Instructions

• Measure the dry ingredients: in a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
• Melt 1/4 cup butter and let it cool slightly. In a separate bowl whisk together 1 3/4 cups milk, the cooled melted butter, 2 teaspoons vanilla extract, and 1 large egg until smooth.
• Pour the wet mixture into the bowl with the dry ingredients. Whisk gently from the center outward just until the batter is mostly smooth and no dry flour pockets remain; a few small lumps are fine. Do not overmix.
• Let the batter rest at room temperature for 5–10 minutes to allow the leavening to activate and the batter to relax. While the batter rests, preheat your waffle maker according to the manufacturer’s instructions and lightly grease the plates with butter or nonstick spray.
• When the waffle maker is hot, pour enough batter to cover the waffle plates (about 1/4 to 1/3 cup per waffle, depending on your machine). Close the lid and cook until the waffles are golden brown and crisp and the steam has mostly stopped (follow your waffle maker’s indicator if it has one).
• Carefully remove each paffle with tongs or a fork. Serve immediately, hot, with your choice of toppings (for example: maple syrup, fruit, or whipped cream).