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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’ve never tried to make homemade waffles before. Wait until I surprise the grandkids with these babies!
Now I’m craving waffles because your waffle looks amazing! I love homemade waffles and I can’t wait to try your recipe.
girl you had me at waffles but HOME MADE waffles- that is where its at ha my kids love helping me in the kitchen soo i think this will be a weekend morning tradition we start!
I am not a fan of frozen waffles so much but fresh ones are delicious. I keep thinking about getting a waffle maker.
There is NOTHING better than homemade waffles! My absolute favorite on the weekends!
Such a great recipe! These waffles have the perfect texture.
Made these the other morning and used heavy cream instead of milk— they turned out AMAZING!!! I was stunned how good they turned out. Definitely will make many times again!! Thank you so much for such an easy and delicious recipe!
OH I bet that was DELISH!!! Thanks for sharing!
wow…it was awesome recipe….thank you for this wonderful dish
Can’t wait to try these! I have been using pancake mix with oil but these sound fantastic!
Wow! I should try this for eve snack…
Hi, Your waffles are adorable. Could you please post what brand and model of waffle iron makes the round pedal shaped waffles. Thanks so much
Turned out super lumpy – like cottage cheese. I then read the comments and they said mix by hand – maybe that should be in the recipe? It was my first time making home made waffles and the words “mix” & “blend” sound like a mixer, to me.
I use a recipe that calls for less butter, but more salt. Everything else is exactly the same as yours. Mine says to use 6 tbsp of butter (also melted) and 1 tsp of salt. They’re delicious, buttery tasting and also freeze well. I don’t like using that much salt, I’m going to try your 1/4 tsp of salt and see how that tastes. Nothing like home made waffles!
BEST waffle recipe I’ve found HANDS DOWN!! I copied it onto a recipe and it went into my keeper binder – from All Things Mamma Blog 2019! Thank you…my kids were highly impressed!
GREAT!!! So happy to hear that!
So I can relate to the person that said all they got was a mess. I cook and bake every day so I’m not a novice, but adding the flour to the eggs resulted in pieces flying everywhere and a dough that was just bits like I was making pie crust. It seemed to blend okay when I added the milk and butter, but is that truly how it’s supposed to be? Did I read/do something wrong?
I’m not sure what you may have done wrong? They turn out perfect every time we make them – for years. Sorry about that!
Did you use a mixer or mix by hand. Mix by hand.
Mix by hand 🙂
These are on the MAKE this weekend list! BUT REAL TALK where did you get that GORGEOUS waffle maker!?! The waffle pictured on the top is so beautiful.