Crisp and buttery on the outside, fluffy on the inside, this easy waffle recipe is perfection. Included are loads of options for sweet or savory waffles, plus all the toppings you could ever desire.
I like sweet waffles, savory waffles, snack waffles (handheld Ham and Cheese Waffles, I’m looking at you). If you can waffle it, I will probably love it.
Homemade Waffles
Want to know a secret? I almost never order waffles at a restaurant. That’s how picky I am about my waffles.
I know exactly how I like my waffles and restaurant waffles are never as good as the homemade waffles from my own kitchen.
I take my waffle enthusiasm too seriously to waste a meal on waffles that are anything less than spectacular. Rest assured, I’d never share a waffle recipe with you that I didn’t absolutely adore. My standards are just too high.
Easy Waffles
Considering how deep my love for waffles runs, it’s high time I shared with you my ultimate list of best waffle recipes.
I’ve been making waffles a long time and I’ve discovered that, while everyone has their own preferences, there are a few things that all great waffles have in common.
The ultimate waffle recipe is crispy on the outside (but never oily or greasy!) with a soft fluffy interior. The best waffles won’t fall apart when you lift them from the iron, they won’t bend in half, and they also won’t get tough and dense as they cool.
Rest assured that when I say this is the best waffle recipe ever, I don’t make that claim lightly. Part of the reason this recipe is the best is simply because it’s as easy as can be.
These are a few of my all-time favorite waffle recipes, ranging from savory to sweet and everything in between.
Waffle Ideas
Want the best ever classic Homemade Waffles Recipe? Scroll straight to the bottom of this post and print the recipe.
This is our go-to recipe and it’s also the base for countless sweet and savory waffle combinations here on the website. This recipe is from my Weekday Lunches & Breakfasts Cookbook and it’s a huge favorite with everyone who tries it.
A lightly sweet waffle topped with a pat of butter and drizzled with maple syrup makes any morning beautiful. When in doubt, you can’t go wrong with a Whole Wheat Waffle covered in your favorite waffle toppings.
Few things make me smile like a plate of Blueberry Waffles. My blueberry waffle recipe features what I think is the exact right ratio of berries to batter, and never disappoints.
Waffles from Scratch
You’ll need the following ingredients to make perfect waffles every time:
- all-purpose flour
- kosher salt
- baking powder
- sugar
- milk
- eggs
- vanilla extract
Waffle Recipe
- Combine the flour, salt, baking powder, and sugar in a large mixing bowl.
- Add the milk and the eggs. Whisk to combine. (I LOVE my dough whisk for making pancakes and waffles!)
- Pour the melted butter and the vanilla into the batter and stir until mostly smooth. Take care not to over-stir the batter. Let the batter rest for at least 10-15 minutes while heating the waffle iron.
- Heat the waffle maker. (This is my favorite Belgian waffle maker!) Pour batter onto the hot waffle iron and cook according to the manufacturer’s directions. Serve warm or let cool completely before storing.
If you’re lucky enough to have leftover waffles, completely cooled waffles may be frozen in zipclose bags. Reheat from frozen in the toaster, microwave, or on a rack in the oven.
Gluten Free Waffles
Light and fluffy waffles that are crisp on the outside and tender inside are a year-round favorite in our house. My family has been making waffles along with my grandma’s waffle sauce since long before I was born. I was happy to discover that both the waffles and the sauce freeze beautifully, making this a dream of a make-ahead breakfast.
The added starches in the gluten-free version of this recipe make them extra crispy on the outside. I might be guilty of loving the gluten-free recipe even more than the original, but truly they are both delicious.
Savory Waffles
While I love a sweet waffle, I sometimes think savory waffles don’t get nearly the amount of attention they deserve. Whether I’m serving them for breakfast, brunch or dinner, they always disappear almost as fast as I can get them on the table.
Cheddar Bacon Green Chile Waffles are the ultimate cheesy waffle with southwestern flavors. The green chiles add a little spice to the savory, cheesy waffle batter with pieces of bacon providing smokiness and even more flavor.
Speaking of southwestern flavors, Cornbread Waffles topped with chili and cheese are simply divine. We love this meal anytime of day and it’s become one of our favorite ways to enjoy homemade chili!
Cheddar Chive Waffles are yet another “must try” waffle on my list of best waffle recipes. Served with a fried egg and sausage gravy, they’re a hearty and delicious comfort food meal.
A few years ago I started making Pumpkin Spice Waffles inspired by the pumpkin muffins my family has loved for years. They’re lightly spiced and sweet and perfect served with a hot cup of coffee, especially on a cool crisp autumn morning (or anytime you need to be transported to fall!).
If you like banana bread as much as the members of my household, then Banana Waffles are for you. We enjoy them on their own or topped with slices of fresh bananas, chopped nuts, and maple syrup.
