The only Waffle recipe you’ll ever need! Delicious, light and fluffy waffles with golden, crispy edges will cause waffle lovers to rejoice! These tasty waffles can be on your table in under 20 minutes!
Weekend brunch calls for a big stack of homemade waffles and my easy waffle recipe delivers every time. This simple waffle recipe is so easy to make, it takes less than 10 minutes to pull together which gives your waffle iron just enough to heat up. We like to serve waffles with a side of baked bacon (or try my air fryer bacon!) and either syrup and butter or fresh berries with a dusting of powdered sugar or homemade whipped cream. Or, if you’re like my youngest, you want it allllll.
Best Waffle Recipe
I’ve tried a lot of different recipes in my time and this one is seriously perfect. This homemade waffle recipe calls for pantry staples, is easy to make and the waffles turn out so fluffy and light with crispy edges and amazing flavor. I love that they can be made with buttermilk or milk so use what you have on hand! They are the perfect addition to your weekend brunch menu and yet are easy enough for a weekday morning.
This waffle recipe is a staple for holidays and special occasions and while maple syrup and butter are go-to classic topping combination, don’t stop there. These waffles can be topped with Nutella, macerated strawberries (what I use in these Strawberry Shortcakes), fresh berries, whipped cream or a simple dusting of powdered sugar.
Buttermilk vs Milk
This waffle recipe calls for buttermilk or milk. They are interchangeable with one small recipe modification needed. Making these waffles with buttermilk will call for baking powder and baking soda whereas making this recipe with whole milk will just call for baking powder. See the recipe card for exact amounts.
More Breakfast Sweets
Sweet tooth strike early in the day? These breakfast options are perfect for a subtly sweet start to your day:
- Cranberry Almond Breakfast Cookies
- Cranberry Orange Scones
- Apple Muffins
- Lemon Blueberry Scones
- Pumpkin Muffins
This simple waffle recipe from scratch is pure genius. You’ll likely have most if not all of these ingredients on hand. You can find the full, printable recipe in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- all purpose flour – make sure to spoon and level for an accurate measurement
- granulated sugar – gives the waffles a subtle sweetness
- baking powder and baking soda – if using buttermilk, you’ll want to use both baking powder and baking soda but if you’re using just regular milk, you’ll use only baking powder. This is what makes the waffles fluffy.
- salt – to balance all the flavors.
- buttermilk or milk – either can be used in this recipe and should be warmed to room temperature so it incorporates with the other ingredients easily.
- eggs – adds richness, flavor and helps the waffles rise as they cook.
- vanilla extract – for flavor. Other extracts can be used but I like vanilla the best.
- unsalted butter – melted and cooled. You may need additional butter to grease your waffle iron but cooking spray or oil can also be used.
How To Make This Waffle Recipe
- Preheat. Preheat waffle iron. To keep waffles warm, you’ll want to preheat the oven to 225°F or set on warm setting.
- Dry ingredients. Whisk together all purpose flour, sugar, salt baking powder and baking soda (if using).
- Wet ingredients. Whisk together room temperature milk, eggs, vanilla extract and melted (and cooled) butter. Whisk to combine.
- Combine. Add the wet ingredients to the dry ingredients and stir just until combined.
- Add batter to iron. Grease waffle iron and scoop or ladle the batter onto the preheated waffle iron until batter is within ½ an inch from the edge.
- Cook waffles. Cook until golden brown and waffle iron indicates the waffle is ready.
- Serve and enjoy. Serve with butter, maple syrup, berries and/or whipped cream.
Waffle Recipe FAQs
You sure can. I love buttermilk waffles but waffles made with plain milk are just as amazing. You’ll need to omit the baking soda and just use baking powder for leavening. The recipe will use a little less milk than buttermilk as well. I’ve included exact amounts in the recipe card below.
Yes! Cook waffles according to instructions in the recipe card below. Let cool completely and then simply transfer the waffles to a freezer safe ziploc bag. The waffles can be reheated directly from the freezer. Preheat oven to 250°F and heat until warmed through and crispy, about 10 to 15 minutes. If your toaster has slots wide enough, you can heat them in there as well.
Refrigerated waffles should be reheated or warmed in the oven for best results. Popping them in the microwave will result in soggy waffles with a less than desirable texture. Preheat oven to 250°F and heat until warmed through and crispy, about 8 to 10 minutes. To reheat frozen waffles, see above.
More Breakfast Recipes You’ll Love
- Buttermilk Pancakes
- Biscuit Recipe
- Hashbrown Breakfast Casserole
- Almond Bear Claw
- Cinnamon Bread
- Breakfast Burritos
How To Make Waffles
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¾ cups buttermilk or 1 ½ cups whole milk, warmed to room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter melted and cooled
- Preheat waffle iron. Preheat oven to 225°F or set on warm setting (only if you want to keep waffles warm and crispy while cooking remaining waffles.) Place a rack on a large baking sheet and place inside the oven.
- In a large bowl, whisk together all purpose flour, sugar, salt baking powder and baking soda (if using). Set aside.2 cups all purpose flour, 2 tablespoons granulated sugar, ½ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda
- In a medium bowl, combine room temperature milk, eggs, vanilla extract and melted (and cooled) butter. Whisk to combine.1 ¾ cups buttermilk, 1 teaspoon vanilla extract, 8 tablespoons unsalted butter, 2 eggs
- Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine. Let the waffle batter sit for 10 minutes.
- Grease waffle iron if needed with butter, oil or cooking spray (refer to product instructions if necessary) and scoop or ladle the batter onto the preheated waffle iron until batter is within ½ an inch from the edge. (I use about ¾ cup of batter for my iron.)
- Cook until golden brown and waffle iron indicates the waffle is ready. If your waffle iron doesn't have a light that goes off, keep an eye on the steam coming from the iron. When it is almost gone, check your waffle as that is in indication it is done cooking.
- Remove waffle from iron and serve with butter, maple syrup, berries and/or whipped cream. You can also keep warm by placing cooked waffles in the preheated oven on the rack while the rest of the waffles are cooked.
Tools NeededWaffle Iron
For Buttermilk Waffles
- Use 1 3/4 cups buttermilk and 2 teaspoons baking powder PLUS 1 teaspoon baking soda.
For Waffles With Whole Milk
- Use 1 1/2 cups milk, 4 teaspoons baking powder and NO baking soda.