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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Holly’s Recipe Highlights
- 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.
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.
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.
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
Did you enjoy these Homemade Waffles? Leave a rating and comment below.
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 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, sugar, baking powder, 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.
- 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
Calories: 313 | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 247mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 534IU | Calcium: 188mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
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.
What a great recipe, I was to lazy to divide the eggs so followed her notes to use the whole egg. Came out wonderful!
Made this recipe today….Christmas Day 2020. They are awesome waffles.
Great, simple recipe! I added fruit compote and whipped cream on top. I couldn’t be bothered to whip the egg whites separately, so I followed the recipe note and the waffles still came out great!
Has anyone tried making them in advance (like the night before)then popping them in the air fryer (or toaster) the next morning?
They do work well in the toaster, I haven’t tried the air fryer but love the idea!
I always make waffles in batches, freeze the extras & reheat in the toaster. Works like a charm.
Its perfect, delicious, crispy outer, soft inside. Kids and adults loved them!! Our new go-to favorite waffle recipe!
I love this recipe. I want to make a big batch for Christmas morning. Would you recommend double/tripling the recipe straight or do you have any recommendations?
As long as you’re cooking them right as you make them (and it’s not sitting in the fridge too long) I think double/tripling right away would work just fine.
I added cinnamon and cardamom, mmmmh good!! Great recipe and definitely worth it to whip egg whites separately. Thanks
Made these with Cup 4 Cup gluten free flour and they turned out great! I also like to sprinkle a bit of sugar on the waffle iron (after cooling spray) for a nice crust. This is my favorite waffle recipe! Whipping the egg whites really makes a difference. And I’ve had great results freezing waffles and warming in the oven!
I have been looking for this exact recipe!
This is finally, FINALLY the waffle recipe I’ve been looking for. I wanted light, fluffy, crispy, and most of all tasty, and this was finally the recipe that did it. The whipped egg whites did the trick. Next time I’m also trying it with buttermilk, to see if I can make a great recipe even better.
Well done, and thank you for putting this where I could find it!
So glad you love these waffles Katherine!
Very good recipe. Worked well. I need to know what waffle maker is pictured. The 4 square beefy looking one lol.
The waffle iron I use in the image is the Cuisinart Griddler. It can be used to griddle or grill but it also has waffle plates that I bought for it.
This is the Cuisinart Griddler with the waffle plates. I have one and they’re great.
We didn’t have a pancake mix so I decided to make from scratch. This recipe was amazing and will be used from now on.
These were easy to make and taste excellent!
Want to love it but I think I did something wrong. I thought I followed the recipe exactly but the waffles ended up flat once they cooled. I did beat the egg whites and folded them in but the batter seemed somewhat thin under the egg white. Excellent flavor though.
Hello! I’ve read so many good reviews of this recipe and I’ll definitely try it. I’m planning to introduce them to my pastry menu, but I have a question… can I fridge the batter? I want to cook the waffle only when the customer orders it. (I have this question because of the whipped egg whites).
I hope you can help me.
Thank you so much.
The batter should be fine for a few hours in the fridge. I havne’t tried leaving it longer than that. Let us know how it works out for you!
Good morning! Just made these waffles this morning in my Belgian waffle maker – Fantastic! After reading the reviews, I added 1 teaspoon each of cinnamon and Vanilla extract. I also used Canola oil in place of the butter. I use 1 cup of batter for each waffle, this made four Belgian waffles.
I’m not sure if I did the egg whites right or not, but it worked. I also think that by using oil vice the butter, the cooked waffle didn’t stick to the waffle maker as in previous attempts to make waffles.
I shall put this in the rotation, I think next time I’ll add cooked bacon bits to the batter.
Indeed, best waffle recipe! And so easy to make!
The best and lightest waffle recipe, by far. Definitely whip the egg whites and fold it. Delicious!
My family loves these. Only thing I added was browning the butter and adding a tablespoon on bourbon, added a teaspoon of cinnamon to the dry ingredients, and a tsp of vanilla to the wet ingredients. Also made my own buttermilk using apple cider vinegar. Turned out amazing and perfect for this Oregon rainy fall Sunday morning in the country.
I’ve tried many waffle recipes since buying my waffle maker a few years ago. This is my least favourite. I thought it would be interesting to experiment with something different, mainly the stiffened egg whites. It turned out to be very dense. Going to stick with buttermilk recipes.
I”m sorry you didn’t enjoy it, thank you for trying the recipe.
This has been the best waffle recipe for my little waffle flip machine, EVER. I’ve tried so many and this one WORKS! Could use a little more sugar in the recipe but it was still really good!
So glad you love the waffles Kayla!