Some mornings you can’t choose between homemade waffles and homemade donuts, and I believe you shouldn’t have to. Enter Maple Glazed Doughnut Waffles. They’re the ideal sweet indulgence for breakfast (or any time of day).
Whole Wheat Zucchini Waffles , Buckwheat Waffles and Gluten Free Buttermilk Waffles are even more homemade waffle recipes I enjoy on the sweeter side.
Waffle Toppings
One of the joys of making waffles is the many different ways that you can top these waffles! The same waffle recipe may taste entirely different depending on what you choose to top them with and that, for me, is part of the fun.
I’ve been making my grandmother’s Homemade Waffle Sauce for years and it’ll always have a special place in my heart (and in my kitchen). This sauce is delicious on a waffle on its own or alongside fruit and nuts.
Have you tried my Kahlua Cream Sauce yet? I first made it to pour over a Challah Bread Pudding and immediately knew it would also be perfect on waffles.
Buttermilk Syrup, Brown Sugar Butter Syrup , Strawberry Simple Syrup, and Vanilla Bean Whipped Cream are more topping ideas that I love on my waffles.
I also love just about any variation of fresh sliced fruit and chopped walnuts or pecans on top of my waffles!
On savory waffles, I love toppings like chili, cheese, sour cream, and even guacamole. A fried egg or a helping of warm savory sausage gravy is a welcome sight served next to a stack of savory waffles.
Can’t get enough waffle recipe ideas? Strawberry Shortcake Waffles with Maple Whipped Cream from Well Plated and these Peanut Butter and Banana Stuffed Almond Crusted Waffles by The Noshery are what breakfast dreams are made of.
For a classic sweet side, toss together this almost effortless Rainbow Fruit Salad.
Kitchen Tip: I LOVE my double Belgian waffle iron for making loads of waffles in no time at all!
Perfect Every Time Homemade Waffles
Ingredients
- 2 cups all-purpose flour*
- 1 teaspoon kosher salt
- 1½ tablespoons baking powder
- 1 tablespoon sugar
- 1⅔ cups milk
- 2 eggs
- ⅓ cup butter, melted
- 1 teaspoon vanilla extract
*Gluten-Free Alternative
- 1⅓ cups brown rice flour
- ⅔ cup tapioca starch
- ¼ cup potato starch
Instructions
- Combine the flour, salt, baking powder, and sugar in a large mixing bowl.
- Add the milk and the eggs. Whisk to combine. (I LOVE my dough whisk for making pancakes and waffles!)
- Pour the melted butter and the vanilla into the batter and stir until mostly smooth. Take care not to over-stir the batter. Let the batter rest for at least 10-15 minutes while heating the waffle iron.
- Heat the waffle iron. (This is my favorite waffle iron!) Pour batter onto the hot waffle iron and cook according to the manufacturer’s directions. Serve warm or let cool completely before storing.
Notes
Nutrition
{originally published 8/9/19 – recipe notes and photos updated 11/27/23}
Lisa says
Super quick and easy! I have made these as stated and also put my own twist on it. They are great every time! I have made these with 1% milk, whole milk, macadamia, almond, cashew and coconut milks (all separately), buttermilk and most recently 1% and evaporated milk. Any combo works! Almond extract with raspberries in the batter is a house favorite as is lemon zest and blueberries!! Some times I need to add a little more liquid to think it a bit (extra milk or even water). I am so happy that this recipe DOES NOT require whipping the egg whites! I always add and extra tablespoon of sugar because not everyone in my house uses syrup. Thank you for the wonderful recipe!
Mary Younkin says
I’m thrilled you are enjoying the waffles, Lisa.
melissa judy says
Great recipe. Thank you!! Will be making again, looking forward to trying all the different variations. Turned out delicious, very tender and perfect amount of sweetness.
Mary Younkin says
I’m glad you’re enjoying the waffles, Melissa.
Adam Gershon says
This is my GO-TO waffle recipe. My younger son could live on them. I have the recipe bookmarked and I go back to it every time. Fluffy with the perfect tooth. Thank you so much for this recipe!
Mary Younkin says
I’m glad to hear that you like the waffles so much, Adam!
alexander hamilton says
how do you make the icing in the picture
Mary Younkin says
That is my grandma’s waffle sauce and it is linked in the recipe, Alexander. Enjoy!
chris says
These were definitely the best waffles I have ever made. Wanted a recipe where I didn’t have to use three bowls. That being said, they were delicious and light. I used one half cup whole wheat flour and the rest regular flour. Thank you!!
Mary Younkin says
I am thrilled that you love them, Chris!
