Fluffy Waffle Recipe (VIDEO) (2024)

This Waffle Recipe is our go-to for breakfast and is so versatile for sweet or savory waffles, American or Belgian waffles.

We’re sharing our secret for super fluffy waffles that are crisp on the outside with a soft center. Watch the video tutorial and see how easy it is.

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Waffle Recipe Video Tutorial

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Why You Will Love These Waffles

EASY – The waffle batter uses pantry and fridge staple ingredients and comes together in one bowl, plus it can be made ahead.
Versatile – you can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.
Tasty – a waffle should taste great on its own even before the toppings are added and this base has great flavor.
Super Fluffy – the soft center of a homemade waffle batter is hard to match with frozen store-bought waffles which are usually dense and flat.

Tips for the Best Waffles

Here are our secrets to making the best homemade waffles. It will ensure your waffles rise well and have that perfect crispy exterior and soft interior.

Whip eggs and sugar – Beat on high speed with an electric handheld mixer for 3 minutes until they are fluffy and increase in volume. Incorporating air into the eggs and sugar helps the waffles rise. You can vigorously whip by hand but it will take longer.
Leave lumps in your batter – Over-mixing develops the gluten more and results in tough waffles. The batter should be lumpy.

How to Make Waffles

Beat eggs and sugar on high speed for 3 minutes until fluffy and whipped.
Add remaining wet ingredients: oil, milk, and vanilla
Add dry ingredients – in a small bowl stir together flour, baking powder, and salt then add to the batter.
Beat on low speed until combined, but still lumpy (don’t overmix)
Heat waffle press – we set our All-Clad press to 3, but adjust your settings to your desired crispiness then spray lightly with cooking spray if needed.
Make Waffles – use a scoop or ladle to pour just enough batter to fill the grooves. Leave some room for expansion. Serve warm.

Serving Tip: To keep waffles warm while cooking batches, place waffles on a wire rack and set them inside of a baking sheet. Keep warm in a 175˚F oven. Avoid keeping in the warm oven for longer than 30 minutes so they don’t dry out.

Add-Ins and Variations

Chocolate – add 1/2 cup mini chocolate chips and stir the batter between each scoop as the chocolate settles at the bottom.
Blueberries – add 1 cup fresh blueberries or toss 1 cup frozen blueberries with 1 tsp flour then stir into the batter. Don’t over-mix or the batter will discolor.
Whole Wheat Flour – sub the all-purpose flour with whole wheat flour to get Whole Wheat Waffles.
Zest – adding zest from 1 to 2 lemons or zest from an orange will infuse your waffles with great flavor.
Savory – use the same waffle base and top plain waffles with sliced avocado, and poached egg. We add a sprinkle of salt, pepper, and paprika.

Common Questions

Should the waffle maker be steaming?

Seeing the lid rising slightly and the steam escaping is normal and means your waffle is puffing appropriately.

What if the batter is leaking out?

If you see batter spurting out of the sides, you’ve used too much batter.

Can I make these without a waffle iron?

You can butter a skillet and use this same batter to make yummy pancakes.

What is the best waffle maker?

Our favorite is our All-Clad waffle iron because it makes a bigger batch at once and doesn’t stick, but a Belgian waffle maker is also great and we’ve had one for years. This recipe works in both.

How do I know when waffles are done?

The exterior should be golden and crispy. If it looks pale, close the lid and continue to cook another minute or until the desired color is reached. Most waffles take between 3-5 minutes and you can always close the lid and cook longer if needed.

Serve With

Waffles are such a treat for breakfast, with simple toppings or you can even create a breakfast waffle charcuterie board with all your favorite toppings:

Powdered Sugar (confectioners sugar)
Raspberry Maple Syrup
Strawberry Sauce
Fresh Berries
Bananas, sliced into rings
Honey Butter
Whipped Cream

Make-Ahead

Pre-make the Batter: Make the batter, cover, and refrigerate for up to 5 days. Lightly whisk the batter before using it in case any ingredients have separated.

