Recipe: Sweet and Buttery Waffles

Sweet and Buttery Waffles

Tell me something. When you were a kid, did you ever get excited to go to restaurants that focused on breakfast?

I certainly did. And all because of the golden, fluffy-on-the-inside, crispy-on-the-outside Belgian waffles. I almost never finished an entire serving (those things were huge when I was a kid), but I’d insist on getting them anyway. Usually with whipped cream and strawberries tumbling off the top.

Those Belgian waffles made me prejudiced against a lot of other breakfast foods. Pancakes just can’t compare, and I’m not a big fan of crepes. Eggs are alright, and bacon’s pretty awesome. But waffles… nothing beats a good waffle.

But, as much as I tried, the waffles I made at home weren’t quite as good as the ones I’d get in a restaurant. I’ve been trying to either find or develop the perfect go-to waffle recipe for a long time. And I’ve finally found it in these Sweet and Buttery Waffles.

Waffle batter

I love this recipe for a lot of reasons. First off, it’s easy. Everything comes together smoothly, using only two bowls and a whisk. You do have to be a little careful when you’re adding the melted butter to the egg mixture, though. If the butter is too warm, your eggs will start to scramble a bit. It’s best to avoid that.

And yes, I said butter. I find that it adds such a wonderful taste that I can’t possibly go back to making waffles with oil.

Waffle batter in iron

After only a couple of minutes in the waffle iron (exactly how long will depend on your iron), these squares of deliciousness are ready to go. The vanilla adds a nice sweetness to them, but that buttery flavour still shines through. And they’ll pair well with just about any topping you can think of.

But do you know what’s even better? You can mix up a big batch of these without having to worry about whether or not you’ll finish them. If you have leftovers, just throw them in the freezer, maybe with a bit of parchment paper or cling wrap in between each one. All you have to do is pull one or two out, throw them in the toaster, and you have a quick, delicous breakfast whenever you need one.

Sweet and Buttery Waffles


  • 2 large eggs
  • 1 1/2 cups 2% milk
  • 1 1/2 tsp vanilla
  • 1/2 cup cool, melted butter
  • 1 1/4 cups whole wheat flour
  • 3 tbsp white sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt


  1. In a medium bowl, whisk together the eggs, milk, and vanilla. When butter is cool but still liquid, whisk it into the egg mixture.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the centre.
  3. Mix the wet mixture into the dry mixture, combining until almost smooth. It’s okay if there are still some small lumps.
  4. Ladle about 1/4 to 1/3 cup of batter (or whatever ratio best fits your waffle iron) into each waffle form. Let it cook until golden brown and crisp, about three to four minutes.
  5. Serve warm with your favourite toppings, or freeze for later use.


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