Fluffy Homemade Waffles

This easy Waffle Recipe makes light, fluffy waffles with crisp, golden edges and a tender center. Separating and whipping the egg whites gives these homemade waffles an extra airy texture.

Serve topped with whipped cream, strawberry freezer jam, or hot fudge sauce and a dusting of powdered sugar.

fluffy Waffle Recipe in a stack on a plate

Holly’s Recipe Highlights: Waffle Recipe

Flavor: These waffles are lightly sweet with a buttery, vanilla flavor, crisp golden edges, and a soft, fluffy center.
Tools: An electric mixer makes quick work of whipping the egg whites, while a waffle maker cooks them to crisp, golden perfection.
Make Ahead: Double the batch so you can pop these freezer-friendly waffles into the toaster for weekday breakfasts.
Time-Saving Tip: Want an even quicker version? Try this shortcut for Bisquick waffles instead.
Serving: Keep finished waffles warm in a low oven so everyone can enjoy them together.

Total Time: 33 Min Servings: 6 Servings Cooking Method: Waffle Maker

Ingredient Notes

Ingredients for homemade waffles recipe including milk, butter, salt, flour, baking powder, sugar, eggs

All-Purpose Flour: Spoon the flour into the measuring cup and level it off rather than scooping directly from the container, which can pack in too much flour and make the waffles heavy.
Granulated Sugar: Adds a touch of sweetness and helps the waffles develop crisp, golden-brown edges. You can reduce it slightly for savory toppings, but don’t omit it entirely if you want that golden, crisp exterior.
Eggs: Separating and whipping the whites creates an especially light, fluffy texture. For a quicker version, use whole eggs and reduce the milk as noted in the recipe.

Cinnamon Waffles: Add ground cinnamon to the dry ingredients.
Blueberry Waffles: Sprinkle a small amount of fresh or frozen blueberries over the batter after it is added to the iron. Do not thaw frozen berries first.
Chocolate Chip Waffles: Add mini chocolate chips sparingly so melted chocolate does not stick to the plates.
Lemon Waffles: Add finely grated lemon zest to brighten the vanilla batter.
Belgian Waffles: Try this same batter in a Belgian waffle maker.

Waffle Toppings

Savory: You can make dinner versions with savory toppings, too! Make pizza waffles with pizza sauce and shredded cheese, or go with a classic chicken and waffles for a fun twist on dinner.

Sweet: Try topping them with fresh berries, strawberry sauce, blueberry sauce, whipped cream, chocolate chips, or a drizzle of maple syrup for a cozy treat everyone will love.

And don’t forget to add a side of crispy oven bacon and fresh fruit salad for the perfect Sunday brunch.

Preheat the Waffle Maker: Do this before adding the batter. A properly heated iron sets the crust quickly and prevents pale, soft waffles.
Don’t Overmix: Mix only until the flour is moistened. A few small lumps are better than an overmixed batter.
Gently Fold the Egg Whites: Fold with a spatula using broad, gentle strokes so the batter keeps as much air as possible.
Use Oil: Lightly brush or wipe the iron with oil. Aerosol cooking spray can leave a sticky residue on some nonstick waffle plates.
Fill the Waffle Wells Perfectly: Use enough batter to cover most of the wells without filling the iron to the edge. The batter will spread when the lid closes.
Don’t Stack: Place cooked waffles directly on an oven rack in a 200°F oven. Stacking them traps steam and softens the crisp exterior.

Save Some for Later

Fridge: Keep leftover waffles in an airtight container for up to 4 days.

Freezer: Freeze waffles in an airtight container or freezer bag for up to 3 months.

Reheat: Reheat refrigerated or frozen waffles in the toaster, on a wire rack over a baking sheet at 350°F in the oven, or in the air fryer.

More Sweet Breakfast Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).
Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine.
In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.

Refrigerate leftovers for up to 7 days, or freeze for up to 6 months. Place sheets of wax paper or parchment between waffles before placing in freezer bags. Reheat briefly in the toaster until crisp. Watch for burning.
This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
*Whipped egg whites make the lightest, fluffiest waffles, but you can make this recipe without beating the egg whites. If you do not, then reduce the milk to 1 1/2 cups, and add whole eggs to the butter mixture.
Keep waffles warm in a 200°F oven while you make the remaining waffles.
Buttermilk Waffles: To make, replace milk with buttermilk, reduce baking powder to 1 1/2 teaspoons, and add 1/2 teaspoon of baking soda.

To Make the Best Waffles

Don’t overmix the batter, it should be slightly lumpy.
Preheat the waffle maker and lightly wipe with vegetable oil. Do not use cooking spray.
Put enough batter in the iron so the waffle compartment is almost full so it will cover the edges when closed.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert

Cuisine American

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