This Classic Waffle Recipe makes perfectly crisp on the outside, fluffy on the inside waffles that are to die for!
We love to pair these waffles with my Golden Buttermilk Syrup and fresh fruits. It’s a match made in heaven.
We have been making these delicious classic waffles non stop at our house. I’m not joking when I say that my kids request them every weekend.
The best part? No separating egg whites and beating them till they are fluffy!
My recipe is so simple that even my kids can make these without any help from me.
I figured I better share this awesome recipe with you all, just in case you’re looking for THE BEST waffles out there!
What Makes These Waffles The Best
In my humble opinion, these waffles are the best because the batter is super quick to prepare (no beating egg whites and folding them into a batter). You can mix the whole thing up with a simple whisk or fork!
The texture of the waffles are crisp on the outside with a delightfully fluffy inside, with a hint of butter and vanilla throughout. They really are magical.
I actually found this recipe on AllRecipes and fell in love with it the first time I tried it.
Ingredients Needed For Classic Waffle Recipe-
- All Purpose Flour – some have used a combination of whole wheat flour and all purpose flour with great success
- Baking Powder – this is what helps give the waffles their perfect rise!
- Butter – you can use salted or unsalted
- Milk – I use either 2% or whole milk
- Vanilla Extract
The Secret To Successful Waffles
Are you ready for the secret trick that makes these waffles the absolute BEST?!
Yup, that’s it! And here’s why – the warm milk allows the melted butter to stay in a liquid, without seizing up and clumping. This means the butter is woven beautifully through each and every waffle, every little waffle pocket and you can really taste it!
To warm the milk, I simply measure it out into a microwaveable measuring cup and heat it in the microwave for just 1 minute. You don’t want it hot, just warm.
Tips for Keeping Waffles Warm:
If you’re not going to enjoy the waffles straight off the waffle iron, place them in a single layer on a wire cooling rack.
- Turn your oven to the “warm” setting or about 220 degrees F. and place the fresh waffles in an even layer in the oven until ready to enjoy.
PRO TIP: Unlike pancakes, where you can toss them all on top of each other to keep them warm, waffles have a crispy outer coating that is highly desirable. If you stack them while they’re hot, they are going to create steam and quickly loose that crispiness.
Can You Freeze Waffles?
- YES! These waffles are great for storing in the freezer and popping straight into the toaster oven.
- Place the cooled waffles in a zip close bag and store in the freezer for up to 3 months.
I make a triple batch of these and my kids can enjoy them throughout the week. We love them with fresh berries, whipped cream and of course a little syrup never hurts!
What To Eat with Waffles?
Want to bulk up your weekend brunch? Here are a few of my go-to sides to pair with waffles…
- Fluffy Scrambled Eggs
- Air Fryer Bacon
- Creamy Fresh Fruit Salad
- Hard Boiled Eggs
We also just recently upgraded our waffle iron to a double waffle baker and it’s life changing.
I would highly recommend it if you’re looking for a new waffle maker!
I hope you enjoy these waffles as much as we do!
More Easy Breakfast Recipes to Try:
- Classic French Toast Recipe
- Classic PANCAKE Recipe
- Pumpkin Spiced Waffle Recipe
- Easy Overnight French Toast Casserole
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Classic Waffle Recipe
- 2 cups all purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 1/2 cups milk
- 6 tbsp butter, melted (see notes if using salted butter)
- 1 tsp vanilla extract
- Preheat waffle iron.
- In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine.
- Warm the milk up in the microwave for just 1 minute, or heat until slightly warm on the stove top.
- In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.
- Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately or lay on a cooling rack until cool. Store in zip close bags in freezer.*
PIN THIS IMAGE TO SAVE THE RECIPE
This turned out Really Good. Since we are sensitive to milk, I used unsweetened oat milk. Melted the butter and heated the milk together. And added an extra tablespoon of sugar. I used a little bit more oat milk than called for. Poured into my waffle maker and it came out perfectly.
Pretty good recipe base!
I like my waffles to have a bit more caramelization (a little more brown and crispy), so I doubled the sugar and kept the salt at 1/2 tsp with salted butter. They came out perfectly!
Also, great tip on the warmed milk + butter + eggs; I’m going to use that trick next time I have melted butter and (room temp) milk in a recipe so it doesn’t congeal. Thank you!
These are my go to waffle recipe so good
In my quest to find a light and crispy waffle, I have tried different recipe variations that involve separating eggs and using cake and pastry flour. Neither is necessary as this recipe delivers without that. These are so light and crispy that after eating two, I feel like I haven’t eaten at all.
I will definitely save this recipe.
TIPS: Sift dry ingredients and toast lightly before eating
Thanks for sharing!
You’re welcome! I’m so glad you enjoyed them!
I followed the recipe but these just don’t have a good flavor profile. They taste like ingredients. I reduced the salt to 1/4 because of salted butter but it needed more salt for sure.
Well, salt is definitely a flavor enhancer, so by reducing the amount of salt, you pretty much removed a lot of the flavor. Plus, keep in mind that these are plain waffles. They’ll have a buttery taste to them when baked, but add some jam, syrup or other topping and you’ll be pleasantly surprised.
