Clean recipe · cooking.nytimes.com
Waffles
These airy, delicate and crisp-edged waffles are so fabulous, yet so simple to throw together, they're destined to become part of your weekend breakfast routine. These make the best classic waffles, but if you’re craving different flavors, try chocolate waffles, or savory scallion waffles. For gluten-free waffles, make these buckwheat blueberry waffles.
Original recipe: cooking.nytimes.com
- Yield:
- 10 servings
- Total:
- 35 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 6 tablespoons unsalted butter, more for waffle iron
- 2 cups/240 grams all-purpose flour
- 1 tablespoon/15 grams sugar
- 1 teaspoon/4 grams baking powder
- 1 teaspoon/5 grams fine sea salt
- ½ teaspoon/3 grams baking soda
- 1 cup plain yogurt (or see note)
- 1 cup milk
- 4 large eggs
Instructions
- Melt butter either on the stove or in the microwave. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
- Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.