This easy Waffle Recipe makes light, fluffy waffles with crisp, golden edges and a tender center. Separating and whipping the egg whites gives these homemade waffles an extra airy texture.
Serve topped with whipped cream, strawberry freezer jam, or hot fudge sauce and a dusting of powdered sugar.
Holly’s Recipe Highlights: Waffle Recipe
- Flavor: These waffles are lightly sweet with a buttery, vanilla flavor, crisp golden edges, and a soft, fluffy center.
- Tools:Â An electric mixer makes quick work of whipping the egg whites, while a waffle maker cooks them to crisp, golden perfection.
- Make Ahead:Â Double the batch so you can pop these freezer-friendly waffles into the toaster for weekday breakfasts.
- Time-Saving Tip: Want an even quicker version? Try this shortcut for Bisquick waffles instead.
- Serving:Â Keep finished waffles warm in a low oven so everyone can enjoy them together.
Total Time: 33 Min Servings: 6 Servings Cooking Method: Waffle Maker
Ingredient Notes
- All-Purpose Flour:Â Spoon the flour into the measuring cup and level it off rather than scooping directly from the container, which can pack in too much flour and make the waffles heavy.
- Granulated Sugar: Adds a touch of sweetness and helps the waffles develop crisp, golden-brown edges. You can reduce it slightly for savory toppings, but don’t omit it entirely if you want that golden, crisp exterior.
- Eggs:Â Separating and whipping the whites creates an especially light, fluffy texture. For a quicker version, use whole eggs and reduce the milk as noted in the recipe.
- Cinnamon Waffles: Add ground cinnamon to the dry ingredients.
- Blueberry Waffles: Sprinkle a small amount of fresh or frozen blueberries over the batter after it is added to the iron. Do not thaw frozen berries first.
- Chocolate Chip Waffles: Add mini chocolate chips sparingly so melted chocolate does not stick to the plates.
- Lemon Waffles: Add finely grated lemon zest to brighten the vanilla batter.
- Belgian Waffles: Try this same batter in a Belgian waffle maker.
Waffle Toppings
Savory: You can make dinner versions with savory toppings, too! Make pizza waffles with pizza sauce and shredded cheese, or go with a classic chicken and waffles for a fun twist on dinner.
Sweet: Try topping them with fresh berries, strawberry sauce, blueberry sauce, whipped cream, chocolate chips, or a drizzle of maple syrup for a cozy treat everyone will love.
And don’t forget to add a side of crispy oven bacon and fresh fruit salad for the perfect Sunday brunch.
Save Some for Later
Fridge: Keep leftover waffles in an airtight container for up to 4 days.
Freezer: Freeze waffles in an airtight container or freezer bag for up to 3 months.
Reheat: Reheat refrigerated or frozen waffles in the toaster, on a wire rack over a baking sheet at 350°F in the oven, or in the air fryer.
More Sweet Breakfast Favorites
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Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).
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Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine.
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In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
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In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
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Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
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Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.
- Refrigerate leftovers for up to 7 days, or freeze for up to 6 months. Place sheets of wax paper or parchment between waffles before placing in freezer bags. Reheat briefly in the toaster until crisp. Watch for burning.Â
- This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
- *Whipped egg whites make the lightest, fluffiest waffles, but you can make this recipe without beating the egg whites. If you do not, then reduce the milk to 1 1/2 cups, and add whole eggs to the butter mixture.
- Keep waffles warm in a 200°F oven while you make the remaining waffles.
- Buttermilk Waffles: To make, replace milk with buttermilk, reduce baking powder to 1 1/2 teaspoons, and add 1/2 teaspoon of baking soda.Â
To Make the Best Waffles
- Don’t overmix the batter, it should be slightly lumpy.
- Preheat the waffle maker and lightly wipe with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron so the waffle compartment is almost full so it will cover the edges when closed.
Calories: 313 | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 247mg | Potassium: 378mg | Fiber: 1g | Sugar: 8g | Vitamin A: 534IU | Calcium: 188mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
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