Waffle Recipe

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!)

Course Breakfast
Cuisine American
Keyword waffle recipe, waffles
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings 10 waffles
Calories 176 kcal
Author Chelsea


  • 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


  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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.

  6. 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).

Recipe Notes

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!