My Favorite Waffle Recipe (2024)

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You asked for it! Today I’m sharing my all-time favorite waffle recipe! Ready in just 15 minutes, this recipe yields golden, crisp-on-the-outside, soft-and-fluffy-on-the-inside buttermilk waffles (and I include a simple substitute if you don’t have buttermilk!). I can’t wait for you to try it!

My Favorite Waffle Recipe (1)

If you follow me on Instagram you’re probably just as invested as I am on this journey to the perfect waffle recipe. My sisters and I spent several days making waffles, non-stop, batch after batch, until this recipe was 100% dialed in and 100% perfect. I shared dozens of recipe fails and almost-successes in my Instagram stories. We got sick of eating waffles. Even the dogs seemed to get tired of them.

That is, until this version was finally perfected. And, guys, this recipe is it. And this recipe is for you if you like waffles that are:

  • Crisp and golden on the outside
  • Insanely soft, fluffy, and melt-in-your-mouth on the inside
  • Thick.
  • Flavorful enough to enjoy on their own, without being so rich that you can’t cover with syrup or sugar and still enjoy.
  • The most beautiful golden/brown color in existence
  • Easy, but you will need to dirty an extra bowl to make them (it’s worth it!).

This recipe joins the ranks of my other over-tested breakfast favorites including my crepes and French toast.

My Favorite Waffle Recipe (2)

What You Need

  • Flour. We are using all-purpose or “plain” flour for today’s recipe.
  • Baking powder and baking soda. We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).
  • Corn starch. The secret ingredient from some of my favorite recipes (like my coffee cake and chocolate chip cookies) makes an appearance here, too. It helps to thicken the batter without drying it out and contributes to the perfectly golden crisp exterior.
  • Sugar. A bit of granulated sugar helps flavor the waffles (without making them terribly sweet on their own).
  • Vanilla extract. Again, to enhance the flavor.
  • Salt. We are all about theflavor here, and the salt helps to enhance it as well.
  • Eggs. You’ll need two, and you’ll need to separate the yolks and whites. The yolks will be mixed in with the wet ingredients, then you’ll whip the whites to stiff peaks before stirring into the batter. More on this below!
  • Butter. Many waffle recipes tout the benefits of using oil over butter. I tried to make oil work. In fact I was insistent on it in the beginning. But when I finally broke down and tried using butter instead, the flavor of the waffles improved incredibly. Once the butter got into the picture, we were finally on track to waffle perfection.
  • Buttermilk. So important for the flavor, don’t make them without . If you don’t have buttermilk on hand, use my simple, two ingredient buttermilk substitute.

Growing up my mom often made us pancakes and waffles using the same batter. While the batter for my buttermilk pancakes made for decent waffles (and the best pancakes of your life), it needed some tweaking before it yielded waffles that had just the right crispness on the outside and fluffiness on the inside.

My Favorite Waffle Recipe (3)

Technique: Separating the Egg Whites

I didn’t come up with the idea of separating the egg whites and egg yolks, but as I did my waffle research I encountered this technique in more and more recipes.

“Nobody needsmore dishes.” I insisted, determined to incorporate the yolks and whites together. But, after about 15 good, but not fantastic waffles, I caved. We gave it a shot and, oh, what a difference. By whipping the egg whites separately to stiff peaks and then folding them into the batter we take our homemade waffles to a new level of fluffiness, airiness, and deliciousness. See my video in the recipe card if you’ve never whipped egg whites before (it’s easy).

Can’t I just skip this step?

Why must you be so difficult? Sure, you could just stir the egg whites and yolks into the batter together. However your waffles won’t be as fluffy and they will taste more “eggy”. I mean, they’ll be alright, so if you’re looking for “alright” waffles instead of the “best” waffles, then sure. Fifty taste-tests down the drain for nothing.

Look, it’s worth the extra dishes and extra 3 minutes, in this waffle-aficionado’s humble opinion.


How do you serve your waffles? Buttered? Drowned in pure Vermont maple syrup? Plain (this recipe actually is quite delicious plain, thank-you-very-much)? Here are a few of my favorite suggestions.