Refrigerate or Freeze Waffles: Cool waffles on a wire rack then transfer 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 re-crisp.

You just can’t top fluffy and fresh homemade waffles. I hope this waffle recipe becomes a favorite breakfast for you.

More Family Favorite Breakfasts

Steel Cut Oats
German Pancakes (or Dutch Baby)
Lemon Ricotta Pancakes
Easy Frittata Recipe
French Toast
Moist Banana Bread

Fluffy Waffle Recipe (VIDEO)

4.98 from 135 votes

Author: Natasha Kravchuk

Homemade waffles are so easy. These are crisp on the outside with a light and fluffy center. You can add just about any mix-in from chocolate chips to blueberries and even use the base for savory waffles.

SavePinReviewPrint

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Ingredients

Servings: 6 people (makes 12 regular waffles)

2 large eggs
2 Tbsp granulated sugar
1/2 cup light olive oil, canola or vegetable oil
1 3/4 cups milk, any kind
2 tsp vanilla extract
2 cups all-purpose flour, 250 gr
4 tsp baking powder
1/4 tsp salt

Instructions

In a large mixing bowl beat together 2 eggs and 2 Tbsp sugar at high speed for 3 minutes until fluffy.
Add remaining wet ingredients in this order: oil, milk, and vanilla
Stir 4 tsp baking powder and 1/4 tsp salt into the 2 cups of flour then add dry ingredients to the bowl.
Beat on low speed just until combined. Do not over mix – the batter should have small lumps.
Preheat waffle iron (we set ours to 3). Grease waffle iron if needed (some non-stick waffle makers don’t 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 just barely fill the grooves. Leave some space for expansion. Cover and cook until the timer is done or to the desired golden-crispiness. Use plastic or silicone tongs to remove the waffle and serve warm.

Nutrition Per Serving

383kcal Calories41g Carbs8g Protein20g Fat3g Saturated Fat1g Trans Fat58mg Cholesterol152mg Sodium440mg Potassium1g Fiber8g Sugar214IU Vitamin A216mg Calcium3mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Fluffy Waffle Recipe (VIDEO)

Amount per Serving

Calories

383

% Daily Value*

Fat

Saturated Fat

Trans Fat

Cholesterol

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

FAQs

Why aren't my waffles fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

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Why won't my waffles get crispy? ›

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

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What makes waffles spongy? ›

Butter in your batter, on the other hand, is a total necessity for rich, savory-sweet waffles. And while we talk a lot about crispiness, we can't forget about the importance of a soft and airy inside. To achieve that delightfully spongy interior, melt your butter before mixing it in with the rest of your ingredients.

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What kind of flour is best for waffles? ›

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

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Is baking soda or baking powder better for waffles? ›

We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).

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Should you let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

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Whats the difference between a waffle and a Belgian waffle? ›

The Difference Between Belgian Waffles and Regular Waffles

Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream. They're sometimes made with egg whites to give them their signature crispy-on-the-outside, fluffy-on-the-inside texture.

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Is it better to make waffles with butter or oil? ›

Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.

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What is the secret to making crispy waffles? ›

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender. Baking powder and baking soda: Help our waffles rise and brown.

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Why do my waffles turn out like pancakes? ›

Consistency has to do with how thick the batter is. Waffle batter is thick, and pancake batter is thin.

How do you keep waffles from overflowing? ›

Spray the inside of your waffle maker with a nonstick cooking spray. Pour in enough batter to fill the inside of the mold without overflowing, typically 1⁄4 to 3⁄4 cups. Use a palette knife or the back of a spoon to evenly spread the batter.

Why are my waffles so dense? ›

Lighten your batter, separate your eggs, or add whipped cream. The easiest way to avoid dense waffles is to lighten your batter. Bon Appétit says that starting with the lightest possible batter will ensure your waffles won't turn out like bricks.

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Should waffle batter be thick? ›

A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That's in part why there's both cornstarch and buttermilk in this recipe.

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