This Homemade Waffle Recipe uses just a handful of ingredients that you likely have on hand already!
Crisp on the outside, fluffy on the inside, these waffles are delicious drizzled with melted butter and syrup. The perfect start to any weekend morning!
Below you’ll find the secret to perfect homemade waffles!
The Secret to The Best Waffles
This tip is what makes this the best waffle recipe; extra fluffy with a crisp exterior. It will only take an extra 2-3 minutes, but it will make a big difference in the texture.
Separate the egg whites from the yolks and beat them until stiff peaks form. Then, fold the beaten egg whites into the waffle batter.
If you are short on time, you can skip this step, but I highly recommend it!
How to Make Waffles
This light, fluffy homemade waffle recipe is easy and takes just minutes of prep. The rave reviews will make it worth the extra step of whipping the egg whites!
- Separate the eggs and beat the egg whites until stiff. (Optional but recommended). This extra step makes this recipe extra fluffy compared to other waffle recipes.
- Mix dry and wet ingredients (per recipe below). Fold in whipped egg whites.
- Pour the batter onto a preheated waffle iron and cook until lightly browned and crispy, about 5 minutes.
Serve with your favorite toppings.
To Keep Waffles Warm
This waffle recipe is great for a crowd and can easily be doubled or tripled. Keep waffles warm in the oven as you make more batches so everyone can eat at the same time (and make oven bacon to keep warm at the same time too)!
Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
Tips for The Best Waffles
- You can skip the step of separating the egg and beating the whites, but it really makes these waffles amazing.
- Do not overmix the waffle batter; it should be a little bit lumpy.
- Preheat your waffle maker and lightly oil with vegetable oil. Cooking spray isn’t recommended as it can cause a sticky residue.
- Put enough batter so the waffle is almost full, it will run out to the edges a little bit.
Waffles are incredibly versatile and accommodating to so many different toppings. They can be served as bread in a gravy-rich meal (like a hot turkey sandwich), or as a dessert.
- Sweet: fresh berries or strawberries and whipped cream, cinnamon sugar, or apple butter, are great options but nothing tops a great waffle recipe like real maple syrup.
- Savory: Sausage gravy, fried chicken (for fried chicken & waffles), or even top with a poached egg.
The batter in this waffle recipe is not the same as pancake batter. Waffle batter uses more egg (plus we beat the whites separately and fold them in) for the most fluffy waffles ever! The extra egg in a waffle batter makes a crispy exterior surrounding a moist, fluffy inside with lots of air pockets.
While you certainly can cook pancake batter in your waffle iron, they won’t have the same texture or flavor that classic waffles have. Pancake mix or a pancake recipe will be a bit denser and won’t be as crisp on the outside.
This can vary based on the type of waffle maker, if you have the manual for your waffle maker it will usually indicate how much batter to use (Belgian waffle maker will need more batter than a regular waffle maker).
Add enough batter so the bottom of the waffle is almost full. A little batter will run out to the edges so you don’t have to fill the whole plate and the batter will expand as it cooks.
Some waffle makers just have an off and on, but others require you to select a temperature. If your waffle maker requires a temperature, cook the waffles At 400°F. This gives the a great crust.
Unplug the waffle maker and let it cool. Wipe the surface with a damp cloth to remove crumbs and any leftover batter. Wipe off any stuck-on bits with a silicone or wooden spatula (don’t use metal, it can damage the surface).
Wipe the inside of the waffle maker with a damp cloth or sponge, then dry.
Avoid using sharp tools or products on the nonstick surface.
Mix up some extra batter because waffles store well in the fridge or freezer and are easy to reheat in the microwave, toaster, or oven.
To Store: Cool completely before storing in freezer bags or containers. They will keep up to two weeks in the refrigerator and up to four-six months in the freezer.
To Reheat: Just remove as many as you need and place straight into the toaster oven on the medium or light setting until heated through. They can burn easily, so keep an eye on them
Did you enjoy this Waffle Recipe? Be sure to leave a rating and a comment below!
