Classic Scratch Waffle 

Classic scratch waffle, pictured with bourbon-caramel and pecans. 


  • 1 Cup - All-purpose flour
  • 1 Cup - Cake (or pastry) flour
  • 1/4 Cup - Granulated sugar
  • 1/4 Tsp. - Salt
  • 3 Tsp. - Baking powder
  • 2 Large eggs
  • 1 Cup - Buttermilk
  • 1/2 Cup - Milk (or yogurt, for more density)
  • 1 Cup - Unsalted butter, melted
  • 1 Tsp. - Pure vanilla extract
  • 1/4 Cup  - Pearl sugar

It's your new go-to recipe; a no-nonsense, cheap and cheerful favourite. Part of the beauty in a scratch waffle is that anyone can make them in less than 30 minutes. This sweet and crunchy classic can be used for many combinations; we've iced them, dipped them in chocolate, sprinkled them with coconut or nuts,  smothered them in fresh fruit, syrup, or whip cream... 


Note: Recipe makes about 6-8 waffles depending on the size of your waffle iron. The batch doubles easily and if you end up making extra... just freeze for later and when you have a craving, pop them into a toaster for 2-3 minutes.

  1. Preheat waffle iron to high and spray or brush with coconut or grape seed oil.
  2. Sift all-purpose flour, cake (or pastry) flour, sugar, baking powder and salt into a large mixing bowl, stir to combine.
  3. In a medium bowl, separate the egg whites (saving the yolks for step four) and whisk continuously until stiff peaks form. Set aside.
  4. In another large bowl, whisk together the buttermilk, milk, melted butter, vanilla and egg yolks. Once mixed, slowly incorporate the dry ingredients from step one. Beat the mixture until it reaches a smooth and consistent texture. 
  5. Fold in egg whites gently - do not over mix. These separately-beaten egg whites are what gives the waffles their light and fluffy texture, so over-incorporating causes them to flatten.
  6. Sprinkle half of the pearl sugar over the surface of the batter and mix the top gently.
  7. Scoop some batter and place into centre of waffle iron, close lid and let cook until golden brown and crisp. This takes about 2-3 minutes depending on your waffle iron. Carefully transfer with tongs or a fork to a cooling rack. Sprinkle portions of the remaining pearl sugar prior to scooping each successive portion of batter until it is all used. This is done to add the extra "sugar crunch" to the outside of the waffles. You can incorporate all of the sugar at once, but it will gradually dissolve by the last scoop. If you add it in stages it will ensure that all of your waffles have the same delicious texture! 

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