This Waffle Recipe is our go-to for breakfast and is so versatile for sweet or savory waffles, American or Belgian waffles.
We’re sharing our secret for super fluffy waffles that are crisp on the outside with a soft center. Watch the video tutorial and see how easy it is.
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Why You Will Love These Waffles
- EASY – The waffle batter uses pantry and fridge staple ingredients and comes together in one bowl, plus it can be made ahead.
- Versatile – you can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.
- Tasty – a waffle should taste great on its own even before the toppings are added and this base has great flavor.
- Super Fluffy – the soft center of a homemade waffle batter is hard to match with frozen store-bought waffles which are usually dense and flat.
Tips for the Best Waffles
Here are our secrets to making the best homemade waffles. It will ensure your waffles rise well and have that perfect crispy exterior and soft interior.
- Whip eggs and sugar – Beat on high speed with an electric handheld mixer for 3 minutes until they are fluffy and increase in volume. Incorporating air into the eggs and sugar helps the waffles rise. You can vigorously whip by hand but it will take longer.
- Leave lumps in your batter – Over-mixing develops the gluten more and results in tough waffles. The batter should be lumpy.
How to Make Waffles
- Beat eggs and sugar on high speed for 3 minutes until fluffy and whipped.
- Add remaining wet ingredients: oil, milk, and vanilla
- Add dry ingredients – in a small bowl stir together flour, baking powder, and salt then add to the batter.
- Beat on low speed until combined, but still lumpy (don’t overmix)
- Heat waffle press – we set our All-Clad press to 3, but adjust your settings to your desired crispiness then spray lightly with cooking spray if needed.
- Make Waffles – use a scoop or ladle to pour just enough batter to fill the grooves. Leave some room for expansion. Serve warm.
Serving Tip: To keep waffles warm while cooking batches, place waffles on a wire rack and set them inside of a baking sheet. Keep warm in a 175˚F oven. Avoid keeping in the warm oven for longer than 30 minutes so they don’t dry out.
Add-Ins and Variations
- Chocolate – add 1/2 cup mini chocolate chips and stir the batter between each scoop as the chocolate settles at the bottom.
- Blueberries – add 1 cup fresh blueberries or toss 1 cup frozen blueberries with 1 tsp flour then stir into the batter. Don’t over-mix or the batter will discolor.
- Whole Wheat Flour – sub the all-purpose flour with whole wheat flour to get Whole Wheat Waffles.
- Zest – adding zest from 1 to 2 lemons or zest from an orange will infuse your waffles with great flavor.
- Savory – use the same waffle base and top plain waffles with sliced avocado, and poached egg. We add a sprinkle of salt, pepper, and paprika.
Common Questions
Should the waffle maker be steaming?
Seeing the lid rising slightly and the steam escaping is normal and means your waffle is puffing appropriately.
What if the batter is leaking out?
If you see batter spurting out of the sides, you’ve used too much batter.
Can I make these without a waffle iron?
You can butter a skillet and use this same batter to make yummy pancakes.
What is the best waffle maker?
Our favorite is our All-Clad waffle iron because it makes a bigger batch at once and doesn’t stick, but a Belgian waffle maker is also great and we’ve had one for years. This recipe works in both.
How do I know when waffles are done?
The exterior should be golden and crispy. If it looks pale, close the lid and continue to cook another minute or until the desired color is reached. Most waffles take between 3-5 minutes and you can always close the lid and cook longer if needed.
Serve With
Waffles are such a treat for breakfast, with simple toppings or you can even create a breakfast waffle charcuterie board with all your favorite toppings:
- Powdered Sugar (confectioners sugar)
- Raspberry Maple Syrup
- Strawberry Sauce
- Fresh Berries
- Bananas, sliced into rings
- Honey Butter
- Whipped Cream
Make-Ahead
Pre-make the Batter: Make the batter, cover, and refrigerate for up to 5 days. Lightly whisk the batter before using it in case any ingredients have separated.
Refrigerate or Freeze Waffles: Cool waffles on a wire rack then transfer to an airtight container or large ziplock bag and refrigerate or freeze until ready to use. Reheat from frozen in a toaster or air fryer to re-crisp.
You just can’t top fluffy and fresh homemade waffles. I hope this waffle recipe becomes a favorite breakfast for you.