Growing up, I was always more of a pancake girl.
There was something I adored about the delicate texture, and the way that the massive stack would unapologetically give in to being drowned in syrup.
It wasn’t until recently (when I started tinkering with different types of waffles – man, I love my job) that I realized I had been missing out.
It all started when my niece couldn’t seem to remember the name of our new puppy, Walter. Just as he would hop onto a love seat, she would run into the room, shake her fist, and shout, “Get down, Waffles!”
I suddenly couldn’t get the crispy, chewy breakfast treats out of my head.
Not only do waffles have that same sweet aroma and slightly bready flavor that pancakes do, they come armed with their very own built-in syrup holders. Why don’t humans come with that?
I’d like to speak to the manager.
I believe that waffles are the wiser, more sophisticated older sister to pancakes. Instead of allowing syrup to evaporate through their middles, they hold onto the sugary river tight and make it last.
Well played, waffles. (Not the dog.)
There are endless ways to dress up these crispy beauties. You can dot them with chocolate chips, or fold chocolate chips into the batter, like what we do in our einkorn chocolate chip waffles. You can also infuse the batter with extracts, give them a sugary crust, and more.
But for me, the land of waffles is one of those places where it’s all about the OG.
I’m down for mixing it up (don’t get me wrong), but a traditional scratch-made batter that comes together in minutes makes my morning a happy place, whether I’m at home or taking this recipe on the road to share with friends and relatives.
The process couldn’t be simpler. Whisk the wet ingredients, whisk the dry ones, and marry them together in a blissful batter. Oh wait, first turn on the coffee and play literally any Jack Johnson song.
I was always slightly afraid of waffle irons, as each one seems to be specialized and works in its own fancy way. But then I learned the trick.
Watch for the steam to dissipate, and voila! You’ve got mail. I mean waffles.
These homestyle waffles have a slightly sweet crisp on the outside and a gentle chew when you chomp down. Inside, they’re as ethereally fluffy as you can possibly handle.
To keep these waffles in the category of true original, you could certainly stick with plain butter. But I strongly advise you to take the extra three minutes and make cinnamon-brown sugar butter instead.
You can’t replicate the flavor or aroma of a freshly grated spice, and luckily cinnamon sticks keep for a long time. Cinnamon sugar is classic condiment, but thanks to a robust burst from brown sugar, this is a spread you’ll want to spread everywhere.
To add some vibrancy to my plate, I snag the freshest seasonal fruit I can find. Between the richness from the butter and the sweetness of the berries, these waffles are a warm, melty golden hug.
And I can’t let go.Print
Bring tradition back to the breakfast table with these homestyle waffles. Golden and crispy yet crazy fluffy, they’re a no-brainer.
- 3 1/2 cups whole milk
- 3/4 cup vegetable oil
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons baking powder
- 1/4 tsp salt
- Nonstick cooking oil spray
- 1 cup softened unsalted butter (2 sticks)
- 6 tablespoons packed dark brown sugar
- 1 teaspoon freshly ground cinnamon
- Freshly sliced fruit and maple syrup, for serving (optional)
- In a large bowl, whisk together the milk, oil, eggs, and vanilla extract. In a separate bowl, mix the flour, sugar, baking powder, and 1/4 teaspoon salt.
- Slowly incorporate the wet ingredients into the dry, and whisk to combine. Allow the batter to rest for 15 minutes.
- Heat the waffle iron and preheat the oven to 200°F.
- Spray the iron with nonstick cooking spray, and pour about 1/2 cup of the batter on the surface. Close the lid, and cook until the waffle is crisp and golden brown, about 4-5 minutes (or when the iron has almost stopped steaming). Place the cooked waffles directly onto the oven rack, and repeat with the remaining batter.
- In the bowl of a stand mixer, or a large mixing bowl, gently whip the butter until it’s light and fluffy, about 2 minutes. Add the brown sugar and cinnamon and beat until well incorporated.
- Garnish the waffles with the cinnamon-brown sugar butter, freshly sliced fruit, and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Waffle
- Method: Waffle Iron
- Cuisine: Breakfast
Keywords: waffles, homestyle, breakfast, brunch
Cooking By the Numbers…
Step 1 – Prep
Get out all of your ingredients, and measure them accordingly.
Lightly beat the eggs in a small bowl.
Step 2 – Mix Wet Ingredients
In a large mixing bowl, whisk together the milk, oil, eggs, and vanilla.
Step 3 – Mix Dry Ingredients
In a separate large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 4 – Mix Wet Ingredients into Dry Ingredients
Slowly pour the wet mixture into the dry, and whisk until everything is incorporated.
Step 5 – Let the Batter Settle Slightly
Allow the batter to rest on the counter for 15 minutes.
Letting the batter “settle” for a bit at room temperature allows the gluten to relax, resulting in tender, fluffy waffles.
Step 6 – Preheat and Cook
Preheat your waffle iron according to the manufacturer’s directions and preheat your oven to 200° F.
When it’s hot, coat the surface on both sides with nonstick cooking oil spray. Spoon in about 1/2 cup of the batter, or whatever is recommended for the machine that you own.
Close the lid and cook until the steam has almost entirely stopped, about 4-5 minutes.
Repeat with the remaining batter.
Step 7 – Make Cinnamon-Brown Sugar Butter
In the bowl of a stand mixer, or a large mixing bowl, gently whip the butter until it’s light and fluffy, about 2 minutes.
Add the brown sugar and cinnamon and beat until well incorporated. Top each waffle with about a tablespoon of the mixture before serving.
More Built-in Syrup Holders, Please
Carbs are clearly your friends, because these waffles would never let you down.
Using a few high-quality ingredients (like pure vanilla extract and a fresh cinnamon stick) you can take this traditional recipe to the next level.
Instead of simply slicing fruit and using it as a garnish, try mashing it with a touch of sugar, a pinch of salt, and a squeeze of citrus to produce a makeshift jam. Yet another condiment to become trapped in the waffles’ crevices. Score!
What will you pair with this classic dish? Don’t forget to give the recipe a rating as soon as you try it!
Breakfast on the brain? You’re welcome. Here are some other staples that pair perfectly with a maple syrup bomb:
- Vegan Flax Seed Belgian Waffles
- My Favorite Whole-Grain Vegan Pancakes
- Apple Cinnamon Pancakes
- Banana Yeast Waffles
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 19, 2015. Last updated: November 29, 2022 at 8:36 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”