Breakfast

Waffles

Name: Waffles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (about 8 waffles)
Cuisine: Australian
Ingredients: 300 g (2 cups) plain flour; 2 tbsp caster sugar; 2 tsp baking powder; ½ tsp salt; 2 eggs; 375 ml (1½ cups) milk; 80 g butter, melted; 1 tsp vanilla extract; Maple syrup and berries, to serve

Serves 4 (about 8 waffles) Prep 10 min Cook 20 min Total 30 min

Waffles sits in our breakfast collection for weekday mornings, lazy weekends, and anything in between. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. Plan on 30 min from starting prep to plating for 4 (about 8 waffles). Prep is about 10 min; the active cook or oven time is closer to 20 min. Read the whole method once before you turn on the heat. Shop first for plain flour, caster sugar and baking powder; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. Good for weekday mornings, lazy weekends, and anything in between. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

300 g (2 cups) plain flour
2 tbsp caster sugar
2 tsp baking powder
½ tsp salt
2 eggs
375 ml (1½ cups) milk
80 g butter, melted
1 tsp vanilla extract
Maple syrup and berries, to serve

Method

Preheat waffle iron as directed. Whisk flour, sugar, baking powder and salt in a large bowl.
Whisk eggs, milk, melted butter and vanilla. Pour into dry ingredients; mix until just combined (a few lumps are fine).
Lightly grease the iron. Cook batter in batches until golden and crisp (timing varies by machine — usually 3–5 minutes).
Serve hot with maple syrup and berries.

Tip: Don’t overmix or waffles go tough. Keep cooked ones in a low oven on a rack so they stay crisp.

Notes

From our tested tip, expanded: Don’t overmix or waffles go tough. Keep cooked ones in a low oven on a rack so they stay crisp. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Breakfast pace: have plates warm if you can, and cook in batches rather than crowding the pan. Eggs and batter continue to set off the heat, so pull a shade earlier than you think. Keep cooked portions covered loosely so steam does not make toast or pancakes soggy while you finish the next round.
Putting it together for Waffles: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.