Made with simple pantry ingredients, this waffle recipe is a go-to in our kitchen. Separating the eggs is the secret to that extra fluffy texture!
Holly’s Recipe Highlights
- Flavor: Fluffy, golden-crisp waffles without the Waffle House wait!
- Skill level: They’re delicious, easy, and budget-friendly!
- Recommended tools: A waffle maker will make perfectly golden waffles every time.
- Time-Saving Tip: You can double this waffle recipe and make it ahead to reheat or freeze for quick, easy breakfasts all week long.
Ingredient Tips For Waffles
This waffle recipe uses basic kitchen ingredients. Here’s what you need to know:
Flour: The base is all-purpose flour. You can replace half with whole wheat flour.
Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
Eggs: Ensure the eggs are 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 any type (including non-dairy) can be used.
Butter: Use unsalted butter. If using salted butter, skip the salt in the recipe.
Storage and Prep Ahead
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.
More Ways to Waffle
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 chocolate flavored by removing some flour and they were PERFECT! So crispy and light and I could actually finish a whole one- not normal for me with waffles!
Great recipe! These come out fluffy and delicious. So hard to find a waffle recipe that doesn’t come out super dry, this one wins!
This is our favorite waffle recipe and we have been making it for years.It comes out perfect every time.
marvelous
Quick, easy, delicious
Thank you!!! This recipe was fluffy and easy to make. I love your comments about the buttermilk and egg whites. Thanks!!
Hi Holly, could i use the mix for pancakes instead of waffles please?
For pancakes we love using this fluffy pancake recipe.
My new go to waffle recipe!
Have used a couple of waffle recipes since buying a waffle maker a couple of years ago but now I am sticking with this one. Easy to assemble and it made the perfect waffles. Thank you!
Do not, I repeat, do not make these waffles. Your family will never accept any other type of waffle again. You’ll be making these at least once a week for the rest of your life. Your older daughter will try to convince you to open a restaurant with them. They are perfectly crispy and fluffy. Half a recipe feeds a family of four with some eggs and bacon perfectly.
Your comment convinced me to choose this recipe for tomorrow’s breakfast. I chuckled because every time I make a dinner that seems extravagant to my son, he says, “mom, I’m telling you, you need to open your own restaurant”. So I found that comment you posted very cute. Hopefully they come out as good as the reviews on here. Thank you.
Really great recipe!
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