Here’s our all-time favorite Waffle Recipe! These waffles are fluffy inside with a crisp outside, perfect with syrup and berries. They’re tasty even on their own!
Why We Love This Waffle Recipe
- Easy to Make: The recipe gives clear, easy steps for perfect waffles every time.
- Well-Tested: The recipe is fine-tuned for the best waffles we’ve ever had.
- Perfect Texture: They are crispy on the outside and soft inside.
- Uses Common Ingredients: Makes these waffles with ingredients you likely have on hand.
- Easy to Store: You can freeze them and eat them later.
Ingredients
- Unsalted Butter: Adds flavor and helps brown the waffles.
- Milk & Vinegar: Make homemade buttermilk for moisture and tang.
- Flour: Gives structure and texture.
- Cornstarch: Makes waffles crisper.
- Baking Soda & Powder: Help waffles rise and be fluffy.
- Brown Sugar: Sweetens and adds flavor.
- Eggs & Yolk: Provide structure and richness.
- Vanilla Extract: Adds extra flavor to this waffle recipe.
- Heavy Cream: Adds richness and tenderness.
How To Make Waffles Recipe
- Melt Butter: Cool after melting.
- Mix Milk and Vinegar: Wait 5 mins for buttermilk.
- Whisk Dry Ingredients: Flour, cornstarch, baking soda, baking powder, cinnamon, salt, and brown sugar.
- Mix Wet Ingredients: Eggs, yolk, vanilla, heavy cream, and buttermilk.
- Combine Wet and Dry: Add butter, stir gently.
- Let Batter Rest: 10 mins.
- Cook in Waffle Iron: Preheat and use as directed.
- Keep Waffles Warm: In a 200-degree F oven.
Waffle Recipe Tips
- Top Tip for Great Waffles: Use a quality waffle iron. It’s worth investing in, especially if you frequently make waffles.
- Don’t Overmix: Stop when ingredients are just combined; lumps are fine.
- Create a Well With Dry Ingredients: Helps mix wet into dry ingredients more easily.
- Let Batter Rest: 10-20 minutes at room temperature.
- Grease Iron: Use cold butter, add more between batches.
- Enjoy: Top your waffles with fresh whipped cream, syrup, lemon curd, custard, berries or a combination of each.
Storage
- Refrigerate: Store this waffle recipe in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze on a tray before transferring to a freezer bag. Lasts up to 3 months.
- Reheat: Use a toaster or oven for best texture.
More Breakfast Recipes
Waffle Recipe
This is my go-to Waffle Recipe! Light and fluffy on the inside with a crispy exterior, they’re perfect with syrup, fresh berries, or even just on their own!
Equipment
- Waffle Iron
- large sheet pan,
- Cooling Rack
Ingredients
- 8 tablespoons unsalted butter melted
- 1 cup whole milk minus 1 tablespoon
- 1 tablespoon white vinegar not white wine vinegar
- 1-3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 3/4 teaspoon ground cinnamon optional; can increase to 1 full teaspoon as desired
- 1/2 teaspoon salt
- 3 tablespoons light brown sugar lightly packed
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2/3 cup heavy cream
Instructions
- Melt butter in a small, microwave-safe bowl, then chill to room temperature. In a liquid measuring cup, add 1 tablespoon white vinegar and fill to the 1-cup line with milk. Whisk and let sit 5 minutes.
- In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Stir in brown sugar until combined. Create a well in the center of the dry ingredients.
- In a separate bowl, whisk eggs and egg yolk with a fork. Add vanilla and heavy cream, then whisk to combine. Pour in milk and vinegar mixture and whisk until fully combined.
- Pour wet ingredients into well of dry ingredients. Gently stir with a wooden spoon until mostly combined (about 10 strokes), leaving a few streaks of flour. Add melted butter (now at room temperature), stirring just until combined. Avoid overmixing.
- Allow batter to sit at room temperature 10 minutes. Preheat waffle iron (see note 1). Meanwhile, preheat oven to 200°F. Prepare a large sheet pan with a cooling rack on top and set aside.
- Using a 1/3 measuring cup, pour batter onto waffle iron and cook following the manufacturer’s instructions. If your waffle maker lacks a timer, cook until steam stops (typically 4 and 1/2 to 5 minutes—see note 2). Transfer waffles to prepared sheet pan with a cooling rack to keep them crisp, and place in the 200-degree oven or serve immediately with desired toppings. Repeat until all batter is used.
Recipe Notes
Note 1: Avoid using cooking spray on nonstick surfaces. It can build up and ruin the non-stick coating. Instead, lightly brush melted butter over the pan’s surface.
Note 2: Unsure when your waffle is ready? Many waffle irons signal completion with a light or beep. If yours doesn’t, wait until steam stops seeping from the sides. Avoid opening the iron until steam ceases!
Nutritional Note: Nutrition information is for waffles without any toppings.
Storage: Store leftover waffles in an airtight container in the fridge for up to 3 days. To freeze, cool completely, then freeze on a tray before transferring to a freezer bag. Lasts up to 3 months. Use a toaster or oven to reheat for best texture.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 305mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My father made them and put raspberries and chocolate chips in them, they were SO good!! Thank you for putting a smile on his face! ????????????????????
So glad to hear these were enjoyed! Thanks Christina 🙂
Hands down….THE BEST waffle recipe. I never have unsalted butter on hand so I just cut the salt amount in half. Tastes great. Waffles melt in your mouth!!
Yay!! Made my day 🙂 Thanks Melissa!
Can I sub white vinegar with apple cider? And coconut oil with butter?
I don’t think either of those substitutes would work great in this recipe unfortunately
I’ve been making waffles for thirty years, trying new recipes all the time. This is without question the best recipe I’ve come across! I appreciate the brief, historical info, and the factual, expert tips make all the difference. Thank you!
Wow! This comment made my day 🙂 So, so happy to hear these were the best waffles! Thanks Candace!
I love these waffles! I don’t like the box or frozen kind! Nothing beats homemade!
I know what I will be having for breakfast tomorrow; these look perfectly light and delicious!
I am excited for you to try these! Thanks! 🙂
These are so delicious!
Thanks Lori! 🙂
These are some really good tips and the waffles turned out perfect!
Ahh I am soo happy to hear this! Thanks for your comment! 🙂
Spectacular recipe. Way better waffles than out of the box. It’s not even close. Kids enjoyed the results very much. We didn’t have heavy cream so we had some fun and just dumped in some redi-whip instead!
Yay!! I’m so thrilled to hear that! 🙂 Thanks for the comment Steve!
These really are the perfect waffles! Thank you!