This Homemade Waffle Recipe is made with simple ingredients and is light and crispy on the outside, soft and fluffy on the inside. They’re perfect every time!
This fluffy, crispy waffle recipe is best when covered in butter and real maple syrup and a side of bacon. They’re so good!
Pin this recipe now to save it for later
Pin RecipeBelgian Waffle Recipe
Sundays are for sleeping in, drinking coffee at the kitchen table, and making a delicious breakfast from scratch! No need for a waffle mix when you have this recipe in under your belt!
One of our favorite meals to make on the weekend together as a family is this Homemade Waffle Recipe – they’re just as delicious as my Baked French Toast Casserole.
We love pulling out our Belgian Waffle Maker – the same one we received as a wedding gift years ago – and making a homemade waffle batter that promises to be the most amazing waffles from scratch you’ve ever had!
I grew up with my mom and dad using everyone’s favorite Bisquick waffle recipe. Bisquick has a wonderful flavor and always turns out amazing. But, I also like to make my pancakes and waffles batter from scratch whenever possible.
Here are all of my favorite waffle recipes in one place -> 21+ Mouthwatering Waffle Recipes
Grab My Favorite Tools
Click on the products below to see my favorite tools for making this recipe
How To Make Homemade Waffle Recipe
Ingredients For Easy Homemade Waffles
This recipe is easy to make and uses everyday ingredients you most likely already have on hand in your pantry:
- flour – regular flour is best for this recipe
- melted butter – trust me. Melted butter gives this waffle recipe the most amazing taste and texture.
- baking powder – to make your waffles nice and fluffy.
- eggs – I like to use large, good-quality eggs.
- sugar – Don’t leave this out.
- vanilla – Madagascar vanilla gives you the best flavor
Directions For The Easiest Fluffy Waffles
- Preheat your waffle iron and spray with cooking spray or rub a little melted butter on.
- Whisk together the dry ingredients – flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with a mixer until light and fluffy and pale in color.
- Add the vanilla to the egg mixture.
- Mix the egg mixture into the dry mixture.
- Add the butter and milk into the mixture- blending until just smooth.
- Let the mixture sit for about 5 minutes before adding to the waffle iron.
- Pour onto hot iron and cook until golden brown.
- Serve topped with pure maple syrup and butter or your favorite fruit and whipped cream.
How to Keep Waffles Warm
- Set Oven to “warm” setting
To keep waffles warm while you’re whipping up more for your family, preheat your oven to the “warm” setting or lowest setting available. - Place waffles right on the oven rack
Place the waffles right on the rack when you take them out of your waffle iron. The waffles will stay crispy and warm until you’re ready to enjoy!
Tips + Variations
Can you use a pancake recipe for waffles?
Waffles are made of a richer batter than pancakes, with an additional egg and oil. In fact, most pancake mixes offer directions for creating waffles out of the mix if you decide to go that route!
How do you make waffle batter from scratch?
It’s easy! By mixing flour, butter, baking powder, eggs, sugar, and vanilla together, you can have a delicious homemade waffle batter recipe from scratch in no time! Just follow the recipe below to learn more!
What is the difference between a waffle and a Belgian waffle?
The texture is also lighter and crispier. To make a Belgian waffle, you need a waffle iron with a deeper, larger grid pattern. Most Belgian waffle recipes are yeast-based, to get that crispy texture. But you also can use a waffle batter that uses beaten egg whites for lightness like this one!
Wondering which waffle maker to try? Check out our comparison of the top-rated waffle makers here –> Top-Rated Waffle Makers for Every Budget and Type
Leaving the lumps in will give you a fluffier and more tender waffle in the long run. A good mixture will have the consistency of pancake batter or honey—not so thick and clumpy that it’s clinging to your whisk or so runny that it’s essentially water.
Pour the batter into a preheated waffle maker that has been sprayed with cooking spray and cook for about 3-4 minutes – check and see if they are done to your liking, if not cook a little longer. If the waffles don’t get crispy enough in your waffle iron, place them on a rack set on a baking sheet (or it can be the rack in the oven if it’s clean) and bake in a 250F oven for another 5-10 minutes, until crisp.
