By Laurel Perry
Updated Jan 23, 2026
This easy homemade waffles recipe is my go-to weekend breakfast. I make these from scratch with a simple batter and a hot waffle maker, then pile them high with butter, maple syrup, and whatever toppings we’re craving. My kids absolutely go crazy for these waffles.
5-Star Review
“I didn’t have any Bisquick and was searching for a waffle recipe. Came across this and made it. I tweaked it just a bit by adding some cinnamon and 1 teaspoon of cornstarch to get a crispy texture. They came out fantastic. Crispy on the outside and fluffy in the middle. Just the way I like them. Flavor was spot on. I don’t think I will need to buy Bisquick anymore. The recipe yielded 7, 8-inch round waffles. Since it is just me and my husband, there were four waffles left over. I froze them for next time.” – Michele
There’s nothing like fresh, warm waffles on a Saturday morning. They’re fluffy on the inside, crisp on the outside, and those little square pockets catch every drop of syrup. My kids love helping me make them on weekend mornings, and they never skip the chocolate chips on top. I also love that I can make a big batch ahead of time and pull them straight from the freezer on busy school mornings.
Secret to Great Waffles
- Crisp, golden waffles. If your waffles turn out soggy, they likely need more time in the iron or a slightly higher heat. The exterior should be deep golden and crisp before removing. Don’t be tempted to open the waffle iron prematurely. Wait until the waffle has had a chance to cook through to avoid tearing.
- Perfectly balanced texture. This homemade waffle recipe is designed to give you crisp edges and a fluffy center every time, with just enough sweetness to pair well with syrup, butter, and fresh fruit.
- Light, fluffy waffle batter. Stir the batter just until combined, and don’t worry about a few lumps. Let it rest for 5–10 minutes so the flour can hydrate, which helps create lighter, fluffier waffles that rise beautifully in the iron.
- Get the right consistency. If the batter doesn’t pour easily, whisk in 1–2 tablespoons of milk until it loosens to a thick but pourable consistency. If the batter seems runny, stir in a spoonful of flour to add structure and help the waffles hold their shape.
Ingredients1x2x3x
- ▢ 2 cups all-purpose flour 240g
- ▢ 4 tsp baking powder 16g
- ▢ ¼ cup granulated sugar 50g
- ▢ ⅛ tsp kosher salt
- ▢ 2 large eggs 100g
- ▢ 1¾ cups milk 397g
- ▢ ¼ cup unsalted butter 57g, melted and slightly cooled (½ stick)
- ▢ 1 tsp pure vanilla extract 4g
Video
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.
- 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.
- 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.
Equipment
- Kitchen Scale (optional)
- Waffle Maker
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Waffles Step by Step
Gather all the ingredients together.
Combine the dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 4 tsp baking powder, ¼ cup granulated sugar, and ⅛ tsp kosher salt until the mixture looks evenly blended and light with no visible streaks of baking powder.
Add the wet ingredients: Make a well in the center of the dry ingredients and add 2 large eggs, 1¾ cups milk, ¼ cup melted and slightly cooled unsalted butter, and 1 tsp vanilla extract. Start whisking from the center and gently work outward until the batter is just combined. The batter should be thick, smooth, and slightly lumpy. Do not overmix.
Cook the waffles: Preheat your waffle iron to medium-high heat. Our waffle iron ranges from 1-5 in heat, and we like setting #4. When it’s ready, a drop of water should sizzle and evaporate quickly. Lightly grease with cooking oil or brush with butter if needed. Pour about ¾ cup of batter into the center of the hot waffle iron and close the lid. Make sure not to overfill. Pour in just enough batter to cover the waffle grid without overflowing.
Cook until the waffles are deep golden brown, crisp along the edges, and the steam slows down significantly, about 4–5 minutes depending on your iron.
Repeat and serve: Carefully remove the waffle and place it on a wire rack so it stays crisp. If you’re making a batch of waffles, you can keep them warm in a 200°F oven while you finish cooking the rest. Repeat with the remaining batter and serve warm with your favorite toppings. Enjoy!
How to Store and Reheat
Store leftover waffles in an airtight container in the refrigerator for up to 4 days and reheat in the toaster or oven for the best texture.
Pop the frozen waffles directly into the toaster or a 350°F oven for a few minutes until heated through and crisp again. Avoid the microwave, which can make them soft.
Waffle batter: You can make the batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Give the batter a gentle whisk before using, as some separation is normal. If the batter has thickened, add a splash of milk to loosen it back to a pourable consistency.
Cooked waffles: Let the waffles cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months.
Serving Suggestions
Serve these deliciously fluffy waffles with maple syrup, blueberry compote , or chocolate sauce , fresh fruit, and a dollop of whipped cream or honey butter . Add a side of bacon, ham, sausage links, scrambled eggs, or baked beans for a full breakfast.
Waffle Topping Ideas
- Vanilla ice cream and caramel sauce for a dessert-style waffle
- Peanut butter or almond butter with a drizzle of honey
- Lemon curd and powdered sugar
- Greek yogurt with granola and fruit
- Apple cinnamon compote with chopped pecans
- Chocolate chips and mini marshmallows for kids
- Fried chicken with hot honey for a savory twist
Make Any Type of Waffles with This Recipe
These homemade waffles are a great starting point for just about any flavor you could imagine. I love adding some chocolate chips, fresh berries, bananas, diced apples, chopped nuts, or bacon bits directly to the waffle batter, or sprinkling them over top. You can also fold in spices , like cinnamon or pumpkin pie spice .
More homemade breakfast recipes to try
Blueberry Pancake Mix Muffins
Dutch Baby
Homemade Pancake Mix
Brioche French Toast
Homemade Waffles Recipe
Equipment
- Kitchen Scale (optional)
- Waffle Maker
Ingredients
- 2 cups all-purpose flour 240g
- 4 tsp baking powder 16g
- ¼ cup granulated sugar 50g
- ⅛ tsp kosher salt
- 2 large eggs 100g
- 1¾ cups milk 397g
- ¼ cup unsalted butter 57g, melted and slightly cooled (½ stick)
- 1 tsp pure vanilla extract 4g
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, and salt until combined.
- 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.
- 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.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
