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A quick and easy recipe for golden, crispy homemade waffles with a tender inside, made from pantry staples and ready in about 20 minutes.

  • Total Time: 20 minutes
  • Yield: 6-8 waffles 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1¾ cups milk
  • ½ cup melted butter or vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the waffle maker fully following the manufacturer’s instructions.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt in a large bowl until evenly mixed.
  3. Beat the eggs in a separate bowl until smooth.
  4. Stir milk, melted butter (or oil), and vanilla into the beaten eggs until combined.
  5. Pour the wet ingredients into the dry and gently stir until just combined; small lumps are fine—do not overmix.
  6. Let the batter rest 5–10 minutes.
  7. Lightly grease the waffle iron plates with nonstick spray or melted butter, re-greasing before each batch if needed.
  8. Pour the recommended amount of batter into the center of the preheated waffle iron so it spreads evenly.
  9. Close the lid and cook until the waffle is a rich golden brown and the edges are crisp, avoiding opening early.
  10. Carefully remove the waffle and transfer it to a wire rack to keep the bottom crisp.
  11. Repeat greasing and cooking with the remaining batter until all waffles are cooked.

Notes

Keep mixing gentle to avoid dense waffles; small lumps in the batter are normal and help keep waffles light., Letting the batter rest for 5–10 minutes improves texture and fluffiness., Cook waffles a little longer or on a darker setting for crisp edges; reduce cooking time for softer waffles if desired., Cool waffles on a wire rack to prevent sogginess from steam., To keep waffles warm and crisp while cooking more, place them in a single layer on a wire rack inside a low oven (~200°F or 95°C)., Add-ins like chocolate chips, berries, pumpkin, cheese, or bacon can be folded gently into the batter, about ½ cup per batch., If waffles stick to the iron, ensure it’s properly heated and add a fresh coat of oil or nonstick spray before each batch., Batter can be stored in the fridge for up to 24 hours; cooked waffles freeze well for up to two months., Reheat frozen waffles in a toaster, air fryer (350°F for 3–5 minutes), or oven (350°F for 8–10 minutes).

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 waffle
  • Calories: Approximately 220 calories per waffle (varies with add-ins and toppings)
  • Fat: 10 g per serving
  • Carbohydrates: 27 g per serving
  • Protein: 6 g per serving