Best Waffles Recipe

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The best waffle recipe ever! These golden-brown, crispy, fluffy homemade waffles turn out perfectly every time. They’re made from scratch and freeze very well.

6 waffles on a plate with syrup, butter and berries

This is the best waffle recipe ever. Once you try it, you’ll say, “Goodbye” to boxed waffle mixes forever!

These homemade waffles are rich and flavorful, light and crispy and absolute breakfast perfection. Skip the processed ingredients found in freezer waffles or store-bought mixes and make your own at home with simple, organic ingredients.

This waffle recipe makes a large batch, which is perfect so you can freeze and enjoy them all week long. Simply pop frozen waffles in the toaster for a quick and easy (and delicious) breakfast on busy mornings.

6 waffles on a plate with syrup, butter and berries with a fork taking a bite of one waffle

Waffle Recipe: Ingredients & Substitutions

overhead photo of the ingredients in this homemade Waffle Recipe
  • All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour. You can also use a 1:1 all-purpose gluten-free flour to make them gluten-free.
  • Milk. 2% milk or half and half are good substitutes.
  • Granulated sugar. Use white sugar or organic cane sugar.
  • Applesauce. canola oil is the best substitute for applesauce.
  • Salted Butter. canola oil or unsalted butter are good substitutes.
6 homemade waffles on a plate

How to Make Waffles from Scratch

Let’s walk through this waffle recipe step-by-step to ensure your success, and don’t forget to watch the video.

Begin by preheating your waffle maker.

How to Make Waffles - a waffle maker preheating

Then, combine the dry ingredients in a medium bowl and set them aside.

How to Make Waffles - dry ingredients in a bwol
How to Make Waffles - dry ingredients after mixing in a bowl

Next, separate the egg yolks from the egg whites. Save both components of the egg as they will both be used in this recipe.

egg yolks and egg whites separated in two separate bowls

Then, beat the egg whites until soft peaks form and transfer them to a bowl and set them aside. Beating the egg white is the key to crispy fluffy waffles!

How to Make Waffles - egg whites in a bowl before beating
How to Make Waffles - egg whites in a bowl after beating

Next, beat the egg yolks together in a large bowl.

How to Make Waffles - egg yolks in a bowl before beating
How to Make Waffles - egg yolks in a bowl after beating

Then, add the melted butter, milk, vanilla and applesauce and beat until combined.

How to Make Waffles -  wet ingredients before being combined
How to Make Waffles - wet ingredients in a bowl after being beaten

Next, add the dry ingredient mixture and beat until just combined. 

How to Make Waffles - adding dry ingredients
How to Make Waffles - after dry ingredients have been beaten into the batter

Next, fold in the beaten egg whites carefully with a spatula until they batter in uniform throughout. Be careful not to over mix. 

How to Make Waffles - adding egg whites to the batter
How to Make Waffles - final batter after egg whites have been folded in

Cook the Waffles

Next, add the waffle batter to a pre-heated waffle maker and cook until they are done.

The amount of batter used really depends on the size and shape of your waffle maker. For our Cuisinart Waffle Maker (which we love), it takes about 1 cup of batter to make 4 waffles. 

Large Batch!

This waffle recipe makes a huge batch of waffles, about 18-20 waffles. We always have lots leftover, even though our kids sometimes eat 3 per sitting!

More

How to Make Waffles - waffle batter being poured into a preheated waffle maker
cooked waffles in a waffle maker

Keep Warm

If you’d like to keep homemade waffles warm in between batches, preheat your oven to 200 degrees F. Remove the cooked waffles from the waffle maker, transfer them to a large baking sheet and put them in the oven to stay warm.

8 Homemade Waffles on a baking sheet to keep warm

Serve

Serve this waffle recipe warm with your favorite toppings. Here are our favorite ways to enjoy homemade waffles: 

syrup being poured onto 6 Homemade Waffles on a plate topped with butter and berries

Store

Let leftover waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.

