Waffle Recipe that’s light, fluffy, and golden crisp on the outside, perfect with syrup and berries or delicious enough to enjoy all on their own!

Waffle recipe served on a plate with whipped cream, blueberries, and maple syrup.
chelsea

Author’s Notes

Our Weekly Waffle Party

This past summer, we started a fun new tradition in my house called Waffles with Friends. Once a week, one of my kids gets to invite up to five friends over for a waffle day. During the summer, it was a whenever-we-felt-like-it kind of thing, but now that school’s back in session, it’s turned into an after-school snack (or maybe more of an after-school meal!).

I always make this very waffle recipe, sometimes my chocolate-chip version, and serve it with my homemade caramel syrup, lots of whipped cream, and fresh berries.

It has quickly become one of the most fun parts of our week. The kids and their friends absolutely love it, and after so many waffle-filled afternoons, I like to think I’ve become a bit of a waffle expert. These really are the best waffles ever, and I’m sharing all my favorite tips and tricks with you. My number one tip is this: if you love waffles as much as we do, invest in a good-quality waffle iron because it truly makes all the difference.

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All the ingredients in this recipe prepped out for easy assembly including the flour, brown sugar, oil, eggs, salt, cinnamon, vinegar, sugar, vanilla, milk, and butter.

Ingredients In This Waffle Recipe

IngredientHelpful Tip or Swap
Flour, Baking Powder, Salt, CinnamonWhisk together for an even rise and light texture. Cinnamon adds a subtle warmth but can totally be skipped.
Milk & VinegarLet sit for 5 minutes to create a quick DIY “buttermilk” that adds tang and tenderness.
Eggs, Sugar, VanillaUse room temperature eggs for fluffier waffles. Light brown sugar gives extra flavor depth. Use soft, fresh brown sugar.
Butter & OilCombining both keeps waffles crisp outside and soft inside. Let butter cool fully to room temp before mixing in.
Syrup or ToppingsTry homemade syrup, fresh berries, or whipped cream. Toasted nuts, citrus zest, or chocolate chips are also fun additions!

Waffle Recipe Tips

  1. Don’t Overmix: Stop when ingredients are just combined; lumps are fine.
  2. Let Batter Rest: 10-20 minutes at room temperature before going in the waffle iron.
  3. Don’t overfill the waffle iron: Add just enough batter to cover the surface.
  4. Wait for the steam to stop: Lifting the lid too soon can tear the waffle.
  5. Use a measuring cup or scoop: Helps keep the waffles even in size and texture.
  6. Lightly grease if needed: Brush with oil or melted butter only if your waffle maker isn’t nonstick.
  7. Cool on a wire rack: Prevents steam from softening the edges so waffles stay crisp.
All the batter ingredients for this waffle recipe mixed into one bowl and then poured into the waffle pan to cook.

Fave Waffle Toppings

  • Classic: Maple syrup, whipped cream, and butter.
  • Fruity: Fresh berries, lemon curd, blueberry syrup, or sliced bananas.
  • Sweet: Chocolate chips, Nutella, caramel, hot fudge sauce, or powdered sugar.
  • Crunchy: Toasted nuts, granola, or coconut flakes.
  • Fun: Peanut butter, ice cream, or colorful sprinkles.

Storage

One of my favorite things about this waffle recipe is that you can make the batter the night before. This is perfect when you need to feed people early in the morning, like when you have guests or during the holidays.

Just prepare the batter, cover it tightly, and cook it the next day. It even tastes better after resting overnight.

To store cooked waffles, let them cool completely on a wire rack, then arrange them on a parchment-lined tray and freeze for 1–2 hours until fully frozen. Transfer the waffles to a freezer-safe bag or container, where they can be stored for up to 3 months. To reheat, simply pop them in a toaster.

