This is the best Waffle Recipe! It makes easy from scratch waffles that are light and fluffy. Serve with maple syrup or with your favorite fruit and jam.
If you love this waffle recipe, make sure you check out my other breakfast recipes, including one of my favorite muffin recipes.
When it comes to breakfast, we are a house divided. My daughter and one of my sons are pancake lovers, while my husband and my other son are team waffles. I don’t complain, because I really do love both of them.
Whether waffles or pancakes, though, we all have a deep love of breakfast. So really, there are no complaints when I make this waffle recipe for breakfast.
This is one of those recipes that I have made countless times. As much as we love a fancy flavored waffle, we always go back to this basic waffle recipe. It’s been made so many times for a reason – it really is the best!
Ingredients
- Flour: I use all-purpose flour.
- Baking Powder: This makes the waffles nice and fluffy.
- Sugar: The sugar is optional – just depends on if you like a sweeter waffle.
- Salt: The salt balances and brings out the flavors.
- Milk: I usually use 2%. If you have buttermilk, you can definitely use it, and you will get great results. But I love this recipe because it only uses ingredients I always have on hand.
- Oil: You can use any neutral oil. I have recently switched to avocado oil, but vegetable oil works, too. You can even use melted butter, but I prefer the texture when using oil for this recipe.
- Eggs: The trick is to separate the eggs, so make sure you keep the whites in a separate bowl.
How to Make Waffles
This recipe is so easy that I have it memorized now. And while it may take a step or two more than just using a mix, the flavor and texture are totally worth it! Here’s how you make them:
STEP 1: Mix all of your dry ingredients in a large bowl. This is the flour, baking powder, sugar, and salt.
STEP 2: In another bowl, or I like to use a large liquid measuring cup so I don’t have as many dishes to wash, combine the milk, oil, and egg yolks. Whisk these together well.
STEP 3: Pour the wet ingredients into the dry ingredients.
STEP 4: Whisk this all together. Don’t go too crazy, lumps are totally ok. You really just want to make sure everything is mixed together.
STEP 5: Put your egg whites in another bowl. Beat them with a mixer until they have stiff peaks.
STEP 6: Take about 1/3 of the egg whites and stir them into the batter. This will lighten up the batter a bit.
STEP 7: Now take the remaining egg whites and gently fold them into the batter. You don’t want to totally deflate the egg whites, so be gentle, and only mix until you no longer have white streaks.
STEP 8: Pour the batter into a prepared waffle maker and cook according to the waffle maker instructions.
Waffle Recipe Video
If you are a visual person, here is a quick video showing you how to make this waffle recipe.
Tips and Tricks
- As much as I hate to say this, the waffle maker will make a difference. I’ve probably been through dozens of waffle makers, and many don’t cook hot enough to crisp up the outside, leaving you with limp, soggy waffles. So if you are having lots of problems with your waffles, you may want to try a new waffle maker. The waffle maker I use is no longer in production, but it is similar to this waffle maker. If you don’t love your waffle maker, ask around and try a new one – it might make all the difference.
- I like to use a deep waffle maker, often called Belgian Waffle Makers. I like that you get the crisp exterior and a tender, fluffy interior.
- I don’t always add sugar, especially when we are just eating these with syrup, which is already sweet. But for grab and go, I like the little bit of added sweetness.
- You can totally skip the separated eggs, but you won’t have a waffle that is as light or fluffy. But they are still delicious. I think the extra few minutes are totally worth it, though!
- Unless I’m in a hurry, I usually don’t start preheating the waffle maker until my batter is ready because I like to let it sit for a bit before using it. It gives the batter some time for the baking powder to activate and make the waffles nice and fluffy.
- Add some vanilla extract (anywhere between a teaspoon and a tablespoon) for even more flavor.
More Waffle Recipes
Liege Waffles
Belgian Waffle Recipe
Banana Waffles
Blueberry Waffles
Chocolate Waffles
Red Velvet Waffles
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Waffle Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1/4 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup neutral oil (avocado, vegetable, etc)
- 2 eggs separated
Instructions
- In a large mixing bowl, combine the flour, baking powder, sugar and salt. Make a well in the center of the mixture.2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1/4 teaspoon salt
- In a small bowl (or I use a large liquid measuring cup) combine the milk, oil and egg yolks. Beat to break up the yolks and combine.1 3/4 cups milk, 1/4 cup neutral oil, 2 eggs
- Pour the liquid ingredients into the center of the dry ingredients. Stir just until moistened – the batter will still be lumpy.
- In another bowl, beat the egg whites until they have stiff peaks.
- Add about 1/3 of the stiff egg whites to the waffle batter and stir in in to combine and lighten the batter. Add the remaining egg whites and gently fold until no white streaks appear.
- Heat a waffle maker to high.
- Cook the waffles according to the directions on your waffle maker.
Video
Recipe Notes:
Nutrition Information
Ideas for Waffle Toppings:
We usually just use powdered sugar or maple syrup, but here are some other waffle topping ideas!
- Whipped Cream
- Berries
- Sliced Peaches
- Strawberry Syrup
- Homemade Buttermilk Syrup
- Chocolate Sauce
- Caramel Sauce
- Caramel Apple Syrup
- Nutella or Biscoff Spread
- Peanut Butter
Reheating and Freezing Waffles
These waffles are super easy to reheat and freeze. In fact, I like to make a double batch and save some for later in the week or freeze for another day.
Storing Leftover Waffles
Leftover waffles can be stored in the refrigerator for 2-3 days. Make sure they are covered. I like to use a ziplock bag or a glass dish with a lid.
Freezing Leftover Waffles
Once the waffles are cool, I like to place the waffles on a baking sheet in a single layer and place in the freezer. Let them freeze for 30-60 minutes, then you can take them and stack them in a freezer safe container or freezer bag.
Reheating Waffles
When you are ready to use the waffles, we simply put them in the toaster (if you have a toaster that will fit them) or place them in the oven just until they are thawed and crisped back up. You’ll want to cook them at around 250ºF for 10-15 minutes, depending on if they are frozen or not. I do not recommend reheating these in the microwave.
Sean Dillon says
sorry Deb, but this recipe was terrible. waffles hard and chewy. a loser. better if using Bisquick or store bought waffle mixes.
Deborah says
So sorry you didn’t love it. I know not every recipe is for everyone. Hopefully you can find one you love.