If you don’t have a warm setting, set it to 200°F. Place a cooling rack on top of a cookie sheet and put it into the oven. By placing the rack on top of the sheet rather than placing the waffles directly on the sheet, you are allowing the hot air to circulate right around the waffle to keep it crisp.
YES! You can freeze waffles in ziplock freezer bags and pull them out as needed throughout the week. All you need to do to reheat waffles is to pop them in the oven, microwave or even the toaster! This is the perfect make-ahead homemade waffle recipe from scratch!
Favorite Breakfast Recipes
- Homemade Pancakes
- Easy Breakfast Casserole
- Cinnamon Roll French Toast Casserole
- Breakfast Quesadillas
- 3-Ingredient Bisquick Biscuits
More Amazing Waffle Recipes
Breakfast
Bisquick Waffles
Recipes
Blueberry Waffles
Recipes
Chocolate Waffles
Breakfast
Banana Waffles
Breakfast
Strawberry Waffles
Breakfast
Red Velvet Waffles
Perfect Homemade Waffle Recipe
Equipment
- Waffle Maker
- Hand mixer
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 2 eggs
- 1/2 cup butter melted
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your waffle iron and spray with cooking spray or rub a little melted butter on.
- Whisk together the dry ingredients – flour, sugar, baking powder and salt.
- In another bowl, beat the eggs with a mixer until light and fluffy and pale in color.
- Add the vanilla to the egg mixture.
- Mix the egg mixture into the dry mixture.
- Add the butter and milk into the mixture- blending until just smooth.
- Let mixture sit for about 5 minutes before adding to the waffle iron.
- Pour onto hot iron and cook until golden brown.
- Serve topped with pure maple syrup and butter or your favorite fruit and whipped cream.
Video
Notes
Tips for Keeping Waffles Warm:
- Set Oven to “warm” setting To keep waffles warm while you’re whipping up more for your family, preheat your oven to the “warm” setting or lowest setting available.
- Place waffles right on the oven rack Place the waffles right on the rack when you take them out of your waffle iron. The waffles will stay crispy and warm until you’re ready to enjoy!
Nutrition
For all of my best waffle-making secrets – check out this post next!
Secrets to Making The Very Best Crispy Waffles
Need to alter a recipe for other measurements? Try this free printable that shows you How Many Cups in a Quart, Pint or Gallon and other valuable ways to translate while you cook.
Pin this recipe for later!
Soooooo good! 10000/10 I used Mexican vanilla, almond milk and I added blueberries. This recipe is def getting put in my kitchen cookbook! Thank you! Hubby & toddler approved!
Thank you so much, Vanessa! We’re so glad it was such a hit!
Absolutely delicious and easy to make! Everyone finished their plate AND their seconds! Super simple and easy batter that is super yummy! I wrote this one down to save in my tin as well as added the pin to my board!
Thank you, Hailey! We’re so glad it was such a hit!
Good good good
We’re so glad you enjoyed it!
I’ve made this recipe several times so far. The only time it hasn’t came out was because it was user error. The other times, the batter was nice and glutinous and the waffles came out really good and tasty!
Thank you, Candace! We’re so glad you enjoy it!
Thank you!
Follow the recipe & add a 1/4 tsp of cinnamon, delicious!
For those having issues, maybe double check the measurements & make sure you’re using baking powder & not soda.
This is a good tasting recipe. If you follow the recipe through the tee, it turns out really well. The mixing part of dry and wet should be done by hand not by mixer. There was dry and wet that the mixer did not get to because the fluffiness of the eggs and the baking soda that it mixed. But over all it’s a good recipe.
