Breakfast · Pancakes & waffles

Waffles

Name: Waffles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 2 tbsp granulated sugar; 2 egg; 1 3/4 cups whole milk; 6 tbsp butter, melted, plus more for the iron; 2 tsp vanilla extract

The classic Sunday waffle: crisp shell, soft middle, real butter in the batter. One of America's most-searched breakfasts, scored honestly — this is a treat that happens to be breakfast-shaped.

Time: 25 min (10 prep + 15 cook)
Servings: 4
Per serving: 499 kcal
Protein: 15 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

2 cups all-purpose flour240 g
1 tbsp baking powder12 g
1/2 tsp salt3 g
2 tbsp granulated sugar25 g
2 egg100 g
1 3/4 cups whole milk420 g
6 tbsp butter, melted, plus more for the iron85 g
2 tsp vanilla extract8 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Whisk the flour, baking powder, salt and sugar in one bowl; the eggs, milk, melted butter and vanilla in another.
Pour wet into dry and stir until *just* combined — a few lumps are correct. Overmixed batter makes tough waffles.
Let the batter sit 5 minutes while the iron heats. A properly hot iron is the difference between crisp and pale.
Cook until deep golden and the steam slows, 3–5 minutes per waffle. Serve straight from the iron — waffles that wait go soft.

How do I keep a batch crisp while the rest cook?

Keep a batch crisp in a 90°C oven directly on the rack, never stacked. Whatever you pour on top is its own decision — check the maple syrup entry and make it looking at the number.

Alternative

Protein wafflesthe whey-and-yogurt rebuild43

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

12% of kcal

52% water

3 g/Mcal

What pulls it down

17%

How scores work

Computed on the finished dish, not an average of the parts: 1994 kcal goes into the pot, 893 g of ingredients comes out as ~800 g of food → 249 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 249
Protein: (12%); 7 g
Fat: (43%); 12 g
Carbohydrates: (45%); 28 g
of which sugar: 6 g
Fiber: 1 g
Sodium: 370 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More breakfast

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.