Directions

• Begin by melting 1 stick of unsalted butter in a small microwave-safe bowl, heating it for about 30 to 45 seconds until fully melted. Set it aside to cool slightly while preparing the batter.
• In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of packed light brown sugar, 1 tablespoon of ground cinnamon, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt. Whisk the dry ingredients together thoroughly, ensuring any lumps of brown sugar are broken up.
• In a separate medium-sized bowl, whisk together 2 large eggs, 1 3/4 cups of milk, and 2 teaspoons of vanilla extract until well combined. Gradually pour the melted butter into this mixture while whisking continuously. Some butter clumps are okay.
• Combine the egg mixture with the flour mixture, stirring gently until just combined. Be careful not to overmix; it’s fine if there are small lumps.
• Preheat the waffle iron according to the manufacturer’s instructions. Lightly coat the surface of the waffle iron with cooking spray to prevent sticking.
• Following the manufacturer’s guidelines, pour the recommended amount of batter onto the preheated waffle iron. Typically, it’s about 1/2 cup for a thick 4-inch waffle or 3/4 cup for a thick 7-inch waffle. Cook until the waffle turns golden-brown.
• Once cooked, transfer the waffle from the iron to a wire rack. If not serving immediately, you can keep them warm in a 200ºF oven directly on the rack. Repeat the process with the remaining batter to make more waffles.