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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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