The Best Waffle Recipe
This waffle recipe makes fluffy golden waffles, a little crispy around the edges, and the best part? You can freeze them for busy mornings! It’s the best waffles you’ll ever have!
Table of Contents
I originally published this recipe in 2017. I have added new photos and success tips. The recipe remains the same.
Why I Love This Recipe
Who doesn’t love hot waffles in the morning? They can be time-consuming to make, but luckily, this recipe lets you prep them ahead of time—perfect for busy weekdays!
This recipe is a family recipe created by my cousin, Doug. It’s been our go-to waffle recipe for years, and so many of you have enjoyed it as well! Here are a few more of my favorites about this recipe:
- Uses traditional recipe pantry ingredients
- Waffles are fluffy, golden, and a little crispy around the edges
- Easily double the recipe and put them in the refrigerator or freezer to enjoy all week long
If you’re a fan of homemade breakfast treats, you’ll also love my strawberry waffles, German pancakes, and homemade pop tarts. They’re all family favorites!
One reader, Beth, commented: “These are amazing. Hands down so good, and I know my kids aren’t getting a bunch of junk ingredients when they eat them. I’m gluten free so I use a gluten free flour and it turns out amazing everytime. Sometimes we add cinnamon and mini chocolate chips. I make these at least twice a month and freeze for the week ahead! Love love love“
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Key Ingredients and Substitutions
- All-Purpose Flour: This is the base of the waffle recipe, providing structure and substance to the waffles. Add 1/2 cup of cocoa powder to the dry ingredients for a rich, chocolatey twist.
- Granulated Sugar: Sweetens the waffles, giving them a delicious, slightly caramelized flavor.
- Salt: Enhances the other flavors in the recipe, making the waffles more complex and tasty.
- Baking Powder: Be sure to use fresh baking powder for this recipe to ensure that your waffles are light and fluffy.
- Eggs: They help to bind the ingredients together and also add a light, fluffy texture to the waffles.
- Butter: Adds a rich, buttery flavor and helps to make the waffles crispy on the outside.
- Vanilla Extract: This ingredient enhances the overall flavor of the waffles, giving them a warm, sweet aroma. You can also add a teaspoon of your favorite extract to add a subtle hint of extra flavor to these waffles!
- Milk: This gives the recipe structure. Substitute the milk in the recipe with buttermilk for a tangy flavor and extra fluffy texture.
Equipment
- Waffle Iron – This is the most essential piece of equipment, as it’s what you’ll be using to cook the waffle batter. I prefer a Belgian waffle iron, but any waffle iron will work with this recipe.
- Mixing Bowls – You’ll need a few bowls for this recipe. One for the dry ingredients, one for the wet ingredients, and one to combine them.
How to Make This Waffle Recipe
Preparation
To start, mix the dry ingredients together. These will be the key to giving your waffles a light and fluffy texture.
Step 1 – Combine the Wet Ingredients
In a separate bowl, beat the eggs. Then, add the milk, melted butter, and vanilla extract. Mix these wet ingredients together until they are well combined.
Step 2 – Bring It All Together
Now, it’s time to combine the wet and dry ingredients. Stir the dry ingredients into the bowl of wet ingredients. Make sure to mix them together just enough to combine – a few lumps are okay!
Step 3 – Cook the Waffles
Next, pour the waffle batter into a preheated and greased waffle iron. Cook the waffles according to your waffle iron’s instructions. This will usually take just a few minutes.
Step 4 – Serve
Once the waffles are golden brown and crispy, remove them from the waffle iron. Serve them immediately with your favorite toppings, such as syrup, fruit, or whipped cream.
Lynette’s Tip
To make your waffles last through the week, you’ll need a waffle maker that divides the waffle into smaller parts that will fit into a toaster.
What to Serve With
- For a classic breakfast, serve these waffles with a generous dollop of butter and a good drizzle of syrup. You can also top with whipped cream and fresh fruit.
- If you’re a fan of fruity flavors, try topping your waffles with homemade raspberry sauce. The slightly tart sauce is the perfect contrast to the waffle’s sweetness.
- For a fun and kid-friendly breakfast, let them spread peanut butter on their waffles before drizzling with syrup. My kids love it this way!
Recipe FAQs
After making the waffles, let them completely cool. Tear your waffles into triangles if your waffle iron creates a natural division. Store in an airtight container in the refrigerator or freezer. Pop into the toaster when ready to reheat. Enjoy with butter and syrup.
Waffle recipes tend to have more fat (hence the butter) than pancake recipes do. Try this recipe for oatmeal pancakes if you’re in the mood for pancakes.
Belgian waffles tend to be thicker. You use a unique waffle maker to create them. The recipe also calls for a leavening agent (the baking powder in this recipe) which allows them to be nice and fluffy.
Storing and Reheating
- Storing: Once you’ve finished enjoying your waffles, let any leftovers cool completely. Then, store them in an airtight container. They’ll keep well in the refrigerator for up to 4 days.
- Freezing: If you want to enjoy your waffles at a later time, you can easily freeze them. Place the cooled waffles in a single layer on a baking sheet and pop them in the freezer. Once they’re frozen, you can transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
- Reheating: When ready to enjoy, pop into the toaster to crisp up. You can also freeze the leftover waffles and toast from freezer when ready to eat!
Best Waffle Recipe
Video
Equipment
- waffle maker
Ingredients
Dry Ingredients
- 2 Cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron per the manufacturer's instructions. Grease with butter if necessary per instructions.
- Mix dry ingredients and set them aside.
- In a separate bowl, beat eggs. Add milk, butter and vanilla. Mix well.
- Stir the dry ingredients into the wet ingredients.
- Pour the waffle batter into the greased waffle iron and bake according to the waffle iron instructions.
Notes
Storing: Once you’ve finished enjoying your waffles, let any leftovers cool completely. Then, store them in an airtight container. They’ll keep well in the refrigerator for up to 4 days. Freezing: If you want to enjoy your waffles at a later time, you can easily freeze them. Place the cooled waffles in a single layer on a baking sheet and pop them in the freezer. Once they’re frozen, you can transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. Reheating: When ready to enjoy, pop into the toaster to crisp up. You can also freeze the leftover waffles and toast from freezer when ready to eat!
My Favorite Ingredient Substitutions
- Chocolatey: Add 1/2 cup of cocoa powder to the dry ingredients for a rich, chocolatey twist.
- Buttermilk Version: Substitute the milk in the recipe with buttermilk for a tangy flavor and extra fluffy texture.
- Add Extracts: You can also add a teaspoon of your favorite extract to add a subtle hint of extra flavor to these waffles!
These are delicious. We were out of the waffle mix we normally use so tried this. This will be our new go to. My son LOVES them. Easy for kids to make in their own too as he and his friend made them for me (they’re 11).
I’m so glad you enjoyed them!
Such an easy recipe to follow and make. I used whole wheat flour and almond milk and they turned out great. I used my Dash mini waffle maker and it yielded 16 mini waffles. My 1 year old usually eats Belgian eggos in the morning and while they are delicious and convenient, homemade is a lot more nutritious, cost effective and delicious. Can’t wait to toast these in the morning for her!
Glad you enjoyed it!
I don’t know if it’s too much salt or too much baking powder but i keep getting an awful bitter sour aftertaste
I think it may be too much butter or something, but my batch turned out pretty poorly. Not sure I’ll use this again. I think if I halved the butter and increased the sugar it would be improved.