Easy Waffle Recipe

I finally perfected the method behind Easy Fluffy Waffles and in the post I share the surprisingly simple trick that makes the results foolproof.

I wasn’t planning on writing about waffles again, but this Best and Easiest Waffle Recipe kept surprising me. Using plain all purpose flour and good milk, plus a couple little hacks I’ve picked up, these waffles get crisp edges and clouds of interior that make people stare at their plates.

If you ever searched for How To Make Homemade Waffle Batter that actually works or wondered how to score Best Fluffy Waffles without a lot of drama, this is the one to try. I promise it’s simple, kinda dumb-proof, and you’ll want to show off even if you don’t mean to.

Ingredients

• All purpose flour: mostly carbs, gives structure and chew, not much fibre or protein
• Baking powder: leavens the batter, makes waffles light and fluffy, acts fast
• Granulated sugar: sweetens, helps browning and crisp edges, adds calories though
• Large eggs: provide protein, moisture and binding, helps crisp and color
• Milk: adds richness and a bit of protein, whole milk makes it richer
• Vegetable oil or butter: adds fat for tenderness and browning, butter adds flavor
• Vanilla extract: subtle sweet aroma, no nutrients but boosts flavor nicely
• Salt: balances sweetness and enhances flavors, tiny amount improves overall taste

Ingredient Quantities

• 2 cups all purpose flour
• 2 tablespoons granulated sugar (or more if you like it sweeter)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temp
• 1 3/4 cups milk (whole milk works best)
• 1/2 cup vegetable oil or 1/3 cup melted butter, cooled
• 1 teaspoon vanilla extract (optional but nice)
• butter and maple syrup for serving, optional
• fresh fruit or powdered sugar for topping, optional

How to Make this

1. Preheat your waffle iron until hot and if you like keep a rimmed baking sheet in a 200 F oven to stay warm while you cook the rest.

2. In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

3. In another bowl beat 2 large room temp eggs then add 1 3/4 cups milk, 1/2 cup vegetable oil or 1/3 cup melted butter (cooled), and 1 teaspoon vanilla extract if using.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, a few lumps are fine, dont overmix or the waffles get tough.

5. Let the batter rest 5 minutes so the baking powder wakes up and the flour hydrates; this helps make them fluffy.

6. Lightly grease the waffle iron with oil or melted butter and preheat it fully so batter starts cooking on contact.

7. Spoon batter (about 3/4 to 1 cup depending on your iron) into the center, close the lid and cook until steam slows and the waffle is golden and crisp, usually 3 to 5 minutes; try not to peek too soon.

8. Transfer finished waffles to a wire rack over the baking sheet in the oven to keep them crisp instead of stacking them which makes them soggy.

9. Serve hot with butter and real maple syrup, or top with fresh fruit or a dusting of powdered sugar for extra yum.

10. Leftovers freeze great: cool completely, layer with parchment in a freezer bag. Reheat straight from frozen in a toaster or 375 F oven until crisp.

Equipment Needed

1. Waffle iron, fully preheated and ready to go
2. Rimmed baking sheet plus a wire cooling rack to keep waffles crisp in a warm oven
3. Two mixing bowls, one large for dry stuff and one medium for the wet mix
4. Whisk (for both dry and wet)
5. Measuring cups and spoons (including a 1 cup and tablespoon)
6. Liquid measuring cup for milk and oil
7. Rubber spatula or wooden spoon to gently fold the batter
8. Ladle or 1 cup measure / ice cream scoop to portion batter (about 3/4–1 cup)
9. Pastry brush or oil spray to lightly grease the waffle iron, plus freezer bags and parchment if you plan to freeze leftovers

FAQ

Easy Waffle Recipe Substitutions and Variations

• Flour: Swap the 2 cups all purpose for 2 cups whole wheat pastry flour for a nuttier, slightly denser waffle, or use a 1:1 gluten free all purpose blend (if the blend has no xanthan gum add 1/2 teaspoon) — still very tasty.
• Sugar: Replace the 2 tablespoons granulated sugar with 2 tablespoons packed brown sugar for more depth, or use 2 tablespoons honey or maple syrup and reduce the milk by about 2 tablespoons so batter isn’t too wet.
• Milk: Use 1 3/4 cups buttermilk 1:1 for a tangier, fluffier interior, or swap with almond or oat milk 1:1 for a dairy free option, it works fine.
• Eggs: For 2 large eggs use flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit 5 minutes) or 1/2 cup applesauce (1/4 cup per egg) for egg free waffles, expect a slightly denser, moister result.

