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
- Sugar – not too much, just enough to balance out the flavors
- Baking Powder – this is what helps give the waffles their perfect rise!
- Salt – if using salted butter, reduce or omit the added salt
- Butter – you can use salted or unsalted
- Milk – I use either 2% or whole milk
- Eggs
- Vanilla Extract
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.
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 or Air Fryer Sausages
- Creamy Fresh Fruit Salad
- Hard Boiled Eggs
My Favorite Waffle Maker
We 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
Once you’ve mastered these Classic Waffles, you’ll definitely enjoy these other delicious breakfast recipes…
- Classic French Toast Recipe
- Classic PANCAKE Recipe
- Pumpkin Spiced Waffle Recipe
- Easy Overnight French Toast Casserole
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Classic Waffle Recipe
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.
- 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.*
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE
Good stuff, this recipe! I have a family of food critics, and since I had thrown away an old, fallen-apart cookbook that had a waffle recipe that I had used for years, I was hoping to find a new recipe that didn’t require separating the egg yolks and whites. Sure, it’s more baking powder that I’m used to using, but it came out just fine, if only a bit on the sweet side. I’ll be trying it with a natural sugar substitute next time around due to my wife, who has to contend with high blood sugar. These are fine either the first time around, or toasting after having been frozen. Thanks so much for sharing, Shawn;)
This was an easy recipe. The texture is perfect and I eat my waffles with syrup so it tastes amazing to me. The batter was a little thick but I think it’s because I got ahead of myself and added the eggs before mixing the dry ingredients so I just mixed everything at once. It still tastes great. Thank you for this easy recipe!! Will be using in the future
I didn’t like the recipe, flavorless and to fluffy, I followed the recipe to the bottom, I warm up the milk a little bit and even the eggs just in case but it was just not good
Really enjoyable and fluffy. Added 1/4 tsp pumpkin spice. Everyone loved it.
This is the first waffle batter recipe that worked for me!
This is my go-to recipe for waffles. We like crispy waffles that are fluffy inside and these are perfect. I fold in mini chocolate chips and it works well in my waffle maker. Love them!
These were great— recipe was easy to follow and consistency was perfect! If people are having problems, it’s because they have a hard time following instructions. I adjusted how long I cooked them for if I wanted them more or less crispy. Easy, breezy, beautiful. I will be making these again but for my niece tomorrow. Just wondering if I can store the batter in the fridge? Thank you!
Can you store the waffle batter in the fridge? My kids always prefer fresh waffles over reheated.
ITS SOOOOO FLUFFY!!!!
The only pro I can give this recipe is that the waffles have a wonderful crispy outside. From there everything goes down hill. Thank God I put cinnamon in my waffles as my husband loves cinnamon. Without the cinnamon these wouldn’t have any flavor. These waffles are very dense and dry.
I’m sorry you didn’t enjoy the waffles. Adding cinnamon is a great addition if you like that!
I found these to be way too dense for what I was looking for
I love waffles but these were very thick and had no flavor…bland. Won’t use this recipe again.
My go to recipe for the kids on a Sunday morning.
Consistency was good but they are very very bland as written. I done rely on toppings for flavor so the taste was a disappointment. I added pumpkin pie spice and then I enjoyed them. Without spice of some sort, just flavorless.
This has become a weekend staple at my house….thank you!
This recipe is banging! My family loves these waffles & it’s my go-to recipe now. Thank you for sharing your recipe. Don’t listen to the haters. Some people just can’t cook.
Sooo good. I did make these dairy and sugar free using light coconut milk, plant butter and Stevia.
Tastes and smells like eggs not a waffle
I bet the hot milk or melted butter scrambled the eggs
Very good & came together quick. Kids really liked them 🙂
I think these are the best waffles I’ve ever had! So fluffy and light. I made these for my daughter but I think I may be having some myself!
I put all the ingredients in a bowl and stirred. Delicious excellent waffles!
Hmmm.. I have never had waffles that were sweeter than this amount of sugar anywhere. It isn’t a pastry. You add the desired amount of syrup to sweeten it. I don’t agree with this review at all.
Once a month, I double a batch of these and freeze them. I add a little cinnamon to the dry ingredients. They are our absolute favorite! My toddler approves of them and they are perfect for quick work mornings to pop in the toaster oven as we run out the door! I’ve even written these waffles down on recipe cards for bridal showers! lol. It is seriously so good. Thank you!
Looved this recipe! I also added ground cloves and a bit of cinnamon and absolutely loved them. Thank you!!
I stumbled upon this recipe and made it immediately, it was very good. I have used my old recipe since 2006 however today 12/15/2023 I retired that recipe and this is my new go to recipe. I didn’t warm the milk but it still came out great and tasted very good. Thank you for sharing.
Has been a family staple ever since I came across your recipe
My family loves them these I have made them 3 times this week! Delicious
Love this waffle recipe make it every Saturday
Dad approved recipe
Easy and family loved it
I made a half-batch, just for me. I followed the recipe with some changes. I whisked the powder through the flour. I used salted butter and 1/2 tsp Redmond salt, and a tad more each real vanilla and coconut sugar. I don’t buy milk, just heavy whipping cream, and diluted it 1:1. With the added vanilla and sugar, they tasted good before I buttered and syruped them. The half-recipe made 6 small, square waffles, and I will toast the 2 I didn’t eat. Pinned and not looking for another recipe.
