Delish editors handpick every product we feature. We may earn commission from the links on this page. Not just for breakfast, but all around. They are easy to make with ingredients you almost always have, any mix-ins go well in them, and everything is great topped waffle crisp them.
We are never not craving waffles. That’s why we took this recipe v seriously. Breakfast is important business and we don’t mess around. You’ve probably heard this a thousand times, but I’m going to tell you once more. Waffle batters should be lumpy when they get poured into waffle makers, never smooth. Your waffles will be tough and won’t rise as much as you need them too. No one wants to eat a hockey puck on Saturday morning, do they?
Too much flour and your waffles will be dry and dense, even if you don’t over mix them. Not enough flour and you’ll have flimsy little waffles. We swear by the spoon and sweep method. Spoon flour into a measuring cup without packing it in, then take the handle of your spoon and sweep off the excess flour that is over the rim of the measuring cup. Make sure your waffle iron is HOT!