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.
OMG amazing!! My husband could eat waffles daily and usually uses a premade mix… I convinced him to let me make the batter from scratch and hesitantly he agreed. OMG OMG is all he could say… I followed the recipe exactly including whipping the eggs whites and this seriously is the best recipe for waffles I’ve ever tasted and I’m not a big waffle eater.. I am now! Thank you so much for sharing!
I used vanilla oat milk and a 3 tablespoons of sour cream ( I was out of milk) . Then to make a sweet citrus flavor , I added blood orange olive oil ( instead of butter) and 1 tsp vanilla extract . They were great and as reported fluffy and crispy too. Thank you for the great recipe.
Found this recipe while searching for the one I used to make all the time, but misplaced. This is exactly it. Then I bought a Griddler & waffle plates after finding this recipe. It’s all your fault, Holly! lol
LOL! So glad you’ve enjoyed the waffles! The Griddler is great for so many things too, I hope you get lots of use out of it!
Thanks! I definitely will & I’ll be getting rid of the appliances the Griddler can replace. Used it yesterday for waffles & pancakes for the freezer. These waffles were perfection!
I have been making waffles this way (beating the egg whites until meringue-like) for years. Rarely do I see this step in recipes, so thank you for posting this recipe! Beating air into the egg whites makes the waffles incredibly light, with a crisp exterior but a soft inside. Usually, pancakes and waffles sit on my stomach like a ton of bricks, but not with this method. Waffles stay light and crispy in the fridge for days instead of getting soggy also. I rarely follow a food blog, maybe pick a recipe or 2 that I like, but your blog is intensely filled with wonderful recipes and the format is so easy to follow, some blogs are a PITA to maneuver and yours is easy to sink my teeth into :).
Thank you so much for your kind words and for following along Victoria! Happy Cooking!!
Absolutely delicious! I got a hankering for home-made waffles this morning and so I tried your recipe. I made two small changes: I substituted two Tablespoons of malt powder for two Tablespoons of the flour and I added a teaspoon of vanilla. These were without a doubt some of the best home-made waffles I’ve had. Because I am cooking for one and the recipe made 11 large round waffles, I put the waffles in a 200 degree oven as they came off the waffle maker. I do wish they had been just a bit crispier/crunchier on the outside, but the light and fluffy texture and the delicious flavor made them a recipe I’ll add to my recipe book.
Thank you for sharing Sharon!
These are absolutely amazing!
I did edit it just a smidge after reading a few comments.
I added 1 tsp of Vanilla
I used margarine instead of butter
I mixed the egg yolks with the milk and added that to the flour then I added the melted margarine after so it didn’t develop lumps
I added 1 Cup of frozen blueberries
My partner couldn’t get enough of them and said we can make these everyday!
I am so happy I found this recipe. Waffles came out so light and fluffy. Taking the extra time to whip the egg wipes is a must.
Couldn’t believe how good these were. I used safflower oil in place of the butter. I used buttermilk and followed those directions and I used a quarter cup measure for the waffles. Will make time and again!
Very excited to try this recipe- have you had any luck experimenting with dairy free products (ie oat milk?) Would love to know if you have any recommendations for substitutes!
I haven’t but I can’t see any reason it wouldn’t work.
Just made these today, and though I am a senior citizen, I had never made waffles before! That is changing immediately! These are wonderfully fluffy and absolutely delicious! I did opt for Canola oil and added a bit of vanilla, but followed the directions and even beat my egg whites!
Thank you for sharing this delicious recipe!
That was nasty
I’m sorry these didn’t work out for you Jake.
Jake, all I can say, considering all the other extremely positive remarks about this recipe, and my own experience making and eating these delicious waffles, is that you goofed! There’s literally nothing about these waffles that is in any way “nasty.” Maybe you should try this recipe again and get some help with it so you don’t make the same mistake(s) again.
Holly,
Girl!!!! These were the best waffles!!! I’ve been trying to break my husband away from.. that name brand version… so if finally replaced my broken waffle machine and made these from your recipe.. OMGosh! They were so light and fluffy and tasty! You were so right about whipping the egg whites… Thank you!! This will be my “go to” recipe the next time I try them with bacon bits or blueberries! I highly recommend them!!
Ahhh YAY Sandra! So glad your family loved these as much as mine does… bacon bits is genius!!
I have tried a ton of different waffle recipes and this one is the BEST!! I do them with the buttermilk and also whipping the egg whites. They have come out beautifully every time and they have become a fast favorite for Sunday mornings with my husband and kids!! They think I’m the best for making these!! ❤️ Thank you so much for sharing Holly!
This recipe did not work at all for me. I tried it twice and both times the cold milk made the warm melted butter harden too quickly, causing butter chunks instead of melted butter while mixing the wet ingredients. Would not make again.
I wonder-do you have this same problem with any recipe that calls for melted butter and milk? Its a pretty common combination. I wonder if there is something different you could do, like maybe warm the milk slightly or combine the dry and wet ingredients and then add the butter last? I dont believe the one star review you gave is any fault of the author. Maybe try again doing a small change and review the taste and ease of the recipe instead of something that was done incorrectly that is a fairly common practice.
Why don’t you try warming the milk up a little bit?
You could try letting the milk come to temperature or use oil instead. Recipe works perfectly as written for me.
Used this recipe for my first-ever attempt at waffles and they turned out perfectly! Flavour was awesome, texture was great, and it was super easy to make. Thanks for posting, so glad I found this!
I made these with whole wheat flour and they came out super well! I liked them fresh and crispy from the waffle iron but I was feeding a crowd so I put them in a warm oven (170) where they quickly became less crispy. I wonder how to avoid that? Perhaps next time I’ll reheat them in the air fryer?
These are great! After trying multiple recipes that weren’t quite right, this is my go-to recipe.
i haven’t made these yet, but i would like to know if they are like cakey on the inside or does it taste like a waffle?
These are fluffy and taste like a waffle. Enjoy!
Wow! Great recipe! My waffles turned out perfect! I did go with the oil option and egg whites. It really does make the difference! I added just a bit more sugar and a little vanilla. Other than that it was wonderful!
Best waffles I ever made/ate!!!