Easy Waffle Recipe
Mornings just got better with this easy waffle recipe that delivers crispy, golden exteriors and fluffy, tender insides every single time. Making homemade waffles from scratch is simpler than you think, and once you taste the difference, boxed mix will become a distant memory. The perfect balance of ingredients creates an ideal texture—crisp enough to hold toppings without getting soggy, yet soft enough to melt in your mouth.
Equipment
- Waffle iron (Belgian or traditional style)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle or measuring cup - for pouring batter
- Wire cooling rack - (optional, for keeping waffles crisp)
Ingredients
- 2 cups all-purpose flour - 270g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- ½ teaspoon salt - 3g
- 2 large eggs
- 1¾ cups whole milk - 420ml, warmed slightly
- ½ cup unsalted butter - 113g, melted and slightly cooled
- 2 teaspoons vanilla extract - 10ml
- cooking spray or additional butter - for greasing
For Serving (optional)
- butter
- maple syrup
- fresh berries - such as strawberries, blueberries, raspberries
- whipped cream
- powdered sugar
Instructions
- Preheat your waffle iron on medium-high for at least 5 minutes until fully hot.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined with no clumps.
- In a medium bowl, whisk the eggs until frothy. Add the warmed milk, melted butter, and vanilla extract; whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Gently whisk just until combined—some small lumps are okay. Do not overmix. Let the batter rest for 2-3 minutes.
- Lightly grease the preheated waffle iron with cooking spray or melted butter, getting into all crevices.
- Pour about ½ cup batter (or ¾ cup for Belgian) onto the center of the iron. Close the lid and cook 3-5 minutes until golden brown and steam stops escaping.
- Remove the waffle carefully with a fork or tongs. Keep warm on a wire rack in a 200°F oven if making multiple batches.
- Serve immediately with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings.
Notes
- Do not overmix the batter—lumps are preferred for tender waffles.
- Warm the milk slightly to prevent butter from solidifying.
- Let the batter rest 2-3 minutes for fluffier results.
- Preheat the waffle iron thoroughly for crispy exteriors.
- For extra crispy waffles, use melted coconut oil instead of butter or separate eggs and whip whites.
- Waffles freeze beautifully: cool completely, flash freeze, then store up to 3 months.
- Reheat directly from frozen in a toaster, oven, or air fryer at 350°F until crispy.
- Variations: add chocolate chips, blueberries, cinnamon, or mashed banana to the batter.
- Store leftovers in the refrigerator up to 3 days or freezer up to 3 months.
- Batter can be made ahead and refrigerated up to 24 hours.