These are simply the BEST homemade waffles, guys. I’ve been making this classic waffle recipe for 10 years. They are quick to put together and the ingredients are pantry staples. They are crispy on the outside, and soft and fluffy on the inside! Originally published February 24, 2012.
Table of Contents
- You will love this Homemade Waffle Recipe
- Homemade Waffle ingredients
- How to make Waffles from Scratch
- Homemade Waffles tips
- How to serve this Homemade Waffle Recipe
- Waffle Toppings
- How to store Homemade Waffles from Scratch
- Best Waffle Recipe FAQs
- More breakfast recipes you will love!
- Homemade Waffles from Scratch Recipe
This post was originally published on February 24, 2012. Here’s what was on my mind back in the day:
Eric and I went to see a guest pianist at BYU last weekend. We got there a couple minutes late, so we had to wait outside the entrance until we heard applause, so as to not interrupt. There were a few other people waiting with us, including a couple on what must have been a first date. This is how I could tell:
Girl: I like the Renaissance.
Boy: Oh yeah? What do you like about it? The art?
Girl: No, mostly, like, the chivalry . . . and the style.
Boy: So should I call you m’lady for the rest of the night?
Yikes. It’s so fun to eavesdrop on other couples’ awkward date conversations. Makes me glad I am happily married, so instead of lame discussions about, like, Renaissance chivalry, we can talk about the consistency of Charlotte’s diaper content that day, and come to a conclusion about whether or not she has diarrhea.
You will love this Homemade Waffle Recipe
This is another fabulous recipe from Eric’s mom, dictated to him over the phone on one of our first dates. Eric wrote the waffle recipe down wrong and we accidentally left out a full cup of milk. Definitely don’t do that.
They are the best waffles I have ever tasted. Waffles are always appropriate, day or night, rain or shine. To quote from Parks and Recreation:
Leslie (eating a waffle piled with whipped cream up to her chin): Why would anybody ever eat anything besides breakfast food?
Ron (eating an entire plate of bacon): People are idiots, Leslie.
Homemade Waffle ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Whole milk (or buttermilk)
- Vanilla extract
- Baking powder
How to make Waffles from Scratch
Get those egg whites nice and stiff!! Fluffy waffles ftw!
Here’s what happens if you overfill your waffle maker. Don’t be like me.
UPDATE July 2018: Here we are 10 years after messing up this recipe the first time, and these waffles are still a stand by in our house. We made them just last Saturday, and Eric said, why don’t you reshoot these? The world needs to know about the best waffles.
Someone gave us a waffle iron for our wedding that had this ingenious function of being able to remove the iron part from the electrical mechanisms so that you could clean it easier. They were held up with these metal clasp things. Except that eventually they got worn out, so the burning hot irons would fall on your hands when you were trying to get out a waffle.
So a few years ago we finally bought a new waffle iron and I did my research. I wanted a good Belgian style one. I decided on this Presto Flipside waffle maker: you flip the whole iron over after you pour in the batter, just like the waffle irons you see in hotels with complimentary breakfast. I love this iron and it hasn’t failed me yet!
Homemade Waffles tips
Besides a decent waffle iron, there are a few tips that are going to take your waffles from good to amazing. The first is to warm the milk (or buttermilk) when you melt the butter. Just put both in the same bowl and microwave it. Have you ever added cold milk to melted butter and watched little butter solids form from the temperature change? When you warm the milk, it mixes completely, giving a better texture.
The other tip, that is the oldest in the book, is to whip the egg whites and add them last. This makes for the FLUFFIEST waffles ever!! I know it’s annoying to get another bowl dirty, but I’m telling you it’s worth it. You need three bowls for this recipe but one of them will just have dry ingredients and you can wipe it out and put it back in the cupboard. I’m lazy like that. So really it’s only a 2 bowl recipe.
How to serve this Homemade Waffle Recipe
Butter. Syrup. Insert fork into mouth.
