Waffles

Why You’ll Love This Recipe

These waffles are easy to make, using simple ingredients you likely already have on hand. They deliver that perfect contrast of crispy edges and soft, airy centers that everyone loves. Great for lazy weekend breakfasts or brunches, they also freeze beautifully, making them a convenient option for busy mornings. With endless topping and mix-in options, this recipe is one you’ll keep coming back to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
eggs
milk
butter (melted) or oil
vanilla extract (optional)

Directions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and mix in the milk, melted butter, and vanilla extract if using.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—the batter should be slightly lumpy.
5. Lightly grease the waffle iron with oil or non-stick spray.
6. Pour batter into the preheated waffle iron and cook according to your waffle maker’s directions, usually 3–5 minutes, until golden brown and crisp.
7. Remove and serve warm with your favorite toppings.

Servings and timing

This recipe makes about 4 large waffles and takes approximately 25 minutes from start to finish.

Variations

• Buttermilk waffles: Substitute regular milk with buttermilk for extra flavor and tenderness.
• Whole wheat version: Replace half or all of the all-purpose flour with whole wheat flour.
• Add-ins: Mix in chocolate chips, blueberries, chopped nuts, or spices like cinnamon for added variety.
• Savory twist: Skip the sugar and vanilla and add herbs, cheese, or cooked bacon to the batter.
• Dairy-free: Use plant-based milk and oil instead of butter.

Storage/Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze waffles in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Reheat in a toaster or oven to restore their crispiness.

FAQs

Why are my waffles soggy?

Waffles can turn soggy if not cooked long enough or stacked while still hot. Place them on a wire rack after cooking to keep them crisp.

Can I make the batter ahead of time?

It’s best to use the batter right away, but you can prepare it a few hours in advance and store it in the refrigerator.

What type of waffle maker should I use?

Any waffle iron works—Belgian waffle makers produce thicker waffles, while classic ones yield thinner, crispier results.

How do I keep waffles warm while making a batch?

Place cooked waffles on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I freeze homemade waffles?

Yes, waffles freeze very well. Let them cool completely before freezing.

How do I reheat waffles without losing crispiness?

Use a toaster, toaster oven, or conventional oven to reheat. Avoid the microwave.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend for a suitable substitution.

Can I make waffles without eggs?

You can substitute eggs with a flaxseed or chia egg, or use a store-bought egg replacer.

What toppings go well with waffles?

Maple syrup, butter, whipped cream, berries, nut butter, yogurt, fruit compote, or even fried chicken for a savory twist.

Can I double the recipe?

Yes, simply double the ingredients and cook in batches to serve more people.

Conclusion

These homemade waffles are a classic favorite for good reason—they’re quick to make, endlessly customizable, and perfect for any occasion. Whether you enjoy them sweet or savory, plain or loaded with toppings, this easy recipe is your go-to for crispy, fluffy waffles every time. Keep a batch in the freezer for a delicious breakfast ready in minutes.

Waffles

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Crispy on the outside and fluffy on the inside, these classic homemade waffles are quick, easy, and perfect for breakfast or brunch. Customize them with your favorite mix-ins and toppings for a delicious meal any day of the week.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 large waffles
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup melted butter or oil
• 1 teaspoon vanilla extract (optional)

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Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and stir in the milk, melted butter, and vanilla extract (if using).
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy—do not overmix.
5. Lightly grease the preheated waffle iron with oil or non-stick spray.
6. Pour batter into the waffle iron and cook for 3–5 minutes, or until golden brown and crisp.
7. Remove waffles and serve warm with desired toppings.

Notes

• For crispier waffles, avoid stacking and place cooked waffles on a wire rack.
• Use buttermilk instead of milk for a tangier flavor and fluffier texture.
• Freeze extra waffles for a quick, homemade breakfast option.
• Don’t overmix the batter—some lumps are fine and will yield fluffier waffles.
• Reheat waffles in the toaster or oven to maintain crispiness.

Nutrition

• Serving Size: 1 large waffle
• Calories: 320
• Sugar: 5g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 80mg