This post may contain affiliate links. Please read our disclosure policy.
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!
Pin this recipe now to save it for later
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
More Easy Waffle Recipes
Waffle Recipes
Bisquick Waffles
Waffle Recipes
Blueberry Waffles
Waffle Recipes
Chocolate Waffles
Waffle Recipes
Banana Waffles
Waffle Recipes
Strawberry Waffles
Waffle Recipes
I use this recipe all the time…absolutely LOVE it! I will sometimes substitute half the flower with almond and will use buttermilk!!
Thank you! We’re so glad you enjoy it!
My husband loved everything about them….definitely a keeper
We’re so glad it was a hit!
I haven’t made waffles in a couple years, so I found this recipe and decided to try it. It turned out sooooo good!!! Excellent recipe. I will be making this from now on. I may try putting maple extract in next time, for a variation.
Thank you for trying it out. We’re so glad you enjoyed it, Linda!
Awesome recipe
Thank you, Lynn!
Delicious! My husband loves these, as do I. So quick and easy! I used wheat flour and almond milk. I sprinkled cinnamon powder, warmed blueberries, walnuts, butter and syrup on them. Our new favorite waffle recipe!. Thank you for such a delicious and easy recipe!
Thank you for the feedback, Diana! We’re so glad you enjoy them. 😊
Soooooo good! 10000/10 I used Mexican vanilla, almond milk and I added blueberries. This recipe is def getting put in my kitchen cookbook! Thank you! Hubby & toddler approved!
Thank you so much, Vanessa! We’re so glad it was such a hit!
Absolutely delicious and easy to make! Everyone finished their plate AND their seconds! Super simple and easy batter that is super yummy! I wrote this one down to save in my tin as well as added the pin to my board!
Thank you, Hailey! We’re so glad it was such a hit!
Good good good
We’re so glad you enjoyed it!
I’ve made this recipe several times so far. The only time it hasn’t came out was because it was user error. The other times, the batter was nice and glutinous and the waffles came out really good and tasty!
Thank you, Candace! We’re so glad you enjoy it!
We’re sorry to hear this. Did you use fresh ingredients, particularly baking powder? It’s also crucial to measure accurately! We recommend using a food scale for the best results.
Thank you!
Follow the recipe & add a 1/4 tsp of cinnamon, delicious!
For those having issues, maybe double check the measurements & make sure you’re using baking powder & not soda.
This is a good tasting recipe. If you follow the recipe through the tee, it turns out really well. The mixing part of dry and wet should be done by hand not by mixer. There was dry and wet that the mixer did not get to because the fluffiness of the eggs and the baking soda that it mixed. But over all it’s a good recipe.
I’m giving this recipe a three out of five stars. I have made this recipe twice the first time I made it, a few months ago, I was looking for a simple recipe to make because we were out of store-bought waffle mix. The second time I made this, today, I was looking for a recipe that would work for us as we are trying to save money and stay away from preservatives in food that we could make ourselves. The first time I made this recipe I was not pleased, and if I hadn’t realized it was the same recipe the second time around, I probably would not have made it. I do not like to leave bad reviews, so please do not take this as me being rude. But since I unknowingly made this recipe twice, and twice it has not done well for me, I wanted to share my experience. A few months back when I made this recipe for the first time, I didn’t follow the directions exactly, so I assumed that a large part of the issue was my fault. The dry mixture basically became concrete on the bottom of the bowl and I couldn’t get it to budge. I could scrape it up, but it would stick right back to the bowl. It wouldn’t come off except with hot water, so I ended up just throwing the whole thing out at that time. I’ve used another recipe (I would have used it this morning except that I could not find it) in the times between using these and always been sure to follow the directions exactly because I was worried about it doing the same thing this one did to me. They didn’t. When I made this this morning, I followed the recipe exactly, again just in case, and it did the exact same thing. When I mixed the egg/vanilla mixture with the dry mixture it made little clumps which I thought would be undone by the butter and milk, but that only made it worse. I continued mixing it with my mixture and realized that it was not looking the way it should. So I touched the bottom with my finger, and much of the dry mixture had nearly concreted itself to the bottom. This is when I realized that I had used the same recipe. I had caught it time to where I was still able to remove it from the bottom of the bowl, and instead of throwing it out, I pulled out my immersion blender to get rid of the clumps.
This morning, I did look at some other reviews before I made it and took the advice to leave out 1/2 of the called for amount of baking soda. But I don’t think this would have affected the recipe much.
The only thing I can think I did not *exactly* to the specifications of the recipe was that I added the dry mixture to my beaten eggs and not the other way around, but I really don’t see how this would have affected it in this way.
The reason why I’m giving this 3/5 and not lower is because the batter does have a good flavor, and it was the perfect amount for my little family to save a couple for later. The waffles ended up really nice, though once cooked it lacked some of the sweetness that the batter had. Also, the tip about putting the waffles in the oven to get crispy and stay warm was excellent!
As far as the recipe goes, I’m wondering if maybe it should be written in a different order. I may experiment with adding the ingredients in at different times to see if I get better results, and will update when I do. I don’t think I should need to use an immersion blender to get the right consistency, though you do use the word “blended” in the mixing part of the recipe. Maybe I just missed something.
Overall, I think that this is a good recipe as far as ingredients and amounts to (sparing the baking soda), but I’m not so pleased with the actual directions/ order that the ingredients are mixed.
Jay-
By reading your review, it looks like it was another user error on the 2nd try as well.
You mentioned using baking SODA. No where in the recipe does it call for SODA.
Baking SODA is a much different ingredient than Baking POWDER.
Maybe give this recipe another go but use baking POWDER
I made with 2 t baking powder. They turned out perfectly! My family loved them!
These were great, just use 1/3 cup of batter and spread to almost the edge of your waffle maker n let cook for a minute before you put the cover down. It keeps it from spreading. I loved the crispness
Used this recipe many times. Works well and the waffles are yummy.
MMMMM, yeah. Hard no for me. no impressed