Fluffy Homemade Waffles Recipe
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs divided
- 1 ⅔ cups milk
- ⅓ cup melted butter or oil
- 1 teaspoon vanilla extract
- Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature guage).
- 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.
- Don’t overmix the batter, it should be lumpy.
- Preheat the waffle maker and lightly oil with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron so the waffle is almost full, it will run out to the edges a little bit.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I tripled this recipe for my family of 11–it was a big hit! It was all eaten. I used King Arthur GF flour instead of wheat flour and it turned out AMAZINGLY! I bake only gluten free as my father is severely allergic to wheat. Just know that it works perfectly as gluten free as well! I put some frozen blueberries in a few batches as well. AMAZING!! Thank you for sharing such an awesome recipe. I will use it again.
Delicious and perfect instructions. You have to beat the egg whites, don’t be lazy, makes all the difference-
yum! I didn’t separate the eggs and so only used the suggested 1½ cups oat milk.
Honestly I was just too lazy plus I always wanted to see if separating really made a difference. I found out it does, but tonight I got to find out that I really really like the compact texture of NOT separating.
This will be my go to waffle recipe from now on. Thank you!
I forgot the 5 stars!! Lol
These are the best waffles I’ve ever made! AND I didn’t have any vanilla! We just moved into a home and not quite unpacked yet.. including my good old Pancake Mixand my vanilla. So I found this recipe online and it wasn’t until I had everything out that I realized I didn’t have any vanilla. So I looked around my half-empty pantry and saw some cookies I had bought at Walmart earlier this week! So I took 3 of the iced snickerdoodle cookies and smashed them up and tossed them in the batter!!! These were the best waffles I’ve ever had! And I’m in no doubt, even without the cookies, these are the best! Easy and fluffy and yummy !!! 5 stars *****
I can’t wait to try this thank you.
the best waffle recipe ever!-so easy that even I can’t get it wrong! My kids love them and the recipe us failproof so they come out just as you say , crunchy on the outside and fluffy on the inside! Thank you for sharing!
Is there a way to email the recipe to myself?
Hi Lauren, you can save the recipe by clicking the heart on the bottom right of the screen. I hope this helps!
I made Buttermilk Waffles following the recipe as directed. Folding in the egg whites is a game changer. The Waffles were delicious!! I separated some of the Waffles and made breakfast sandwiches. Half sausage egg and cheese and half bacon egg and cheese, drizzled with maple syrup. The sandwiches were equally delicious.
That sounds amazing Subrina!
Best waffle recipe I’ve tried. Perfect texture and taste. I beat the egg whites with a whisk and I do think it made them fluffier.
Definitely over 5 star waffles. What a Thanksgiving morning..After making my hubby waffles from Bisquick that was a total packy bomb I looked on google & found this recipe & yes I folded in the egg whites & did everything as asked & they were a success..after 3 hrs making breakfast he’s happy & full, now on to Thanksgiving Dinner is it bed time yet
great waffles I’ll be making these everytime for bkfst.
These turned out amazing! I had a late night hankering for something sweet, so I whipped these together really quick. They’re delicious and super fluffy. If I were to make these again, I might add some vanilla extract.
Makes 4 waffles in current format only.
The number of waffles can vary based on your waffle maker.
I am so impressed! I made these with my 9 year old for supper. He was so happy. Really nice crisp on outside but so fluffy and tender inside.
The waffles look good but I fergot to reduce the milk to 1 1\2 cups!
Can batter be kept in the fridge?
I haven’t tried keeping the batter in the fridge but I would suggest preparing your wet ingredients (and refrigerate) and dry ingredients, and mix together when you’re ready to make the waffles. If you have leftover batter, I recommend making the rest of the waffles and freezing them made.
First really good waffles I’ve ever made!! Thank You!!!!
Very good recipe and I beat the egg whites and you were right. Everyone likes it and wants me to make it again. Thanks