I’m giving this recipe a three out of five stars. I have made this recipe twice the first time I made it, a few months ago, I was looking for a simple recipe to make because we were out of store-bought waffle mix. The second time I made this, today, I was looking for a recipe that would work for us as we are trying to save money and stay away from preservatives in food that we could make ourselves. The first time I made this recipe I was not pleased, and if I hadn’t realized it was the same recipe the second time around, I probably would not have made it. I do not like to leave bad reviews, so please do not take this as me being rude. But since I unknowingly made this recipe twice, and twice it has not done well for me, I wanted to share my experience. A few months back when I made this recipe for the first time, I didn’t follow the directions exactly, so I assumed that a large part of the issue was my fault. The dry mixture basically became concrete on the bottom of the bowl and I couldn’t get it to budge. I could scrape it up, but it would stick right back to the bowl. It wouldn’t come off except with hot water, so I ended up just throwing the whole thing out at that time. I’ve used another recipe (I would have used it this morning except that I could not find it) in the times between using these and always been sure to follow the directions exactly because I was worried about it doing the same thing this one did to me. They didn’t. When I made this this morning, I followed the recipe exactly, again just in case, and it did the exact same thing. When I mixed the egg/vanilla mixture with the dry mixture it made little clumps which I thought would be undone by the butter and milk, but that only made it worse. I continued mixing it with my mixture and realized that it was not looking the way it should. So I touched the bottom with my finger, and much of the dry mixture had nearly concreted itself to the bottom. This is when I realized that I had used the same recipe. I had caught it time to where I was still able to remove it from the bottom of the bowl, and instead of throwing it out, I pulled out my immersion blender to get rid of the clumps.
This morning, I did look at some other reviews before I made it and took the advice to leave out 1/2 of the called for amount of baking soda. But I don’t think this would have affected the recipe much.
The only thing I can think I did not *exactly* to the specifications of the recipe was that I added the dry mixture to my beaten eggs and not the other way around, but I really don’t see how this would have affected it in this way.
The reason why I’m giving this 3/5 and not lower is because the batter does have a good flavor, and it was the perfect amount for my little family to save a couple for later. The waffles ended up really nice, though once cooked it lacked some of the sweetness that the batter had. Also, the tip about putting the waffles in the oven to get crispy and stay warm was excellent!
As far as the recipe goes, I’m wondering if maybe it should be written in a different order. I may experiment with adding the ingredients in at different times to see if I get better results, and will update when I do. I don’t think I should need to use an immersion blender to get the right consistency, though you do use the word “blended” in the mixing part of the recipe. Maybe I just missed something.
Overall, I think that this is a good recipe as far as ingredients and amounts to (sparing the baking soda), but I’m not so pleased with the actual directions/ order that the ingredients are mixed.
Jay-
By reading your review, it looks like it was another user error on the 2nd try as well.
You mentioned using baking SODA. No where in the recipe does it call for SODA.
Baking SODA is a much different ingredient than Baking POWDER.
Maybe give this recipe another go but use baking POWDER
I made with 2 t baking powder. They turned out perfectly! My family loved them!
These were great, just use 1/3 cup of batter and spread to almost the edge of your waffle maker n let cook for a minute before you put the cover down. It keeps it from spreading. I loved the crispness
Used this recipe many times. Works well and the waffles are yummy.
MMMMM, yeah. Hard no for me. no impressed
Filed under make and make again!
Nummers!
I can’t believe a recipe like this gets ad traffic. Don’t waste your time.
Drives me crazy. Took a screenshot for the recipe.
Wonderful recipe. My very first batch, I just need to get a way so the batter does not come out the sides of machine. My daughter and hubby loved it! Thank you!
Magda, let me know if you come up with a way. Been making waffles for thousands of years and the batter still runs out the side!🤷🏼♀️😂
You put less batter in.
These were great! Switched out milk for half buttermilk half oat milk (ran out of milk :/) but worked really well! Will be using this recipe often thanks!
Delicious and crispy! My five year old enjoyed helping me make them, too.
We added bananas, blueberries, and chocolate chips to this batch. Next time we decided we want to try bacon and chocolate chip!
My husband is vegan so I swapped in almond milk and Just Egg for the regular milk and eggs, and it was still delicious! Thanks for a great recipe.
Delicious very crispy.. I will make this recipe as my go too for waffles.