Agreed! The waffles aren’t bad but not good either. They are really bready and not particularly crispy. We topped them with the best maple syrup (our Canadian friends have a maple tree grove and send us the best syrup) and that couldn’t save them. What did? Topping with flake salt. I will not be making them again.
The waffles were super plain and tasted like the hard pretzels you get on the plane it was not tasty at all I even added cinnamon and it still tasted plain
Made several times and they are great!
Awesome! So glad you enjoyed them!
These are our go to waffles every time! Grand kids love them and so do we. They are delicious, easy to make and I always have the ingredients on hand. Thank you for sharing! A+++
These “ people” with the piss poor results from this fabulous receive are most likely “ weekend cooks” and most likely need there hand held while cooking.. Don’t listen to them this recipe is great, fluffy, wonderful taste, and makes great waffles. Keep posting your recipes, great job and just realize in life there’s always a few stragglers who can’t keep up and blame others for there idiocy….happy cooking
Lovely and fluffy waffles -very tasty!
Really yum! I’ve tried a few different recipes and these were the best yet. I didn’t bother adjusting the salt despite using salted butter, they weren’t too salty at all. My waffles came out golden and crispy but that isn’t due to the recipe, that’s because I know how to use a waffle iron. The comments about the waffles being cold in the middle or not golden are a reflection of their cooking skills or perhaps a faulty waffle iron.
Bland bread baked in a waffle iron
My family loved this recipe until they ate a piece with too much baking powder stuck in the mix that didn’t stir well into the flour. I definitely suggest sifting the dry ingredients first to ensure a good mix. Not sure why this happen since I make lots of homemade pancake mixes and this has never happened then. It was a waffle roulette while eating . My husband got half a bad waffle, while my daughter’s was 3/4 inedible. Both of my sons were fine. Needlessly to say not saving the leftover batter this time but will definitely try again.
I think sifting the baking powder with the flour will solve this issue for you. I’m sorry you had some unwanted bites!
I usually make my waffles from a baking mix but I decided to try this recipe this morning. It is major difference! I will only use this recipe going forward. I added blueberries. Recipe made seven large waffles. Delicious!
This is my absolute FAVORITE recipe for home made waffles. Never fails. And the kids LOVE IT!
I made these and they were delicious. My family absolutely loved them!
Very nummy! Whole family loved them.
I followed the recipe exactly, even melted the butter and warmed the milk. My dough came out super sticky and the waffles came out kind of dough-y and not quite crispy or warm enough in the middle.
I can’t believe the salted butter is right. it says 6 tablespoons butter but the side note says if using salted butter to use 1/4 teaspoon. that can’t be right.
L Lunch ten
If using salted butter, you reduce SALT to 1/4 tsp.
Has to be a male lol
In the list of ingredients it should say “warm milk.” There should be a step in the directions about warming the milk and then adding the eggs. I mistakenly added the milk before it was warmed and the batter wouldn’t mix so the waffles stuck and were not edible.
I’m so sorry for the mishap in baking these waffles. I went and adjusted the recipe directions to make it more clear. Thank you for your comment and suggestion. I appreciate it.
This is the best recipe ever and have made it both Saturday and at the request of my kids, Sunday this weekend too!!!! It’s so easy and delicious! It’s the perfect waffle recipe—-exactly what I was looking for—crispy on the outside and fluffy on the inside. I had copied this fancy waffle recipe weeks ago and still hadn’t made waffles because it all seemed so complicated. I decided early Saturday morning I needed something easy if I was ever going to make waffles from scratch and discovered rids recipe. So happy I did! It’s almost like baking it from a box because the ingredients are so simple and minimal. This one is now our family recipe. Thanks for sharing!
What can u use instead of all purpose flour?
Excellent recipe! My family loved it.
do u have to spray the waffle iron
Don’t listen to the naysayers, this recipe was amazing. Very buttery and fluffy for absolutely no work at all. Pretty sure the person who said it tasted like baking soda just did something wrong.
Thank you Sabrina! I’m so glad you enjoyed the waffles!
These turned out really great! I had already separated the egg whites and beat them, and then looked on the internet for a recipe, so that’s the only thing I did different. I book marked this page and will use this recipe again, thank you very much!
Beautiful and so easy. Thanks so much!
Horrible! All I could taste was the baking powder!
Jo Ann Redding
Another cool tip is to separate the eggs. Whip them into stiff peaks and fold them into the batter. I have to use gluten free flour and it makes them so fluffy.
That does work, but it’s an extra step that I don’t enjoy doing. LOL.
Very good recipe. Only enhancement I made was adding 1/2 of white cake mix . So used 11/2 cups flour and 1/2 cup white cake mix. Try it you’ll like it…ty
Went on a mission to find the best waffle recipe and this one won by a long shot!
Loved this recipe! If you want them sweeter add a few extra teaspoons of sugar and double the vanilla.
I used this in my mini waffle maker which is the same size as the Eggo waffles just about and it made 14 1/4 cup waffles and cooked them for 3-5 minutes for that crispy outside and soft center.
I love the oven hack to keep them warm and crisp.
Thanks for the tips Kristy! Glad you enjoyed it!
Not long retired and as i am not one for doing nothing i decided to learn how to cook and this is my next task, Waffle making,
I have today (Sunday) been out and bought a waffle machine and now I am about to give this a go,
So here goes ,