Waffles

Homemade waffles are one of my favorite weekend treats — crispy on the outside, fluffy on the inside, and perfect for piling high with toppings. Whether I go sweet or savory, they always feel a little special and are surprisingly easy to whip up from scratch.

Why You’ll Love This Recipe

I love making waffles because they’re versatile, comforting, and quick to prepare. The batter comes together in minutes, and the waffle iron does the rest. I can make a big batch, freeze leftovers, and enjoy them throughout the week — toasted and ready in minutes.

Ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Sugar

• Eggs

• Milk (dairy or non-dairy)

• Unsalted butter, melted (or oil)

• Vanilla extract

Directions

1. I preheat the waffle iron and lightly grease it if needed.

2. In one bowl, I whisk together flour, baking powder, salt, and sugar.

3. In another bowl, I whisk the eggs, milk, melted butter, and vanilla until smooth.

4. I combine the wet and dry ingredients, mixing until just combined (I don’t overmix).

5. I pour the batter into the hot waffle iron and cook according to the manufacturer’s instructions — usually 3–5 minutes per waffle, until golden and crisp.

6. I serve immediately with my favorite toppings or keep warm in the oven while finishing the rest.

Servings and timing

This recipe makes about 4–6 waffles, depending on the size of the waffle iron. It takes 10 minutes to prep and about 15–20 minutes to cook the full batch.

Variations

Sometimes I add cinnamon or nutmeg to the batter for warmth. For savory waffles, I reduce the sugar and stir in shredded cheese or herbs. I’ve also used part whole wheat flour or added mashed banana or pumpkin purée for seasonal versions.

Storage/reheating

I store leftover waffles in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months. To reheat, I pop them in the toaster or oven to bring back the crispness — no soggy microwave waffles here.

FAQs

Can I make the batter ahead of time?

I prefer making it fresh, but I sometimes mix the dry ingredients ahead and add the wet just before cooking.

Can I use plant-based milk and oil?

Yes. I often use almond or oat milk and substitute oil for the butter for a dairy-free option.

How do I keep waffles crisp?

I place cooked waffles on a wire rack in a warm oven (about 200°F) to keep them crisp while making the rest.

Can I double the recipe?

Absolutely. This recipe scales well for feeding a crowd or freezing extras.

What are the best toppings?

I love maple syrup, fresh fruit, whipped cream, yogurt, or nut butter. For savory, I go with eggs, avocado, or smoked salmon.

Conclusion

Waffles are the ultimate breakfast classic — easy to make, endlessly customizable, and always satisfying. Whether sweet or savory, plain or loaded, they’re a staple I love coming back to again and again.

Waffles

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy on the outside, fluffy on the inside, these homemade waffles are a versatile and comforting breakfast treat that’s easy to whip up and perfect for sweet or savory toppings.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: 4–6 waffles
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 1 3/4 cups milk (dairy or non-dairy)
• 1/2 cup unsalted butter, melted (or oil)
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the waffle iron and lightly grease it if necessary.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the hot waffle iron and cook according to the manufacturer’s instructions, usually 3–5 minutes, until golden and crisp.
6. Serve immediately with desired toppings or keep warm in a 200°F oven while making the rest.

Notes

• Add cinnamon or nutmeg to the batter for a warm flavor twist.
• For savory waffles, reduce sugar and add cheese or herbs.
• Use part whole wheat flour or stir in mashed banana or pumpkin for seasonal variations.
• Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
• Reheat in the toaster or oven to restore crispness.

Nutrition

• Serving Size: 1 waffle
• Calories: 310
• Sugar: 5g
• Sodium: 270mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg