Use this Fluffy Waffle Recipe to make thick, fluffy waffles without the hassle of beating egg whites! Make a double-batch and freeze for homemade waffles in minutes.
I received a waffle maker for Christmas a few years ago but the poor thing has been collecting dust in a cabinet ever since. I love waffles (all.the.breakfast foods, really) but just about every recipe I find calls for separating the eggs and beating the egg whites.
And, honestly, that whole process beats me down. What I love about my Homemade Pancakes is that I don’t have to get out my stand mixer, I always have the ingredients on hand, and they’re so easy that even my two-year-old can help make them.
I expect the same from my waffles!
Once I realized that was all that was holding me back from golden-brown waffle goodness, I set out to develop a fluffy waffle recipe that wasn’t so cumbersome. In fact, this Belgian waffle recipe uses the same simple ingredients as my homemade pancake recipe with only a few changes to the amounts.
What is a Belgian Waffle?
In North America, Belgian waffles are typically made with a lighter batter- traditionally a yeasted batter, though baking powder is often used today. Belgian waffles are also made using a Belgian waffle iron which results in larger squares and deeper pockets than traditional American waffles. Belgian waffles are not to be confused with the different varieties of waffles found in Belgium, like the Brussels waffle or liege waffle.
Liege Waffles
Liege waffles, with their signature uneven edges, are richer, denser, sweeter, and chewier. The bread-like dough features chunks of pearl sugar which caramelizes on the outside of the waffle when baked. (They’re also the most common type of waffle available in Belgium.)
How to Make Waffles Without a Waffle Maker
Honestly, I’ve seen people ask that on other waffle recipes. There’s all kinds of YouTube videos and kitchen “hacks” to help. My question is: can you still call it a waffle if you didn’t use a waffle maker?
I say, no. Buy the dang waffle maker. Now that you have this super simple Fluffy Waffle Recipe, yours won’t sit lonely in a cabinet! (This is similar to the Belgian Waffle Maker I have. The ability to flip the waffles over is supposed to help create fluffy and evenly browned waffles.)
How to Freeze Homemade Waffles
Most mornings I try to make my kiddos a hot breakfast but sometimes we’re running late and only have time for a bowl of cereal. I try to keep my freezer stocked with a batch of these for emergencies! Waffle emergencies. Totally a thing.
To Freeze the Waffles: Freeze the waffles in a single layer until hard (so they don’t stick together), then slip them into an air-tight plastic bag and stash them for several weeks in the freezer. Ours never last that long!
To Reheat the Waffles: Remove them from the freezer and pop them into the toaster (a 1/4 section at a time) or into a toaster oven.
Recipe Tester Notes:
- As you pull the warm waffles off of the waffle maker, don’t stack them as you would pancakes. These waffles will do better when placed on a wire baking rack in a single layer to prevent them from getting soggy.
- Yes, four teaspoons of baking powder. No, that is not a typo. Use quality baking powder that isn’t expired. If you can’t remember the last time you bought some, it’s probably time to replace it. It will not make the waffles taste metallic, baking powder should not have a taste. It is simply a leavening agent.
- I used a scant 2/3 cup of batter for each 1″ waffle. This will vary based on the size of your waffle maker. Don’t worry about filling the entire surface, the waffles will puff up some as they bake. You want to shoot for about 3/4 of the griddle surface to be covered.
Fluffy Waffle Recipe
Ingredients
- 2 cups all-purpose flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 6 tbsp melted unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat waffle iron. Gently coat with nonstick baking spray.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Use the back of a spoon to create a "well" in the center.
- Whisk the two eggs into the milk until well combined.
- Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended. (Note: the batter will be slightly lumpy, do not over-mix.)
- Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. (About 2-3 minutes, but this will vary wildly depending on your waffle maker.)
- Serve immediately or lay on a wire cooling rack until cool. Store leftovers in an airtight bag in the freezer.
Nutrition

Lynne says
OMW! These are truly the BEST waffles ever and are so incredibly easy to make!
My family generally drowns waffles & pancakes in syrup (much to my dismay) but THESE…they barely used syrup and I had to make two more batches on the spot to match their appetite!! DELICIOUS!!
Emily Grace says
So happy to hear that, Lynne!
Heidi says
Great recipe! I got busy between making the batter and getting them on the iron. The longer this batter sits thie thicker, fluffier and harder to spread it gets so I’m sure this is what others are complaining about, but I wasn’t fussed and just used a spatula to spread it out a little, and they came out beautifully. For my own tastes I ‘d add a wee bit more vanilla next time, and maybe a little sugar, but my kids couldn’t have been happier the way they were unadulterated. I will never understand people who don’t follow a recipe then complain about it (duh, duh, duh). If you follow this exactly and get bad results, you’ve done something wrong because it’s perfect as-is.
Emily Grace says
Thank you for your comment, Heidi 🙂 I’m so glad you enjoyed them!
Aisling says
Just wondering could you make the batter the night before and serve it in the morning or does it have to be cooked straight away?
Emily Grace says
Hi Aisling, these really should be cooked after mixing. Once you mix the wet and dry ingredients, it activates the baking powder, and the longer it sits the less fluffy you waffles will be. You could certainly mix up the dry ingredients the night before though so you have less measuring to do the morning of. Hope this helps!
Cher says
Grace, I tried your recipe and it is awesome! I used almond coconut blended milk and it was great! They come out a little lighter in color but are very fluffy and tasty. I will be freezing some as well.
