Mary Berry Waffles – Crisp, Fluffy, and Foolproof Every Time

I used to think waffles were a faff. All that batter, the waffle iron fuss, and somehow mine always turned out a bit meh—pale, limp, and oddly eggy. Not anymore.

This recipe turned the tide. I first scribbled it down watching one of Jamie Oliver’s early brunch specials, then set about tweaking it with a bit of Mary Berry practicality—simpler ratios, a gentler rise, and enough butter to crisp the edges without going greasy. I nearly gave up after my first batch welded itself to the iron (turns out, not greasing properly will punish you). But I kept at it.

Let me show you what I changed, why it works, and the tiny trick that gets those golden edges just right.

Why This One Works So Well

It’s the butter-to-milk ratio. Too much butter and the waffle goes limp, too little and you lose that crisp snap. After a few soggy flops, I landed on 75g melted butter to 300ml milk, and it’s the sweet spot. Plus:

• A touch more baking powder than most recipes gives it a satisfying puff without tasting chalky.
• Whisking the wet ingredients first (not last) saves you from overmixing.
• Letting the batter rest for 10 minutes thickens it just enough for even cooking.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (250g) – The base. I tried self-raising flour once—too cakey, too weird.
• Baking Powder (2 tsp) – More than you’d think, but it gives that fluffy interior.
• Salt (a pinch) – Sounds minor, but it sharpens the vanilla and butter flavours.
• Caster Sugar (2 tbsp) – Just enough sweetness. I’ve used brown sugar too—lovely, but a bit softer.
• Eggs (2 large) – Essential for lift and structure.
• Milk (300ml) – Whole milk works best. I’ve tried oat and almond—fine, but slightly thinner.
• Melted Butter (75g) – For crispness and flavour. I once skipped it (don’t).
• Vanilla Extract (1 tsp) – Optional, but makes it smell like a Sunday morning.

Making It Yours (Without Ruining It)

• Egg-Free – Yes! Use 2 tbsp ground flaxseed + 5 tbsp water. Slightly denser, still tasty.
• Gluten-Free – I’ve had great results with Doves Farm plain GF flour. Add an extra splash of milk.
• Dairy-Free – Swap milk for oat milk, butter for a neutral oil. Coconut oil was too strong for me.
• Flavour Variations – A pinch of cinnamon and orange zest is heavenly. For savoury, skip the sugar and add grated cheddar + chives.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Waffles stuck to the iron	Not greasing properly	Brush with melted butter or spray oil
Soggy texture	Iron not hot enough	Fully preheat—wait until it’s sizzling
Eggy taste	Batter overmixed	Mix just until combined
Pale and limp	Skipped resting the batter	Let it sit 10 minutes before cooking

HOW TO MAKE MARY BERRY’S WAFFLES

1. Mix Dry Ingredients
   In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. Whisk Wet Ingredients
   In a jug or smaller bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
3. Combine Without Overmixing
   Pour the wet mixture into the dry, whisking gently until just combined. A few lumps? Perfect. Let the batter rest for 10 minutes.
4. Preheat + Grease Waffle Iron
   Heat until hot enough to sizzle a drop of batter. Brush with melted butter or spray oil generously.
5. Cook Waffles
   Pour batter into the centre (don’t overfill!), close the lid, and cook for 4–5 minutes until golden and crisp. The first one is always a test.
6. Serve or Keep Warm
   Pop finished waffles on a rack in a low oven to stay crisp while you do the rest.

TIPS FROM MY KITCHEN

• I always make a double batch and freeze half—reheats beautifully in the toaster.
• My waffle iron runs hot, so I start checking at 3 minutes.
• If the first waffle sticks, I pause and grease the plates again.
• For savoury waffles, add salt to the batter and skip the vanilla.

STORAGE + SERVING

• Fridge – Keep in an airtight container up to 3 days.
• Freeze – Lay flat to freeze, then bag. Toast straight from frozen.
• Serve With – Maple syrup and berries, or bacon and eggs. I’ve even done smashed avocado + feta (unexpectedly brilliant).

FAQs – Mary Berry Waffles, Answered

Q: Can I make these waffles without a waffle iron?
A: Sort of. Use a grill pan or non-stick skillet—you’ll get pancake-ier results, but still tasty. Flip when bubbles form and edges firm up.

Q: How do I get them crispy?
A: Hot iron, don’t overfill, and don’t stack fresh waffles—they steam each other soft. Keep finished ones on a rack in a warm oven.

Q: Can I make the batter ahead?
A: Yes, up to 24 hours in the fridge. Stir before using—may thicken slightly.

Q: What flour is best?
A: Plain white flour is safest. Half wholewheat works but makes them a bit heavier.

Q: Can I freeze them?
A: Definitely. Cool completely first, then toast straight from frozen.