Michael L says
I had an issue with mine – made as directed, and ended-up with an inedible, baking powder-saturated batter. Is the above a misprint? 1.5 Tablespoons baking powder, for a batter made with 2 cups flour? Is that correct? I’m sure it’s wonderful when it turns out properly!
Mary Younkin says
The amounts are correct, Michael. I actually made a triple batch (with 4 1/2 tablespoons of baking powder) yesterday. Did you swap any ingredients, by chance?
Amanda Kern says
How do you make the white stuff on top? What is it!
Mary Younkin says
That is my grandmother’s waffle sauce. The recipe is linked above. It’s DELICIOUS!
Angela says
This has become my go to waffle recipe! We love how the waffles come out so fluffy. It also works well when I sub with cashew milk.
Mary Younkin says
I’m so glad you are enjoying the waffles, Angela!
Ty Pogue says
Can you leave the vanilla out?
Mary Younkin says
Sure, Ty.
Judy Welander says
If I use buttermilk, how does that change the bak. powder and soda? Also can I just make the flour mix and store it to use in future waffle mix?
Mary Younkin says
I’ve never tried making just the flour mix, Judy. It will work fine with buttermilk, as written.
Keith C says
OMG these waffles are delicious!!!♥ Bye Bye to boxed and frozen waffles forever, ever, ever, ever, ever.
Mary Younkin says
YAY! I’m so glad that you love the waffles, Keith!!
Alicia says
This is actually the best waffle recipe I’ve tried! Tastes amazing! Crispy on the outside and perfectly soft in the inside. Not dense. Holds well overnight as well. Thanks for an amazing recipe!
Mary Younkin says
I’m thrilled you’re enjoying the waffles, Alicia!
Rod L. says
Mary,
I made your Cheddar Green Chile (with Hatch chiles) waffles last week, with a generous dollop of red-eye gravy(!!!) and they were MIGHTY TASTY! While I was enjoying them, I thought about how good they’d be with my homemade Chili on top and I can’t wait for the opportunity to do them (but I will admit to liking it to be a bit cooler here in Florida before Chili season, lol)
Mary Younkin says
I’m thrilled that you enjoyed the waffles, Rod!
Zephyr says
While the waffles looked great and the texture was great, it tasted very strongly of baking soda. I followed the recipe and instructions exactly, and it’s just unplesant. I had to add more sugar and vanilla to the rest of the batch to make it more tolerable, and even toppings aren’t completely covering up the baking soda flavor.
Mary Younkin says
Hey Zephyr, there should not be any baking soda in this recipe. Assuming that you used baking powder (as instructed above) I’ve never tasted it like that, same for the hundreds of positive reviews on the recipe. It’s possible that it wasn’t fully mixed into the batter or there was an odd taste to the powder itself. Sorry to hear the waffles weren’t a hit with your family.
Lisa says
Strangest waffle recipe i ever used. I have a Kitchenaid belgium waffle iron and make waffles all the time. This batter was so runny and the waffles practically came out hollow. Never again…
Mary Younkin says
It sounds like something went wrong there, Lisa. It’s possible there was an issue with one of the ingredients. It shouldn’t have turned out like that.
Ryan Rhodes says
I did not like these waffles at all. The batter was far runnier than any other waffle batter I’ve made. The waffles did not rise, did not crisp, and were not soft.
Mary Younkin says
It sounds like something went wrong, Ryan. The batter shouldn’t have been runny. Did you substitute any ingredients?
TANYA says
I have been using this recipe for a few years now and we love it!
Mary Younkin says
I’m glad you’re enjoying the waffles, Tanya.
Shelly says
Oh my gosh! These are the best waffles ever!! I followed the recipe exactly and the waffles were crispy on the outside and soft and fluffy on the inside. I will never use another recipe. I plan to try some of the variations suggested, too. Here’s the kicker — I used my mother and father’s waffle iron — it’s the only one I have. They received it as a wedding gift in 1940!!! Wow!! Here’s a question: Has anyone tried substituting olive oil for the butter? Thanks, Mary, for sharing this great recipe!!
Mary Younkin says
I am thrilled that you love the waffles, Shelly!!
Shelly says
One more comment … a few people have said that they could taste the baking powder. As I said in my first comment, the waffles turned out great — best I’ve ever made!! So, I’m thinking that people may have difficulty measuring 1 1/2 tablespoons of baking powder and may have used too much. Perhaps, converting the amount of baking powder to teaspoons would help. So, 1 1/2 tablespoons of baking powder is the same as 4 1/2 teaspoons. Maybe that will help. Love this recipe!
Mary Younkin says
I’m so glad you are enjoying the waffles, Shelly.
Jeanette says
Is the measurement for baking powder correct? 1 1/2 tablespoons?
Mary Younkin says
Yes, that is correct.