Homemade Waffles Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/5/22
Tested by
Kayla Hoang
Photo of Kayla Hoang
Tested by Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Learn about The Spruce Eats' Editorial Process
Homemade Waffle with fruit on a plate

The Spruce Eats / Diana Chistruga
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Yield: 3 1/2 cups of batter
Nutrition Facts (per serving)
350 Calories
15g Fat
44g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 350
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 43%
Cholesterol 98mg 33%
Sodium 356mg 15%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 9g
Vitamin C 0mg 1%
Calcium 240mg 18%
Iron 3mg 14%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These simple homemade waffles take just minutes to prepare, and you can cook them in just about any waffle maker. This is a no-fuss, easy recipe that produces wonderfully fluffy waffles every time. There's no need to beat the egg whites—all you have to do is whisk the ingredients together and pour the batter into your waffle maker.

If you want something a little fancier, this recipe is the perfect starting point. Add a handful of pecans, a few tablespoons of blueberries, or some mini chocolate chips. Or change the batter up a bit with brown sugar instead of granulated, along with a teaspoon of cinnamon. Waffles can be savory as well. Add a few tablespoons of crumbled cooked bacon and shredded cheese, or serve them with your favorite fried chicken and a drizzle of maple syrup.

If you like to make things in advance, double the batch and freeze the extra waffles. Frozen waffles are a ready-made breakfast you can pop in the toaster or reheat in the oven at any time.

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"This super easy, simple waffle batter comes together in no time and makes for a wonderful breakfast. The batter is sweetened ever so slightly and is the perfect base for a variety of toppings. My favorite is a classic combination of the crispy-on-the-outside, fluffy-on-the-inside waffle with salted butter and maple syrup." —Kayla Hoang

Homemade Waffles Recipe Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 cups (255 grams) all purpose flour

  • 4 tablespoons (50 grams) granulated sugar

  • 1 tablespoon (12 grams) baking powder

  • 1/4 teaspoon kosher salt

  • 2 large large eggs

  • 6 tablespoons (85 grams) unsalted butter, melted, cooled slightly

  • 1 3/4 cups (414 milliliters) milk

  • 1 1/2 teaspoons vanilla extract

  • cooking spray

Steps to Make It

  1. Gather the ingredients.

    Homemade Waffles ingredients in bowls

    The Spruce Eats / Diana Chistruga

  2. Preheat the waffle griddle. If you plan to hold batches and serve all at once, preheat an oven to 200 F. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend the dry ingredients thoroughly.

    Flour, sugar, baking powder, and salt in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  3. In another bowl, whisk the eggs. Add the melted butter and whisk until the mixture is smooth, then whisk in the milk and vanilla.

    Eggs, butter, milk and vanilla mixture in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  4. Pour the milk and egg mixture into the mixing bowl with the dry ingredients and whisk until combined. Let the batter stand for 5 to 10 minutes.

    Waffle batter in a bowl with a whisk

    The Spruce Eats / Diana Chistruga

  5. Lightly coat the interior waffle grid with cooking spray if recommended by the manufacturer. Fill the preheated waffle iron with the manufacturer's recommended amount of batter. Close the waffle iron lid and cook the waffle for the recommended amount of time (usually around 4 minutes). If desired, place cooked waffles on a rack in the preheated 200 F oven to keep warm while making subsequent batches.

    Homemade Waffle in a waffle maker

    The Spruce Eats / Diana Chistruga

  6. Serve the waffles with butter and syrup, jam, or fruit.

    Homemade Waffle on a plate with fruit and syrup in a cup

    The Spruce Eats / Diana Chistruga

Tips

  • It's recommended that you measure your flour in grams. When it comes to baking, weighing your ingredients is much more accurate than using volume measurements like cups and pints.
  • When it comes to baking powder, make sure yours is fresh. If it's older than six months, your waffles won't be as fluffy as they should be.

How to Serve Homemade Waffles

How to Store and Freeze

  • Refrigerate leftover waffles in an airtight container for up to 3 days.
  • To freeze waffles, put them in an airtight container or zip-close freezer bags and freeze for up to 3 months.
  • To reheat waffles, place them on a parchment paper-lined baking sheet and heat them in a preheated 350 F oven for 10 to 15 minutes or until hot. Alternatively, use the toaster or toaster oven to reheat frozen waffles.

What Is the Difference Between Regular Waffles and Belgian Waffles?

Belgian waffles are thicker and are usually larger than regular waffles, with deeper pockets. Yeast is often used to make Belgian waffles, but any waffle batter may be used in a Belgian waffle maker.

Can Waffle Batter Be Prepared In Advance?

Absolutely! This waffle batter may be prepared the afternoon or evening before. Cover the bowl and refrigerate the batter until morning. All you'll have to do is heat the waffle maker and cook!

What Is the Difference Between Pancake Batter and Waffle Batter?

Waffle batter is slightly thicker and is made with more sugar for browning and a higher fat content, making them soft in the center and crisp on the outside. Pancakes are meant to be soft and somewhat floppy, so their batter is slightly thinner and made with less fat and sugar.