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 with the whisk attachment or electric hand mixer 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)
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
- In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with whisk attachment), beat together 2 eggs and 2 Tbsp sugar on high speed for 3 minutes until fluffy.
- Add remaining wet ingredients in this order: oil, milk, and vanilla
- Stir 4 tsp baking powder and 1/4 tsp salt into the 2 cups of flour then add dry ingredients to the bowl.
- Beat on low speed just until combined. Do not over mix – the batter should have small lumps.
- 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).
- 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.
Nutrition Per Serving
Have tried this recipe twice. Perfect both times!
Family so happy.
Thanks for your generosity in sharing recipes.
Your channel is awesome!
Love these waffles it was a hit
love your recipes It’s a great change to be able to pick and choose your awesome recipes
thanks Natasha
Thank you, so glad you’re enjoying them!
I have made this recipe many times since Natasha posted it. So yummy!! I have made pancakes using the same recipe. Still waiting on a cookbook….please!
I’m so glad to hear you’ve made this a few times! We’re working on the cookbook! Stay tuned!
Please, no cookbooks…unless you can implement videos into those cookbooks. Your videos are absolutely the cherry on top. You are the bomb, Natasha!!!
Made these waffles, it was easy to make and so delicious!
Thanks for your great feedback, glad you loved it!
I love this recipe, thank you!
Is there anything I can substitute for eggs?
Or an egg-free waffle recipe would be much appreciated!
I haven’t tested this recipe without eggs, I’m not sure if that will work.
Can you use this recipe in a Belgium waffle maker? Also can you define when to sift the flour in recipes? Never sift unless it says sift? Have mad several of your recipes. You are extremely talented with your cooking skills.
Hi Loretta! This will work great in a Belgium waffle maker! I note when it needs to be sifted! I hope you love this recipe.
First time making homemade waffles. So light and fluffy!! A hit with my family 🙂
Great job and happy to hear that it was a hit!
Hi, I have lots of batter left over. Can I freeze it for next time?
Hi Vicki, you can premake the batter, cover, and refrigerate for up to 5 days. Lightly whisk the batter before using it in case any ingredients have separated. I haven’t tried freezing the batter, but we have frozen the waffles.
I love this waffle. It’s super airy and not heavy in batter. My kids make me make this for them once a week 😆
Do you have a recipe for pineapple upside down cake? My husband requested it for his birthday
Thanks for sharing that with us. I don’t have a recipe for that but here are my Cake Recipes that you can check out.
My two kids devoured entire batch of waffles and declared them best waffles ever.
That is the best when kids love what we moms make. That’s so great!
Made this recipe for the first time being a little skeptical in how they were going to turn out, but it didn’t disappoint. They were crunchy on the outside and fluffy on the inside. So delicious!! Me and my husband loved them. Great recipe to make again. Thanks so much.
I’m so happy these were a hit, Maria! Thank you so much for sharing that with me.
Easy and tastes great! 5 stars all the way.
Hi Kathy! I’m so glad you enjoyed it!
Can I reheat this waffle recipe in an oven after freezing please ?
Hi Clarissa, yes, you can reheat this waffle in the oven; it also reheats well in an air fryer. I hope you love this recipe.
Hi Natasha! I’m going to try out this recipe soon! I recently got the same waffle maker as you do! I was curious what setting you cook your waffles on? Last time I made some waffles I cooked them on “3” and thought they were maybe too crispy. Was thinking to try “2”. Curious which one you do?
Thanks! 🙂
Hi Alicia, we have that note in the recipe for you 🙂 See the section called: How to Make Waffles. Step 5 states: “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.” Since yours was too crispy on three, I would try two to see how you like that. I hope that helps!
Can the batter be refrigerated or put in the freezer? And how long will it stay good for?
Hi Robin, you can premake the batter, cover, and refrigerate for up to 5 days. Lightly whisk the batter before using it in case any ingredients have separated.
Thanks so much for sharing this recipe, its nice to prep easy yet good food specially when you have 4 small kids & like my situation my husband has multiple sclerosis and my oldest daughter & 3 kid boy have cystic fibrosis its so hard doung treatments for them & taking care of the family and helping your husband its tuff but we trust in the Lord He is helping us &we see His mercy and blessings. Im definitely going to make all these good choices for waffles and pancakes. May God bless you! By any chance do u have a cookbook & if u do where can i purchase it?
You’re very welcome, Olga. It’s my pleasure! I currently don’t have a cookbook but I am already working on it so stay tuned for it!
Delicious! I made these exactly according to the recipe and they came out so fluffy! I didn’t feel like using my electric beaters (because of how early it was) so I beat the eggs and sugar by hand and the waffles came out perfect. Thanks for another great recipe!
I’m so glad that worked out Bella!
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!