Classic Brunch Waffles | Crispy, fluffy, easy

I know I’m famous for my oats, but this morning I was just craving some fluffy, golden, crispy waffles. The classics y’know? And this recipe is another one of my impact-minimizing recipes, where I use some plant-based ingredients, but not all. But that makes this waffle recipe flexible, it can easily be made vegan and adapted to what ingredients you have on hand.

This recipe truly is the classic waffle recipe at its best. It’s just as easy as the boxed mix, but made from scratch with a few simple ingredients. So let’s get into it <3

Let’s talk about classic waffles

Not that I looked into the history of classic waffles for this (but PS I totally looked into waffle history for this), but the traditional waffle iron has been patented since the 1800s, and around for much longer. So basically I’m a waffle history buff now.

But the waffle itself is characterized by the crispy edges, soft middle and distinct holes that are perfect for soaking up syrup. My biggest mistake in my early waffle recipe development days was not truly appreciating the crunch of the outside of a waffle. It’s the key to what makes a waffle 1) not a pancake and 2) delicious onto itself.

This classic waffle recipe was designed knowing that I had to get a subtle sweetness, crispy edge and fluffy middle if I wanted to achieve the waffle trifecta.

The difference between a Belgian waffle and a classic waffle

Belgian waffles have two main differences when compared with a waffle like this. Belgian waffles use a special waffle iron to give them deep ridges, and they are also typically yeasted.

This recipe is more similar to a buttermilk waffle recipe, but instead of buttermilk, I am opting for non-dairy milk in this recipe. Buttermilk often lends a certain richness to a waffle batter, but we more than make up for that with the non-dairy butter we add to the recipe as well. It’s a perfect classic waffle without any of the fuss.

What you will need to make this recipe

• 1 cup all-purpose flour – about 150 grams
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 cup almond milk or milk of choice
• 1/4 cup melted butter – I used Country Crock plant-based brand
• 1/2 tbsp good vanilla extract
• 1 tbsp cane sugar
• 1 large egg or flax egg

For serving

• 1/4 cup maple syrup
• 1/4 cup butter softened

How to make these waffles

1. Whisk together the flour, baking powder, baking soda, cinnamon and salt.
2. Add in the melted butter, almond milk, vanilla, salt and egg. Whisk by hand until well combined.
3. In a lightly greased waffle iron, cook the waffles until golden brown and crispy (this will be slightly longer than the waffle iron calls for).
4. Serve immediately with your favorite toppings.

And that’s about it! If you make this recipe and love it, I’d love if you could leave a comment or review. And of course if you have any questions, I’m always happy to answer in the comments! And if you take a pic, please tag me on Instagram or Pinterest because I would love to see!