This homemade waffle recipe requires only a few ingredients that are likely already in your pantry!
These are truly the best waffles (just check out the reviews). They’re fluffy on the inside and crisp and golden on the outside.
Serve them with butter and warmed maple syrup.
The reviews speak for themselves – here’s why this is the BEST Waffle recipe.
It takes an extra 2 to 3 minutes, but I can assure you it’s worth it.
Separate the egg whites from the yolks and beat the whites until stiff peaks form. Then, fold the beaten egg whites into the waffle batter. This adds air to the batter for waffles that are super fluffy inside with a crisp exterior.
If you are short on time, you can skip this step, but it will only take an extra 2-3 minutes. It does make a big difference in the texture of these waffles.
How to Make Waffles
This light, fluffy homemade waffle recipe is easy and takes just minutes of prep. The rave reviews make it worth the extra step of whipping the egg whites!
- Separate the eggs and beat the egg whites until stiff. (Optional but recommended).
- Mix dry and wet ingredients (recipe below). Fold in whipped egg whites.
- Pour the batter onto a preheated waffle iron and cook until lightly browned and crispy, about 5 minutes.
Serve with your favorite toppings and a bowl of fresh fruit.
Tips for Perfect Waffles
- For the fluffiest waffles, don’t skip separating and beating the whites.
- Do not overmix the waffle batter; it should be a little bit lumpy.
- Preheat the waffle maker and lightly oil with vegetable oil. Cooking spray isn’t recommended as it can cause a sticky residue.
- Put enough batter so the waffle maker is almost full, it will run out to the edges a little bit.
Waffle Toppings
Waffles can be topped with almost anything sweet or savory. We love fresh berries, syrup, and whipped cream of course. They can also replace bread in a gravy-rich meal (like a hot turkey sandwich) or used to make a breakfast sandwich with egg and cheese.
Mix up some extra batter because leftover waffles reheat well.
To Store: Cool completely before storing in freezer bags or containers. They will keep up to one week in the refrigerator and up to six months in the freezer.
To Reheat: Place the waffles (from the fridge for frozen) into the toaster oven on the medium or light setting until heated through. They can burn easily, so keep an eye on them. Waffles can also be heated in the microwave or air fryer.
Waffle FAQs
- Q: Can you use pancake mix for waffles?
A: Waffle batter is not the same as pancake batter. It has more eggs, which makes a crispy exterior and fluffy inside with lots of air pockets. You can cook pancake batter in a waffle iron, but it won’t have the same texture or flavor as classic waffles. - Q: How much batter do you add to a waffle maker?
A: This can vary depending on the waffle maker. Check the manual if you have it (a Belgian waffle maker will need extra batter). Add enough batter so the bottom of the waffle is about ¾ full. Do not fill the whole plate, as the batter will expand as it cooks.
Did you enjoy this Waffle Recipe? Be sure to leave a rating and a comment below!
Fluffy Homemade Waffles Recipe
Homemade waffles are fluffy on the inside and perfectly crispy on the outside!
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Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).
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Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
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In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
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In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
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Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
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Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.
Egg Whites: Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites, reduce milk to 1 1/2 cups, and add whole eggs to the butter mixture.
To Keep Warm if Making Batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
Buttermilk Waffles: To make buttermilk waffles, reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon of baking soda. Replace milk with buttermilk.
Tips for the Best Waffles
- Don’t overmix the batter, it should be lumpy.
- Preheat the waffle maker and lightly oil with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron so the waffle is almost full, it will run out to the edges a little bit.
Calories: 308 | Carbohydrates: 40g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 336mg | Potassium: 365mg | Fiber: 1g | Sugar: 8g | Vitamin A: 523IU | Calcium: 186mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
