This waffle recipe makes the best light and crispy homemade waffles ever!
Made with simple pantry ingredients, the real secret is in separating the eggs in the method below—it makes them light and airy inside and crispy outside. Perfection.
This Will Be Your Go-To Waffle Recipe Because…
- It makes fluffy, golden-crisp waffles without the Waffle House wait!
- They’re delicious, easy, and budget friendly!
- The batter is made with staple ingredients for last-minute waffle magic!
- You can double this waffle recipe and make it ahead to reheat or freeze for quick, easy breakfasts all week long.
What You’ll Need For Homemade Waffles
- Flour: I use all-purpose flour as the base of this waffle recipe. You can replace it with half white and half whole wheat flour if you’d like. Gluten-free flour blends work fine in this recipe using the conversions on the package.
- Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
- Eggs: Use large eggs at 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 other varieties of milk, such as almond or soy, can be used.
- Butter: Use unsalted butter if you have it. If you only have salted butter, skip the salt in the recipe.
How to Make The BEST Fluffy Waffles
- Combine dry ingredients: Use a whisk to combine—this acts as sifting them (recipe below).
- Beat egg whites: This step is optional, but it is recommended for the very best waffles. It only adds about 2 minutes to the recipe.
- Mix wet ingredients: Combine wet ingredients in a separate bowl, then stir into the dry ingredients and fold in the whites.
- Cook: Cook the batter in a preheated waffle iron until golden brown and crispy.
Our Favorite Toppings
Create a waffle bar with bowls of fresh fruit like sliced bananas or blueberries and lots of butter and warm syrup.
- Try jam, preserves, or Nutella
- Make fruit sauces like strawberry or blueberry sauce.
- Add whipped topping or homemade whipped cream!
Storing Waffles
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.
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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Where does the oil/butter 1/3 cup go?
It’s added in step 3.
Hi, has anyone ever made these a day before for big breakfast the next morning? I am wondering how they will be!
Hi, has anyone ever made these a day before for big breakfast the next morning? I am wondering how they will be?
Im excited to try these! Has anyone tried making a big batch and saving the batter to use over the course of a couple days? Would it work since the egg whites were whipped?
I haven’t tried keeping the batter but would love to hear how it works out for you.
Is a serving 2 waffles?
It can vary based on the size of your waffle maker. One serving is 1/6th of the batter.
I’m so glad I found this recipe! My little kids were begging for waffles this morning. They are crispier on the outside, soft and fluffy on the inside. I doubled the recipe, tons of leftovers. I’ve added this to my files. It’s a keeper!
I made these today as my Grandson was spending the night. He and my husband absolutely loved them. Fluffy and light some I cooked longer as my husband likes them crispy.
I did make a double batch so I can freeze them. I made about 16 (5×5 inch waffles) Great recipe! Thank you!
This is my go-to recipe for waffles! I’ve made them over 10 times and they are perfect every time. Exactly as described,, they are fluffy on the inside and a little crisp on the outside.
Hi, can I please check if the butter is salted or unsalted?
I use unsalted butter. If you have salted butter you can leave out (or reduce) the salt.
Love this recipe! It made perfect fluffy delicious waffles. My kids love them too.
Best waffle recipe I have tried. They really fluff up well and taste great.
Best. Ever. Waffles!
I’ve never whipped egg whites before asks I felt like a fancy baker for a few minutes. I’m making this again!
I loved making this recipe. We all enjoyed it. Do you think they’ll turn out right, if baked in an oven using a waffle mould?
I have never baked them this way MJ, so I can’t say for sure. I would love to hear how it turns out if you decide to try it!
I like my waffles crispy so I didn’t separate the eggs and beat the whites. This recipe is a KEEPER! Excellent flavor and texture. I’m a vanilla fiend so I added a Tbls and I also like to put crumbled bacon in the batter. Goes good with syrup!
awesome recipe! make it all the time for the kids. I use king Arthur gf flour to make it gf and it worked perfectly.
It didn’t tell us where to put the butter so we put with the wet ingredients and froze and got chunky. It didn’t tell us to mix the wet and dry ingredients but we knew. Plus didn’t tell us to add chocolate chips.
Hi, step 3 says In a small bowl, mix egg yolks, milk, butter, and vanilla extract. In step 5, you mix the wet and dry ingredients together. This recipe does not call for chocolate chips, but they could be folded in with the egg whites. Hope that helps.
Waffles came out nice and fluffy!
Great waffle recipe. I halves the recipe since it’s just two of us at home. I had to make alterations since I was out of fresh eggs. I used powdered egg instead so I wasn’t able to whip the egg whites separately AND I missed the note about the milk adjustment for the whole eggs but the waffles still came out delicious. Also, instead of vanilla extract I used 3/4 of Cake Batter extract and 1/4 of Maple extract
Excellent recipe.
Thank you!
the absolute best recipe for waffles.
The best! This recipe is fluffy, light, and tasty. It is the right balance and we love it in my home and business.