Classic Waffles

Classic Waffles – just the perfect breakfast for your weekend…




I always wonder why I post the classic recipes way after posting variations, just like what happened with the Classic Pancakes. Hehe… In fact, I had tried a recipe of classic waffles way before I made the Vegan Soda Waffles or the Buttermilk ones. I had prepared them and I remember clicking amazing pictures of them. In fact, I was really proud of how the clicks had turned out to be and was hoping that the recipe would be a good one. Usually I shoot almost all of my new trials, even if it fails. It becomes like photography practice for me. Before they actually appear on the blog, I try making it one more time to see if it needs any more update. This doesn’t happen with drinks though. Hehe…


So coming back to the waffles story, so I clicked them and waited with abated breath for my folks to come back with their opinion. One after the other, they frowned. “Ummi, why does it have a weird taste?” It was really soft and fluffy, no doubt, but the waffle reaked of the 4 tsp baking powder that I had added according to the recipe. It left a terrible after taste in the throat. Haven’t you noticed this reaction when any recipe goes overboard on the improvers? Yes, that is why most of store bought pancakes leave your throat a little dry. We couldn’t get beyond eating one waffle each. The rest had to be trashed. 🙁




Later, I used up the same recipe but cut down on the quantity of baking powder. Waffles need to be nice, soft and fluffy and usually baking powder gives it these characteristics. But like I mentioned, if it goes a little overboard, it can be inedible. I found that the quantity I used gave just the right fluffiness, without any odd tastes.









Classic Waffles

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Rafeeda AR


  • 2 cups all purpose flour
  • 1/2 cup wholewheat flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 75 gm butter melted
  • 3 eggs
  • 1 1/2 cup milk
  • 2 tsp vanilla extract


  • Sift together the dry ingredients, ie. the flours, baking powder and salt into a bowl.
  • Add all the rest of the ingredients and beat till all is well combined. Allow the batter to rest for 30 minutes.
  • Heat your waffle pan, oil or rub with melted butter. Pour a ladle of batter into the hot waffle pan and cook till done.
  • Keep warm in a warm microwarve oven till serving. Serve with honey, maple syrup, chocolate syrup, fruits, etc.


You can use all purpose flour instead of the wholewheat flour. 
Leaving the batter to rest will make it softer, even though you can make the waffles as soon as the batter is done. 

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