Easy Waffle Recipe - Rise and Bake with Julie

Prep Time:5

Cook Time:5

Servings: Belgian waffles

Preheat your waffle iron while you mix the batter.
In a medium bowl, whisk the eggs until they’re nice and fluffy (this only takes a minute or two—no need to go crazy).
Sift in the flour, baking powder, and salt.
Pour in the warm milk, melted butter, and vanilla. Stir until everything is fully incorporated. Don’t worry about a few lumps—that’s normal and actually helps keep the waffles tender.
Scoop about ¾ cup of batter onto the hot iron and gently spread it out to the edges for nice, even waffles.
Close the lid, flip if your iron rotates, and cook for 3–5 minutes until golden brown and the steam has mostly stopped. Your indicator light will usually tell you when they’re ready.
Serve them hot with plenty of butter and real maple syrup.

Standard Waffles: This recipe works wonderfully in a standard (non-Belgian) waffle iron too! Just adjust your batter amount depending on your iron size and cook until golden.
Make-Ahead & Freezer Tips: We almost always double this recipe. Flash freeze cooked waffles in a single layer on a cookie sheet, then transfer to a freezer bag. Reheat straight from frozen in the toaster—they crisp right back up beautifully.
Waffles Not Crispy? They do soften as they sit, but a quick toast brings them back to life.
Busy Mom Tip: Keep a batch in the freezer for those mornings when everyone needs breakfast in a hurry but you still want something homemade and wholesome.