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Waffle lovers, this one’s for you! The perfect fluffy-on-the-inside, crispy-on-the-outside waffles, ready for topping with butter and a generous pour of maple syrup. For over a decade, my homemade waffle recipe has been top-rated on Google and Pinterest and I know you’ll love it too!
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Pin RecipeWhat Makes This Waffle Recipe a Standout
What makes one basic, plain waffle recipe stand out from the rest? They’re all made the same way, with the same ingredients, right?
Well, yes and no! There are slight variations in ingredients, quantities, and technique that can make a big difference in how a recipe turns out. Here’s what sets my waffles apart from a lot of other recipes that are out there.
- Rather than oil, I use melted butter. This makes the waffles tender, enhances their flavor, and helps them crisp up.
- I go light on the sugar. You’ll be adding toppings anyway—you don’t need your waffles to be sugary sweet too!
- We keep it simple by not whipping the egg whites separately. I tested this recipe with and without separating the whites from the yolks and found that this step didn’t make enough difference to justify the extra work (and the extra bowl to wash).
My Best Tips for Fluffy and Fabulous Waffles
I have a whole post for my best waffle-making secrets, but here are some pointers to get you started:
- Whisk the eggs well. Whisk those eggs up nice and fluffy! You might not think it makes a difference, but it does! Adding air to the eggs gives your waffles a light and airy texture.
- Don’t overmix. When mixing your batter, do so gently. The batter will have lumps in it. That’s fine! Just mix until the ingredients are combined and stop.
- Allow the batter to rest. Let your batter rest for about 5 minutes before making your first waffle. This allows the flour to fully hydrate, thickening the batter.
- Do NOT peek. Cook your waffle until it stops steaming. DO NOT PEEK. You will tear your waffle apart and it won’t cook correctly if you open the waffle iron too soon.
- Cool on a rack. Place the waffles on a wire rack you take them out of your waffle iron. The waffles will stay crispier that way; if you immediately put them on a plate, the bottoms will steam and get soggy.
Keeping Your Waffles Warm
To keep waffles warm while you’re whipping up more for your family, preheat your oven to the “warm” setting or lowest setting available. Or, to make your waffles extra crispy, heat your oven to 200ºF.
Place the waffles right on the oven rack when you take them out of your waffle iron. The waffles will stay crispy and warm until you’re ready to enjoy!
Storage and Reheating
If you’re planning to enjoy the leftover waffles within a day or two, storing them properly will keep them fresh and crispy.
- To store: Before storing, make sure the waffles are completely cooled on a wire rack. Storing them while warm will create steam, making the waffles soggy. Place the cooled waffles in an airtight container or resealable plastic bag. Refrigerate them for up to 2 days or freeze them for up to 3 months.
- To reheat: Pop the waffles in a toaster or toaster oven for 1-2 minutes until crispy. You can also use an oven at 350°F for about 5-10 minutes to warm them up.
More Recipes for Breakfast Lovers
- Now that you know how to make a classic waffle recipe, try my fluffy pancake recipe, which is another of my family’s favorites!
- Making brunch for a crowd? This baked French toast casserole is always a hit! Or make this savory breakfast casserole. (When I’m hosting a big gathering, I like to make both!)
- For another take on a basic waffle, try these Bisquick waffles. It’s the recipe my mom and dad used to make when I was growing up!
Waffle Recipe
Equipment
- Waffle Maker
- Hand mixer
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup butter melted
- 1 3/4 cups milk
Instructions
- Gather your ingredients. Preheat your waffle iron and spray with cooking spray or rub a little melted butter on.
- Whisk together the dry ingredients – flour, sugar, baking powder and salt.2 cups all-purpose flour, 1 tablespoon white sugar, 4 teaspoons baking powder, 1/4 teaspoon salt
- In another bowl, beat the eggs with a mixer until light and fluffy and pale in color.2 eggs
- Add the vanilla to the egg mixture.1 teaspoon pure vanilla extract
- Mix the egg mixture into the dry mixture.
