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This easy waffle recipe uses simple ingredients from your pantry and can be made in less than 15 minutes. Make up a bunch at once and freeze the rest for later!
Featured with this recipe
Making waffles from scratch is a BREEZE and really doesn’t take much more effort than buying a box mix. Plus, homemade waffles taste far better than store-bought mix waffles. No weird ingredients or preservatives here. Just simple ingredients from your pantry. If you want to take your waffles to the next level, try them with some of our homemade syrups (or favorite topping ideas) below!
When it comes to breakfast, you can never go wrong with a classic family favorite like these waffles. Much like our homemade pancakes, these waffles are made from scratch with simple ingredients. Try serving them with our easy hash browns and a side of sausage links and/or bacon to complete your breakfast!
Ingredients in Homemade Waffles
With the a few simple ingredients, you can have waffles steaming in the waffle maker in a matter of minutes.
Wet ingredients – eggs, milk, melted butter, vanilla extract.
Dry ingredients – flour, sugar, baking powder, salt.
Homemade Waffle Mix
If you make waffles often and like the idea of just pulling out a pre-made mix to make your waffles, you can make your own waffle mix by combining the following from this recipe:
- Flour (2 cups)
- Sugar (1 Tablespoon)
- Baking powder (1 Tablespoon)
- Salt (¼ teaspoon)
When making a pre-made mix, I quadruple the recipe (so 8 cups flour) and store in a plastic container. The dry mixture will keep for up to 6 months in a cool, dry pantry. If you want to make a quick mix of batter, just add 2 cups of the dry mix with the “wet” ingredients below (same amounts as below). I am including a quick printable below so you can tape it to your container for quick access. You can even skip separating the eggs if you are in a hurry (it makes the waffles a little more dense but they will still taste great). You can throw all the ingredients in a blender to mix or just stir them all together by hand until smooth.
Regular Waffles vs. Belgian Waffles
The main difference between “American” waffles and Belgian waffles is that Belgian waffles are typically larger. Belgian waffles are thicker, fluffier, and have deeper grid pockets. For Belgian waffles, there is no need to change the recipe below. This recipe is perfect for Belgian waffles AND American waffles. If you want to make American waffles and prefer them more dense, instead of separating the egg yolks and egg whites, you can just add the eggs whole at the beginning and proceed with the recipe. American waffles can go either way (dense or airy) but you definitely want to have Belgian waffles on the more airy side.
Freezing and Re-Heating Waffles
Leftover waffles actually freeze and re-heat great, especially when you do it the right way. Let your waffles cool completely and then lay them on a baking sheet in a single layer. Place the baking sheet in the freezer and allow to freeze for at least 2 hours. After they become nice and frozen, you can place them in a zip-top freezer bag for long term storage. I like using my Dash Mini Waffle Maker (see below) when freezing waffles because they are the perfect size to pop in the toaster and reheat (like Eggo waffles). You can also re-heat by placing the waffles on a baking sheet lined with parchment paper in the oven and baking at 350-degrees F for 13-15 minutes.
Waffle Makers
Waffle makers come in all shapes and sizes and you really can’t go wrong with any of them. The main feature you want to look for in a waffle maker is a dark, non-stick griddle (which most have). Other things to consider is size, adjustable cooking times, removable griddles (makes for easier cleaning), and rotary functions (for even cooking). Here is a list (with links) of the waffle makers I personally own and love (yes, I have FIVE different kinds and they all serve a different purpose).
- Classic Round Waffle Maker – This waffle maker was used for the waffles pictured above and below. I also like using this one to make personal waffle pizzas (leave out the sugar in the recipe and top with sauce, cheese, and toppings and close the lid part-way over the pizza until the cheese melts).
- Dash Mini Waffle Maker – I use this waffle maker BY FAR the most, especially when I am eating low-carb. I make quick “chaffles” (cheater waffles) by mixing one egg, ⅓ cup finely shredded cheddar cheese, a pinch of almond flour, and a dash of salt (makes 2 mini waffles). These can be used hamburger buns, sandwich bread, and mini pizzas. I also like using this waffle maker to make homemade “Eggo” Waffles. They are the perfect size to freeze and re-heat in the toaster like real Eggos. It makes for such a quick, easy breakfast!
