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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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Nummers!
I can’t believe a recipe like this gets ad traffic. Don’t waste your time.
Drives me crazy. Took a screenshot for the recipe.
Wonderful recipe. My very first batch, I just need to get a way so the batter does not come out the sides of machine. My daughter and hubby loved it! Thank you!
Magda, let me know if you come up with a way. Been making waffles for thousands of years and the batter still runs out the side!🤷🏼♀️😂
You put less batter in.
These were great! Switched out milk for half buttermilk half oat milk (ran out of milk :/) but worked really well! Will be using this recipe often thanks!
Delicious and crispy! My five year old enjoyed helping me make them, too.
We added bananas, blueberries, and chocolate chips to this batch. Next time we decided we want to try bacon and chocolate chip!
My husband is vegan so I swapped in almond milk and Just Egg for the regular milk and eggs, and it was still delicious! Thanks for a great recipe.
Delicious very crispy.. I will make this recipe as my go too for waffles.
Soggy. Do not waste your time.
Sounds like an operator error! 😂😂😂
Had the same issue.
This was a waste of eggs, butter and time for me. Came out terrible
lmao learn to cook
I separate the eggs whipping the whites to fold into the batter just before baking. Light fluffy crispy tender. Made for brunch for 40 seniors with different toppings. Fantastic results and positive comments
made this recipe and added blueberries and it was the best waffles ever made. so light and fluffy!
My wife and I made this with a mini waffle maker. Takes about 6 or 7 minutes of cook time per waffle but it works and taste excellent. Absolutely delicious. We had extras but cooked them just long enough so not browned or crispy but could be frozen to use in out toaster for later.
I absolutely loved this recipe super quick and easy and delicious
I tried this recipe. It isn’t good. Not enough baking power. It came out SUPER greasy. I love Martha, but not this one.
Can you make this batter the night before and refrigerate it for the next morning?
We haven’t tested this as an overnight batter, so we wouldn’t recommend it.
Delicious…. I made these waffles yesterday using a large waffle iron (not Balgium) which makes four square waffles. I doubled the recipe which made 30 waffles. My intent was to make enough to freeze so I was very pleased. My first taste of the waffles reminded me of a funnel cake, yummy.