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!
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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.
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 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, sugar, baking powder, 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.
Texture was ok but they had very little flavor.
For extra flavor we love to top with whipped cream and an apple topping or a strawberry sauce, Kate!
Made waffle with this recipe and kids loved it! I will pin this as my go to recipe for waffle. Thanks!
Used oil option and added a little vanilla. Whipping the egg whites is well worth it. Perfection.
Great receipt, fluffy as expected, delicious!
I looked over the recipe and it was explained well. The way it is written, it says to put wet ingredients in a bowl from dry. You says to mix egg whites and then add to dry ingredients but you never mentioned when to put the other wet ingredients in. I would go back and include that. Do you put the egg whites in last after you have added the other wet ingredients? Please make this clear to your readers. Thanks and have a blessed day. Thanks for sharing recipes.
The other ingredients are the egg yolk mixture added in step 5 before the egg whites are folded in. I hope that helps.
absolutely perfect! just the recipe i was looking for. crispy on the outside and fluffy inside! Thank you for sharing!
So glad they turned out perfect for you NT!
DELICIOUS waffles! Crispy outside; light and nice texture on the inside! I have been trying different waffle recipes off and on for YEARS – never satisfied with the outcome, just accepting that I sucked at making waffles. That is, until now. Holly this recipe is perfect and I thank you for sharing this. My hubby and I enjoyed your waffle recipe this morning. So tasty! Beating the whites …. I would have never figured that. Definitely worth the two minutes or so for that step.
Yay! So glad these turned out perfect for you Chey!
Excellent recipe! Beating the egg whites is certainly worth the extra time in making your waffles delightfully fluffy!
So happy you enjoyed them Lauren!
I LOVE this recipe! So fluffy and crispy on the outside! Thank you so much. I finally found my favorite waffle recipe. :)
The taste and texture of these waffles was worth the bit of extra work. I made exactly to recipe, but was out of milk so used a can of evaporated milk mixed with water. Perfection!
Yum, great substitution Cindy!
I find it very frustrating and insulting that when I’m looking up a recipe for a simple thing as a breakfast waffles that I have to search up and down and all over to find the simple ingredients that the recipe is requiring! now going on about 7 minutes still unable to locate the ingredients to make the waffles I am now frustrated will be leaving this portal to find another one that states what ingredients will be needed! much appreciate that you wasted 7 minutes of my day that I can no longer get back as I sit here hungryvery frustrating to say the least have a blessed day hopefully I’ll get to eat soon and I’ll stop having the Snickers moment
Hi Mikealene, you can scroll to the bottom of the post to find the full recipe or use the jump to recipe button right at the top! Both will take you to the full ingredients list and instructions. I hope that helps!
Bro it’s right there
It literally says jump to recipe at the the very top or you can just scroll down… no need to be rude and write a lengthy comment lol hope you all have a nice day :)
I’m not exactly sure how that would be insulting. I think your looking for a different word. To be honest most recipes on food blog have the recipe at the end after the steps are laid out with images. They’re is a clearly placed jump to recipe button you can talk to take you right to the recipe. If you are frustrated with not being able to find the recipe, no need to leave a lengthy dissertation and be so rude, just go to another website or look in a cookbook.
Hollie, I enjoy the website and it’s format. Thank you for a nice resource with good recipes. These waffles were delicious.
Thank you Lia! We do try to answer questions so that a novice would be successful in making the recipes!
Operator error. Usually people who push so much blame on others, need to remember that their one finger pointing at others, still lives more pointing back at themselves.
Seems nobody else has had any issues finding the recipe, which is a dang good recipe, just like the one I have used for eons that was my great grandmother’s.
Good luck to you.
very good. I cheated a bit and added a tad of vanilla and halved the milk to buttermilk and milk.. Will definitely use from now on
Tasted disgusting! I have no idea what went wrong. Will never use this recipe again
Sorry you didn’t enjoy them. I can’t say for sure what went wrong as this recipe uses ingredients that are fairly standard in all waffles recipes.
Wow. mine were great!
I try today the waffles that listed on your recipes I hope I make it right.. and thank you for this recipe
You’re welcome Lorefe, good luck on your waffles! I am sure they will turn out great.
Hi I was just wondering how many waffles does this recipe make?
Hi Liz, this recipe makes 6 waffles.
I got eight large
Thanks for the tips!!! They were so thick fluffy and crispy on outside…I used oil not bitter and added vanilla and DID beat egg whites and that was EVERYTHING!!! And did not take long for those wondering if they should…YES!!I made a berry compote with frozen mixed berries and it was the perfect addition
So glad you loved these Amanda! The berry compote sounds like a delicious topping!
Great recipe! I loved it and I will continue to use it. I’ve had trouble making good waffles in the past but these were a 10 out of 10!
Can it work with other types of flour I mainly use white whole
Hi Desiree, we have only made this recipe with all-purpose flour but would love to hear how it turns out!
I used half white and half white whole wheat, and they turned out amazing. I think you probably could use all whole wheat.
Where did you get your waffle maker?
The waffle iron I use in the image is the Cuisinart Griddler. It can be used to griddle or grill but it also has waffle plates that I bought for it.
Curious to see if these will cook more effectively in my waffle iron! Until now, the batter seems to like sticking to the sides of the waffle iron and rips the waffle in half when I try to remove it… if this fixes this problem, I will be eternally grateful :)
Let us know how it goes! If you haven’t already, be sure to brush your waffle iron with a bit of oil.