Easy Waffles

There’s nothing quite like the warm, crispy-on-the-outside, fluffy-on-the-inside comfort of homemade waffles. With this easy waffle recipe, I can whip up a batch from scratch in just minutes using simple pantry staples. Whether it’s a lazy weekend breakfast or a weekday treat, these waffles never disappoint.

Why You’ll Love This Recipe

I love how incredibly simple and quick this recipe is—perfect when I want a delicious breakfast without any hassle. The texture is just right: golden and crisp on the outside, soft and tender on the inside. I can easily double the batch for a family brunch or freeze extras for busy mornings. And best of all, I can top them however I like—fresh fruit, whipped cream, syrup, or even a savory twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Sugar

• Salt

• Eggs

• Milk

• Butter (melted)

• Vanilla extract

Directions

1. I start by preheating my waffle iron so it’s ready to go once the batter is mixed.

2. In a large bowl, I whisk together the flour, baking powder, sugar, and salt.

3. In another bowl, I beat the eggs, then add in the milk, melted butter, and vanilla extract.

4. I pour the wet ingredients into the dry and mix until just combined—being careful not to overmix so the waffles stay fluffy.

5. Once the waffle iron is hot, I lightly grease it and pour in the batter, using about ½ cup per waffle (depending on the iron size).

6. I cook according to the waffle iron’s instructions, usually 3–5 minutes, until golden brown and crisp.

7. I serve them hot with my favorite toppings.

Servings and timing

This recipe makes about 4 large waffles, and I usually allow 10 minutes of prep time and 15 minutes of cook time—so breakfast is on the table in about 25 minutes.

Variations

I like to get creative with these waffles by mixing things up. Sometimes I add mini chocolate chips or blueberries into the batter for a sweet twist. For a savory version, I reduce the sugar and mix in shredded cheese and herbs. Swapping in whole wheat flour or using almond milk works great too for different dietary preferences.

Storage/Reheating

I store any leftover waffles in an airtight container in the fridge for up to 3 days, or I freeze them in a zip-top bag for up to 2 months. To reheat, I just pop them in the toaster or oven until they’re warm and crispy again—no soggy waffles here.

FAQs

How do I keep waffles crispy after cooking?

I place them on a wire rack instead of stacking them to let the steam escape, which keeps them crisp. For a crowd, I keep them warm in a 200°F oven until ready to serve.

Can I make the batter ahead of time?

Yes, I can mix the wet and dry ingredients separately and combine them just before cooking, or store the batter (covered) in the fridge for up to 24 hours.

What can I use instead of butter?

I sometimes use vegetable oil or coconut oil in place of butter. It changes the flavor slightly, but the waffles still come out delicious.

Can I make waffles without a waffle iron?

Technically yes—I’ve tried cooking them in a grill pan or a sandwich press, but I do get the best results with a proper waffle iron for the perfect texture.

Why are my waffles sticking to the iron?

If that happens, it might be because I didn’t grease the iron enough or the iron wasn’t fully preheated. I make sure to give it a light spray of oil or brush with melted butter between batches.

Conclusion

These easy waffles are my go-to for a quick, satisfying breakfast that feels special without the stress. With a few basic ingredients and endless topping possibilities, I can always count on this recipe to bring a little joy to the table. Whether I’m serving them fresh or reheating from the freezer, they’re always a hit.

Easy Waffles

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There’s nothing quite like homemade waffles—crispy on the outside, fluffy on the inside. With this easy waffle recipe you can whip up a batch in minutes using basic pantry ingredients.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 large waffles
• Category: Breakfast
• Method: Stovetop (waffle iron)
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all‑purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 ¾ cups milk
• 3 tablespoons melted butter (or oil)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the waffle iron so it’s hot and ready.
2. In a large bowl whisk together flour, baking powder, sugar and salt.
3. In another bowl beat the eggs and add milk, melted butter and vanilla extract.
4. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix).
5. Grease the waffle iron lightly. Pour about ½ cup batter (or the amount your iron requires) into the hot iron.
6. Cook according to your waffle iron’s instructions (typically 3‑5 minutes) until golden brown and crisp.
7. Remove the waffle and serve immediately with your favorite toppings.

Notes

• Use room‑temperature eggs and warm liquid for better texture. :contentReference[oaicite:0]{index=0}
• Don’t over‑mix the batter—some lumps are okay. :contentReference[oaicite:1]{index=1}
• Let the waffle maker preheat fully and allow it to regain heat between batches to keep waffles crisp. :contentReference[oaicite:2]{index=2}
• Place cooked waffles on a wire rack (rather than stacking) to maintain crispiness. :contentReference[oaicite:3]{index=3}
• Leftover waffles can be frozen and re‑toasted for busy mornings. :contentReference[oaicite:4]{index=4}

Nutrition

• Serving Size: 1 waffle
• Calories: 330
• Sugar: 6g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg