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
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Best waffles ever! I have used this recipe so many times. I made it for two class waffle breakfasts for my kids classes, and everyone complimented them!
Thanks to this recipe I am now the master of waffles in our house. Thank you!
Delicious! Everybody loved the waffles!
I’ve made these at least 10 times so 5 stars for the original recipe. Also works well with gluten free flour blends and egg substitute if needed.
To simplify and keep everything uniform I started heating the milk on the stovetop until bubbles start to form around the edges. Turn off the heat, add the cold butter in a couple of pieces, vanilla, salt, and sugar. The sugar and salt incorporates better and the butter cools the milk down to warm as it melts. Add the eggs then add the liquid to the flour/baking powder.
Thanks for that really great tip Marty.
That’s exactly how I’m going to try these this weekend.. thank you for the recipe Shawn.
My kids love these waffles! I want to add protein powder, wondering if I need to use less flour if I do that?
Perfection! Exactly as advertised – crispy crust, fluffy center and oh so easy to make. My forever go-tp. Thank you for sharing!
The best ever
Our family’s go to waffle recipe. Probably made this 100 times. Great every time! Be sure not to over mix batter.
Too sweet and basically air. The most flimsy waffle. It was so hard to take out of the waffle iron. Never making this one again
These waffles are the best waffles I and my fam have ever had. What I do is add a little bit more vanilla and one time I added coco powder it was really good and made the waffles even fluffyer than they already were.
I’ve been making a few different waffle recipes, and I’ve came back to this as our favorite one so far. I do add some cinnamon to my batter just like I do with my pancakes but overall it’s delicious. It has been added to the recipe cards for breakfast items in our house. Thanks for sharing this recipe.
I know the serving size is 5 waffles but how big are the waffles? Like when my husband makes one waffle he separates them into mini pieces so it’s hard to know if it’s 5 minis (where the divider lines are lol) or if it’s the full surface area of the waffle iron. I’m trying to get an accurate idea for tracking purposes which is why I ask. What is the grams for a typical serving? Thanks!
It’s so hard to say because everyone’s waffle iron is different. BUT – my waffle iron is the big Belgian style one where you can break the waffle into 4 pieces. So one serving is a whole waffle, which is 4 smaller pieces.
What you can do is take my calculations per serving (397 calories), multiply it by 5, to get a total amount of calories for the entire batch (1985 calories). Then you can make the waffles in your iron, divide them into however many servings you want (let’s say you get 20 mini waffles), then you would divide the total calories by 20 (99 calories per mini waffle).
I hope that wasn’t too confusing, but it’s just a little math to figure out if you’re trying to track your food.
Such a great recipe, it’s definitely being added to my stash of recipes. I doubled the sugar for my girls to not have to put syrup on them.
Maple syrup is far better than sugar , health wise.
The proportions are wrong, I got way less. Otherwise, it was really good!
Great recipe just I almost got seven full waffles out of it.
Tastes good but not crispy at all not very sweet and makes a pale anemic looking waffle . It’s sweet enough when you add the syrup so I guess it’s okay wouldn’t make again .
Honestly it sounds like your waffle maker wasn’t hot enough. I would try again and turn the heat up or at least give it time to preheat before making the waffles.
Have made these many times & they’re great. Going to make them again Easter Sunday, but was wondering if anyone has substituted almond flour for all purpose? I also don’t add the vanilla.
Have made these many times & they’re great. Going to make them again Easter Sunday, but was wondering if anyone has substituted almond flour for all purpose? I also don’t add the vanilla.
Loved this recipe! prepared the night before and only had to blend the wet /dry ingredients in the morning. Will definitely use this recipe in the future. I like the minimal ingredients.
Ok so I mixed everything before reading the instructions and they are still delicious I didn’t warm the milk or anything just mixed all the ingredients. I have made it twice now this way so if anyone’s in a time crunch it works thank you for the recipe.
Best homemade waffle recipe. Needed to add a little more warm milk. Great breakfast, even my daughter liked them.
Tried this recipe about a month ago and have had to make it regularly ever since. My kid and boyfriend love them. I have even tried variations like adding blueberries and brown sugar and cinnamon and they always come out beautifully. These are the best make ahead waffles I’ve had. It’s the first recipe I can throw in the toaster and they crisp up even more. I do not understand the comments about them being too salty except to say that people aren’t reading her instructions thoroughly. Reduce salt if you are using salted butter! Great recipe. Thank you!!
idk what I did wrong but I followed this recipe to a T. The batter came out like pizza dough. Idk I still made them and they were good
Sounds like too much flour was added. Make sure you fluff and spoon the flour into a measuring cup. Don’t compact the flour into the measuring cup when scooping.
Tried loads of recipes and this is by far the best I’ve found. Thank you! 🙂
Even so wonderful with our Dash mini waffle maker!!!
We made the waffles! They are now a family favorite. I know because my grandson requested the recipe!!!
I don’t think it was the salt I think it was too much baking powder. Good recipe but definitely cutting that back next time and only a pinch of salt.
Is the batter okay to make the day before and kept in the fridge , with the wet and dry ingredients mixed?
I didn’t add salt. I had salted butter. My family loved them. Even the two year-old and I wasn’t hopeful about her. She ate two! I used it for pancakes for my grandson and he ate two. Now a go to for us.
Made for my babies this morning! Delicious and such a big hit! Not too salty. Perfectly fluffy on the inside and crisp on the outside! Freezing the extra for school mornings!
Awesome! Best pancakes ever.
I didn’t realize I was out of milk so I used heavy cream in place of the milk. It made a much thicker batter and I had to use more heavy cream than I would have with just milk, but the results were amazing. In fact this recipe I don’t really like the way it’s written, but the heavy cream and an extra scoop of sugar made it an amazing waffle for my family. It does seem a little “greasier” but it makes a nice crispy waffle with a soft inside.
UM HELLO these ate down I made mini protein pancakes with this recipe and wow they were so good! I will be making this again 10/10 thank you so much
First time trying and it was a hit. My boys loved it . For the people saying it is to salty , I’m gonna go ahead and say you added melted butter with salt and the 1/2tsp of salt instead of using on or the other . I am low sodium and this with unsalted butter and 1/2 tsp salt is not at salty .
Love these as does everyone we serve the to! : )
Happy to hear that Tracey! Thank you!
Great recipe. Nice flavour. Crispy on the outside, fluffy in the middle.
Only difference I noticed is that it made 10 waffles for me, using about a half cup of batter per waffle.
I’m so glad you enjoyed the waffles!
Just made this today and as the above comment said, it is too salty and basically vile.
For anyone who has been scared off by this comment and the comment from Yourmom.com, I’ve been making this recipe for a couple years and it’s fantastic. It’s probably user error on their part. Maybe they mixed up their teaspoon and half teaspoon. Perhaps the type of salt they’re using is extra fine and extra strong…maybe iodized salt? I use Himalayan pink salt or kosher salt or sea salt. It’s turned out well with any of those types. And maybe they missed the comment about using 1/4 tsp salt if using salted butter. The amount of salt in salted butter varies from brand to brand. This tastes nothing like a cooked salty stick of butter, and it is not too salty or vile. 🙂
To be honest it tastes like a cooked salty stick of butter, never doing this again.
Hmmm…did you use salted butter? I made this recipe and they were not salty–just right for sweetness and flavour. I still would have liked a bit more crispiness to them though so next time I might try adding some corn starch as that seems to be an ingredient that many people swear by. Plus it’s often used for recipes like fried chicken to give the coating a nice crunch.
Thank you for this…it is the best, easiest recipe! The warm milk tip is genius. I do double the amount of sugar because I like them a little sweeter. Everyone loves these waffles! I never even really liked homemade waffles because they never tasted that great to me, but now I think of waffles all the time. I do have a waffle maker that flips so I think that helps with making them the perfect texture but they also come out really good in a small waffle maker I have for the grand baby to make her some with a dinosaur imprint. The batter is great and refrigerates really well if you make it ahead of time. They are amazing with butter and syrup and another delicious treat is dilute some sweetened condensed milk with water so you can pour it over the waffle and then top it with strawberries and whipped cream…heaven ♥️
I’m so glad you enjoyed them Jo!
Waffle perfection! Easy, straight forward recipe. Waffle has just the right amount of sweetness. This recipe has inspired me to slow down more on the weekends and take some time for a homemade breakfast.