Classic Waffle Recipe
Updated Oct 10, 2025
Learn how to make golden crispy waffle waffles that are fluffy on the inside; great for brunch and easy to make with basic pantry ingredients
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How to Make WAFFLES FROM SCRATCH
I have a pancake/waffle mix in my pantry that I use often, but when I have 5 extra minutes I really love to make my own waffle recipe from scratch. That’s because it takes just a few ingredients to mix the dry ingredients and I think it tastes more fresh and delicious!
If you want to learn how to make waffles, this is a good recipe to have in your back pocket. Let me show you step-by-step how to make them!
Happy Cooking!
– Yumna
Classic Waffle Ingredients
- All-purpose flour. Substitute ½ of the flour for whole wheat flour if you’d like.
- Granulated Sugar. You can use any sugar (I like the flavor brown sugar adds) or even maple syrup or honey instead.
- Baking powder. Use aluminum-free for best results and flavor.
- Eggs. Use a small mashed banana or ¼ cup applesauce as a replacement.
- Milk. Use whatever you have, from skim to full-fat. Non-dairy milk works, too. For extra crispy/airy waffles, replace half of the milk with seltzer water.
- Butter. Butter adds the best flavor, but using an equal amount of avocado oil or olive oil works, too.
- Vanilla. If making a savory waffle, leave this and sugar out.
How to Make Classic Waffles
Classic Waffles
Learn how to make classic waffles at home with this easy classic mix recipe with tips on making the crispy waffle from scratch with simple ingredients
Video
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- Cooking spray
- Additional butter fresh fruit, or maple syrup for topping, as desired
Instructions
- Preheat a waffle iron according to the manufacturer’s instructions.
- In a medium bowl, stir together the flour, sugar, baking powder, and salt. In another, larger bowl, whisk the eggs together until blended. Whisk in the milk, melted butter, and vanilla until combined, then whisk in the dry ingredient mixture. Don’t overmix; the batter may be slightly lumpy.
- Grease the preheated waffle iron with nonstick cooking spray. Ladle in enough waffle batter to fill the waffle iron almost to the edges, and close the iron. Cook until the waffles are golden brown and crisp, 6-8 minutes, then remove the waffles to a plate and repeat with remaining batter. Makes 10-12 waffles.
- Serve the waffles hot, topped with butter, fresh fruit, and syrup, as desired.
Notes
Storage: Waffles are best eaten fresh but will keep in an airtight container for up to one week. To reheat, pop them in the toaster until warmed through. You can also reheat it in the oven until crisp again. To freeze, freeze in an even-layer on a sheet pan. Once frozen transfer to a freezer-safe storage bag and store for up to 6 months. To reheat, just pop them in the toaster or oven until warmed through.
Nutrition
Calories: 471kcal, Carbohydrates: 56g, Protein: 12g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 224mg, Potassium: 430mg, Fiber: 2g, Sugar: 8g, Vitamin A: 734IU, Vitamin C: 0.2mg, Calcium: 220mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
How to Make Classic Waffles (Video Tutorial)
Recipe Variations
- Coconut Waffles: Use coconut milk instead of milk, coconut extract instead of vanilla and stir ¼ cup shredded coconut into the batter before cooking.
- Chocolate Waffles: Replace ¼ cup flour with cocoa powder. Add ¼ cup mini chocolate chips. Swap out regular milk for buttermilk to play up chocolate flavor.
- Banana Waffles: Add 1 mashed banana to wet ingredients. Reduce milk to 1 cup. Add ¼ teaspoon cinnamon to dry ingredients.
- Blueberry Waffles: Add 1 cup fresh or frozen blueberries to batter. Add ½ teaspoon lemon zest, too if you like the flavor.
- Go Savory: Skip the sugar and vanilla and add 1 cup shredded cheddar, 2 tablespoons minced chives and ½ teaspoon garlic powder.
Recipe Tips
- Don’t over-mix the batter. A few lumps are ok. Over mixing will make the waffles tough.
- Let batter rest. This will allow the baking powder to activate for fluffier waffles. Just 5 to 10 minutes is all you need.
- Don’t open the waffle iron too soon. Wait until the visible steam stops. Also, most machines will have an indicator.
- Place on a wire rack after cooking. This will ensure you get crispy waffles. Stacking them on a plate once cooked can make them soggy.
- Use the oven to keep the warm. If you are making a large batch and you want to keep them warm while you use up the batter, preheat the oven to 200˚F. As the waffles are cooked, pop them on a sheet pan lined with a wire rack to keep warm but stay crisp.
Serving Ideas
- Topped with 2-Ingredient Strawberry Sauce
- Topped with Homemade Whipped Cream
- Drizzled with Homemade Nutella
- Sprinkled with Chocolate Granola
- Topped with fresh fruit like strawberries, bananas, blueberries or anything you like.
Comments
Hi, can I use oat flour instead of whole wheat flour and for sugar, can I use agave or maple syrup over top instead of in the waffle mix?
Thank you! I miss waffles, so I’m excited to try! 🤗
Great tips and admired of your work and effort to provide the audience with valued information and of course, amazing work!
Thank you.
Happy you enjoyed it!
Very good! I like the eggy taste which was reminiscent of pop-overs. Easy to put together. Not too sweet so these could easily used for savory dishes like chicken and waffles. I stored the recipe with my waffle maker!
Such a great idea to store it right with the waffle maker! Glad you enjoyed these!
Thanks for sharing and God bless
You’re so welcome!
Love your recipes! Pls
Share how much grams in one cup ? Thank you!
Hi Victoria, I don’t use grams, so I am really not sure. So sorry!
Awesome recipe
Thank you!
What about egg whites? Have you ever used egg whites like some waffle recipes and how do you use them? Do you separate your eggs add yolk then fluff up egg whites and add last minute? Will that interfere with the baking powder?
Unfortunately, I have not tried egg whites in this waffle recipe.
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