How to make the best homemade waffles that are crisp on the outside, fluffy on the inside, and full of buttery vanilla flavor. My whole family can’t get enough of this delicious waffle recipe, especially once we add butter, berries, and maple syrup!
This post is sponsored by Challenge Butter, but all opinions are my own.
These easy homemade waffles are a major hit in our home! They are made pretty much every weekend and even sometimes during the week when I get an extra sweet request from one of the boys. While 2-year-olds aren’t always known for being great eaters, they LOVE these waffles and can easily put down at least 3 between them.
These are classic waffles, too, not to be mistaken for Belgian waffles. Being the classics they are, they are more straightforward to make from scratch. No need to worry about whipping egg whites here, just mix everything, and you’re ready to go. Quick and easy.
After tweaking the recipe to get it just how we like them: buttery, a little sweet, fluffy, and crisp, I’m finally sharing this perfect waffle recipe. I can’t wait for you to try them and add them to your weekend rotation too!
What Makes These Homemade Waffles So Good
- No beating egg whites. While some waffle recipes rely on whipped egg whites for their extra-crispy, light interiors, this one doesn’t need them. They turn out perfectly fluffy and golden, no separating the eggs required.
- Made with butter. Another thing I’ve always loved about these waffles is that I make them 100% with butter, and not oil. Butter adds so much richness and flavor!
- Open for toppings. Is there anything better than a stack of fresh homemade pancakes or waffles loaded with your favorite toppings? These thick, crisp waffles hold up beautifully to everything from berries and maple syrup to whipped cream and caramel sauce, without becoming soggy.
What You’ll Need to Make Waffles
These waffles couldn’t be easier to make, and odds are you already have the ingredients in your kitchen. The exact measurements for each ingredient can be found in the recipe card at the end of the post.
- All-purpose flour – Just like with baking, measure the flour correctly! Over or undermeasuring affects the texture of the waffles.
- Granulated sugar – You could also use light brown sugar here if you wanted to.
- Baking powder and salt – Help give these waffles their fluffy rise.
- Butter – Adds great buttery flavor, and I always recommend my favorite Challenge Butter. Challenge Butter is a wonderfully creamy butter that goes from farm to fridge in just two days, so you know it’s fresh. It has no added hormones, artificial flavors, or fillers, which I love. Be sure to check it out!
- Milk – I use 2%. Whole milk, skim, or even non-dairy milk will also work.
- Eggs – Just whole eggs, brought to room temperature.
- Vanilla extract – Definitely adds lovely flavor.
How to Make Homemade Waffles
- Combine dry ingredients. First, whisk together the flour, sugar, baking powder, and salt and set that aside.
- Melt butter. Add a few tablespoons of the milk to your butter and melt it in the microwave. Adding the milk helps ensure that when you add the melted mixture to the rest of your milk and wet ingredients, it doesn’t seize up and end up lumpy.
- Combine wet ingredients. Add the melted butter mixture to the milk and then add the eggs and vanilla extract. Whisk everything together until well combined.
- Add wet ingredients to dry ingredients. Pour the wet ingredients into the dry ingredients and gently stir together. Don’t overmix it; a few lumps are just fine.
- Cook your waffles. Add the batter to your waffle iron and cook it according to your waffle iron’s instructions. My waffle iron uses roughly 6 tablespoons of batter per waffle. Add in the batter and let it cook to the setting you choose on your waffle maker.
- Serve and eat! This is the best part. Serve your waffles with some Challenge Butter and syrup, and dig in.
Pro Tips for the Best Waffles
- Bring the eggs to room temperature. It’s not be-all, end-all if you don’t, but your eggs will blend a lot more smoothly into the waffle batter if they’re at room temperature. If you forget to take them out of the fridge, simply place the eggs in lukewarm (not hot) water for 10 minutes, and they should come to temperature quickly.
- Use the spoon and level method. A kitchen scale is best, but if you’re working without one, fluff the flour with a fork and then spoon it from the bag and into your measuring cup. Then, level it off using the flat back of a knife. This avoids scooping from the bag, which compacts the flour and can lead to overmeasuring.
