Super Quick Waffles

These are a no-fuss super quick waffle recipe. Great for days or nights when you want a waffle, but just don’t feel like whipping egg-whites and you just want it in your belly- and quick! This recipe comes from the divine Martha Stewart. The woman can’t go wrong… well… not in the kitchen.

This recipe uses “buttermilk” but i always use the Milk and Vinegar combination for my buttermilk- it has the same light/fluffy effect. I did’t want to scare anyone off so i haven’t named this recipe buttermilk waffles, but that’s what they are. (1 Cup Milk +1 Tablespoon White Vinegar- leave to sit for 10 mins whilst the vinegar works it’s magic).

What should a good waffle taste like? Ideally it should be crisp on the outside, and light and fluffy inside. Nicely browned too.

A couple of tips to help you get that good waffle:

Have the Waffle Iron very hot, you should be able to see the heat coming off it before you put the batter on. You will probably need a little break between making each waffle to get the iron up to temperature again- even if it has a green light that says it’s at temperature give it a little more time so you can get that crunchy outside.

The first waffle will always be a test waffle in which you determine how long you need to cook it and on which setting. All Waffle Irons are different, but i like to use mine on the hottest setting so i get a very crispy waffle. Read your instruction manual which will tell you how much batter to use per waffle. Mine uses just under 1/2 a cup per waffle.

Use butter brushed lightly over the waffle iron plates in between each waffle. Butter is key to getting them a nice brown colour. Much like cooking many other things (mushrooms for example) Butter=Brown. You can use other spray oils too, but butter is better…

Use a wire rack to rest the waffles on after cooking. You don’t want them going sweaty and soggy on a plate, allow the air to circulate. (same goes for pancakes/pikelets)

If you’re making more than a couple, preheat the oven to keep them warm, fan forced and allow the air to circulate. You don’t want them to actually cook further so just a low temperature eg 100 degrees C.

The batter will refrigerate well for a couple of days if you don’t use it all.

In my waffle maker this recipe made approx 10-12 waffles. Just half the recipe if you don’t need that many waffles.

Sometimes I add a couple of teaspoons of cinnamon to the mix for extra flavour.

Enough waffling on- here’s the Super Quick Waffle recipe!

Super Quick Waffles


  • 2 Cups Plain Flour
  • 2 Tablespoons Sugar (white or brown)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bicarb of Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk (or 2 Cups Milk + 2 Tablespoons White Vinegar rested for 10 mins)
  • 60 grams Unsalted Butter, melted
  • 2 Eggs


  1. Prepare your buttermilk if using milk/vinegar method and let rest for 10 minutes.
  2. Melt the butter, leave to cool down until no hotter than lukewarm.
  3. Preheat the waffle iron. Preheat oven if you want to keep them warm and crunchy.
  4. In a medium bowl gently whisk together the dry ingredients (Flour, Bi-carb, Sugar, Baking Powder and Salt) until combined.
  5. In a large bowl whisk the Eggs, Buttermilk and lukewarm Butter until combined and even colour and consistency.
  6. Whisk the dry ingredients gently into the wet in three stages until combined and almost lump free. Some lumps are ok, you don't want to overwork the mixture.
  7. Brush some melted butter lightly over waffle iron plates or use oil spray (I only do one side).
  8. When waffle iron is steaming hot, place required amount of batter as per manufacturers instructions into waffle iron, close lid.
  9. Take a note of the time this one cooks for and use this test-waffle to determine how long you need to do the rest of the waffles for to get optimal crunch. (normally 3-5 minutes but completely dependent on waffle iron and personal preference).
  10. Place cooked waffle on wire rack and place in preheated oven to keep warm and maintain crunch if not eating straight away.
  11. Repeat until all batter used, or refrigerate leftovers for another day.
  12. Serve with Berries, cream, ice-cream, yoghurt, bacon, maple syrup- whatever you fancy.


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