This homemade waffle recipe will blow your mind! You’ll never buy store-bought waffle mix again when you see how quick and easy it is to whip up a batch of crisp and fluffy waffles. I’m not kidding when I say the no-fuss batter comes together in a matter of minutes with simple ingredients you likely already have in your kitchen!
One of my favorite things about this classic waffle recipe is how you can serve it in so many different ways. For a sweet breakfast, top your golden waffle with butter and good maple syrup. If you want some freshness and bright color, load it up with fresh fruit. If you’re a fan of savory breakfasts, fry up some bacon or, if you have time, make some fried chicken. For more easy breakfast recipes, try my homemade pancakes, French toast recipe, or crepes recipe.
What You Need to Make this Recipe
Flour — see my tips below for how to measure your all-purpose flour.
Sugar — I use ¼ cup of granulated sugar, but if you want less sweetness, you can use as little as 2 tablespoons.
Baking powder — for perfectly fluffy waffles, the baking powder helps the batter rise in the waffle maker for a fluffy interior and helps the batter to fill the crevices of the waffle maker.
Milk — whole milk or 2% milk will work best.
Butter — you’ll need melted unsalted butter.
Eggs — if you have time, use room temperature eggs. But I know mornings can be hectic and rushed, and setting out eggs is the last thing on your mind! Cold eggs will still work in this waffle recipe, so don’t worry too much if you need to use them straight out of the fridge.
Vanilla extract — adds so much flavor, and a lovely vanilla scent, to the waffles.
How to Make this Waffle Recipe
1. Start by preheating your waffle iron, since the batter comes together in a flash. If your waffle iron has different settings to choose from, I recommend a darker or higher heat setting for crispy waffles. While the waffle maker heats up, add the all-purpose flour, sugar, baking powder, and salt to a large bowl.
2. Whisk the dry ingredients together.
3. To a medium bowl, add the milk, eggs, and vanilla extract.
4. Pour in the melted butter and whisk the wet ingredients together.
5. Add the wet ingredients to the dry ingredients and stir just until combined. Your batter is done!
6. Grease the hot waffle iron with butter, vegetable oil, or cooking spray. Add about 1/3 cup of batter for each waffle to the waffle maker. Note that the amount of batter you need per waffle will depend on the size of your waffle maker! The waffle iron should be almost full of batter. But don’t fill it up completely because the batter expands as it cooks. Cook until golden brown. Place the waffles on a wire rack until ready to serve. Serve the waffle hot with maple syrup and butter or your favorite toppings.
Pro Tips for Making this Recipe
- Use room temperature eggs if possible. This is not a make-or-break situation! If you are making this waffle recipe first thing in the morning and need to use eggs straight out of the refrigerator, your waffles will still turn out delicious! But if you have the time, set the eggs out 30 minutes to 1 hour before you start the waffles.
- Weigh the flour. If you don’t feel like whipping out the kitchen scale at breakfast time, you can measure the flour right out of the bag, but give it a light fluff and spoon it into the measuring cup, then level it off with a knife. Never scoop directly into the bag. For this method, use 2 cups of flour. If you do use a kitchen scale, measure 270 grams, which is actually 2¼ cups of flour. I’ve tested this recipe countless times, and both of these methods of measuring flour yield perfect waffles.
- Don’t over-mix the batter. Once the wet and dry ingredients are just incorporated, the batter is ready. It might be a little lumpy, and that’s okay! Those lumps will actually help with the fluffy texture.
- For waffles that stay crisp: Place the cooked waffles on a wire rack when they’re ready. If you pile them up on a platter, they release steam and soften up. You can also warm the oven to 200°F and place the wire rack in the oven to keep the waffles warm.
- Between waffles, let the waffle iron heat up again. A warm waffle maker will not give you crisp waffles: You need it screaming hot, so give it at least 30 seconds between each waffle to heat back up.
Frequently Asked Questions
While waffle batter and pancake batter contain pretty much the same ingredients, you’ll find that waffles have more butter, sugar, and eggs, which give you a richer batter.
Belgian waffles are typically made with a yeasted batter and are cooked in a Belgian waffle maker that creates deeper pockets. Many recipes (like mine!) now use egg whites beaten to stiff peaks as a quicker alternative to yeast for creating a lighter batter.
You can’t go wrong with a pat of butter and a drizzle of maple syrup on waffles, but you could also top them with strawberry jam, fresh fruit, or whipped cream…perhaps with a few slices of crispy bacon on the side. Or go all out and make chicken and waffles!
Leftover waffles will last in an airtight container or wrapped in plastic wrap, for about 3 days in the refrigerator. Pop them into the toaster to reheat and to crisp them up again.
You can absolutely freeze waffles! Once they have cooled completely, place the waffles into a freezer bag and freeze for up to 2 months. To prevent them from sticking together, place them between layers of parchment paper in the freezer bag. Or freeze them on a baking sheet for a few hours until solid and then toss them into the bag.
If you love this recipe try these out!
If you’ve tried this waffle recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Waffle Recipe
Video
Equipment
- Waffle iron
- Mixing Bowls
Ingredients
- 2¼ cups all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups milk (480ml)
- ½ cup unsalted butter melted (113g)
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the waffle iron. (If you can choose settings, I recommend a darker or higher heat setting for a crispier waffle.)
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla. Pour the milk mixture into the flour mixture and stir together just until combined.
- Grease the hot waffle iron with butter or cooking spray. Add about 1/3 cup of batter for each waffle to the hot waffle iron. (The amount will depend on the size of your waffle maker so feel free to experiment with how much you add.)
- Cook until golden brown. Place on a wire rack until ready to serve so they stay crisp. Serve hot with maple syrup and butter or your favorite toppings.
Notes
- Use room temperature eggs if possible. This is not a make-or-break situation! If you are making this waffle recipe first thing in the morning and need to use eggs straight out of the refrigerator, your waffles will still turn out delicious! But if you have the time, set the eggs out 30 minutes to 1 hour before you start the waffles.
- Weigh the flour. If you don’t feel like whipping out the kitchen scale at breakfast time, you can measure the flour right out of the bag, but give it a light fluff and spoon it into the measuring cup, then level it off with a knife. Never scoop directly into the bag. For this method, use 2 cups of flour. If you do use a kitchen scale, measure 270 grams, which is actually 2¼ cups of flour. I’ve tested this recipe countless times, and both of these methods of measuring flour yield perfect waffles.
- Don’t over-mix the batter. Once the wet and dry ingredients are just incorporated, the batter is ready. It might be a little lumpy, and that’s okay! Those lumps will actually help with the fluffy texture.
- For waffles that stay crisp: Place the cooked waffles on a wire rack when they’re ready. If you pile them up on a platter, they release steam and soften up. You can also warm the oven to 200°F and place the wire rack in the oven to keep the waffles warm.
- Between waffles, let the waffle iron heat up again. A warm waffle maker will not give you crisp waffles: You need it screaming hot, so give it at least 30 seconds between each waffle to heat back up.
