Fluffy Waffle Recipe (VIDEO)
This Waffle Recipe is our go-to for breakfast and is so versatile for sweet or savory waffles, American or Belgian waffles.
We’re sharing our secret for super fluffy waffles that are crisp on the outside with a soft center. Watch the video tutorial and see how easy it is.
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Waffle Recipe Video Tutorial
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Why You Will Love These Waffles
- EASY – The waffle batter uses pantry and fridge staple ingredients and comes together in one bowl, plus it can be made ahead.
- Versatile – you can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.
- Tasty – a waffle should taste great on its own even before the toppings are added and this base has great flavor.
- Super Fluffy – the soft center of a homemade waffle batter is hard to match with frozen store-bought waffles which are usually dense and flat.
Tips for the Best Waffles
Here are our secrets to making the best homemade waffles. It will ensure your waffles rise well and have that perfect crispy exterior and soft interior.
- Whip eggs and sugar – Beat on high speed with an electric handheld mixer for 3 minutes until they are fluffy and increase in volume. Incorporating air into the eggs and sugar helps the waffles rise. You can vigorously whip by hand but it will take longer.
- Leave lumps in your batter – Over-mixing develops the gluten more and results in tough waffles. The batter should be lumpy.
How to Make Waffles
- Beat eggs and sugar on high speed for 3 minutes until fluffy and whipped.
- Add remaining wet ingredients: oil, milk, and vanilla
- Add dry ingredients – in a small bowl stir together flour, baking powder, and salt then add to the batter.
- Beat on low speed until combined, but still lumpy (don’t overmix)
- Heat waffle press – we set our All-Clad press to 3, but adjust your settings to your desired crispiness then spray lightly with cooking spray if needed.
- Make Waffles – use a scoop or ladle to pour just enough batter to fill the grooves. Leave some room for expansion. Serve warm.
Serving Tip: To keep waffles warm while cooking batches, place waffles on a wire rack and set them inside of a baking sheet. Keep warm in a 175˚F oven. Avoid keeping in the warm oven for longer than 30 minutes so they don’t dry out.
Add-Ins and Variations
- Chocolate – add 1/2 cup mini chocolate chips and stir the batter between each scoop as the chocolate settles at the bottom.
- Blueberries – add 1 cup fresh blueberries or toss 1 cup frozen blueberries with 1 tsp flour then stir into the batter. Don’t over-mix or the batter will discolor.
- Whole Wheat Flour – sub the all-purpose flour with whole wheat flour to get Whole Wheat Waffles.
- Zest – adding zest from 1 to 2 lemons or zest from an orange will infuse your waffles with great flavor.
- Savory – use the same waffle base and top plain waffles with sliced avocado, and poached egg. We add a sprinkle of salt, pepper, and paprika.
Common Questions
Should the waffle maker be steaming?
Seeing the lid rising slightly and the steam escaping is normal and means your waffle is puffing appropriately.
What if the batter is leaking out?
If you see batter spurting out of the sides, you’ve used too much batter.
Can I make these without a waffle iron?
You can butter a skillet and use this same batter to make yummy pancakes.
Our favorite is our All-Clad waffle iron because it makes a bigger batch at once and doesn’t stick, but a Belgian waffle maker is also great and we’ve had one for years. This recipe works in both.
How do I know when waffles are done?
The exterior should be golden and crispy. If it looks pale, close the lid and continue to cook another minute or until the desired color is reached. Most waffles take between 3-5 minutes and you can always close the lid and cook longer if needed.
Serve With
Waffles are such a treat for breakfast, with simple toppings or you can even create a breakfast waffle charcuterie board with all your favorite toppings:
- Powdered Sugar (confectioners sugar)
- Raspberry Maple Syrup
- Strawberry Sauce
- Fresh Berries
- Bananas, sliced into rings
- Honey Butter
- Whipped Cream
Make-Ahead
Pre-make the Batter: Make the batter, cover, and refrigerate for up to 5 days. Lightly whisk the batter before using it in case any ingredients have separated.
Refrigerate or Freeze Waffles: Cool waffles on a wire rack then transfer to an airtight container or large ziplock bag and refrigerate or freeze until ready to use. Reheat from frozen in a toaster or air fryer to re-crisp.
