The Perfect Homemade Waffles Recipe
Discover the secret to making the best homemade waffles. Crispy on the outside, fluffy on the inside, and perfect for freezing.
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I’m a bit (or maybe a lot) particular about my waffles. I want light, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets WAFFLES. No soggy waffles or sad-looking waffles are allowed in this house! Freezing well is another must in my book. My kids need to be able to pop that suck in a toaster like an Eggo (but taste better).
If you’re looking for something a little simpler, but with the same great results, check out my one-bowl buttermilk waffle recipe.
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Cooking Utensils
Everything on this list I have (or would buy) and do use for this recipe.
- Waffle Iron – I have the Oster DuraCeramic Double Flip Waffle Maker but I believe they no longer make that one.
- Mini Waffle Iron – want to make some perfect for your freezer? Try a Mini Waffle maker!!!
- Whisk – I like the OXO 11″ Balloon Whisk
- Ice Cream/Cookie Scoop (I find this is much easier than a spoon, but you can use a spoon as well)
The secret to these waffles is in the technique.
It starts by breaking up the eggs and then adding the baking powder and then mixing the two together until it’s a nice light yellow mixture. Let it sit for 5 minutes before adding the rest of the ingredients. This is what creates this amazing fluff (and all the butter is what gives it the crunch).
After you do this, you will add in everything else to the eggs and slowly start mixing it together, just until incorporated. Set it aside, and turn on your waffle iron. This gives your gluten from the flour time to settle down before you make your waffles.
Once the waffle iron is ready, you can get to it! I like to use a 3 Tablespoon Cookie Scoop for my batter. It helps me know that I’m using the same amount every time. But you can simply laddle or pour the batter in as well. It’s completely up to you.
Jenn’s Note:
These Babies are Freezer Friendly!
To freeze them for further use, lay them on a sheet pan and sit in the freezer until completely frozen (30-60 minutes). Take them out and quickly put them in a freezer-safe bag labeled waffles. When the kids are ready to eat them, they just stick them in the toaster*!
*If you plan on freezing them, make sure you cook them on the lighter side so when they toast they are a nice golden brown, and not burnt.
Did you try it, have questions?
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Need more breakfast ideas?
- Breakfast Tater Hotdish
- Quick and Easy Sheet Pan French Toast
- Scallion Potato Pancakes
- Diner-Style Pancakes
Homemade Waffles
- Total Time: 1 hour
- Yield: 12 waffles 1x
Description
This is a simple and basic waffle recipe that will give you crispy, fluffy waffles all ready for your favorite toppings!
Ingredients
- 4 large eggs
- 2 Tbsp baking powder
- 4 cups flour
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter (melted)
- 2 cups milk
- 2 tsp vanilla extract
Instructions
- Whisk up the eggs. Add the the baking powder and continue whisking until completely mixed together; set aside
- In a separate bowl mix together salt, flour and sugar.
- By now, your eggs should be thick, frothy and stiff you should have foamy like eggs on your whisk.
- Next mix together your egg mixture with the dry ingredients, milk and melted butter all together until just combined. (don’t over Mix)
- Drop about 1/4-1/3 cup of batter into your waffle iron (I use an ice cream scoopto achieve the right amount) and cook until done. I have a rotating waffle iron that cooks 2 at once and has 3 different settings. so it makes cooking them really easy. But if you’ve never used your iron, do a tester waffle, where you check every so often to figure out cooking time.
- Once all cooked up, enjoy it with syrup, whipped cream, fruit, chocolate chips or anything else you want to top it with!
Notes
Storage Details
- To freeze them for further use, lay them on a sheet pan and sit in the freezer until completely frozen (30-60 minutes). Take them out and quickly put them in a freezer bag labeled waffles. When the kids are ready to eat them, they just stick them in the toaster*!
*If you plan on freezing them, make sure you cook them on the lighter side so when they toast they are a nice golden brown, and not burnt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, brunch
- Cuisine: American
Nutrition
- Calories: 232
- Sugar: 11
- Sodium: 346
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 43
- Fiber: 1
- Protein: 7
- Cholesterol: 60
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LOVE this recipe!!!! I use it weekly!!! 😊
Yeah! That makes me so happy! Enjoy!!!