How to Make Basic Waffles from Scratch

Fresh homemade waffles
Kelly Sillaste / Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 to 5 servings
Ratings (28)

This tried and true waffle recipe is perfect for brunch or other special occasions—even dessert! In fact, to make an amazing waffle dessert, try drizzling the waffles with crème anglaise and fresh berries.

The batter is going to be a little bit more runny than pancake batter, but the waffles will cook up crispy and airy. Be sure to follow the instructions for your waffle maker, since they're all a bit different.

What You'll Need

  • 228 grams 
  • all-purpose flour (around 1 3/4 cups)
  • 2 tsps.
  • baking powder
  • 1/2 tsp. salt
  • 1 tbsp. granulated sugar
  • 3 eggs
  • 1 3/4 cups whole milk
  • 1/2 cup vegetable oil
  • 1/3 tsp. pure vanilla extract

How to Make It

  1. Preheat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.
  2. Preheat oven to 200 F.
  3. Sift together the flour, baking powder and salt.
  4. Beat the eggs thoroughly. Whisk in sugar, milk and oil.
  5. Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix!
  6. Spray both surfaces of your waffle iron with cooking spray.
  1. Ladle 4 to 6 oz (1/2 to 3/4 cup) batter on the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
  2. Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.
  3. Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.
Nutritional Guidelines (per serving)
Calories 387
Total Fat 31 g
Saturated Fat 5 g
Unsaturated Fat 19 g
Cholesterol 134 mg
Sodium 794 mg
Carbohydrates 20 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)