Homemade Waffle Recipe – Spend With Pennies

This is a favorite homemade waffle recipe made with pantry ingredients. The secret to making them light and fluffy is separating the eggs in the method below. Perfection.

Ingredient Tips For Waffles

This waffle recipe uses basic kitchen ingredients. Here’s what you need to know:

• Flour: The base is all-purpose flour. You can replace half with whole wheat flour.
• Baking powder: Baking powder helps the waffles rise so they have a fluffy texture.
• Eggs: Ensure the eggs are room temperature; they can be set in a bowl of warm water to bring to room temperature while gathering the other ingredients.
• Milk: I use whole milk, but any type (including non-dairy) can be used.
• Butter: Use unsalted butter. If using salted butter, skip the salt in the recipe.

• Take care when separating eggs. The smallest amount of yolk or oil in the whites will prevent them from fluffing into stiff peaks.
• Avoid overmixing the waffle batter, or they will be dense; it should be a little lumpy, and the egg whites should be very gently folded in.
• If making batches, heat the oven to 200°F and keep the waffles warm until you’re ready to serve.

Storage and Prep Ahead

Keep leftover homemade waffles in a covered container or zippered bag in the refrigerator for up to a week and reheat them in the toaster or the air fryer.

Freeze cooled waffles between sheets of parchment paper in zippered bags for up to 6 months.

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Homemade Waffle Recipe

These light and crispy waffles are delightful for breakfast, a snack, dessert, or even dinner!

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).

• Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.

• In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.

• In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note

• Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.

• 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.

• This recipe assumes you are using unsalted butter. If using salted butter, eliminate the salt ingredient.
• Whipped egg whites makes 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 225°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. 

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: 327mg | 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

Cuisine American

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