You just can’t top fluffy and fresh homemade waffles. I hope this waffle recipe becomes a favorite breakfast for you.
More Family Favorite Breakfasts
- Steel Cut Oats
- German Pancakes (or Dutch Baby)
- Lemon Ricotta Pancakes
- Easy Frittata Recipe
- French Toast
- Moist Banana Bread
Fluffy Waffle Recipe (VIDEO)
Homemade waffles are so easy. These are crisp on the outside with a light and fluffy center. You can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.
Ingredients
- 2 large eggs
- 2 Tbsp granulated sugar
- 1/2 cup light olive oil canola or vegetable oil
- 1 3/4 cups milk any kind
- 2 tsp vanilla extract
- 2 cups all-purpose flour 250 gr
- 4 tsp baking powder
- 1/4 tsp salt
Instructions
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In a large mixing bowl beat together 2 eggs and 2 Tbsp sugar at high speed for 3 minutes until fluffy.
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Add remaining wet ingredients in this order: oil, milk, and vanilla
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Stir 4 tsp baking powder and 1/4 tsp salt into the 2 cups of flour then add dry ingredients to the bowl.
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Beat on low speed just until combined. Do not over mix – the batter should have small lumps.
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Preheat waffle iron (we set ours to 3). Grease waffle iron if needed (some non-stick waffle makers don’t need to be sprayed or brushed with oil).
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Once the waffle iron is preheated, spray with cooking oil or brush the grates (if needed), then add enough batter to just barely fill the grooves. Leave some space for expansion. Cover and cook until the timer is done or to the desired golden-crispiness. Use plastic or silicone tongs to remove the waffle and serve warm.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
Are your eggs from Costco? Asking because “large egg” is different from brand to brand (for example, the large egg from Costco is a lot bigger than the Safeway’s…). If not Costco would you mind weight it (with shell)? The actual size of the eggs may not matter in this recipe, but I found it matters a lot for baking…
Thanks in advance!
Hi Danielle, we use large Grade A eggs in all of our recipes. Costco also has extra-large eggs so make sure you aren’t getting those if you don’t want to make the conversions later.
These came out so delicious and so fluffy! What blender do you use? It took me way longer than three minutes to whip the eggs to the consistency in your video.
Hi Yelena, I’m so happy you enjoyed this recipe! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I have to tell you Natasha, this is the best waffle recipe that I have found. I have tried so many but my family has disliked them all. They were all too heavy and some felt like rocks in your tummy. I put my waffle iron away and said no more, it was just a waste of time trying to make waffles that no one would eat. Then I tried yours and they really were fluffy just like you said. My family loved them (yay). Now this is my new go to waffle and pancake recipe. Also, made a few pancakes with this recipe and they were just as great as the waffles. No more waiting to buy pancakes or waffles at a restaurant.
My family and I thank you so much for this recipe.
Thanks again. 🙂
Linda
Forgot to give you a 5 star rating for this recipe.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Linda! I’m so glad you found a family favorite on my blog!
WOW! I used my gluten free flour blend (I think it’s one of the Kroger brands), cut the recipe in half, and made one big waffle in my four-section maker. Yum!!! I made Natasha’s wheat batch for my family and they loved them. Mine didn’t cook inside, took a second round inside the waffle maker, but now it’s amazing. Crunchy outside & fluffy inside! Made fresh whipped cream and added blackberries and mini choc chips on top! Thanks Natasha!
(The not cooking part is due to gluten-free flour)
I used part melted butter, part coconut oil
You’re welcome, Rebekah! I’m happy to hear the gluten-free blend works well here!
Can you use melted butter instead of oil?
Hi Diana, I always make these with oil, but melted butter should work.
I almost gave up on making waffles until I made this- so easy and super fluffy thank you!
You are very welcome, Mary. I’m glad you didn’t give up and loved this recipe!
Can you substitute melted butter for the olive oil?
Hi Lindsay, I always make these with oil, but melted butter should work.
The best recipe! You shared so many secrets of the best waffles. Thank you! My family loves them.
Hi Lana! They seriously are the best! I’m so glad you enjoyed it!
