Classic Waffle Recipe

This Classic Waffle Recipe makes perfectly crisp on the outside, fluffy on the inside waffles that are to die for!

This Classic Waffle Recipe makes perfectly crisp on the outside, fluffy on the inside waffles that are to die for!

Crispy waffles on white plate with syrup and strawberries. pinterest

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.

Belgium waffle cut into 4 pieces

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.

Mixing bowl with waffle batter inside.

I actually found this recipe on AllRecipes and fell in love with it the first time I tried it.

Ingredients Needed –

  • All Purpose Flour – some have used a combination of whole wheat flour and all purpose flour with great success
  • Sugar 
  • Baking Powder – this is what helps give the waffles their perfect rise!
  • Salt
  • Butter – you can use salted or unsalted
  • Milk – I use either 2% or whole milk
  • Eggs
  • Vanilla Extract

Pouring waffle batter into a hot waffle iron

The Secret To Successful Waffles

Are you ready for the secret trick that makes these waffles the absolute BEST?!

Warm Milk.

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.

Waffles cooling on a wire baking rack

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!

Large waffle on plate with butter and syrup

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!

Syrup dripping down side of waffle with butter on top

I hope you enjoy these waffles as much as we do!

More Easy Breakfast Recipes to Try:

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4.63 from 72 votes

Classic Waffle Recipe

These Classic Waffles are buttery and delicious and use basic pantry ingredients that come together in minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 5 waffles
Calories: 397 kcal
Author: Shawn

Ingredients

  • 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

Instructions

  • Preheat waffle iron.
  • In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine.
  • 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.*
Notes
*To reheat waffles, place frozen waffle in toaster and cook until heated through and crisp on the outside.
If using salted butter, reduce the salt in recipe to just 1/4 tsp.

Nutrition

Calories: 397kcal | Carbohydrates: 48g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 802mg | Potassium: 174mg | Fiber: 1g | Sugar: 9g | Vitamin A: 639IU | Calcium: 320mg | Iron: 3mg
Keywords: Breakfast, Classic Waffles, Waffle Recipe
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
269 Responses
  1. Debbie

    Can you use a Belgian waffle maker with this one? Just got one and the recipe book included all have cornmeal and whipped egg whites in each recipe

  2. Michelle Fleming

    5 stars
    My MIL gave me one of those mini BabyCakes Waffle Iron and decided to give it a try. Googled recipes, came across this one and omg, it’s sooo good!! I’m actually shoving a bite into my mouth as I’m typing this! I had to halve the recipe for the mini waffles but still was delicious! Even my kids love them 🙂 This will definitely be my go to Waffle recipe!

  3. Tim

    5 stars
    At last I’ve found a great waffle recipe! They were gorgeous- crispy on the outside and light and fluffy on the inside. Many thanks for posting this, Tim, lewes, UK

    1. Keri

      2 stars
      Batter is pretty dense and the end result isn’t a nice fluffy waffle. It’s pretty doughy and heavy. Tried it on two different waffle irons just to be sure it wasn’t the iron I was using.

      1. Sorry you didn’t have the best results Keri. It sounds like you might have left out the baking powder? Hope you give it a try again to see how fluffy they really are!

  4. Zmama

    5 stars
    Made these this morning and they were a hit! Crispy on the outside and soft on the inside!! No complaints from my 5 kids this morning! Thank you Shawn for sharing your recipes and love of cooking! May God bless you as you bless others!!

  5. Fouzia

    4 stars
    My first time to make waffles and they were soooo yummy. The only thing I felt was wrong was salt so I added 2 tbsp of sugar to break the salty taste. Other than that they were perrrrfect. Thank you

    1. You have to watch if you’re using salted butter or not. If you are using salted butter you’ll want to cut the salt in the recipe down. I’m glad you enjoyed the recipe!

  6. Shannon van schoor

    5 stars
    Made these waffles for breakfast this morning! They were great! Very fluffy and tasted great. Thank for for the recipe, highly recommend.

    1. Robin McCue

      5 stars
      It was snowing this morning & everyone thought waffles sounded like good idea. Unfortunately we didn’t have milk….so we used coconut milk & because my husband has wheat allergy we used gluten-free flour. They turned out amazing! Thank you for sharing your versatile recipe!!!

  7. Poet

    I found your recipe this morning and decided to give it a try. I am eating the waffles as they come out of the iron! The only thing I would change is adding just a touch more vanilla to the batter.

  8. Linda

    5 stars
    Ive tried to make waffles in the past with no luck, my daughter wanted to make them so we found this recipe.Really easy to make and so yummy.My husband thinks they are the best he’s ever had.We will be making these for ever.
    Thanks Shawn.

  9. Ravenclaw Rattler

    2 stars
    Made these for my husband’s birthday breakfast. His comment was ‘Eh.’ They didn’t rise at all; essentially pancakes with a pattern on them, and so-so pancakes at that.

  10. Kate

    5 stars
    Love these! Just made some using my new mini waffle maker and they came out perfect. Wonderfully fluffy, just the right flavor, and a bit of crisp to the edges (probably more if using a regular size waffle maker). Will definitely make these again!

