Description

This Fluffy Waffle Recipe produces light, airy waffles with a perfectly crisp exterior and tender interior. Using a combination of beaten eggs, milk, and oil with all-purpose flour and baking powder, these waffles are easy to make and ideal for a delightful breakfast or brunch. The recipe yields 12 regular waffles, serving 6 people, and is versatile enough to pair with sweet or savory toppings.

Ingredients

Scale

Wet Ingredients

2 large eggs
2 Tbsp granulated sugar
1/2 cup light olive oil (canola or vegetable oil)
1 3/4 cups milk (any kind)
2 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour (250 g)
4 tsp baking powder
1/4 tsp salt

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Instructions

Beat Eggs and Sugar: In a large mixing bowl, use an electric hand mixer or a stand mixer with a whisk attachment to beat together the 2 eggs and 2 tablespoons of granulated sugar on high speed for 3 minutes until the mixture becomes fluffy and light.
Add Wet Ingredients: Gradually add the oil, milk, and vanilla extract into the beaten eggs and sugar. Mix to combine thoroughly.
Combine Dry Ingredients: In a separate bowl, stir together 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1/4 teaspoon of salt. Then, add this dry mixture to the wet ingredients.
Mix Batter: Beat the batter on low speed just until the ingredients are combined. The batter should still have small lumps; avoid overmixing to keep waffles fluffy.
Preheat Waffle Iron: Preheat the waffle iron (set to medium-high heat, such as setting 3). If necessary, grease the iron by spraying with cooking oil or brushing lightly to prevent sticking.
Cook Waffles: Pour enough batter to fill the waffle iron grooves without overflowing to allow for expansion. Close the iron and cook until golden brown and crisp, timing according to your waffle iron’s instructions. Remove the waffles carefully using plastic or silicone tongs.
Serve Warm: Serve the waffles immediately while warm with your choice of toppings such as syrup, fruit, butter, or whipped cream.

Notes

Do not overmix the batter to prevent tough waffles; small lumps are normal.
If you don’t have light olive oil, canola or vegetable oil are great substitutes.
For crispier waffles, cook a little longer until the desired crispness is reached.
The batter can be refrigerated for up to 24 hours, but some settling of ingredients might occur; stir gently before cooking.
Non-stick waffle irons may not require greasing, so adjust as needed.
Use a timer on your waffle iron for consistent baking results.