Waffle Recipe

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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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.

Ingredients for homemade waffles recipe including milk, butter, salt, flour, baking powder, sugar, eggs

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.

beaten egg whites for making homemade waffles

mixing homemade waffles batter in a bowl

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.

To ensure the egg whites whip up extra fluffy, be careful not to get yolk in them when separating.
Avoid overmixing the batter to keep the waffles light and airy as they cook. Some small lumps are ok.
Experiment with the amount of batter you pour into the waffle maker. It should fill the mold just enough for crisp edges without spilling over and making a mess.
Keep cooked waffles on a cooling rack to keep them crisp until ready to serve or directly on an oven rack at 200ºF to keep warm and crisp while making the remaining waffles.

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.97 from 1344 votes

Author Holly Nilsson

Waffle Recipe

Author Holly Nilsson

Servings 6 servings

These light, crispy, and fluffy waffles are easy to make for breakfast or brunch.

Save Rate Print

Servings 6 servings

Prep Time 15

Cook Time 18

Total Time 33

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.

To Make the Best Waffles

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.

4.97 from 1344 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert

Cuisine American

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