Pro Tips

1) Separate the eggs sometimes and whip the whites to soft peaks before folding them in. It takes a little extra time but your waffles will be lighter and the outside will get crispier without changing the recipe too much.

2) Measure flour by spooning it into the cup and leveling it off, dont scoop with the cup or youll pack too much and get dense waffles. If the batter looks too thick add a splash of milk, not a lot, until it flows easily.

3) Use a little cornstarch in the dry mix or swap one quarter cup of the flour for cornstarch to boost crispness. Also melted butter gives better flavor than straight oil but keep it cooled so it wont cook the eggs when you mix.

4) Keep finished waffles on a wire rack over a tray in a low oven so they stay crisp, dont stack them. For make ahead, freeze flat with parchment between layers and reheat straight from frozen in a toaster or oven so they dont get soggy.

Easy Waffle Recipe

Recipe by Tina Braven

0.0 from 0 votes

I finally perfected the method behind Easy Fluffy Waffles and in the post I share the surprisingly simple trick that makes the results foolproof.

Pin

Servings

8

servings

Calories

308

kcal

Equipment: 1. Waffle iron, fully preheated and ready to go
2. Rimmed baking sheet plus a wire cooling rack to keep waffles crisp in a warm oven
3. Two mixing bowls, one large for dry stuff and one medium for the wet mix
4. Whisk (for both dry and wet)
5. Measuring cups and spoons (including a 1 cup and tablespoon)
6. Liquid measuring cup for milk and oil
7. Rubber spatula or wooden spoon to gently fold the batter
8. Ladle or 1 cup measure / ice cream scoop to portion batter (about 3/4–1 cup)
9. Pastry brush or oil spray to lightly grease the waffle iron, plus freezer bags and parchment if you plan to freeze leftovers

Ingredients

• 2 cups all purpose flour

• 2 tablespoons granulated sugar (or more if you like it sweeter)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 large eggs, room temp

• 1 3/4 cups milk (whole milk works best)

• 1/2 cup vegetable oil or 1/3 cup melted butter, cooled

• 1 teaspoon vanilla extract (optional but nice)

• butter and maple syrup for serving, optional

• fresh fruit or powdered sugar for topping, optional

Directions

• Preheat your waffle iron until hot and if you like keep a rimmed baking sheet in a 200 F oven to stay warm while you cook the rest.
• In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.
• In another bowl beat 2 large room temp eggs then add 1 3/4 cups milk, 1/2 cup vegetable oil or 1/3 cup melted butter (cooled), and 1 teaspoon vanilla extract if using.
• Pour the wet mixture into the dry ingredients and stir gently until just combined, a few lumps are fine, dont overmix or the waffles get tough.
• Let the batter rest 5 minutes so the baking powder wakes up and the flour hydrates; this helps make them fluffy.
• Lightly grease the waffle iron with oil or melted butter and preheat it fully so batter starts cooking on contact.
• Spoon batter (about 3/4 to 1 cup depending on your iron) into the center, close the lid and cook until steam slows and the waffle is golden and crisp, usually 3 to 5 minutes; try not to peek too soon.
• Transfer finished waffles to a wire rack over the baking sheet in the oven to keep them crisp instead of stacking them which makes them soggy.
• Serve hot with butter and real maple syrup, or top with fresh fruit or a dusting of powdered sugar for extra yum.
• Leftovers freeze great: cool completely, layer with parchment in a freezer bag. Reheat straight from frozen in a toaster or 375 F oven until crisp.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 115g
• Total number of serves: 8
• Calories: 308kcal
• Fat: 18.19g
• Saturated Fat: 3.18g
• Trans Fat: 0.04g
• Polyunsaturated: 5.75g
• Monounsaturated: 8.58g
• Cholesterol: 52.75mg
• Sodium: 250mg
• Potassium: 126.63mg
• Carbohydrates: 28.83g
• Fiber: 1.03g
• Sugar: 5.63g
• Protein: 6.26g
• Vitamin A: 111.5IU
• Vitamin C: 0mg
• Calcium: 70.88mg
• Iron: 1.53mg