- Add the butter and milk into the mixture- blending until just smooth.1 3/4 cups milk, 1/2 cup butter
- Let mixture sit for about 5 minutes before adding to the waffle iron.
- Pour onto hot iron and cook until golden brown.
- Serve topped with pure maple syrup and butter or your favorite fruit and whipped cream.
Video
Notes
- To keep waffles warm while you’re whipping up more for your family, preheat your oven to the “warm” setting or lowest setting available.
- Place the waffles right on the rack when you take them out of your waffle iron. The waffles will stay crispy and warm until you’re ready to enjoy!
Nutrition
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I made this recipe as stated and the batter was very lumpy and thin. Maybe the order in which the ingredients were added together was off. Loved the taste but obviously to me something was off. Please advise. The “epic fail” review had the same problem. Thank you!that
I too thought the batter was thin but after jetting it sit for a while it was great. Try again.
I hate making waffles because they never come out right. However, my family wanted waffles for their New Year breakfast, so I quick looked up recipes online and found this one. I followed it exactly as written, except I had to use gluten-free all purpose flour and liquid Stevia instead of white sugar. These waffles came out PERFECT and were delicious! I didn’t even use my huge Belgium waffle maker. I used some $10 mini waffle maker that I received as a holiday gift and they still came out just right! I am keeping this recipe and will use it again because it’s the only waffle recipe that seems to work for me!
Interesting. You don’t mix Waffle/Pancake batter you fold. To reduce Gluten formation. So Makes sense Gluten Free would be decent. Waffles that aren’t easily cuttable by Fork means you worked your flour too much and created gluten networks. I would Guess this is the reason for your trouble. Use Pearl Sugar. That is the traditional Sugar for waffles and creates crunchy caramelization.
This is an goodish recipe.
turned out great !
will make again 🙂
Where was the butter suppose to go?
In the Directions No 6. Add butter and milk to egg mixture.
Excellent recipe… only had self rising flour so skipped the baking powder. Came out light and fluffy – far better than any of the pre-made mixes we have tried in the past!
Great recipe. My grandson loves them, as do I.
First time making homemade waffles, 10/10. Not overly sweet, I would use a blender to mix the ingredients to make sure it’s not lumpy. Very yummy!
I made them exactly like your recipe and they came out perfect! Also, this is my first time making waffles lol I’m a pancake person. But definitely saving this and making it again. Thanks!
Followed recipe exactly and it was an epic fail. Batter was lumpy and when placed in waffle iron, the butter leaked out and it was a mess an waffles were inedible. Probably wasted $10 of perfectly good ingredients on this recipe. Used many of your other recipes but this was a massive fail.
I made them exactly like the recipe and they were great! I’ve made lots of different recipes but this is the best.
Why would you mix the eggs with the dry ingredients before the milk and butter… now you have a dough and you’ll have lumps. Poor execution
This recipe was my first time making waffles and after seeing the comments i decided to only use 2 tea spoons of baking powder, it worked
out really well.
I also suggest using a hand blender to get all the chunks out of the batter at the end as mine had lots of big chunks but overall good recipe.
They had me in the first half! I made as directed and ended up with a super thin batter with big lumps. I don’t own a hand mixer, so I mixed it in my stand mixer in an attempt to salvage breakfast. It came out smooth! I used my mini waffle maker and they came out perfect! Light and fluffy but crispy on the outside. I will be saving this recipe to make again.
I would have left 5 stars because everything was great expect the common baking mistake I made from following the exact ingredients. 4 teaspoons of baking powder is ruined it and was gross, ended up throwing most of the waffles out and kids wouldn’t eat it either. Recommend adjusting the baking powder quantity to fine tune the ingredients.
Except *
Amazing
Wonderful! Made as directed.
You did great! Apart from leaving out quantity of ingredients.