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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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This is my go to recipe for delicious homemade waffles.
Just made these waffles my kids, they turned out very lumpy and not very sweet. I wouldn’t make this again.
This is a delicious recipe! First time using it and I’ll already say it will be my go to from here on out.
Delicious waffle recipe. The melted butter really adds to the flavor of the waffles. Especially since I used homemade butter! Yum.
These waffles were a huge hit! I found the recipe easy to follow. Thank you for sharing.
Awesome
Could I use buttermilk in place of regular milk for this recipe? Or would it change the taste too much?
Very good recipe! Any negative reviews are probably user error.
Agree. Perfect recipe. Will never buy a box mix again! Happy New Year 2022!
Used this recipe for my family Christmas breakfast today, but added blueberries and cinnamon. Waffles were delicious, as well as light and fluffy, as advertised.
Great recipe! Just made them and they turned out great. I even made a stuffed waffle with fruit.
Didn’t feel like cooking a big dinner and came across your recipe, so good! Can’t wait to make them for my grandson when he comes to visit.
Great! Let me know!
Mixing the egg into the dry ingredients first created lumps that didn’t blend out. I think the egg should be blended with the wet ingredients first. I’m quite disappointed as this was supposed to be our Christmas breakfast. ☹️
I ran into the same issue. Not sure how others are coming out right if they follow as directed.
Very easy to make and they turned out delish. This is now my go to waffle recipe.
Excellent recipe. Very tasty! and easy peasy!…. We were given my spouse’s mothers waffle iron… with a cloth covered cord! Had my doubts, but they it worked like a champ and the results were delicious. Thanks for the recipe!
Yay so glad to hear they were a hit!
Is There a mistake in this recipe it calls for 4 teaspoons of baking powder which is an awful a lot can this be a typo how do I send this compared to other recipes
HI! It’s not a mistake. It calls for 4 teaspoons of baking powder.
I just made these waffles and yum! They were excellent and so easy! Thank you for sharing your recipe and for all of the helpful hints..
That makes us so happy to hear that you enjoyed this recipe! Thanks for leaving a review!
That is wonderful!
Cam I sub shortening for butter since I’m all out lol
I haven’t tried that before – but it may work!
Do you think I could use soy milk rather then whole cows milk?
We haven’t tried that yet, but we don’t see why not! The suggestion would be to use equal portions of soy milk (or any other dairy alternative milk) to regular milk.
NO more WF waffles for me. Just found this recipe. Just cooked. This is a fantastic recipe. Cooked four minutes for my taste. I cooked another one at five minutes because my roommate likes crisper food and we are both on different diets. Both on no salt so I cooked with “MySalt”. I will have to reduce salt amount. Tasted salty to me but very edible. I cooked one at four minutes and put in freezer. Will heat it up in induction oven within next 24 hrs. Love my induction oven and IP. I have a very busy schedule. Between studying for ministry, ASL, and work I am totally busy.
Thank you for this recipe. Will be checking your site for more.
Beating the eggs kind of ruined the pancakes, it was like eating German egg waffles rather American homemade waffles
The servings can be adjust. It is so helpful because sometimes I make the waffle just for one serving and sometimes I make for my family… great recipe tho !
Wonderful!! Thanks for sharing Bob!
Just made these…
They were not good. They smelled good but did not taste good. Not making again. All I could taste was the baking powder which I knew would make it taste bad when I saw how much baking powder is needed.
Be sure to use the measuring spoon that has TSP NOT TBSP. There is a huge difference.
This recipe had way too much baking soda sifted in.i may try this again with 2 teaspoons of baking soda instead of 4
It’s supposed to be baking powder not baking soda. Try that and I’m sure they would be amazing.
Batter is way too thin for waffles.
Try less liquid. It worked for me!