This fluffy waffle recipe comes together with just eight ingredients and minimal prep work. Your weekend breakfast just got a whole lot better! 

A stack of four fluffy waffles from scratch, topped with fresh fruit, butter, and syrup. A big bite is missing from the stack.

Do homemade waffles intimidate you? Do you think it’s hard to achieve perfect waffles at home? Well, hopefully I can clear up a few things for you because making waffles from scratch is both so much easier and so much tastier than what you get at restaurants. 

My go-to fluffy waffle recipe requires just eight simple ingredients and can be dressed up however you’d like. This recipe makes waffles that are slightly sweet, with a hint of vanilla flavor. 

You’re welcome to add mix-ins to your waffles — like fresh berries or chocolate chips — but for the sake of perfecting the basics, I kept this recipe as simple as possible.

An overhead view of the ingredients needed to make homemade waffles.

Recipe Ingredients 

What I love most about this fluffy waffle recipe is that I always have the ingredients on hand. Here’s all you’ll need to make this recipe: 

  • All-purpose flour: Don’t scoop the flour straight out of the bag. Instead, spoon it into your measuring cup. This prevents you from accidentally compacting the flour and measuring out too much. 
  • Granulated sugar: I used just 3 tablespoons in the waffle batter to add a hint of sweetness. 
  • Baking powder: Is partly what makes the homemade waffles so fluffy.
  • Salt: A pinch of salt balances out the sweetness of the batter and enhances the flavor. 
  • Milk: I recommend using whole milk. Its higher fat content will result in moister, more flavorful waffles.
  • Vanilla extract: Always use pure vanilla extract, if possible. 
  • Eggs: Make sure to separate the eggs, you will be whipping the egg whites separately. Room temperature eggs will also whip up much better so I recommend placing them in a bowl of warm water for 5 to 10 minutes.
  • Oil: You can replace the oil with melted butter. If you do, make sure your milk is at room temperature too, otherwise the melted butter will solidify again.

Waffle batter in a glass mixing bowl. A whisk rests in the mixing bowl.

How to Make Fluffy Waffles 

Before beginning the recipe, you’ll need to preheat your waffle iron. If you try to make the waffles before the waffle iron is hot enough, your waffles will turn out pale and flat. 

Once you’ve plugged in the waffle iron, you can being on the batter. To a large mixing bowl, add the flour, sugar, baking powder, and salt and whisk to combine. 

In a separate bowl, whisk together the milk, oil, vanilla, and egg yolks. Add the dry ingredients to the milk mixture and stir to combine. 

Egg whites beat to stiff peaks in a speckled mixing bowl.
A glass mixing bowl full of waffle batter. A rubber spatula rests in the bowl.

Now, the secret to waffles that are crisp on the outside but still fluffy on the inside is to beat the egg whites to stiff peaks and gently fold them into the batter.

Don’t try to rush this process. You can technically do this step by hand, but it’s much easier if you have a handheld electric mixer. 

Be careful not to over mix the egg whites once you’ve added them to the batter too. Doing so will knock the air out of them and result in less fluffy waffles. 

An overhead view of a waffle topped with three pats of butter. A dish of fresh berries rests on the side.

Once the batter has come together, all that’s left is to cook the waffles. 

The exact amount of batter you’ll need to add to your waffle iron will depend on which waffle iron you have. I typically get four large 6-inch waffles with this recipe, but you may get more or less depending on your waffle maker.

Serve the waffles with your choice of toppings and dig in! 

A side view of a stack of fluffy waffles topped with butter and syrup. A bowl of fresh berries rests in the background.

My Favorite Waffle Toppings 

This simple waffle recipe is a wonderful base for all sorts of toppings. Some of my favorite waffle toppings include: 

Reheating Instructions 

Leftover waffles will last up to five days in the fridge and up to three months in the freezer. To reheat, warm in the microwave in 20-second intervals or place in the toaster. You may need to toast them at a lower heat for a few rounds if reheating from frozen. 

A tall stack of waffles topped with berries, butter, and syrup. A fork rests on the plate as well, speared with a big bite of waffle.

Baking Tips

  • Room temperature egg whites whip up easier than cold egg whites. If you forgot to set the eggs out before making this recipe, place them in a bowl of warm water for 5 to 10 minutes before separating them. 
  • Be very careful when separating the eggs. If any yolks sneaks into the egg whites, they won’t whip up properly. 
  • Make sure to preheat your waffle iron before starting this recipe. You want it to be nice and hot before placing any batter on it. 

More Easy Breakfast Recipes to Try! 

Video Tutorial

A tall stack of waffles topped with berries, butter, and syrup.

Fluffy Waffle Recipe

5 from 4 ratings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This fluffy waffle recipe comes together with just eight ingredients and minimal prep work. Your weekend breakfast just got a whole lot better! 
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Ingredients

Servings: 4 waffles
  • 2 cups (250 grams) all-purpose flour (spooned and leveled)
  • 3 tablespoons (40 grams) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (420 ml) whole milk
  • ⅓ cup (80 ml) canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (room temperature and separated)

Instructions
 

  • Preheat the waffle maker and set aside.
  • In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the milk, oil, vanilla extract, and egg yolks until fully combined. Add the dry ingredients to the wet ingredients and mix together until just combined.
  • Add the egg whites to a clean mixing bowl and beat to stiff peaks.
  • Gently fold the egg whites into the batter until just combined.
  • Spray the waffle maker well with nonstick cooking spray. Scoop or pour some of the batter onto the hot waffle iron (the amount will depend on your waffle maker), close the lid, and cook according to your waffle maker’s instructions or until crisp and golden brown. Repeat with the remaining batter.
  • Serve warm with pure maple syrup, fresh fruit, or toppings of choice.

Notes

Storage instructions: Let waffles cool completely, then store in an airtight container in the fridge for up to five days. To reheat, warm in the microwave in 20-second intervals or in the toaster.
Freezing instructions: Let the waffles cool completely, then place on a parchment paper-lined baking tray. Freeze the waffles on the tray until hardened (about 1 hour) and then seal in a freezer bag for up to three months. To reheat, warm in the microwave in 20-second intervals or place in the toaster (you may need to toast them at a lower heat for a few rounds if reheating from frozen). 
Eggs: To bring your eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
Cuisine: American
Course: Breakfast
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.