  11. Jason Bullard

    3 stars
    These came out extremely bland and not much moisture to them at all. The batter was very thick compared to what I normally make and expanded a lot. The consistency was better for pancakes instead of waffles. I’ll blame some of this on my cheap o waffle maker but the flavor and ratios just were not there.

    But try for yourself and see if you like it. Just wasn’t our cup of tea. Good luck and thanks for sharing.

  12. Dan

    5 stars
    Delish! I’m a dad of three boys and we made these easy waffles this morning. So good! I substituted a 1/4 c of whole wheat flour. So made it with 1 and 3/4 all purpose flour and 1/4 wheat. Gave it a hearty wholesomeness but I think anymore would have made them to dense. I was just a little heavy handed on the baking powder to, figured that would help counter my whole wheat…
    The recipe made about 4 large fluffy waffles. Next time we’ll double or triple and freeze em. Thank you for such a great and easy recipe!

  13. David Stack

    5 stars
    Perfect. Easy recipe. Delicious waffles. I was looking for an easy substitute for Belgium Waffles to make this Thanksgiving morning. These waffles are a keeper. Thanks

  14. Ashley Cornelius

    I have officially found a great waffle recipe!! 🙂 unfortunately I didn’t have any vanilla to add to it but I experimented by substituting 1/3 a cup of honey to the mixture and it’s just as great!! 🙂 Also love how it doesn’t stick to my waffle iron 😀

  15. Christine

    Amazing!! I pass by so many waffle recipes because they say buttermilk and I don’t have any, this told me how to make it with out saying it! And they are delicious

  16. Brie

    If you wanted to add fruit to the recipe, how much should you add? I was thinking 1/2 cup, but thought that would be too much. Great recipe, I love how it doesn’t stick to my waffle iron.

  17. Dr. Mark Yoslow

    Nothing like a great recipe that gives no indication whatsoever of yield, so the unsuspecting cook has no notion of how many waffles will come out of this. This info is kind of helpful if you are feeding a group. I’m going to try it, and will keep an extra set of dry/wet ingredients bowls if I run out of batter. Facts and giggles mix really well when you are an outcome-based cook.

    1. Sorry doc! It makes 5 waffles in my waffle maker, which I consider to be 5 servings. My waffles are a little on the larger side, so I would assume a smaller waffle maker would make more, but still feed roughly the same amount of people. Since there are so many different sized waffle makers out there, it’s really hard to give an exact number of waffles this recipe will produce, hence – it serves 5 people. 🙂 Hope this helps!

  18. Rusty Reynolds

    ONE EXTRA STEP! as in my great grandmother’s recipe. Yes, 2 cups of milk, but also separate the eggs. Whip the whites til stiff and fold in at the end. Makes them light as air!

  19. Amber

    This is my go to recipe for a quick morning breakfast to go; yet it’s comfy enough for my Sunday morning breakfast…. Thank you! <3

    1. Aaron Creagh

      I didn’t warm my milk up, the first time I followed the recipe, but luckily they still came out beautiful. That may be, because I melted the butter in the microwave before adding it to the dry ingredients.

      This recipe is a good one!

  20. George

    I don’t care about the story or accompanying photo album. I scrolled past it.
    Just get to the recipe. Leave the fluff out, it’s trite and useless.

    1. Elizabeth Young

      5 stars
      Thank you for the recipe. Delicious and easy! I don’t know why people have to be so nasty in the comments. This is a free blog. If you don’t like it, pay for a recipe book.

  21. CSines

    Made this for my daughter’s 8th birthday breakfast.
    Made two batches. One all whole wheat. Was told it was okay.
    Since I’m wheat free the second batch I made using gluten free flours.
    2/3 cup corn meal, 1/3 cup oat flour, 1/2 cup tapioca starch, and 1/2 cup white rice flour.
    It was AMAZING!
    I was told way way better than the wheat one.
    I only used 3 teaspoons of baking powder but everything else I kept the same… I did butter my waffle iron. 🙂
    I usually don’t leave replies but thought I’d share my success in the gluten free world.

  22. We make these weekly! Best recipe out there. No clue why some people struggle with this one because it’s about as simple as they come. Thanks for sharing! It’s our family fav!

  23. Ainsley

    I wanted to make these waffles to surprise my sister(as she loves them), and they were fantastic, they were very crispy, not too sweet, and had a lovely texture. But heed my warning, SIFT, if you don’t sift the dry ingredients (which I made the mistake of doing because it was not mentioned in the recipe) you will get large clumps of baking powder, giving you a burst of an awful sour taste, and drying out your mouth.

    1. You can definitely sift the flour, but I have always just used my whisk to combine the dry ingredients and never ran into the problem you had. I’m glad you liked the texture!

  24. C

    Just made these and they didn’t come out quite right…. the batter seemed rather like a bread dough and they looked fine but were heavier and tougher thanother than other recipes I have tried. Where did I go wrong??

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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