How to Freeze Waffles

I suggest freezing these waffles to keep them fresh. Put cooled waffles in a single layer in an airtight container and freeze for up to 2 months. You can stack them if you separate the layers with waxed or parchment paper.

a stack of 5 homemade waffles topped with butter, syrup and berries

Best Waffle Recipe FAQs

How do you keep homemade waffles crispy?

Here are two suggestions I have for you to ensure the crispiest waffles ever!
Keep them warm in the oven. After cooking the waffles, put them in a warm oven (about 250 degrees) until you are ready to serve. This will ensure that they stay warm without becoming soggy!
Reheat in the toaster. Place chilled or frozen waffles directly in the toaster to reheat and enjoy! This will re-crisp them beautifully after they have been stored!

Can you freeze homemade waffles?

The reason Ritch created this recipe to make such a large amount is that we love having leftovers in the freezer to warm up for a quick breakfast! To reheat, simply pop the frozen waffles in the toaster and enjoy!

Should waffle batter be thin or thick?

This waffle recipe makes a thick batter (see photo for reference). It should be easy to spread but still thick.

6 waffles on a plate with syrup, butter and berries

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Best Waffles Recipe

Laura
The best waffle recipe ever! These golden-brown, crispy, fluffy homemade waffles turn out perfectly every time. They're made from scratch and freeze very well.
5 from 16 votes
Course Breakfast
Cuisine American
Servings 20 Waffles
Calories 139.9
Prep Time15 minutes
Cook Time5 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • In a medium bowl, mix together flour, sugar, baking powder, sea salt and cinnamon. Set aside.
  • Preheat a waffle maker to medium heat.
  • Separate egg whites from yolks (save both parts of the egg).
  • Put whites in the bowl of a standing mixer fitted with the wire whisk attachment and beat on high until stiff peaks form. (or beat them in a large bowl with a handheld mixer).
  • Transfer beaten egg whites to a bowl and set aside in the refrigerator.
  • Add egg yolks and butter to the bowl of a standing mixer and mix on medium speed until combined.
  • Add milk, applesauce and vanilla extract and beat until combined.
  • Add the dry ingredients and beat until combined.
  • Add beaten egg whites and fold into the batter by hand with a spatula.
  • Lightly grease the waffle maker with spray oil, cooking spray or grease it with butter.
  • Scoop 1 cup of batter into the center of the waffle plates (amount will vary depending on the size of your waffle maker)
  • Cook on medium heat for 5-7 minutes or until the waffles are golden brown.
  • Repeat with remaining batter until it has all been used.
  • To keep warm: preheat oven to “warm” setting and put each batch of waffles on a large baking sheet in the warm oven until ready to serve.
  • Serve warm with maple syrup, whipped cream, fresh berries, etc. etc.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. If desired, you may substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour. You can also use a 1:1 all-purpose gluten-free flour to make them gluten-free.
  • Milk. 2% milk or half and half are good substitutes.
  • Granulated sugar. Use white sugar or organic cane sugar.
  • Applesauce. canola oil is the best substitute for applesauce.
  • Salted Butter. canola oil or unsalted butter are good substitutes.
Store
Let leftover waffles cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster.
How to Freeze Waffles
I suggest freezing these waffles to keep them fresh. Put cooled waffles in a single layer in an airtight container and freeze for up to 2 months. You can stack them if you separate the layers with waxed or parchment paper.

Nutrition

Serving: 1waffle | Calories: 139.9kcal | Carbohydrates: 18.8g | Protein: 4.5g | Fat: 5.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 44.2mg | Sodium: 245mg | Potassium: 109mg | Fiber: 0.8g | Sugar: 3.3g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 16 votes (4 ratings without comment)

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22 Comments

  1. 5 stars
    These waffles look so good. How cool that Ritch helped create this recipe! Nothing like making some waffles or pancakes together on the weekend.
    I can’t wait to try these waffles! Love how they combine your favorite parts of all the recipes you tried. 🙂