- Small lumps in the batter are OK! Fold the wet and dry ingredients together just until they’re combined, and don’t overmix. It’s fine if a few lumps of flour are left after mixing. They’ll actually contribute to fluffier waffles.
- Move the cooked waffles to a wire rack. Arrange them in a single layer. This lets the air circulate and keeps the waffles crisp while you cook the rest. If you stack them, they’ll steam and may become soft or soggy.
What to Serve with Waffles
While we love to eat our waffles with a little butter and syrup, there are lots of fun options. You could even set up a waffle bar for a special occasion. Some great options for pairing with your waffles:
- Powdered sugar: Dust it over the top with a sifter or spoon.
- Fresh fruit: Berries, diced peaches, sliced bananas. Whatever you enjoy!
- Coulis and sauces: Homemade raspberry sauce, strawberry sauce, or blueberry sauce are all incredible, topped with whipped cream and maple syrup.
- Whipped cream: You can use homemade whipped cream for the ultimate topping.
- Caramel sauce: A drizzle of salted caramel sauce would be amazing on these waffles!
- Eggs: Scrambled on the side, or perhaps even over easy and served on top.
- Sausage or bacon: Anyone else love dipping their bacon in maple syrup?
How to Store and Reheat Waffles
- Refrigerate. When storing waffles in the fridge or freezer, I recommend placing a piece of parchment paper between each waffle to keep them from sticking. They will keep in the fridge for up to a week.
- Freeze. Store the waffles airtight in the freezer for 4-6 months.
- Reheat. You can reheat them in the microwave or a toaster oven. Using a toaster oven will keep them more crisp than a microwave.
More Favorite Breakfast Recipes
Homemade Waffles Recipe
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Ingredients
- 2 cups (260g) all purpose flour
- ¼ cup (52g) sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (56g) unsalted Challenge butter
- 2 cups (480ml) milk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your waffle iron and set aside.
- In a medium sized bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- In a small bowl, add the butter and few tablespoons of the milk. Melt the butter in the microwave and stir to combine it with the milk.
- Add the butter mixture to the rest of the milk, then add the eggs and vanilla extract. Whisk well to combine.
- Add the wet ingredients to the dry ingredients and gently whisk together to combine. Don't over mix. A few lumps are fine.
- Add waffle mix to your hot waffle iron and cook according to your waffles iron's instructions, or until golden brown. Serve warm!
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Made these for my first time with a waffle maker. These were amazing! So light and fluffy! Next time I may use Almond flavor in place of the vanilla. Thank you for sharing!
I make a double batch weekly and add chia, flax , pumpkin spice and spinach. My kids love it
Fun! I’m glad they’re a hit!
I’ve made this recipe several times (always with almond milk) and dairy butter. The kids love them! They are a breakfast and sometimes dinner favorite.
Awesome! I’m so glad to hear that! My kids love these too. 🙂 We call them “special waffles”.
Just finished making this recipe. I used almond milk instead of cow’s milk. They came out great initially with a crisp outer layer. But within a minute or so (before even adding syrup) they became soggy & mushy. I had turned the waffle maker to the highest setting and it still happened.
Good flavor, but too soggy!
This recipe was wayyyyy too runny. More like waffle cones than waffles. Taste is good just use less milk.
We make these all the time and most reviews show people having success, so I wonder if perhaps you over measured a liquid ingredient or under measured the flour? The measurements are correct. Glad you still enjoyed them!
Wow, this is by far the best recipe I’ve tried for waffles. I thought everyone knew that batter consistency is a personal choice. Guess I’ve been in the kitchen for too many years 😉
I’m so glad you enjoyed them! 🙂
Can I make the batter the night before I cook the waffles
make the batter at 11:00 pm and cook at 8:am?
I haven’t ever tried it to be able to say. I believe if you look through the comments, you’ll see that some people have said that it worked.