Homemade Waffle Recipe

This waffle recipe makes the best light and crispy homemade waffles ever!

Made with simple pantry ingredients, the real secret is in separating the eggs in the method below—it makes them light and airy inside and crispy outside. Perfection.

plated Homemade Waffle Recipe waffles with butter and syrup

It makes fluffy, golden-crisp waffles without the Waffle House wait!
They’re delicious, easy, and budget friendly!
The batter is made with staple ingredients for last-minute waffle magic!
You can double this waffle recipe and make it ahead to reheat or freeze for quick, easy breakfasts all week long.

Ingredients for homemade waffle recipe on a wood board

What You’ll Need For Homemade Waffles

Flour: I use all-purpose flour as the base of this waffle recipe. You can replace it with half white and half whole wheat flour if you’d like. Gluten-free flour blends work fine in this recipe using the conversions on the package.
Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
Eggs: Use large eggs at room temperature; they can be set in a bowl of warm water to bring to room temperature while gathering the other ingredients.
Milk: I use whole milk, but other varieties of milk, such as almond or soy, can be used.
Butter: Use unsalted butter if you have it. If you only have salted butter, skip the salt in the recipe.

beaten egg whites for making waffle recipe

How to Make The BEST Fluffy Waffles

Combine dry ingredients: Use a whisk to combine—this acts as sifting them (recipe below).
Beat egg whites: This step is optional, but it is recommended for the very best waffles. It only adds about 2 minutes to the recipe.
Mix wet ingredients: Combine wet ingredients in a separate bowl, then stir into the dry ingredients and fold in the whites.
Cook: Cook the batter in a preheated waffle iron until golden brown and crispy.

Measure the flour by spooning it into the cup and leveling it off. Scooping directly from the container can add extra flour and cause the waffles to be dense.
Beat the egg whites and gently fold them into the batter—this is the secret to this fluffy waffle recipe. I promise it’s worth it!
Take care when separating eggs. Even a smidge of yolk in the whites will prevent them from fluffing into stiff peaks.
Avoid overmixing the waffle batter, or they will be dense; it should be a little lumpy, and the egg whites should be very gently folded in.
If making batches, heat the oven to 200°F and keep the waffles warm until you’re ready to serve.

Our Favorite Toppings

Create a waffle bar with bowls of fresh fruit like sliced bananas or blueberries and lots of butter and warm syrup.

Storing Waffles

Keep leftover homemade waffles in a covered container or zippered bag in the refrigerator for up to a week and reheat them in the toaster or the air fryer.

Freeze cooled waffles between sheets of parchment paper in zippered bags for up to 6 months.

Did you enjoy this Waffle Recipe? Leave a rating and a comment below!

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These light and crispy waffles are delightful for breakfast, a snack, dessert, or even dinner!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Cook ModePrevent your screen from going dark

Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).
Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
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.

This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
Whipped egg whites makes the lightest, fluffiest waffles, but you can make this recipe without beating the egg whites. If you do not, then reduce the milk to 1 1/2 cups, and add whole eggs to the butter mixture.
Keep waffles warm in a 225°F oven while you make the remaining waffles.
Buttermilk Waffles: To make, replace milk with buttermilk, reduce baking powder to 1 1/2 teaspoons, and add 1/2 teaspoon of baking soda.

To Make the Best Waffles

Don’t overmix the batter, it should be slightly lumpy.
Preheat the waffle maker and lightly wipe with vegetable oil. Do not use cooking spray.
Put enough batter in the iron so the waffle compartment is almost full so it will cover the edges when closed.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

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