I hadn’t made waffles in several years and couldn’t find my recipe. I’m glad I couldn’t because these were superior!!! We had these for dinner, which I love to do from time to time and I’m happy to say that we will be doing that more often. Soooo easy and soooo delicious!! Thank you soooo much! 🙂
You’re welcome, Nancy!! I’m so glad you enjoyed this recipe!
We made these for breakfast yesterday morning. They were definitely the easiest and fluffiest waffles I’ve ever made from scratch. Hands down the best recipe and the only recipe I will use from now on! Thanks so much for the great recipe!
That’s just awesome! Thank you for sharing your wonderful review, Laurie!
I made them for my wife yesterday. The batter was made about 5 hours before I made them just to try out the “make ahead” option. They were great. I want to prep the batter the night before Mother’s Day so I can have a more relaxed prep on Sunday morning. I used sunflower oil.
I’m so happy you loved the waffles and took advantage of the make-ahead option. Thanks for sharing that it works well with sunflower oil.
Hi!
I just meal prepped these for this coming week for the kiddos. I’m going to freeze them. I’d love to reheat these in our air fryer. How long should I let them cook when they are frozen, and what temperature?
Thanks
Can’t wait to try them!
Hello Erica, you can definitely reheat this using your air fryer but I haven’t personally tested it yet to advise of the timing and temperature. If you do an experiment, please share with us how it goes.
Wow, Natasha- you can pay yourself on the back- again 😊. Those are absolutely fantastic! My new favorite waffle recipe. As always- thank you for sharing and keep the great recipes coming ❤️.
Forgot to give you 5 stars 😊. You deserve it!
That’s nice of you, Anna. Thank you for the 5 stars!
Thanks for your great feedback and appreciation, Anna. Great to hear that you are enjoying my recipes!
Love all your recipes! so when I saw this one I had to try it. Whole family loved them this morning. It Will be my new go to waffle recipe.
Thanks so much for your good comments and feedback Anna. We appreciate it!
Hey! Thankyou you so much for answering my waffle request!!!!
cant wait to try.
Hi Jess, you are so welcome! I hope you love our waffle recipe!
Excellent. My new go to waffle recipe❤️ Thank you
Hi Kathy, I am so happy you found a new favorite in these waffles. Thanks for sharing that with me!
Your recipes are some of the best I’ve tried; however, could you please stop recommending the use of Canola Oil – it is extremely toxic. There are better oils to use.
Hi Cathy, people often ask about substituting so I include it. Our go-to is extra light olive oil from Costco.
Best waffle recipe I’ve tried ! They are soft , fluffy and delicious. Will definitely be my go to for Saturday’s now .
That’s just awesome! Thank you for sharing your wonderful review, Anna!
I made these this morning. I didn’t use the mixer because my husband was still asleep so I just beat the eggs by hand for a quick minute. I had 3/4 cup of buttermilk that I wanted to use up so I added that to the cup of milk. These turned out fabulous! This will be my new waffle recipe.
Thank you so much for sharing that with me, Kathleen! I’m so glad that worked out.
Love the waffles. I mashed a little banana into them. Delicious !!!!!!
Oh wow that sounds so delicious with mashed banana added! Thank you for sharing that tip for banana waffles!
Super good! Key is definitely in the whipping of the eggs.
I’m so glad you enjoyed it!
Yes! It’s such a quick 3-minute process but makes a big difference to whip the eggs and sugar. It’s the same process we use in our Sponge Cake Recipe which rises with hardly any leavening.
I made them this morning (I am in Germany). They are on the rather crunchy side. Be careful as they do brown quickly.
Hi Jenny, thanks for sharing! Depending on the type of waffle press, you will need to adjust the cooking time to get to the desired crispness. Every waffle maker is a little different with settings.
Where are the notes?
Hi Sherry, when you click on the recipe post HERE. You can read through the entire blog post.
My kids loved this recipe for breakfast this morning! I’ll definitely be making these a lot more now!
I’m so happy to hear your kids loved the waffles. Thank you for sharing that with me.
Can I use buttermilk for these waffles?
Hi Sheila, I haven’t tested that but I think it’s worth experimenting with. If you test that out, please let me know how you like it.
Love how thick & fluffy they are!! Waffles are our go-to, over pancakes & this recipe is the best!
They really are, especially when they’re this fresh and fluffy!