Made with simple pantry ingredients, this waffle recipe is a go-to in our kitchen. Separating the eggs is the secret to that extra fluffy texture!
Holly’s Recipe Highlights
- Flavor: Fluffy, golden-crisp waffles without the Waffle House wait!
- Skill level: They’re delicious, easy, and budget-friendly!
- Recommended tools: A waffle maker will make perfectly golden waffles every time.
- Time-Saving Tip: You can double this waffle recipe and make it ahead to reheat or freeze for quick, easy breakfasts all week long.
Ingredient Tips For Waffles
This waffle recipe uses basic kitchen ingredients. Here’s what you need to know:
Flour: The base is all-purpose flour. You can replace half with whole wheat flour.
Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
Eggs: Ensure the eggs are 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 any type (including non-dairy) can be used.
Butter: Use unsalted butter. If using salted butter, skip the salt in the recipe.
Storage and Prep Ahead
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.
More Ways to Waffle
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
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.
Using buttermilk, this recipe is almost identical to the recipe my dad got from the owner of his favorite breakfast spot in 1957 when he told her he was getting married and wouldn’t be able to afford to eat there anymore. It’s been a family favorite ever since, and I’m making some today with sliced strawberries and real maple syrup. Another favorite topping when I was a kid was canned peaches, drained and run through the blender with some freshly grated nutmeg. My siblings and I called it “Peach Slop.”
That is so sweet, Linda! I am glad you enjoyed it. Your toppings sounds delicious.
This recipe is the best for making waffles! They are fluffy and extremely GOOD! Thank you, and I will make sure to try the other recipes as well.
In all Honesty, you deserve 10 STARS!
Wonderful!! Very clear and simple recipe for great waffles. Reminds me of my Mom’s favorite waffle recipe.
these waffles are better than ihop.
If malted powder can be added for malted waffles, can you recommend adjustments to the recipe?
Hi Steve, I have never tried this recipe with malted powder so I am not sure of the adjustments. Maybe another reader can offer some guidance.
I just made These were my 2 sons and my nephew and they loved them.They were delicious thank you
These came out absolutely perfect. I think the key really is mixing the egg whites separately.
De best waffles!
I’ve been making these twice a month. Everyone loves them!
I cut the recipe in 1/2 and it turns out perfect every time! makes PLENTY
These were THE BEST waffles! Crispy on the outside, light and fluffy on the inside. Thanks for sharing!
Wow!!! OH Wow!!! these are the best waffles I have ever eaten. So light and fluffy.
Can almond milk be used for a dairy free option?
Almond milk has worked great for other readers!
Thanks Spend With Pennies, this is a family favorite!
Our staple waffle recipe now!
Great basic recipe. Tastes great alone, or serves as a blank canvas for endless add ins. I didn’t separate the eggs and my waffle still came out fluffy.
This is a great recipe. I have made it several times and they are perfect .Today, however, all I had was egg whites and no access to an electric beater. I gave up looking for stiff peaks after my arm got tired. Honestly they are still terrific.
This is now my go to recipe for waffles. So light and crispy, and not too sweet! Also love that I can sub butter for oil.
can you substitute almond flour for the flour and they still come out ok? my son was just diagnosed with celiac disease and I dont know how to do things with other flours
I haven’t tried this with almond flour so I can’t say for sure!
I made these today. They are truly delicious! Light and fluffy on the inside, but crisp on the outside. Everyone loved them! This will be my go-to recipe for waffles from now on.