• 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¾ cups buttermilk or 1 ½ cups whole milk, warmed to room temperature
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter melted and cooled


  • Preheat waffle iron. Preheat oven to 225°F or set on warm setting (only if you want to keep waffles warm and crispy while cooking remaining waffles.) Place a rack on a large baking sheet and place inside the oven.
  • In a large bowl, whisk together all purpose flour, sugar, salt baking powder and baking soda (if using). Set aside.
    2 cups all purpose flour,2 tablespoons granulated sugar,½ teaspoon salt,2 teaspoons baking powder,1 teaspoon baking soda
  • In a medium bowl, combine room temperature milk, eggs, vanilla extract and melted (and cooled) butter. Whisk to combine.
    1 ¾ cups buttermilk,1 teaspoon vanilla extract,8 tablespoons unsalted butter,2 eggs
  • Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine. Let the waffle batter sit for 10 minutes.
  • Grease waffle iron if needed with butter, oil or cooking spray (refer to product instructions if necessary) and scoop or ladle the batter onto the preheated waffle iron until batter is within ½ an inch from the edge. (I use about ¾ cup of batter for my iron.)
  • Cook until golden brown and waffle iron indicates the waffle is ready. If your waffle iron doesn’t have a light that goes off, keep an eye on the steam coming from the iron. When it is almost gone, check your waffle as that is in indication it is done cooking.
  • Remove waffle from iron and serve with butter, maple syrup, berries and/or whipped cream. You can also keep warm by placing cooked waffles in the preheated oven on the rack while the rest of the waffles are cooked.