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This homemade waffle recipe has a simple trick for crispy on the outside, and fluffy on the inside waffles every time. With just a few pantry staples, you can skip the waffle house and make them fresh at home!
Holly’s Recipe Highlights
- Flavor: Light, crispy, golden-brown waffles with cozy vibes from vanilla and just a hint of sugar.
- Skill Level: Make diner-quality waffles in minutes with a few easy tips and tricks!
- Recommended Tools: This easy waffle recipe works with any size or shape of waffle maker: regular, mini, or Belgian.
- Make Ahead: Double the batch so you can pop these freezer-friendly waffles into the toaster for weekday breakfasts.
- Time-Saving Tip: Want an even quicker version? Try this shortcut for Bisquick waffles instead.
Simple Ingredients
- Dry Ingredients: For the lightest, fluffiest waffles, be sure to spoon measure flour to ensure an accurate amount. Swap half the flour for whole wheat or use a gluten-free blend. You can also use a sugar substitute; just follow the package directions.
- Wet Ingredients: Whole milk, melted butter, and room-temperature eggs make waffles golden and crisp. You can use other milk alternatives if you’d like.
Toppings
- Sweet: Try topping them with fresh berries, blueberry sauce, whipped cream, chocolate chips, or a drizzle of maple syrup for a cozy treat everyone will love.
- Savory: You can make dinner versions with savory toppings, too! Make pizza waffles with pizza sauce and shredded cheese, or go with a classic chicken and waffles for a fun twist on dinner.
How to Make Homemade Waffles
- Whisk: Combine dry ingredients in a large bowl (full recipe below).
- Mix: In a smaller bowl, combine egg yolk with the other wet ingredients and set aside.
- Whip: In a third bowl, whip egg whites to stiff peaks.
- Combine: Mix wet ingredients into flour mixture, then gently fold in the whipped egg whites.
- Cook: Drop waffle batter into a prepared waffle iron and cook until golden brown.
Storing Leftover Waffles
- Keep leftover waffles in an airtight container in the refrigerator for up to 7 days. Reheat portions in the toaster or the air fryer to get crispy edges again.
- Homemade waffles freeze beautifully! Once cooled, layer waffles between sheets of parchment paper and transfer them to zippered bags. Freeze for up to 6 months
More Ways to Waffle
Did you enjoy these Homemade Waffles? Leave a rating and comment below.
Waffle Recipe
These light, crispy, and fluffy waffles are easy to make for breakfast or brunch.
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs yolks and whites divided, room temperature
- 1⅔ cups milk
- ⅓ cup unsalted butter melted (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).
- Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
- In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
- In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
- Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
- Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.
Video
Notes
- Refrigerate leftovers for up to 7 days, or freeze for up to 6 months. Place sheets of wax paper or parchment between waffles before placing in freezer bags. Reheat briefly in the toaster until crisp. Watch for burning.
- This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
- *Whipped egg whites make the lightest, fluffiest waffles, but you can make this recipe without beating the egg whites. If you do not, then reduce the milk to 1 1/2 cups, and add whole eggs to the butter mixture.
- Keep waffles warm in a 200°F oven while you make the remaining waffles.
- Buttermilk Waffles: To make, replace milk with buttermilk, reduce baking powder to 1 1/2 teaspoons, and add 1/2 teaspoon of baking soda.
- Don’t overmix the batter, it should be slightly lumpy.
- Preheat the waffle maker and lightly wipe with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron so the waffle compartment is almost full so it will cover the edges when closed.
Nutrition Information
Calories: 313 | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 247mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 534IU | Calcium: 188mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I added some leafs of sage and rose mary very lightly. Just put a great flavor to the plate. Try it!
Thank you Pennie!!!
I love it!
this is by far the best waffle recipe I’ve ever made. I’ve been making it for a couple years and finally thought to review it! I grew up with dense dry Bisquick waffles and always wanted tender, light, fluffy waffles and that’s exactly what you get with these. the extra steps don’t take long enough to make any other waffles worth eating. I will always make these. thank you!!
These waffles turned out ammmmazing!! Nice and fluffy. No need to find another recipe!
The best recipe ever!
I always separate the egg whites and never disappoints.
Can’t thank you enough!