More Breakfast Recipes You’ll Love:

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5 from 8 votes
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Waffle Recipe

By Chelsea Lords
This is my go-to Waffle Recipe! Light and fluffy on the inside, crisp on the outside, and amazing with syrup and berries.
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 10 minutes
Total Time: 20 minutes
Servings: 10 waffles

Video

Equipment

Ingredients

Dry Ingredients
  • 2-1/4 cups flour
  • 3/4 teaspoon salt
  • 4 teaspoons baking powder
  • 1/4 teaspoon cinnamon optional
Wet Ingredients
  • 1-1/4 cups whole milk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons light brown sugar lightly packed, or granulated sugar
  • 4 large eggs at room temperature
  • 3 tablespoons vegetable oil
  • 8 tablespoons unsalted butter melted, at room temperature
  • Syrup see note 1

Instructions 

  • Get all the wet ingredients to room temperature before you begin (see note 2). Whisk together milk and vinegar and set aside for 5 minutes to slightly curdle.
  • Whisk together the dry ingredients in a large bowl. Add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don’t overmix. Let the batter sit for 10-20 minutes (see note 3).
  • Preheat your nonstick waffle maker according to the model’s instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
  • Keep cooked waffles warm in the oven while finishing the batch (see note 4) or serve immediately with your choice of toppings.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: To make my favorite syrup, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat and stir in 1 tablespoon vanilla extract.
Note 2: Make sure all wet ingredients are the same temperature or batter will get clumpy. Melt the butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run un-cracked eggs under warm water to quickly bring them to room temperature.
Note 3: For the best waffles, let the batter rest for a while. I like letting it set overnight: Store it tightly covered in the fridge, then stir and cook in a preheated waffle maker in the morning. A faster and even tastier breakfast!
Note 4: To keep waffles crisp, place them on a cooling rack set over a large pan. Put the pan in a 200°F oven to keep waffles warm as you continue cooking the rest.
Storage: To freeze waffles, let them cool completely on a wire rack, then arrange them on a parchment-lined tray and freeze for 1–2 hours until fully frozen. Transfer the waffles to a freezer-safe bag or container, where they can be stored for up to 3 months. To reheat, simply pop them in a toaster.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 305mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg

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

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 8 votes

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18 Comments

  1. Christina says:

    My father made them and put raspberries and chocolate chips in them, they were SO good!! Thank you for putting a smile on his face! ????????????????????

    Reply
    1. Chelsea Lords says:

      So glad to hear these were enjoyed! Thanks Christina 🙂

      Reply
  2. Melissa says:

    5 stars
    Hands down….THE BEST waffle recipe. I never have unsalted butter on hand so I just cut the salt amount in half. Tastes great. Waffles melt in your mouth!!

    Reply
    1. Chelsea Lords says:

      Yay!! Made my day 🙂 Thanks Melissa!

      Reply
  3. Rosie says:

    Can I sub white vinegar with apple cider? And coconut oil with butter?

    Reply
    1. Chelsea Lords says:

      I don’t think either of those substitutes would work great in this recipe unfortunately

      Reply
  4. Candace says:

    5 stars
    I’ve been making waffles for thirty years, trying new recipes all the time. This is without question the best recipe I’ve come across! I appreciate the brief, historical info, and the factual, expert tips make all the difference. Thank you!

    Reply
    1. Chelsea Lords says:

      Wow! This comment made my day 🙂 So, so happy to hear these were the best waffles! Thanks Candace!

      Reply
  5. Echo says:

    5 stars
    I love these waffles! I don’t like the box or frozen kind! Nothing beats homemade!

    Reply
  6. Sara Welch says:

    5 stars
    I know what I will be having for breakfast tomorrow; these look perfectly light and delicious!

    Reply
    1. chelseamessyapron says:

      I am excited for you to try these! Thanks! 🙂

      Reply
  7. Lori says:

    5 stars
    These are so delicious!

    Reply
    1. chelseamessyapron says:

      Thanks Lori! 🙂

      Reply
  8. Sarah says:

    5 stars
    These are some really good tips and the waffles turned out perfect!

    Reply
    1. Chelsea Lords says:

      Ahh I am soo happy to hear this! Thanks for your comment! 🙂

      Reply
  9. Steve says:

    5 stars
    Spectacular recipe. Way better waffles than out of the box. It’s not even close. Kids enjoyed the results very much. We didn’t have heavy cream so we had some fun and just dumped in some redi-whip instead!

    Reply
    1. chelseamessyapron says:

      Yay!! I’m so thrilled to hear that! 🙂 Thanks for the comment Steve!

      Reply
  10. Melissa says:

    5 stars
    These really are the perfect waffles! Thank you!

    Reply