The Best Homemade Waffles Recipe

The Best Homemade Waffles Recipe delivers golden, crispy edges and a soft, fluffy interior every single time. I love starting my day with these waffles—they’re warm, comforting, and perfect for loading up with all my favorite toppings. Whether I’m cooking for a weekend brunch or freezing extras for quick weekday mornings, these waffles always satisfy.

Why You’ll Love This Recipe

I love this recipe because it’s simple, customizable, and uses basic ingredients I already have in my kitchen. The waffles come out with that perfect balance of crispness and fluffiness, and they hold up beautifully to syrup, fruit, whipped cream, or whatever I decide to pile on. Once I tried homemade waffles, I stopped buying boxed mixes altogether.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Eggs

• Milk (whole or 2%, or use non-dairy milk)

• Unsalted butter (melted)

• Vanilla extract

Directions

1. I preheat my waffle iron and lightly grease it with oil or nonstick spray.

2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

3. In another bowl, I beat the eggs, then stir in the milk, melted butter, and vanilla extract.

4. I pour the wet ingredients into the dry ingredients and mix until just combined. I avoid overmixing to keep the waffles tender.

5. I scoop the batter into the preheated waffle iron, using about 1/2 to 3/4 cup depending on its size, and close the lid.

6. I cook the waffles until golden brown and crisp—usually 3–5 minutes depending on the waffle maker.

7. I carefully remove the waffle and keep it warm in a low oven while I cook the rest.

8. I serve hot with maple syrup, berries, butter, or any of my favorite toppings.

Servings and timing

This recipe makes about 4 large waffles.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

Sometimes I add cinnamon or nutmeg to the batter for warmth, or stir in mini chocolate chips or blueberries for extra flavor. For a tangy twist, I use buttermilk instead of regular milk. When I want extra crispy waffles, I add a tablespoon of cornstarch to the dry ingredients. I’ve even made savory versions by skipping the sugar and folding in herbs and cheese.

storage/reheating

I store leftover waffles in an airtight container in the fridge for up to 3 days or freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, I pop them in the toaster or a 350°F (175°C) oven until hot and crisp again. I don’t recommend microwaving—they’ll turn soft instead of crispy.

FAQs

Can I make the batter ahead of time?

Yes. I refrigerate the batter overnight and stir it gently before using. I may need to add a splash of milk if it thickens too much.

Why are my waffles sticking to the iron?

I make sure the waffle iron is fully preheated and well greased before pouring in the batter. If sticking continues, I check that my iron’s nonstick coating isn’t worn.

Can I use oil instead of butter?

Yes. I’ve used neutral oils like canola or vegetable oil with good results, but I prefer the flavor of melted butter.

How do I keep waffles crispy?

I place cooked waffles on a wire rack in a low oven (around 200°F) to stay warm and crispy while I finish the batch.

Can I make this recipe gluten-free?

Yes. I use a 1:1 gluten-free flour blend and make sure my baking powder is gluten-free. The texture is still light and delicious.

Conclusion

The Best Homemade Waffles Recipe is my go-to for breakfast and brunch. These waffles are golden, crisp, and fluffy every time, and they’re incredibly easy to make with ingredients I always have on hand. Whether I’m serving them with sweet toppings or freezing a batch for later, this recipe never lets me down.

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