This Waffle recipe it is our breakfast benchmark and is so versatile for sweet or savory waffles, American or Belgian waffles.
We share our secret to super fluffy waffles that are crunchy on the outside with a soft center. Watch the video tutorial and see how easy it is.
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Video tutorial for the waffle recipe
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Because you will love these waffles
- EASY – The waffle batter uses basic ingredients from the pantry and refrigerator and gathers in a bowl, also can be prepared in advance.
- Versatile – you can add pretty much any mix-in from chocolate chips to blueberries and even use the savory waffle base.
- Tasty – a waffle maker should taste great on its own even before adding the toppings and this base tastes great.
- Super soft – The soft center of a homemade waffle batter is difficult to match with store-bought frozen waffles which are usually thick and flat.
Tips for the best waffles
Here are our secrets to making the best homemade waffles. It will ensure your waffles grow well and have the perfect crunchy exterior and soft interior.
- Whip the eggs and sugar – Beat at high speed with a portable electric mixer for 3 minutes until they are frothy and increase in volume. Incorporating air into the eggs and sugar helps the waffles rise. You can whisk vigorously by hand but it will take longer.
- Leave the lumps in the batter – Excessive mixing develops gluten more and results in hard waffles. The batter should be lumpy.
How to make waffles
- Beat the eggs and sugar at high speed for 3 minutes until soft and whipped.
- Add the remaining wet ingredients: oil, milk and vanilla
- Add the dry ingredients – in a small bowl mix together flour, yeast and salt, then add to the dough.
- Beat at low speed until combined, but still lumpy (do not over mix)
- Heated waffle press – we set our All-Clad press to 3 1/2, but adjust the settings to the desired crunchiness, then lightly spray with cooking spray if needed.
- Make the waffles – use a scoop or ladle to pour the batter just enough to fill the grooves. Leave some room for expansion. Serve hot.
Serving tip: To keep the waffles warm while cooking batches, place the waffles on a wire rack and arrange them inside a baking tray. Keep warm in a 175 ° F oven. Avoid keeping them in the hot oven for more than 30 minutes so they don’t dry out.
Additions and variations
- Chocolate – add 1/2 cup of mini chocolate chips and mix the batter between each scoop as the chocolate settles to the bottom.
- Blueberries – add 1 cup of fresh blueberries or mix 1 cup of frozen blueberries with 1 teaspoon of flour, then incorporate into the batter. Don’t mix too much or the batter will discolour.
- wholemeal flour – combine the 00 flour with the wholemeal flour to obtain the Wholemeal Waffles.
- Zest – adding the zest of 1 to 2 lemons or the zest of an orange will give your waffles an exceptional flavor.
- Salty – use the same waffle base and plain waffles with sliced avocado and poached egg. We add a sprinkling of salt, pepper and paprika.
Should the waffle maker be steaming?
Seeing the lid lift slightly and the steam escaping is normal and means your waffle is puffing appropriately.
What if the batter leaks?
If you see the batter gushing from the sides, you have used too much batter.
Can I make them without a waffle iron?
You can butter a pan and use the same batter to make delicious pancakes.
Our favorite is our All-Clad waffle maker because it makes a bigger batch at once and doesn’t stick, but a Belgian waffle maker is great too and we’ve had one for years. This recipe works in both.
How do I know when the waffles are ready?
The outside should be golden and crisp. If it appears pale, close the lid and continue cooking for another minute or until the desired color is achieved. Most waffles take 3-5 minutes, and you can always close the lid and cook longer if needed.
Waffles are a real breakfast treat, with simple toppings or you can even make a breakfast waffle board with all your favorite toppings:
Make the batter: Make the batter, cover and refrigerate for up to 5 days. Beat the batter lightly before using in case the ingredients have separated.
Refrigerate or freeze waffles: Cool the waffles on a wire rack, then transfer them to an airtight container or large ziplock bag and refrigerate or freeze until ready to use. Reheat from frozen in a toaster or air fryer to regrow.
You can’t just complete fluffy and fresh homemade waffles. I hope this waffle recipe becomes your favorite breakfast.
Other family favorite breakfasts
Soft waffle recipe (VIDEO)
Preparation time: 10 minutes
Time to cook: 15 minutes
Total time: 25 minutes
Homemade waffles are that easy. These are crunchy on the outside with a light fluffy center. You can add just about any mix-in, from chocolate chips to blueberries and even use the savory waffle base.
Cost of realization:
$ 5- $ 8
homemade waffle, waffle recipe
Calories: 383 kcal
Portions: 6 people (makes 12 regular waffles)
In a large bowl, whisk together 2 eggs and 2 tablespoons of sugar on high speed for 3 minutes until fluffy.
Add the remaining wet ingredients in this order: oil, milk and vanilla
Mix 4 teaspoons of baking powder and 1/4 teaspoon of salt into the 2 cups of flour, then add the dry ingredients to the bowl.
Beat at low speed until combined. Don’t mix too much – the batter should have small lumps.
Preheat the waffle iron (let’s set ours to 3 1/2). Grease the waffle iron if necessary (some non-stick waffle makers do not need to be sprayed or brushed with oil).
Once the waffle iron is preheated, spray with cooking oil or brush the grates (if needed), then add enough batter to barely fill the grooves. Leave some room for expansion. Cover and cook until the timer is over or the desired browning. Use plastic or silicone tongs to remove the waffle and serve it hot.
Soft waffle recipe (VIDEO)
Quantity per serving
Calories from Fat 180
% Daily value *
Saturated fat 3g19%
Trans fat 1g
Sugar 8 g9%
Vitamin A 214IU4%
* Percent Daily Values are based on a 2000 calorie diet.