This is my all-time favorite waffle recipe! These homemade waffles have light and fluffy insides and crispy edges. This is a no fuss recipe that’s quick to make for a weekend breakfast!
The Only Waffle Recipe You’ll Ever Need
Lately we’ve been making waffles every Sunday morning for breakfast and this is the recipe I always turn to. I first shared this recipe 8 years ago and it’s still one that my kids request all the time.
Cornstarch is my secret ingredient in this waffle recipe. I mix it into the dry ingredients and it makes these homemade waffles extra light and crispy. You can make this recipe with a combination of milk and buttermilk, or only milk.
These homemade waffles are so easy to make. You don’t have to separate the eggs or beat the egg whites. Honestly, first thing in the morning I don’t have the time or patience for that! Especially with little kids who want breakfast NOW. This waffle batter comes together super quick, and I find these waffles to be perfectly crispy without the extra step.
Ingredient Notes
- Butter: I’ve tried waffle recipes with so much butter that it dripped out of the waffle maker while cooking. No thanks. This recipe uses just enough butter to add flavor, keep the interior light and fluffy, and crisp up the golden edges.
- Flour: I’ve made this recipe with all-purpose flour and I’ve also used half all-purpose and half whole wheat.
- Cornstarch: For that perfect light, crispy texture.
- Sugar & Vanilla: For flavor.
- Baking Powder, Baking Soda & Salt: Baking powder and baking soda provide lift to help the waffles rise and become fluffy. Salt is a key ingredient for flavor.
- Eggs: You’ll need two large eggs for this recipe.
- Buttermilk & Milk: The buttermilk gives these waffles the best flavor, while the milk helps to produce a lighter texture. If you don’t have buttermilk on hand, see the note below the recipe for measurements for all milk waffles or make my buttermilk substitute.
How to Make Waffles
Get ready: Preheat your waffle maker. Melt the butter and set it aside to cool slightly.
Make the batter: Whisk together the dry ingredients. In a separate bowl, whisk together the eggs, buttermilk, milk and vanilla. Then whisk in the melted butter. Mix together the wet and dry ingredients.
Cook the waffles: Cook waffles in a waffle maker according to the manufacturer’s instructions, until crisp and golden. Waffles are done when barely any steam is left escaping from the sides of the waffle iron.
Keep warm: Serve the waffles hot off the waffle iron or keep them warm in a 200° F oven while you cook the rest of the batch. To keep cooked waffles crisp and warm in the oven, place them on a wire rack set on top of a baking sheet. The rack allows air to circulate around the waffles, keeping them crisp.
Tips for the Best Fluffy, Crispy Waffles
- Measure the flour accurately. Either use a kitchen scale and the weight measurements provided in the recipe or use the spoon and level method: Fluff the flour in the container then lightly spoon it into your measuring cup and level it off. Do not scoop the flour with the measuring cup, since this can pack in too much flour.
- Don’t overmix the waffle batter. It is ok if a few small clumps of flour remain.
- Preheat your waffle iron. You want it to be nice and hot when you start cooking the waffles.
- Don’t open the waffle iron too early. My waffle maker beeps when the waffles are ready. If yours doesn’t, you can tell that your waffles are done cooking when there is barely any steam left escaping from the sides of the waffle iron. They should be golden brown on the outsides.
More Favorite Breakfast Recipes
- French Toast. This easy French toast recipe is a weekend brunch favorite!
- Buttermilk Pancakes. Thick, fluffy pancakes with that classic buttermilk flavor.
- Blueberry Pancakes. If you have fresh blueberries in your fridge, this is a great way to enjoy them!
- Breakfast Burritos. Make a batch on Sunday and freeze the extras for quick breakfasts on busy mornings.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Waffle Recipe
Ingredients
- 4 tablespoons (56g) unsalted butter
- 2 cups (240g) all-purpose flour
- ¼ cup (32g) cornstarch
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups (360ml) buttermilk*, see note, store-bought or see how to make buttermilk
- ¾ cup (180ml) milk, whole milk is best
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle maker.
- Melt the butter and set it aside to cool slightly.4 tablespoons (56g) unsalted butter
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.2 cups (240g) all-purpose flour, ¼ cup (32g) cornstarch, 2 tablespoons (25g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Crack the eggs into a medium bowl. Add the buttermilk, milk and vanilla. Whisk to combine. Slowly whisk in the melted butter.2 large eggs, 1 ½ cups (360ml) buttermilk*, ¾ cup (180ml) milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry and whisk until just combined.
- Cook waffles according to manufacturer’s instructions, until crisp and golden. Waffles are usually done when just a small amount of steam is left escaping from the sides of the waffle iron. Serve immediately or keep warm in a 200 degree F oven (on a cooling rack placed on a baking sheet) while you cook the rest of the waffles.
Notes
- To use only milk: You may substitute 2 cups whole milk in place of the buttermilk and milk. You’ll need less liquid overall if using all milk because it is thinner than buttermilk.
- Flour: You may substitute half of the all-purpose flour with whole wheat flour.
- To freeze: Let cool completely on a cooling rack. Store, wrapped airtight, in the freezer for up to 3 months.
- To reheat frozen waffles: Thaw on the counter or in the microwave on low power. Then warm the waffles in a toaster (not too long or they’ll burn) or on a wire rack set atop a baking sheet in a 250° F oven, for about 5 minutes, until warm and crisp to the touch.
- Yield: This recipe makes 6 large waffles in my waffle maker, which is enough to serve 8 people. The number of waffles you are able to make will depend on the size of your waffle iron.
I originally shared this recipe in 2018. Post updated February 2021 and February 2026 with new photos, a recipe video and more helpful information.
Great recipe! Made it twice now. Once with eggwhites beaten separately and once without. No difference I gotta say. I add a big spoon of flexseed meal for some extra protein ( which also makes the batter thicker which I like). I substituted the white sugar for coconut sugar. Works great! Freezes well and we all love them in the morning aftrer reheating them in the microwave a bit.
Used soymilk and vinegar to make buttermilk, worked great!
Hubby loves them, will let you know how well they freeze! Probably one of the best waffles I have eaten. FYI. I folded in my egg whites at the end! Made my own Buttermilk with fresh lemons. Thank you very much!
These waffles freeze really well! I freeze them often. I’m glad you enjoyed them!
Great recipe! I halved the recipe and substituted self rising flour, omitted the baking soda, and used 2% milk for all the milk – I only used about 3/4 cup of milk. They came out amazing! Will definitely make again
We made these for dinner tonight and my kids devoured them! I put the extras in the freezer to add to their school lunchboxes tomorrow! Yum!
Another Kristine’s Kitchen homemade waffle recipe favorite in our house! I’d never made homemade waffles until Kristine’s Kitchen. I made these for family members who were visiting from out of town & staying with us. I knew I wanted to offer them a delicious breakfast option, & this certainly was it. Adding the corn starch to this recipe was perfect for achieving optimal crispiness. Kristine’s Kitchen’s blog & recipe notes are always helpful. The other waffle recipes my family really likes are the Green Smoothie Blender Waffles & the Gingerbread Waffles. I like to make them fresh & for freezer prep. They thaw easily & warm really nicely in the oven. We make the Gingerbread Waffles each year!