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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.
Really good! Super fluffy. Next time I’d add a little more vanilla, but that’s just personal preference. I’ll definitely use this recipe again!
Hi Holly
I want to make a huge batch of these to freeze for Christmas holidays. How do I reheat them so they retain the crispiness.
thankyou
Hi Sami! This can vary depending on the waffle maker (since they’ll vary in thickness) and your oven but as a guideline, bake them on a sheet pan (or even directly on the rack if you’d like) from frozen at 375°F for 8 to 10 minutes or at 400°F for 7 to 8 minutes. I would suggest testing one before cooking the whole batch to get the right timing for your oven/thickness. Baking at 400°F will be crispier.
Thanks a bunch and Merry. Christmas
yum!
These waffles were absolutely perfection! Previously after failing at doing all the wrong things, my waffles were dense and I was desperate. Thanks to you now I can reclaim my crown as the Waffle Queen! Hail to the GOAT Ms Holly!
LOL! So glad you loved these Loretta—I’ll happily wear the Waffle Queen crown.
good
Where is the recipe?
Hi Christine, you can use the jump to recipe button at the top of the post or scroll down towards the bottom to find the full recipe.
delicious
Ive been making these every Sunday for a few years. I won’t use any other recipe! Thank you ❤️
My family’s favorite waffle recipe. We do substitute 1/4 almond flour and 3/4 regular flour which we find freezes really well.
I made these waffles earlier this week. They came out nicely. They were fluffy. Although I don’t like crispy waffles I did not let them crisp and they were good. The second day I had them one tasted a bit eggy so that tells me I did not fold the egg whites enough. But they still were so good with the warm syrup and butter poured on them. I will be holding on to this recipe.
Really good
Delicious. Changed up from my usual recipe. The whipped egg whites really do make a fluffy waffle!
I love your recipe – but please, please could you give the recipes in cups AND oz/g – as a UK reader, I constantly have to go and look up conversion metrics before I can cook. Otherwise, great!!
Thank you for the suggestion, Janet! I am glad you are enjoying our recipes still ❤️
we have been using this recipe for quite a few times now whenever we have friends over. everyone loved them.
thank you so much for sharing it.
I do have a question, once everything is mixed together, does the batter need to be use right away or can it be stored for half an hour or so in the fridge?
We haven’t made this recipe ahead and refrigerated it, so can’t say for sure. I’d suggest preparing your wet ingredients (and refrigerate) and dry ingredients, and mix together when ready to use. But if you do try mixing them together ahead, I would love to hear how it works for you!
My grandchildren and husband absolutely loved them.
Saturday evening meal with homemade crispy fried chicago chicken wings. Mouth-watering delicious.
BEST WAFFLES I’VE EVER HAD!!!!
Best waffles I’ve had thus far!!!
Very good recipes.
Made this recipe added cinnamon it was a hit ty for Shering recipe first time making waffles so easy