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The Best Homemade Waffles Recipe

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The Best Homemade Waffles Recipe delivers golden, crispy edges and a soft, fluffy interior every single time. It’s perfect for brunch, breakfast, or a cozy treat loaded with your favorite toppings.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (for multiple waffles)
  • Total Time: 25 minutes
  • Yield: About 4 large waffles
  • Category: Breakfast
  • Method: Waffle Iron / Griddle
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all‑purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1½ cups milk (whole or 2%, or non‑dairy alternative)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your waffle iron and lightly grease it with oil or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over‑mixing to keep waffles tender.
  5. Scoop batter into the preheated waffle iron (about ½ to ¾ cup depending on waffle‑maker size) and close the lid.
  6. Cook until the waffle is golden brown and crisp—typically 3–5 minutes depending on your machine.
  7. Carefully remove the waffle and keep warm (for example, in a 200 °F oven on a wire rack) while you cook the rest.
  8. Serve hot with maple syrup, butter, fresh berries, whipped cream, or whatever toppings you love.

Notes

  • For extra warmth and flavor, add ½ teaspoon cinnamon or nutmeg to the dry ingredients. :contentReference[oaicite:0]{index=0}
  • Grease the waffle iron thoroughly (even non‑stick ones) and allow it to re‑heat between waffles for crispier results. :contentReference[oaicite:1]{index=1}
  • You can use buttermilk instead of milk for tang and richness.
  • To make savory waffles, skip the sugar and fold in chopped herbs and shredded cheese.

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