Classic Waffle Batter

The Wonderffle Stuffed Waffle Iron cooks best with a slightly thick batter. You want something with the viscosity of, say, molasses (in the wintertime). In other words, you want your batter to flow but not as rapidly as those out-of-the-box waffle mixes. Granted, if you do choose to use a Bisquick waffle mix, for example, you might want to consider slightly reducing the amount of liquid the recipe calls for.

Now I don't normally take the effort to do anything fancy with my batters such as separate egg yolks from whites and whatnot. If you're determined to achieve the texture such techniques claim to achieve, Ree Drummond has what you're looking for.

As for me, my technique is to simply add the dry ingredients to a bowl one at a time, add the wet ingredients, and mix. Done.

So, first assemble everything you'll need to make your batter. This includes mixing bowl, spatula, and your wet and dry ingredients.



Now pour your flour, baking powder, sugar, and salt into a large mixing bowl...

Dry ingredients in mixing bowl


...and mix them with your spatula.

Mixed dry ingredients in large mixing bowl


Before you add your liquid ingredients, here's a word of advice: If you like to you buttermilk in your waffles, you will want to add 1/2 teaspoon of baking soda to your dry ingredients in order to balance the acidity of the buttermilk.

If you are like me and don't normally keep buttermilk in the fridge, you can just mix in 1 tablespoon of vinegar or lemon juice per 1 cup of milk and let it sit for 5 to 10 minutes until the milk curdles.

Pouring milk into dry ingredients


pouring eggs into batter


Yeah, I know this is a rather decadent batter, right?

Pouring butter into batter


pouring vanilla extract into batter


Now, mix it all together with your spatula. You want to mix well, but not overzealously. You want it to keep some lumpiness.

Mixing ingredients in bowl


Voilà, you're done!

Batter well mixed


Classic Waffle Batter

Yields about 4 stuffed waffles

 Ingredients Directions
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ cup sugar
  • ¼ tsp salt
  • 1 ¾ cups whole milk
  • 2 eggs, beaten
  • ½ stick (4 tbsp) unsalted butter, melted
  • 1 tbs vanilla extract
  1. Mix dry ingredients in a large mixing bowl.
  2. Add wet ingredients to the dry mixture.
  3. Mix with a mixing spoon until well mixed but lumpy.


  • Ryan,

    Thanks for pointing out this discrepancy. Actually, either measurement will work depending on the texture you prefer for your waffles. However, I would suggest 2 tablespoons. I have updated the instructions.

  • Your recipe (and most recipes I’ve seen online call for 3 teaspoons = 1 tablespoon of baking powder. However, the booklet that comes with the Wonderffle (and that you can download online) only asks for 1/4 of a teaspoon of baking powder. This is a HUGE discrepancy. Which is correct?

    Ryan Pavao

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