon is all you need. And you don’t even have to worry about lumps in the batter.

You see, when it comes to waffle time (weekend breakfast or breakfast for dinner), I’m all about the easy. I don’t want to be separating eggs or busting out my mixer to whip up egg whites (followed by the requisite, ever so careful folding in thing). Nope. I’ve never had a waffle that is so good it justifies all that effort :)

Cook’s Notes for Simply Perfect Classic Waffles

Be sure to preheat your waffle iron well, setting it on medium-high-ish (or equivalent for your waffle iron). Cook these waffles until golden, to make sure the inside is cooked and the outside is crispy. While my waffle maker has a light that comes on when they are ready, I always watch for escaping steam from the sides. When the escaping steam is minimal, they are about done.

If you’d like to add blueberries to these waffles, simply scatter some (fresh or frozen) over the batter after spooning your batter into your waffle maker.

You can use milk or buttermilk for these. Use whatever milk you have in the fridge. And while I haven’t tried it myself, I suspect soy or almond milk should work just fine here as well.

These actually keep quite well in the fridge, if you have leftovers or make a bunch and freeze them.

I wait until my waffle iron is preheated before I mix the wet ingredients into the dry ingredients, so my batter doesn’t sit mixed very long.

With my round, Belgian style waffle maker (shown below), I get about four 7-inch diameter/1-inch thick waffles from this recipe. Of course, you can double as needed.

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This is the waffle maker that I own and love! It makes perfect, thick waffles every time. It also has removable plates, so cleaning it is super easy.

Hamilton Beach Flip Belgian Waffle Maker with Removable Plates

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