1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl or large measuring cup, whisk together the egg, milk, and melted butter (or oil).
  3. Add the liquid ingredients to the dry, stirring just until combined; it's okay if the batter is a little lumpy.
  4. Let the batter rest for 10 minutes while you preheat a waffle iron.
  5. Place a rack on a baking sheet, put it in the oven, and preheat it to 200°F.
  6. Grease the hot waffle iron and cook according to the manufacturer's instructions, until the waffle is golden brown.
  7. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
  8. Leftover waffles can be frozen for a few weeks, and reheated in the toaster.

Tips from our Bakers

  • Waffle irons come in all shapes and sizes. This recipe makes 3 cups of batter, so you'll have a better idea of how many you can expect to get. A 7" Belgian style waffle uses about 3/4 cup of batter; a waffle that makes thinner, "standard" waffles uses about 1/2 cup and will yield more finished waffles.