One Bowl Crispy Waffles
Crispy on the outside, fluffy on the inside - the only waffle recipe you need and it comes together in one bowl.
Waffles have one job. ONE job. Crispy outside, fluffy inside, deep enough pockets to hold a respectable amount of maple syrup. This recipe nails all three and requires exactly one bowl and a waffle iron that you definitely use more than twice a year. The secret is whisking the eggs first until they're light and a little fluffy before anything else goes in - this is the step that separates a good waffle from a great waffle, and it takes about 45 seconds, so there's really no excuse. Do not overmix the batter once the flour goes in. Lumps are fine. Lumps are your friends. The waffle iron will sort everything out. Wait until the steam stops coming out of the iron before you open it - if you open it early you will tear the waffle in half and you will be sad. Patience. It's worth it.
Prep: 10 min • Cook: 20 min • Serves: 4
Ingredients
- 2 Large Eggs
- 2 cups All-Purpose Flour
- 1.75 cups Milk
- 0.5 cup Vegetable Oil
- 1 Tbl White Sugar
- 4 tsp Baking Powder
- 0.25 tsp Salt
- 0.5 tsp Vanilla Extract
Instructions
- Preheat your waffle iron according to the manufacturer's instructions. Yes, actually read them. Just this once.
- Whisk eggs in a large bowl until light and fluffy - about 45 seconds of actual effort. This step matters more than it sounds.
- Add flour, milk, and vegetable oil and mix to combine.
- Whisk in sugar, then add baking powder, salt, and vanilla. Mix just until smooth. Stop. Put the whisk down. Do not keep going.
- Pour the batter into your waffle iron and close the lid.
- Cook until golden brown and the iron stops steaming - 3 to 5 minutes. Do not open early. The steam is telling you something. Listen to the steam. Or to the beeps coming from your waffle iron telling you it's ready.
- Serve immediately with maple syrup, butter, or whatever you want. You made waffles. Treat yourself accordingly.