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Our all time favorite waffle recipe; these waffles are light and fluffy inside with a nice crisp exterior. They pair perfectly with syrup and fresh berries (truthfully, they’re even delicious plain!)
Breakfast for dinner is a weekly occurrence at my home so you can bet we’ve perfected our favorites (how to make crepes here, our favorite homemade pancakes, and my go-to egg breakfast: quiche lorraine)
Since one of my boys likes waffles very best (more room for syrup as he’ll explain), we’ve been working on this waffle recipe for quite some time. While this isn’t the healthiest waffle recipe, they make a great treat to have in moderation. Especially when paired with plenty of eggs, fresh fruit, and roasted breakfast veggies.
So first things first, you might be wondering about the difference between Belgian and classic waffles.
- Do NOT over mix the batter. Too much stirring is going to start the gluten development in the batter and make your waffles tough (not light and fluffy). Lumps in the batter is a good thing!
- Make a well in your dry ingredients: if you add wet ingredients to that well of dry ingredients, it will be easier to make the dry and wet ingredients come together gently and quickly helping you to avoid working the batter.
- Let the batter stand at room temperature for about 10-20 minutes before adding to the waffle iron; this allows the flour to absorb the liquid which allows some of those stubborn lumps (that you didn’t over mix!) take care of themselves.
- Before your waffle batter goes in, run a cold stick of butter across the waffle iron to grease it. This gives the waffles an evenly distributed layer of fat to cook in. Just make sure to wipe the waffle iron in between each batch.
- Let the batter stand. This is a trick I learned from the Kitchn when working on my pancake recipe! Letting the batter stand allows the flour to absorb the liquid which helps some of those stubborn lumps (that you didn’t over mix!) take care of themselves.
How to keep waffles from getting soggy
If you aren’t eating the waffle straight from the waffle maker, you’ll want a foolproof way to keep them warm AND crispy. If you stack waffles on top of each other, you’ll end up creating steam which will make the waffles soggy as they quickly lose that crispy exterior. To avoid soggy waffles, follow the steps below:
- Preheat the oven to 200 degrees F.
- Place a cooling rack on a large sheet pan. As soon as you pull the waffle from the waffle iron, place it on the cooling rack in a single layer.
- Place that sheet pan in the oven until ready to eat.
How to freeze waffles
We love multiplying this recipe to have leftovers OR to make ahead of time when anticipating guests. Those leftovers make for a great last minute dinner or breakfast! Frozen waffles can be kept in the freezer for up to 3 months.
- To freeze: allow waffles to cool completely at room temperature. Then place the cooled waffles on a parchment paper lined tray. Place that tray in the freezer until the waffles are fully frozen, about 1-2 hours. Transfer to a freezer safe bag or container.
- To thaw: use the microwave, toaster, or oven to reheat! We like popping them in our toaster best.
My number 1 tip for the best waffles? Use a good waffle iron. If you’re in the market (or make waffles a ton and want to invest!) here’s an article outlining the top waffle makers of 2019. Here’s the exact waffle maker I use and can’t say enough good things about it! (affiliate link)
More breakfast recipes:
- Ham and Cheese Quiche
- Bread Pudding Recipe (made with croissants)
- Easy Banana Bread
- Acai Bowl (4 delicious recipes)
- Blueberry Smoothie
Our all time favorite waffle recipe; these waffles are light and fluffy inside with a nice crisp exterior. They pair perfectly with syrup and fresh berries (truthfully, they're even delicious plain!)
- 8 tablespoons unsalted butter, melted
- 1 cup whole milk (minus 1 tablespoon)
- 1 tablespoon white vinegar (not white wine)
- 1 and 3/4 cups white all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 3/4 teaspoon ground cinnamon, optional and can increase to 1 full teaspoon as desired
- 1/2 teaspoon salt
- 3 tablespoons light brown sugar, lightly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2/3 cup heavy cream
Melt the butter in a small microwave safe bowl (in the microwave) and then place the bowl in the fridge to allow to come back to room temperature. In a liquid measuring cup, add 1 tablespoon white vinegar. Fill to the 1 cup line with milk. Whisk together and set aside for at least 5 minutes.
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Add salt to personal preference and depending on the type of salt you have. I use fine sea salt and add 1/2 teaspoon. If you use table salt, you'll likely want to decrease. Add in the brown sugar. Stir until combined. Make a large well in the center of your dry ingredients.
In another bowl, whisk the 2 eggs and 1 egg yolk with a fork. Pour in the vanilla and heavy cream and whisk. Add the milk and vinegar mixture (after it has sat for 5 minutes). Whisk until everything is combined.
Pour the wet ingredients into the well prepared in the dry ingredients. Using a wooden spoon, gently stir the wet and dry ingredients until a few streaks of flour still remain, but most of the ingredients are incorporated (about 10 stir strokes). Pour in the melted (but now to room temperature) butter. Stir until JUST combined being careful to not overmix.
Let the batter stand at room temperature for 10 minutes. Get your waffle iron preheating in the meantime (Note 1). Preheat the oven to 200 degrees F. Place a cooling rack or 2 on a large sheet pan. Set aside.
Using a 1/3 measuring cup, scoop batter onto the iron and cook according to your waffle maker instructions. If your waffle maker doesn't have a timer indicating when it's done, watch until steam stops coming out the side (usually around 4 and 1/2 to 5 minutes -- Note 2). Remove to the prepared sheet pan with the cooling rack (so your waffles remain crispy and the steam doesn't make them soggy) and place in the 200 degree oven or eat right away with your favorite toppings. (Repeat process of cooking waffles until all the batter has been used).
Note 1: If your waffle iron or pan has a nonstick surface don't use cooking spray. Cooking spray builds up on nonstick surfaces and eventually becomes tacky, ruining that non-stick coating. Brush melted butter lightly over the surface of your pan instead.
Note 2: How do you know when your waffle is done? Most waffle irons tell you via a light or beep. If your waffle maker does neither, watch for the steam to stop seeping out the sides. NEVER open your iron until steam has stopped coming out!