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
- 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.
Made these for brunch. They were so good. Holly your recipes are absolutely these. Thank you!
These waffles are the best recipe that I have tried, and believe me, I have tried many. We have twin girls who are obsessed with waffles! These are light and fluffy on the inside and crispy on the outside, just as promised. They are a labor of love in that they make a lot of dirty dishes, but they are well worth it. We make extra and freeze them for easy school-day breakfast.
uhh mazing recipe!!! I did not change a thing about the recipe in the waffles came out beyond awesome. I need to come up with a breakfast this morning for my family so I think I’m going to try these waffles as pancakes and add blueberries. Thank you for your amazing recipes. I have a few more of your recipes earmarked to make in the next two weeks.
These were delicious, however, I did alter the recipe in ways to reduce fat. I substituted 1/2 the butter with apple sauce. Instead of using all flour, I used unprocessed wheat bran (the conversion was 1.5 cups flour, 1/2 wheat bran). I used brown sugar instead of regular sugar (I would have done a substitute but I was out of truvia). I also added 1 heaping tablespoon of cinnamon and used Almond Milk. When making again, I will add 2 tablespoons of cinnamon and maybe some nutmeg to give it more depth.
Light and fluffy. way too sweet. Maybe a teaspoon is all you need. Syrup makes them sweet enough to me….Just my opinion though.
Amazing flavor, and very light and fluffy. My new go to waffle recipe.
Hi Holly! Thank you for this amazing recipe!! I’ve been making it frequently for about a year now and it never fails and everyone always enjoys them!! Since I make them so often, I want to make a large batch of dry ingredients so that I have it on hand and just have to do the wet ingredients. Just like with instructions on store bought mixes, how much should I use each time? Thank you again and thank you for your help!
I haven’t tried this so I can’t say for sure Heather. For every 2 cups and 3 tablespoons (one batch of dry ingredients) you will want to use the wet ingredients as listed.
Best homemade waffle recipe I’ve tried! They’re fluffy and delicious!
These waffles are so good I mad them basically every day
Literally the BEST waffles I’ve ever made or eaten in my entire life!
I will forever do them this way with the separation of the eggs (I’m probably going to do this with pancakes next time too)!
Hi, great recipe, but OMG PLEASE INCLUDE MEASUREMENTS IN GRAMS for all of us non-american folks who tries to brighten our sorry non-american existence with waffles!
I don’t have these available in those measurements and I would suggest using an online converter for accurate conversion amounts. I am glad you enjoyed this recipe Katia!
This is the best waffle recipe I’ve ever tried! Though admittedly I added another half teaspoon of vanilla and another tablespoon of sugar.
I used 2/3 c. half and half and 1 c. 0% milk.
These were fantastic, the fluffiest I’ve made since I tried making them at home. Curious to see how the batter refrigerates (if at all, haha)
I am so happy to hear you loved these waffles Andrea! I would love to hear how the batter refrigerates for you.
Hello! I really want to try this and I’m not sure if I overlooked this but do you use the egg white and yolk or just the beaten egg white?
Hi Sarah, you use the yolk in step 3 with the milk and butter and then beat the egg whites separately. I hope this helps!
This was the best waffle receipe I’ve come across! It wasnt overally sweet which lends itself nicely to sweet or savoury toppings
Loved it and picky eater approved! :D
Excellent recipe! They are delicious and fluffy! I put a little cinnamon/sugar on mine with butter and maple syrup. What a treat!! Thank you!
Perfect and delicious! I used oat milk.
These waffles are amazing! So fluffy (following the egg white tip). Thank you for sharing this amazing recipe!
You’re very welcome Becky!
I lost a recipe that looks similar to this one. And it’s the BEST Waffle recipe I ever had. I increased the butter amount slightly, to extract it from the waffle pan more easily; and it gave the waffle a more enhanced butter flavor as well.
I received a waffle maker as a kk gift at Christmas so this was only my 2nd attempt. I liked how this recipe read and was not disappointed. I did beat the egg whites separately and also believe that this was the key factor to a great waffle.
We were in the mood for Fluffy Waffles this morning and came across this recipe and OMG this did NOT disappoint and it was a hit with everyone in the house. They were so fluffy my waffle maker didn’t keep closed haha. This will be going in my recipe box for all our future waffle weekends! Thank you The Moran Family