Recipe
There’s nothing quite like the smell of fresh waffles wafting through your kitchen on a lazy weekend morning—crispy on the outside, tender on the inside, and just waiting to be drizzled with maple syrup or topped with a dollop of whipped cream.
This homemade waffle recipe is the one I’ve been making for years, and I promise you, it’s a game-changer. What sets it apart? A hint of vanilla and a touch of cornstarch for that *perfect* crunch.
Plus, it’s impossibly easy—no fancy techniques, just simple, quality ingredients. Whether you’re making breakfast for one or feeding a crowd, these waffles will have everyone coming back for seconds (and thirds).
Trust me, once you try these, you’ll never go back to the boxed mix.
Ingredients
The foundation of any great waffle lies in the quality and balance of its ingredients. Start with the basics, but don’t skimp on a few key elements that make all the difference. Here’s what you’ll need:
- All-purpose flour – The backbone of your waffle batter. For a lighter texture, sift it before measuring.
- Granulated sugar – Just enough to enhance the flavor without making it overly sweet.
- Baking powder – Non-negotiable for that perfect lift and crispiness.
- Salt – A pinch to balance the sweetness and bring out all the flavors.
- Eggs – Use large eggs at room temperature for a fluffier texture.
- Whole milk – Adds richness; for a dairy-free option, unsweetened almond milk works well.
- Unsalted butter, melted – Gives the waffles a tender crumb and golden crust. Substitute with coconut oil for a lighter option.
- Vanilla extract – A splash for that warm, inviting aroma.
- Optional: Buttermilk – Swap out the milk for buttermilk for a tangier, more complex flavor. If you don’t have it, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Pro tip: For an extra tender waffle, separate the egg whites and beat them to stiff peaks before folding them into the batter—this adds airiness and structure.
And don’t forget, a light brushing of melted butter on the waffle iron guarantees a crisp exterior with every batch.
How to Make the Best Classic Belgian Waffle Recipe
Lightly grease the waffle iron with butter or cooking spray. This prevents sticking and guarantees easy removal.
Pour the batter onto the center of the waffle iron, spreading it slightly toward the edges. Use about ½ cup of batter per waffle, depending on the size of your iron.
Avoid overfilling, as the batter will expand.
Close the lid and cook until golden brown and crisp, about 3–5 minutes. Watch for steam to subside—that’s a good indicator that the waffles are done.
Carefully remove the waffles using a fork or silicone tongs. Place them on a wire rack instead of stacking them to keep them crisp.
Serve immediately with your favorite toppings—maple syrup, fresh fruit, or whipped cream. Waffles are best enjoyed fresh, but you can keep them warm in a 200°F oven if needed.
Nutrition
Waffles are a delicious treat, but it’s important to be mindful of their nutritional content. Here’s a breakdown of the nutrition for a typical homemade waffle recipe:
| Nutrition | Amount per Serving |
|---|---|
| Calories | 220 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 45mg |
| Sodium | 350mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 6g |
Chef Tips
Making great waffles isn’t just about the recipe—it’s about technique. I always preheat my waffle iron thoroughly and lightly grease it, even if it’s nonstick.
Don’t overmix the batter; lumps are fine. Let it rest 5 minutes for fluffier waffles.
Pour just enough batter to cover the grid—overflow makes a mess. Cook until steam stops for crispness.
Serve immediately or keep warm in a single layer.
Frequently Asked Questions
Can I Make Waffles Without a Waffle Iron?
Yes, I can make waffles without a waffle iron! I’ll use a griddle or frying pan to cook the batter like pancakes, pressing gently to mimic the texture. They won’t be as crisp but still delicious.
How Do I Store Leftover Waffles?
I store leftover waffles in an airtight container or ziplock bag with parchment between layers. They’ll keep 2-3 days in the fridge or up to a month frozen—just pop ‘em in the toaster to reheat.
Can I Freeze Homemade Waffles?
Yes, I freeze homemade waffles all the time. Let them cool completely, then layer them between parchment paper and place in a freezer bag. They last for months—just pop them in the toaster to reheat.
What Toppings Pair Best With Waffles?
I love topping my waffles with fresh berries and whipped cream, or a drizzle of maple syrup. For something richer, I’ll add Nutella and bananas, or go savory with fried chicken and honey. You can’t go wrong!
How Do I Prevent Waffles From Sticking?
I always grease my waffle iron well with butter or oil before pouring batter. I make sure it’s hot enough—if it’s not, they’ll stick. I also avoid opening it too soon; patience gives crisp, non-stick waffles.
