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A plate of waffles with berries and a fork.
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5 from 2 votes

Homemade Waffles Recipe

Whip up a simple batter in minutes, pour it into a waffle maker, then finish your golden homemade waffles with syrup, butter, and toppings of all kinds!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • Waffle Maker

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 4 teaspoons baking powder 16 grams
  • ¼ cup granulated sugar 50 grams
  • ⅛ teaspoon kosher salt
  • 2 large eggs 100 grams
  • 1¾ cups milk 397 grams
  • ¼ cup unsalted butter 57 grams, melted and slightly cooled (½ stick)
  • 1 teaspoon pure vanilla extract 4 grams

Instructions

  • In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.
    2 cups all-purpose flour, 4 teaspoons baking powder, ¼ cup granulated sugar, ⅛ teaspoon kosher salt
    White flour in a glass bowl on a gray surface.
  • Make a well in the center of the dry ingredients and add in the eggs, milk, melted butter, and vanilla extract. Start in the center and whisk until just combined. A few lumps are okay.
    2 large eggs, 1¾ cups milk, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
    A glass bowl with a yellow liquid in it.
  • Heat your waffle iron to medium-high heat. Spray with cooking oil if needed.
  • Add about ¾ cup of batter to your waffle iron and cook until golden brown. Repeat with the remaining batter. Serve with toppings of choice.
    Waffles in a waffle maker on a white background.

Video

Notes

Yield: This recipe yields approximately 4-6 waffles, depending on the size of waffle maker used.
  • Mix the batter until just combined. Overmixing can lead to tough waffles. 
  • Lumps in the batter will actually produce a lighter waffle that rises higher.
  • Adjust your waffle iron as up and down as needed. Our waffle iron ranges in 1-5 in heat and we like setting #4
  • If you have time, allow the waffle batter to rest for a few minutes (about 5-10 minutes) after mixing. This lets the flour hydrate and leads to fluffier waffles.
  • Don't overfill the waffle iron. Pour in just enough batter to cover the waffle grid without overflowing.
  • Don't be tempted to open the waffle iron prematurely. Wait until the waffle has had a chance to cook through to avoid tearing.
  • If you're making a batch of waffles, you can keep them warm in a 200°F oven while you finish cooking the rest.
Storage: Store homemade waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 482kcal | Carbohydrates: 67g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 576mg | Potassium: 267mg | Fiber: 2g | Sugar: 18g | Vitamin A: 662IU | Calcium: 393mg | Iron: 4mg