Thanks for sharing!🤗
Emily Grace says
Thanks for sharing that you had success with coconut/almond milk! Glad you enjoyed.
Michelle D says
I just made these waffles today and omgosh they are so good!! I have tried other recipes that were not soft inside but, these were wonderful!! My boys loved them!! Thank you for a great recipe!
Christine Byers says
Made these this morning at the request of my 11 year old. I followed the recipe, used white wheat flour, and added a bit of cinnamon. The taste was great, but the texture was sort of sandy and crumbly. Everything was fresh, didn’t overmix, any ideas?
Emily Grace says
Sorry, I haven’t had that issue. I use all-purpose flour in this recipe.
Tina says
Made this with my 16 year old son this morning and we loved them! So quick and easy. I didnt have unsalted butter so we only added half of what it called for and they are delicious! Thank you for sharing.
Broke College Kid says
I purchased salted butter; will that mess the recipe up?
Emily Grace says
No, just omit the added salt
Julian James says
Best waffles!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Alli says
This is a fool-proof recipe! I know because I have tried at least 4 or 5 different waffle recipes now, and this one is hands down the best. Easy to follow, the waffles came out beautiful and crispy, and had a nice buttery flavor instead of flour which is how these recipes often end up tasting. Delicious, and no changes/additions were made or needed!
Laura says
I am notorious for ruining waffles, tried this recipe bc I was out of box mix and oh-my-lanta, I FINALLY MADE PERFECT WAFFLES!!!!!
Thank you!!!!
Jenny says
I followed the recipe and they were perfect, no more box mixes for us!
Kim Martin says
This morning we made these AMAZING waffles in a Belgium waffle maker. We used Bob’s Red Mill Gluten-Free All-Purpose flour as I am recently gluten free. Don’t tell my mom, but these were the best waffles I have ever had in my life. This is a keeper!
Michael Pait says
I haven’t made waffles in YEARS. Wife wanted a waffle maker for Christmas…. still don’t really know WHY she wanted a waffle maker. Seemed so random. So, got the new Calphalon waffle maker and Googled a waffle recipe. You had me at “easy”. So, this morning made this recipe and they came out so well. Daughter and wife loved them. They were crispy and fluffy. I am sold. This will be my go-to recipe for waffles. Next we add blueberries.
Emily Grace says
So happy to hear that, Michael!!
terrence says
Ha! Ha! This was me this xmas! Just made an awesome batch!! Amazing!
Terri Biggs says
We just had these for breakfast and they were so delicious! Such an easy recipe! We even had some left over for freezer which is very handy for those times your just craving waffles and can’t be bothered to make them!
Emily Grace says
So glad you enjoyed them, Terri! I try to keep some in my freezer at all times! 🙂
Natalie says
Made these this morning for Christmas breakfast; the were delicious!
Indigo says
I made these as the recipe asked for, but when it got low I added half a yam and a load of pumpkin spice for myself and my boyfriend.
It was amazing! My family loved them. They were super fluffy and possibly the most perfect waffles I’ve made. I preferred the spiced ones myself.
Thanks for the recipe!
Emily Grace says
Yum!! You would love these waffles: https://www.graceandgoodeats.com/sweet-potato-waffles/ the bursts of sugary pecans + the soft pumpkin spice flavor are EVERYTHING!
Julia says
I used this recipe this morning and they turned out quite well. I used whole spelt flour instead of all purpose, so the batter was pretty thin. I’m also at altitude, so I used 3 teaspoons baking powder instead of 4. I did separate the eggs and whisk the whites to a soft peak, but next time I probably won’t do that and I think the waffles will still turn out fluffy.
I know the spelt flour had an impact on the texture of the batter in my case, but I wonder if the problem with a too-thick batter for some is just the everyone measures differently; a packed 2 cups of flour is pretty different from a loosely packed measurement.
Thanks for the recipe!
Emily Grace says
Great point, Julia!
Kent says
4 Teaspoons of Baking Soda ? Seemed like a lot. Waffles were not fluffy, instead they were rubbery and had a bitter after taste. Flour, eggs, milk, and vanilla were fresh, although baking soda was old (but cookies baked day before w/ same were fine.
Wife didn’t care for them at all, bad Christmas morning experience. Urrp – Will have to feed to local wildlife
Emily Grace says
Hi Kent, the issue is that you used baking SODA instead of baking POWDER. This recipe calls for baking powder and it does need to be fresh.
Just Helping says
This recipe called for baking powder not soda…
Michele says
Not enough liquid for so much batter waffles improved a lot after I added more milk
Emily Grace says
Hi Michelle, the batter should be thick. No need to add more liquid. Hope this helps.
Connie Allen says
My hubby is picky about waffles. He said these were the best he had ever had!
Thank you!
Emily Grace says
So happy to hear that Connie!!
Joy says
Yum! Smells so good… doubled the recipe, perfection 🙂
Andrea S. says
Ran out of waffle/pancake mix. Found this recipe. No need to buy more store-bought mix. This is just as easy.
Liz says
These were a hit with the kids! (Ages 5, 7, 8, and 11 months!) I threw in a couple shakes of cinnamon, and they were delicious!
Emily Grace says
So glad your kiddos enjoyed them, Liz!! My husband loves to add cinnamon to pancakes, I’ll have to try it with these waffles next!