Go Back
Top-down view of a square homemade waffle on a white decorative plate, topped with fresh banana slices, chocolate drizzle, and a dusting of powdered sugar on a dark background.

Easy Homemade Waffles

These easy homemade waffles are golden and lightly crisp on the outside with a soft, tender center. Made with simple pantry ingredients, they are perfect for breakfast, brunch, or freezing for busy mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 waffles
Course: Breakfast, Lunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup 240 ml whole milk, plus more if needed
  • 7 tablespoons 100 g unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract optional
  • 1½ cups 180 g all-purpose flour, plus up to 2 tablespoons (20 g) if needed
  • 1 teaspoon baking powder

Method
 

  1. In a large mixing bowl, whisk the eggs, sugar, and salt until smooth and well combined.
  2. Add the milk, melted butter, and vanilla extract. Whisk until combined.
  3. Add the flour and baking powder. Stir gently just until no dry streaks remain. Do not overmix.
  4. The batter should be thick but pourable. If it is too thick, add 1–2 tablespoons of milk. If it appears too thin, add flour 1 tablespoon at a time.
  5. Let the batter rest at room temperature for 5–10 minutes.
  6. Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it if necessary.
  7. Pour the appropriate amount of batter into the hot waffle iron. Close the lid and cook until the waffle is golden brown and releases easily.
  8. Transfer the cooked waffle to a wire rack. Repeat with the remaining batter.
  9. Serve warm with maple syrup, fresh fruit, powdered sugar, yogurt, or your favorite toppings.

Notes

  • The number of waffles will depend on the size of your waffle iron.
  • Avoid overmixing the batter, or the waffles may become dense.
  • Make sure the waffle iron is completely preheated before cooking.
  • Do not stack hot waffles. Place them on a wire rack to preserve their crisp texture.
  • Refrigerate cooled waffles in an airtight container for up to 2 days.
  • Freeze the waffles for up to 2 months and reheat them directly from frozen in a toaster or 350°F oven.