The Best Waffles Recipe

Splurge with this traditional and tasty waffles recipe!

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In case you haven’t noticed, most of my recipes are pretty healthy. I think it’s important to eat foods that help, not hinder, the body. But once in a while, you need food that’s for the soul, not just the body. Enter the waffle—and not just any waffle. It’s the best waffle recipe I’ve made. Am I overselling it? Maybe. Why don’t you make it and find out?

These waffles stand out because of their simplicity. There are no surprises here. You’re getting a crispy on the outside and fluffy on the inside waffle. With subtle vanilla notes and just enough sweetness to complement your toppings, these waffles may be your next favorite breakfast dish. However, this recipe is far from keto-friendly, so for anyone watching their carb count, check out my egg waffles recipe.

Are These Waffles Healthy?

My recipe leans more towards the traditional approach. I’m looking for taste and texture over calories and carb count. I’m using all-purpose flour, sugar, and melted butter because it’s okay to let your hair down occasionally and chow down. That said, feel free to tweak for a healthier take. For example, you could substitute the all-purpose flour with whole grain or oat flour for more fiber. Or, if you’re sensitive to dairy, trade cow’s milk for plant-based milk. Furthermore, you could also swap the sugar for honey, maple syrup, or even coconut sugar.

Mind the egg: A key component to fluffy waffles

It’s crazy to think that separating the egg yolks and whites is such an important step in making fluffy waffles. That’s where baking becomes more of a science than an art form. The process of beating the egg whites until stiff infuses lightness and fluffiness into the batter. This method ensures that the waffles are light, airy, and tender on the inside, with a satisfyingly crisp exterior. So yes, it seems like a hassle to whip and fold the egg whites into the batter, but I promise you it’s worth it!

INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs yolks and whites separated
1 2/3 cups milk
1/3 cup melted butter or oil
1 teaspoon vanilla extract

INSTRUCTIONS

Preheat

Get your waffle iron hot and ready for the batter.

Mix Dry Ingredients

Whisk the flour, baking powder, sugar, and salt together in a large bowl.

Combine Wet Ingredients

In a separate bowl, mix together the egg yolks, milk, butter, and vanilla.

Whip Egg Whites

Beat the egg whites until they form stiff peaks for that fluffy texture.

Fold and Mix

Stir the wet mixture into the dry ingredients, then fold in the egg whites gently.

Cook Waffles

Spoon the batter onto the iron and cook until golden. Get ready to enjoy!

Serve

Plate your delicious waffles.

Devour!

FAQs & Tips

How to Make Ahead and Store?

They should keep for about 5 days in the fridge, and they heat up real nice in the toaster oven. Also, I sometimes double this recipe and store a bunch in my freezer so I can enjoy them for several weeks. After cooling to room temperature, slide them onto a baking sheet lined with parchment paper so that they can freeze without sticking together. Once frozen, place the waffles in a freezer-safe bag or container. They should last at least 6 months if properly stored.

I’ve read that you should let the Waffle batter rest for at least 10 minutes. What do you think?

Honestly, it depends on how I feel. If you have the time, it’s not a bad idea. Giving your batter a few minutes to rest lets the flour absorb the liquid and also tames the gluten in the wheat flour so that your waffles don’t get tough or chewy.

Is waffle and pancake Batter synonymous?

Some of the ingredients are darn near identical, but waffle batter tends to contain more sugar, butter, and eggs. That’s because waffles have a richer taste than pancakes.

I don’t like Maple syrup. What else could I put on my Waffle?

Pretty much whatever you want! I like to slice up seasonal fruits like bananas, strawberries, and apples. For a syrup alternative, I pour warm honey on my waffle with some sprinkles of cinnamon. You definitely don’t need syrup to enjoy waffles.

Serving Suggestions

Waffles just begged to be topped with something, right? Fruits are an obvious choice, and that’s usually my go-to. However, I sometimes crumple bacon pieces on my waffles for a salty contrast with the maple syrup. Once in a while, I like to switch up my dinners and serve breakfast-inspired meals, so I’ll top my waffles with tender, crispy (air fried) buttermilk chicken tenders. It’s a healthier take on this traditional comfort food. Also, you can never go wrong with a side of scrambled eggs and breakfast sausages!