Crispy Waffle with Syrup (Printable)

Golden, crisp waffles served warm with a sweet syrup drizzle, perfect for breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 3/4 cups whole milk
08 - 1/3 cup unsalted butter, melted and slightly cooled
09 - 1 teaspoon pure vanilla extract

→ For Serving

10 - 1/4 cup maple syrup or syrup of choice
11 - Optional: fresh berries, whipped cream, or butter

# How to Make It:

01 - Preheat your waffle iron following the manufacturer's instructions.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, beat the eggs, then stir in the whole milk, melted butter, and vanilla extract until fully blended.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just combined; small lumps are acceptable to avoid overmixing.
05 - Lightly grease the waffle iron with nonstick spray or a small amount of melted butter to prevent sticking.
06 - Pour approximately 1/2 to 3/4 cup batter per waffle onto the preheated iron. Cook for 3 to 5 minutes or until golden brown and crisp, following your appliance’s recommendations.
07 - Remove waffles carefully and serve immediately topped with warm syrup and optional accompaniments like fresh berries or whipped cream.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means you can actually sleep in and still have hot waffles waiting.
  • That perfect texture—crispy edges with a tender, fluffy inside—comes from a technique so simple you'll wonder why you haven't done it before.
  • The recipe is flexible enough to work with whatever toppings you love, from berries to chocolate to just plain syrup.
02 -
  • Don't overmix the batter—I learned this the hard way by creating dense, rubbery waffles that nobody wanted; a few small lumps in the batter actually lead to the fluffiest results.
  • Let cooked waffles cool on a wire rack instead of stacking them, because stacking traps steam and makes them soggy instead of staying crispy.
03 -
  • Cool the melted butter for a minute or two before mixing it with the eggs so it doesn't cook them into scrambled bits.
  • The waffle iron's temperature matters more than the recipe itself—if yours runs hot, reduce cooking time slightly; if it's slow, give it an extra minute or two.

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