  • Go classic with salted butter and maple syrup.
  • Powdered sugar. When I was a kid this is theonly thing I put on my waffles.
  • Fruit! Fresh fruit and homemade whipped cream are great waffle toppings.
  • Blueberry sauce or strawberry sauce.
  • Make it a waffle sundae by topping off with ice cream, sprinkles, and chocolate sauce.
  • You can add chocolate chips straight into the waffle batter before cooking. I recommend using mini chocolate chips (regular sized will be too large and may keep your iron from closing properly) and add ⅔-3/4 cups. Stir them in at the end.

You could also go savory and have yourself a plate of fried chicken & waffles. Confession: I’ve never had the two together before. Am I missing out?

My Favorite Waffle Recipe (4)


More Great Breakfast Recipes to Try:

  • Scones
  • Blueberry Pancakes
  • Chocolate Chip Muffins
  • Banana Muffins

Be sure to check out the how-tovideo in the recipe!

My Favorite Waffle Recipe (5)

The Best Waffle Recipe

Thick, fluffy waffles with golden crisp exteriors. I make this waffle recipe in a belgian iron, but you can use any waffle iron just keep in mind that the time required to cook will vary.

5 from 37 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Servings: 4 belgian waffles

Calories: 489kcal

Author: Sam Merritt


  • 2 cups (250 g) all-purpose flour
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cup (473 ml) buttermilk please click the link for instructions on how to make a simple buttermilk substitute
  • 2 large eggs whites and yolks divided
  • 1 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter melted and cooled a bit


  • In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,

    2 cups (250 g) all-purpose flour, 3 Tablespoons granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon salt

  • Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract to the well. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.

    2 cup (473 ml) buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 4 Tablespoons unsalted butter

  • Whisk all wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.

  • In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.

  • Fold egg whites into batter, stir gently until completely combined,

  • Let the batter sit for about 5 minutes while your waffle iron preheats.

  • Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 ¼ cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.

  • Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!


Making in Advance

This batter can be made and stored, covered, in the refrigerator for two days. Gently stir the ingredients together again before using.


Serving: 1waffle | Calories: 489kcal | Carbohydrates: 67g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 735mg | Potassium: 461mg | Fiber: 2g | Sugar: 15g | Vitamin A: 667IU | Calcium: 250mg | Iron: 3mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

My Favorite Waffle Recipe (2024)


Why do restaurant waffles taste better? ›

An undeniable element of technique is involved in the flipping, timing, and surgical extraction of delicate waffles from the teeth of the iron. It also takes an experienced hand to not cram too much batter into the iron or underfill and end up with a thin, lackluster puck.

What is the most popular type of waffle? ›

Without any doubt, the Brussels waffles are the most liked ones that you will come across. This one is a must try! If you think that Belgian waffles are from Belgium, then you are wrong because these are very much from America. The Belgian waffles are also very similar to the first type discussed above.

What is the difference between a Belgian waffle and a regular waffle? ›

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

Should waffle batter be thick or thin? ›

A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That's in part why there's both cornstarch and buttermilk in this recipe.

Should you let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Why do IHOP pancakes taste better? ›

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

Do waffles hold syrup better than pancakes? ›

but if i had to choose, i would say waffles, the little squares make good holding cells for your butter and syrup. Depends on the day but more often than not, waffles. Waffels might taste better as they hold the Syrup and Butter in those nice little wells.

What makes Belgian waffles taste different? ›

Why Are Belgian Waffles So Good? Ahh, good question! While regular old waffles are made from a typical pancake-like batter, Belgian waffles are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch.

What is the most popular waffle in the world? ›

The Belgian waffle is one of the most famous types of waffles in the world. It is made with a mixture of flour, eggs, milk, sugar, and baking powder.

What is the difference between a Belgian waffle and a Liège waffle? ›

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

Are pancake batter and waffle batter the same? ›

Those ingredients are exactly the same! So what's the difference?” Well, my uneducated friend, it's all in the ratios. Pancakes have more baking powder to help them rise in the pan, while waffles have more butter and an extra egg to help them form their slightly crispy, golden brown outside and soft, chewy inside.

Why is a flip waffle maker better? ›

Their process of operation works as follows: When you pour the batter onto the waffle maker, it starts to spread and cook on the bottom plates. Then you have to flip the machine over allowing direct contact so that the batter pours onto the top plates. This ensures both sides of the waffle brown evenly and cook faster.

How important is baking soda in waffles? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

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