This waffle recipe makes the best light and crispy homemade waffles ever!
Made with simple pantry ingredients, the real secret is in separating the eggs in the method below—it makes them light and airy inside and crispy outside. Perfection.
This Will Be Your Go-To Waffle Recipe Because…
- It makes fluffy, golden-crisp waffles without the Waffle House wait!
- They’re delicious, easy, and budget friendly!
- The batter is made with staple ingredients for last-minute waffle magic!
- You can double this waffle recipe and make it ahead to reheat or freeze for quick, easy breakfasts all week long.
What You’ll Need For Homemade Waffles
- Flour: I use all-purpose flour as the base of this waffle recipe. You can replace it with half white and half whole wheat flour if you’d like. Gluten-free flour blends work fine in this recipe using the conversions on the package.
- Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
- Eggs: Use large eggs at room temperature; they can be set in a bowl of warm water to bring to room temperature while gathering the other ingredients.
- Milk: I use whole milk, but other varieties of milk, such as almond or soy, can be used.
- Butter: Use unsalted butter if you have it. If you only have salted butter, skip the salt in the recipe.
How to Make The BEST Fluffy Waffles
- Combine dry ingredients: Use a whisk to combine—this acts as sifting them (recipe below).
- Beat egg whites: This step is optional, but it is recommended for the very best waffles. It only adds about 2 minutes to the recipe.
- Mix wet ingredients: Combine wet ingredients in a separate bowl, then stir into the dry ingredients and fold in the whites.
- Cook: Cook the batter in a preheated waffle iron until golden brown and crispy.
Our Favorite Toppings
Create a waffle bar with bowls of fresh fruit like sliced bananas or blueberries and lots of butter and warm syrup.
- Try jam, preserves, or Nutella
- Make fruit sauces like strawberry or blueberry sauce.
- Add whipped topping or homemade whipped cream!
Storing Waffles
Keep leftover homemade waffles in a covered container or zippered bag in the refrigerator for up to a week and reheat them in the toaster or the air fryer.
Freeze cooled waffles between sheets of parchment paper in zippered bags for up to 6 months.
Did you enjoy this Waffle Recipe? Leave a rating and a comment below!
Homemade Waffle Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs divided, room temperature
- 1⅔ cups milk
- ⅓ cup melted butter 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
- This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
- Whipped egg whites makes 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 225°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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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I made these with buttermilk and added 1/2 tsp baking soda and an extra egg, served with the blueberry sauce, they were delicious
This waffles are delicious! It’s been our go to for months! A severing is how many waffles?
A serving is 1/6 of the batter. The number of waffles made can vary a bit based on the size and shape of your waffle maker.
This recipe makes a crispy, soft fluffy waffle. Really good. I replaced about 35-40% of the fresh milk with coconut milk and a tablespoon of coconut milk kefir. I used a peanut cooking oil which is also fragrant. The waffle tasted amazing. And I did not need to grease my waffle iron, came out perfect.
This recipe is so good that I HOPE more people will try it!! (I love your recipes by the way!)
Thank you for you recipes, I appreciate them.
So good! Not too sweet which I like. I had to add a bit more liquid as my batter was too think for my top pour iron but it worked great!
Great Recipes for waffles Here is a great way to be geared up for maulti tasking for Waffle mornings !!!
Great recipe