- Mickey Double-Flip Waffle Maker – This is hands-DOWN my kids’ favorite. We pull this out for every special occasion and many other times throughout the year. This makes waffles JUST like the waffles at the Disney parks. They are the cutest ever and I am convinced that waffles (and ANY food) tastes better when Mickey-shaped.
- Square Belgian Waffle Maker – I love this one for when I am in the mood for thick, fluffy Belgian waffles. I also love using this one to make perfect wavy bacon. Just put the bacon in, close the lid and let it cook to your desired doneness.
- Waffle Cone Maker – For this one I actually don’t use the waffle batter recipe below for waffle cones, I use the Krusteaz Waffle Cone batter to get that perfect, crispy cone. If you wanted to use the recipe below, it will make a very thin waffle though, much like a crepe. You can use the low-carb recipe (mentioned above) to make keto roll-ups, taquitos, and/or wraps with this maker.
Syrup and Topping Ideas
Sure, butter and maple syrup are hard to beat when it comes to waffles, but there are so many other waffle toppings to experience. The only limit is your imagination! Here are some ideas to get you started:
- Prepare a flavored syrup depending on the season. Strawberry syrup, orange syrup, or blueberry syrup in the summer months, maple syrup or caramel syrup in the fall, or try our gingerbread syrup during the holidays. Our buttermilk syrup is a creamy, rich syrup that is perfect for waffles anytime of the year.
- Make a peanut butter banana topping by spreading peanut butter on a hot waffle and then adding banana slices. Drizzle maple syrup over the bananas.
- Nutella is always a favorite spread for waffles. Spread a generous layer on a waffle and top with bananas or fresh berries and a dollop of whipped cream.
- Make a peanut butter and jelly waffle sandwich.
- Top your waffle with fresh berries and whipped cream.
- Add protein to the top of your waffle with a fried egg or fried chicken strips.
Flavored Syrups for Waffles
Easy Waffle Recipe
Video
Equipment
- Waffle Maker
Ingredients
- 2 large eggs
- 1 ¾ cups milk
- 1/2 cup butter melted
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Separate the egg yolks from the egg whites. In a mixing bowl, whisk egg yolks until well combined. This can also be done with hand beaters or a stand mixer.
- Add milk, butter, vanilla, flour, sugar, baking powder and salt to the egg yolks and continue mixing until combined. In a separate bowl, beat egg whites until foamy and peaks form. Fold egg whites into the batter until well combined.
- Heat waffle iron. Once HOT, spray with cooking spray spoon desired amount of waffle mixture onto the waffle iron (the amount of mixture you use per batch will depend on your waffle iron), cook until golden brown or according to waffle iron instructions.
- Serve with syrup, jam, berries, and/or whipped cream
Notes
- Waffles actually freeze and re-heat great, especially when you do it the right way.
- Let your waffles cool completely and then lay them on a baking sheet in a single layer.
- Place the baking sheet in the freezer and allow to freeze for at least 2 hours. After they become nice and frozen, you can place them in a zip-top freezer bag for long term storage.
- You can re-heat by placing the waffles on a baking sheet lined with parchment paper and baking at 350-degrees F for 13-15 minutes.
- You can also re-heat the waffles by popping them in toaster (if they fit).
It’s actually very good. I used 2% milk and unsalted butter. Still yummy
Flavor of the waffles was fantastic. However, the batter was so running you couldn’t make a full size waffle or the batter ran over the edge of waffle iron. I checked and double checked the ingredients list and I followed to the “T”. Like I said the flavor was great!
This could be due to several things, elevation or brand of ingredients used, next time simply add a little more flour until the consistency is right. Hope this helps!
Nice and easy. Very delicious. Clear instructions.
Grandkids and grownups enjoyed it.
First time making this. I almost didn’t with the whisking and folding of egg whites. I gave it a try am glad I did, came out great nice and fluffy will make again.
Delicious recipe! My new go-to!
Easy and delicious! Thanks for the recipe!
This is going to be my breakfast request for Valentine’s Day! I’m not a morning person, but I would leap out of bed for these waffles!
These waffles were AWESOME! Will be making them again this weekend.