This easy Homemade Waffles recipe is my new go-to weekend breakfast! I love to make the perfect waffles from scratch with a simple batter and a waffle maker, slathered in butter and maple syrup, then finished with your favorite toppings. My kids go crazy for these homemade waffles.
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What’s in This Homemade Waffles Recipe?
There’s nothing like fresh, warm waffles on a Saturday morning. Fluffy on the inside, crispy on the outside, and those perfect square pockets hold just the right amount of syrup. Yum! My kids love to help me make these one weekend mornings, and always top theirs with plenty of chocolate chips.
- Flour: All-purpose flour gives these waffles structure.
- Baking Powder: Helps create fluffy waffles.
- Sugar: Granulated sugar sweetens the waffles.
- Salt: Kosher salt balances out the sweetness of the waffles.
- Eggs: Give the waffles richness and structure.
- Milk: Any kind of milk adds moisture to the waffles.
- Butter: Unsalted butter adds richness to the waffles and prevents them from sticking to the waffle maker.
- Vanilla: Pure vanilla extract enhances the sweetness of these waffles.
Notes from the Test Kitchen
This simple recipe for homemade waffles makes perfectly crisp on the outside and fluffy on the inside waffles every time. They have the perfect amount of sweetness and a balanced flavor that holds up well to syrup and fresh fruit.
Make Any Type of Waffles with This Recipe
These homemade waffles are a great starting point for just about any flavor you could imagine. I love adding some chocolate chips, fresh berries, bananas, diced apples, chopped nuts, or bacon bits directly to the waffle batter, or sprinkle them over top. You can also fold in spices, like cinnamon or pumpkin pie spice.
How to Store and Reheat
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
How to Freeze
Freeze homemade waffles in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Serving Suggestions
Serve these deliciously fluffy waffles with maple syrup, blueberry compote, or chocolate sauce, fresh fruit, and a dollop of whipped cream or honey butter. Add a side of bacon, ham, sausage links, scrambled eggs, or baked beans for a full breakfast.
You can also use them to make chicken and waffles or waffle grilled cheese!
Homemade Waffles Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 4 teaspoons baking powder 16 grams
- ¼ cup granulated sugar 50 grams
- ⅛ teaspoon kosher salt
- 2 large eggs 100 grams
- 1¾ cups milk 397 grams
- ¼ cup unsalted butter 57 grams, melted and slightly cooled (½ stick)
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.2 cups all-purpose flour, 4 teaspoons baking powder, ¼ cup granulated sugar, ⅛ teaspoon kosher salt
- Make a well in the center of the dry ingredients and add in the eggs, milk, melted butter, and vanilla extract. Start in the center and whisk until just combined. A few lumps are okay.2 large eggs, 1¾ cups milk, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
- Heat your waffle iron to medium-high heat. Spray with cooking oil if needed.
- Add about ¾ cup of batter to your waffle iron and cook until golden brown. Repeat with the remaining batter. Serve with toppings of choice.
Video
Becky’s Tips
- Mix the batter until just combined. Overmixing can lead to tough waffles.
- Lumps in the batter will actually produce a lighter waffle that rises higher.
- Adjust your waffle iron as up and down as needed. Our waffle iron ranges in 1-5 in heat and we like setting #4
- If you have time, allow the waffle batter to rest for a few minutes (about 5-10 minutes) after mixing. This lets the flour hydrate and leads to fluffier waffles.
- Don’t overfill the waffle iron. Pour in just enough batter to cover the waffle grid without overflowing.
- Don’t be tempted to open the waffle iron prematurely. Wait until the waffle has had a chance to cook through to avoid tearing.
- If you’re making a batch of waffles, you can keep them warm in a 200°F oven while you finish cooking the rest.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Waffles Step by Step
Mix the Dry: In a large bowl, whisk 2 cups of all-purpose flour, 4 teaspoons of baking powder, ¼ cup of granulated sugar, and ⅛ teaspoon of kosher salt until combined.
Add the Wet: Make a well in the center of the dry ingredients and add in 2 large eggs, 1¾ cups of milk, ¼ cup of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Start in the center and whisk until just combined. A few lumps are okay.
Cook the Waffles: Heat your waffle iron to medium-high heat. Spray with cooking oil if needed. Add about ¾ cup of batter to your waffle iron and cook until golden brown. Repeat with the remaining batter. Serve with toppings of choice.
To make the perfect waffles, make sure your iron is fully preheated, don’t overmix, and let your batter rest for a few minutes before cooking.
While they are similar and contain many of the same ingredients, waffle batter contains more sugar, butter, and eggs than pancake batter.
You can use pancake mix to make waffles, but you’ll need to add an extra 2 tablespoons of butter or oil for every 1 cup of dry mix.
Lumps are totally normal! Don’t worry about them, and don’t overmix the batter!
Sure! You could bake these waffles in the oven using a waffle cake pan or pour the batter onto a griddle (like pancakes). It won’t be quite the same, but it’ll work in a pinch!
Your waffles may turn out soggy if they are undercooked or if you layer them after cooking. If your waffles seem soggy right out of the waffle maker, consider cooking them for longer or cranking up the heat to the next level. If they are getting soggy after sitting, make sure to lay them in a single layer on a wire rack set in a baking sheet to keep them from steaming.
