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.

Published by christinanifong

A writer of stories. About kale and turnips. Seeds and dirt. And, you know, life. Find essays, recipes and writing samples at