Deliciously soft on the inside and with a light crunch on the outside. Perfect fluffy waffles are one of my all time favorite treats. This recipe is the best waffle recipe I’ve ever made and is super easy to adjust to whatever taste you want them to be.
Growing up my sister and I used to make waffles all the time. We made a whole bunch and enjoyed them with our family. Waffles are especially delicious when they’re served warm, straight from the waffle iron.
The ingredients for this basic homemade waffle recipe couldn’t be simpler. You don’t need anything unusual, although a waffle iron is essential.
The waffles themselves have a fairly neutral flavor, which means you can take them in any direction you like. Powdered sugar and fresh fruit are always delicious, but savory toppings work just as well. Try cheese, bacon, or eggs for a hearty breakfast or lunch.
Prefer sweeter waffles? Simply add a little more sugar to the batter. As always make sure to double-check the exact quantities in the recipe card below.
Making these basic waffles is pretty straightforward. Start by whisking together the flour, baking powder, salt and the sugar.
Now add the eggs, milk, oil and the vanilla and turn this into a smooth batter.
An important step is to make sure that your waffle iron is preheated and greased before you add the batter in. It might take a bit of trial and error to find out the exact amount of batter but also make sure to read the manual for your particular waffle iron.
Cook the waffles for about 5 to 7 minutes or until they are golden brown. Transfer to a wire rack to cool and firm up or serve right away.
Once you’ve made this basic waffle recipe a few times, it’s fun to start experimenting. Try adding chocolate chips, blueberries, lemon zest, bacon, or herbs to the batter.
Here are three more of my waffle recipes to try:
I love eating waffles warm, straight from the waffle iron, but you can easily make them ahead of time too. Keep them well covered so they don’t dry out.
Store baked waffles in an airtight container at room temperature for up to 3 days. They will become a little softer over time, but they’ll still taste great.
To reheat waffles, place them in a preheated oven at 350°F/180°C (conventional oven) for a few minutes. Keep an eye on them so they don’t become too dry.
You can also briefly reheat them in the microwave, although this will make them softer. A toaster works really well if you want to bring back some of that crisp texture.
Yes. Homemade waffles can be stored in an airtight container or freezer bag in the freezer for up to 3 months.
Absolutely. The basic recipe contains relatively little sugar so the waffles work with both sweet and savory toppings. For sweeter waffles, add about 50 grams / 1.7 oz. of extra sugar to the batter.
Yes. You’ll need a silicone waffle mold designed for baking waffles in the oven. The texture will be somewhat different from waffles baked in a waffle iron.
Yes. The shape of your waffle iron doesn’t really matter. Just remember that the amount of batter you need will vary depending on its size.
Start with a little less batter than you think you’ll need. That way, you won’t end up with batter overflowing from the waffle iron. I speak from experience!
You may have mixed the batter for too long or cooked the waffles for too long. Either can result in tougher waffles.
Mix the batter just until it is smooth, then cook the waffles until golden brown.
I haven’t tested this recipe with batter made in advance. I recommend cooking the waffles right after making the batter instead.
If you want to prepare them ahead, bake all the waffles and reheat them just before serving.
I recommend using the waffle batter right away rather than storing it.
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