To keep these warm until you’re ready to serve them, just heat your oven to 200 degrees and put these in a baking dish, uncovered, so they stay nice and crispy.
How to store Homemade Waffles from Scratch
Waffles can be stored in the fridge for a few days, but I prefer just to put them straight in the freezer. That way you can toast them anytime and they’ll be fresh.
Best Waffle Recipe FAQs
Belgian waffles don’t just have deeper pockets. They’re made with a yeasted dough and have crunchy, delectable chunks of pearl sugar in them, like these Liege Waffles. There’s absolutely no comparison–they are crunchier and sweeter and don’t even need syrup at all. Don’t get me wrong, I love a regular American waffle, but there’s a soft spot in my heart for Belgian waffles.
When you’re making waffles, separating the eggs makes a HUGE difference. Whip the egg whites until they’re standing up in stiff peaks, then gently fold them in. This takes waffles from meh and floppy all over to tender on the inside, crispy on the outside breakfast superheroes.
Pancake batter and waffle batter are very similar and include a lot of the same ingredients: flour, sugar, butter, eggs, salt, baking powder, and milk. My favorite pancake recipe also includes buttermilk and baking soda, and it doesn’t include vanilla like these waffles do. One difference is that waffles contain more sugar and fat than pancakes do, which helps them get crispy on the outside as they cook. With pancakes, we’re looking for fluffy, not crispy, so we don’t need the extra sugar and fat in the pancakes themselves (you can always add plenty of butter and syrup on top afterward).
Just for old time’s sake, here’s the original photo of this same waffle recipe that I posted back in 2012. Boy time flies:
More breakfast recipes you will love!
Liege Waffles with Pearl Sugar << Have you tried these yet? You MUST!
Dark Chocolate Waffles with Ganache and Strawberries << sooo decadent.
And if waffles aren’t your thing…these are the Best Pancakes I Have EVER Made!
More great waffle recipes from friends!
Strawberry Shortcake Waffles from Well Plated
Light and Fluffy Whole Wheat Waffles from Barbara Bakes
Brownie Waffles from Rachel Cooks
Churro Waffles from Cookies & Cups
Coconut Mango Waffles from Recipes from a Pantry
Homemade Waffles from Scratch
- 1/2 cup butter, (1 stick)*
- 1 & 3/4 cup whole milk , or buttermilk
- 1 teaspoon vanilla extract
- 1 & 3/4 cup all purpose flour, spooned and leveled
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, separated
- In a large microwaveable bowl, add the stick of butter and the buttermilk or milk. Microwave for 1-2 minutes, until the butter is about halfway melted. Take it out and stir until the butter melts completely.
- Add the vanilla.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Separate the eggs and add the whites to a stand mixer or a medium bowl.
- Add the yolks to the wet ingredients and stir until combined.
- Add the dry ingredients to the wet ingredients and stir gently. Don’t overdo it! You want to stop mixing when you can still see a few streaks of flour. (Wipe out the dry bowl and put it back in your cupboard.)
- Beat the eggs white until stiff peaks form, about 2-5 minutes. Start heating up your waffle iron.
- Fold the egg whites into the batter. Do not over mix. Stir until it is barely incorporated, but make sure there are no giant lumps of dry ingredients or parts of the batter that look very soupy.
- Pour batter into a waffle iron and cook according to waffle iron instructions. Usually it takes 2-4 minutes per waffle.
- If you are not eating these right away, or want to serve a group at the same time, heat your oven to 170 degrees F. (sometimes called “keep warm”). Place a cooling rack in your oven and put the cooked waffles on the cooling rack. This way they won’t get soggy before you serve them.
- To reheat these waffles, use the toaster! These waffles also freeze beautifully. Double or triple the batch, throw the extras in a ziplock in the freezer, and have waffles any time you like. (Thaw on the counter and then toast.)
Source: This recipe is from my mother-in-law Kris! She is the breakfast queen!