Sunday Morning Waffles


At our house, Sunday mornings mean waffles. Often before the sun is up, my husband and I are downstairs, heating the cast iron waffle maker, tossing together the flour, eggs, butter and milk. My waffle rarely makes it to a plate. I usually stand, gobbling its steaming goodness. And forget about leftovers. If we want to keep extras in the fridge to pop into the toaster on a weekday, well, we have to make a second batch for that.

Makes 6 servings.


  • 2 eggs
  • 2 cups unbleached all-purpose flour
  • 1 3/4 cups milk or buttermilk (local if you can get it)
  • 1/2 cup melted butter
  • 1 Tbsp. brown sugar
  • 4 tsp. baking powder
  • 1/4 tsp. fine sea salt


  1. Heat waffle iron. (We use a cast iron waffle maker, which can make things tricky: Starting with a well-heated iron is key. Patience is paramount.)
  2. In a large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
  3. Pour about 1/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Heat for 20 seconds. Flip. Cook for another 2 minutes until waffles are cooked through but not burned.
  4. Remove waffle with a fork. Serve immediately. Top with fresh berries and homemade whipping cream or organic peanut butter and local maple syrup. Or, you know, nothing at all.
  5. Repeat with remaining batter.