I hope those who used baking soda instead of powder will try again with powder!
Followed the recipe exactly and these came our crispy, light, fluffy and very delicious!! Thank you for an easy go to recipe.
My waffles came out extremely bitter…I followed the recipe exactly and cannot figure out why they came out like that. They were definitely fluffy and actually really good looking, but I wish they tasted good…was it the baking powder? I halved the recipe and put 2 tsp instead of 4…maybe?
Did you use baking soda instead of baking powder? Or maybe the baking powder that actually has baking soda and corn starch and some other stuff in it? Best to check the ingredients. Because baking soda makes baked goods taste bitter. I did it once. Never again.
Hi Amirah, I’m so sorry you ended up with bitter waffles. The only thing I can think of is that either you used baking soda by accident, or your baking powder is expired. I would check the date on the package to make sure it’s still good.
I love this recipe so much! The waffles are so delicious, crispy on the outside and leave such a pleasant aftertaste. Once we had to replace the all purpose flour with whole-wheat and they were still amazing. Thank you for sharing it!
I’ve tried a lot of waffle recipes and they’re usually chewy, these were just right. No chewiness at all. My go to recipe now! Thanks!
There is error in recipe. There should be 2 1/2 cups of milk (look at grams). Actually PLEASE remove CUPS measurement, that is RETARDED ! ( as you say US Customary, figures only americans don’t know how to measure ingredients ).
Why do you have to use the R word?
How are you going to tell her what her recipe should be? If you haven’t heard the old adage, I’ll repeat it for you. “If you have nothing nice to say, then say nothing at all!” Clearly, she was sharing a recipe that you either did not have or did not know. Keep your nasty comments to yourself!
Errors happen. But your choice of you using the “R” is not an error just plan rude and unacceptable. You should apologize
As unkind as the comment was, I’d have to say to not make yourself seem silly by referring retarded as “ the R word “. It’s obvious he’s trolling. Regardless I’m looking forward to trying this recipe.
Don’t know if they fixed the metric after this comment, but it’s correct 1,5cup = 366g.
That being said, after trying this recipe i do think it’s too thick, i prefer a bit more milk next time. But NOT 2,5 cups, that’d be way too runny for waffles.
Lastly: i do think americans should step over to metric, especially in general important stuff. and they are “inching” towards it which is great. 😀
BUT i also think simple recipes should keep some “US customary” measurements such as cups, tbsp, tsp., esp. in recipes that doesn’t require super accurate ratios. These are just way faster to do.
Just convert the pounds, quarts, and those sort to metric.
I would say you are a very rude and prejudice person. If you are going to correct someone maybe you should know what you are talking about first
I’m sitting here like I’m adding another cup of water bc this looks weird. Then come to check the comments and see this
Ty!!
This comment is really mean and unnecessary. This is a woman who’s sharing a recipe she uses for her family. Be kind.
Below the ingredients is a “choice” of U.S., customarily called “the English system” or Metric. You can use either by clicking on it and the measurements conveniently change for you, thus, no guess work on your part.
The R word seriously, what is wrong with yiu ?
This is my go to waffle recipe! Always nice and crispy. I switched it up this time by adding a couple scoops of collagen powder and I did half whole wheat flour. They still tasted delicious!
My family loves this recipe! Thanks for sharing.
Not sure what happened here but these waffles were DRYYYYY! And very flavorless. We all had one bite and threw the rest away.
The waffles are meant to be crispy on the outside and fluffy on the inside. I’m sorry you found them to be dry. I would suggest pouring some syrup on them after they’re done baking and enjoy!
These were very good and easy to make! Nice to have a standard traditional waffle recipe to turn to.
Made my Granddaughter happy. But I didn’t think they were that great as they weren’t sweet enough. Will not be keeping the rest of the batch.
Recently, my nutritionist has taken me off wheat, dairy, soy, egg whites and vanilla. Ugh! But I love to bake and am not deterred. I subbed wheat flour with KA measure for measure gluten free flour, dairy milk with full fat oat milk, dairy butter with Violife vegan butter, vanilla with pure maple syrup, and kept the egg yolk but used aquafaba to replace the egg white. The waffles tasted just like “normal” waffles. Crispy on the outside but light and fluffy on the inside. I only needed to adjust my waffle maker to a hotter setting. finished up with homemade blackberry compote. Yum!
Best waffle recipe! Delicious waffles everyone requests from me now!
This waffle mix is delicious!!
Awful recipe. They were very stodgy, not crispy at all. Every single one stuck to the waffle maker and were so difficult to get off. Not impressed at all. I gave up and threw the lot in the bin.
I’m sorry to say I wasn’t impressed. It looked like a pretty basic waffle recipe, not much different than my pancake recipe, which always comes out great. But unfortunately they were kind of bland, flat and not at all crispy. I wanted to serve them with some fruit compote but it just soaked right through and they turned into mush. I’m a little upset that I made the entire batch because I’m not sure what to do with it all. I followed the recipe exactly so I just don’t know what could have gone wrong.
Absolutely delicious and easy to make waffles. Turned out crispy on the outside and fluffy on the inside. Best waffles I’ve ever made. Thanks for the great recipe.