When it comes to special occasion breakfasts I can never decide which route I want to take.
The problem with sweet breakfasts in most restaurants and diners is that it’s always so mediocre and barely worth the indulgence.
I like my French toast, pancakes, and waffles to all have CRISPY edges and soft fluffy insides. Most places don’t get it right and no amount of syrup can save that.
If you know anything about me, it’s that texture is as important as flavor.
So recently I made it my mission to perfect my homemade waffle recipe. I read through about 5 cookbooks and 15 articles all about waffles. Some of the articles dated back 20 years.
Then I got to testing out different ingredients, techniques, tips, and tricks in the kitchen until I landed on what I think are truly the BEST waffles. Without taking too much active time or making a humongous mess.
This classic waffles recipe is so easy to make and your whole family will love them. Pour yourself a cup of coffee and orange juice and enjoy the best waffles.
How to Make Homemade Waffles
Is Waffle Mix the Same As Pancake Mix?
Although similar, pancake and waffle batters should be slightly different. Waffle batter needs to be thicker and with more fat to get crispy edges and fluffy interiors. That’s why you should always make waffles from a waffle recipe and pancakes from a pancake recipe!
How to Make Crispy Waffles
Thick batter = crispy waffles
A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That’s in part why there’s both cornstarch and buttermilk in this recipe. They are both thickening ingredients.
Don’t undercook!
Waffles should be deeply golden brown when they’re done cooking. Anything less is likely to create limp and soggy waffles. The baking soda, butter, and sugar in this recipe all aid in developing a beautiful golden crisp crust as well.
Don’t let your waffles sit for too long!
The longer the cooked waffles sit at room temperature on a flat surface, the more the condensation from the steam of the heat will soak the waffles. This is how they get soggy. Place the waffles on a rimmed baking sheet in a 250°F oven until ready to serve. If you have one, place a wire rack on the baking sheet to further ensure the waffles stay crisp.
Do you have to use buttermilk in this waffle recipe?
Yes.
Buttermilk truly does work best in the recipe. You can learn more about the science of buttermilk here. Its thick and viscous texture helps make a thick batter, creating crispy waffles.
The acidity in buttermilk also activates the baking soda in this recipe so the waffles rise and become light and fluffy inside yet crispy and golden brown on the outside. Baking soda aids in browning by elevating the pH level in baked goods.
Lastly, buttermilk also contributes a beautiful tanginess to make a batch of flavorful waffles. For best results, I highly recommend using real buttermilk (no DIY subs).
How to Make Waffles with Fluffy Interior
Whatever you do, don’t over mix the batter!
Once the wet ingredients and dry ingredients meet, gently mix with a rubber spatula until just barely combined. There should be streaks of flour left. Fold in the melted butter afterwards. If you continue mixing too much, you’ll activate more strands of gluten to create tough, dense, or gummy waffles.
No whipped egg whites!
One of the most annoying things in many waffle recipes is the separation of eggs and beating of the egg whites with a mixer. It’s an extra time consuming and dish dirtying step that no one wants to deal with in the morning. Plus it’s been argued that the air whipped into egg whites in waffles just gets pressed out the moment you clamp the two steaming hot sides of the preheated waffle iron together.
Simply by adding in 1 whole egg and 2 egg whites, we’re able to get the best of both worlds. A little bit of richness and tenderness from the whole egg without the mixture turning too eggy. While the moisture and protein in the egg whites helps create structure without going cakey. The result? Waffles with crisp edges but soft, fluffy, custardy interiors.
Why rest waffle batter?
Recently I experimented with allowing my muffin batter to rest overnight before baking. The results were amazing.
I thought I’d try the same thing with this waffle recipe. The thinking is that resting a batter allows the strands of gluten to relax, resulting in a more soft and tender texture. It also allows the starch in the flour to absorb more of the moisture in the mix, thickening the dough or batter. As I mentioned above, thick batter is essential for crispy waffles with soft interiors.
However, unlike most muffin batter, waffles contain both baking soda and baking powder. The former is activated the moment it encounters acidity (buttermilk) in the mixture. Whereas baking powder activates upon encountering moisture then again upon encountering heat. That’s why it’s labeled ‘double acting.’
So I didn’t want to allow the waffle batter to rest overnight and deactivate the baking soda. I found 15 to 30 minutes to be enough time to improve the texture of the waffles!
Traditional vs. Belgian Waffle Cooking Times:
I included batter amounts and cooking times for both traditional square waffles (the thinner ones) and thick Belgian waffles. Please note with any waffle recipe, batter amounts and cooking times are just guidelines. The perfect amount + time will depend on your waffle makers.
Waffle Topping Ideas:
- Whipped cream
- Fresh fruit: strawberries, blueberries, bananas
- Chocolate chips
- Any kind of jams or jellies
- Powdered sugar
- Whipped Cinnamon Pumpkin Butter
- Maple syrup or honey
- Nutella
How to Store Waffles:
Store baked waffles in the freezer. Allow them to cool completely before placing in an airtight container or freezer bags for up to 4 months. You can also store baked waffles in the fridge for a couple days, but I usually prefer freezing to maintain freshness.
How to Reheat Waffles:
Reheat waffles in the toaster oven for a few minutes, until heated through and re-crisped.
I wanted to make vegan waffles this morning, and used your recipe with these substitutions:
for buttermilk, 1 3/4 c soy milk with 1 Tbs. ACV, let set 10 min.
for eggs, 1/2 cup aquafabba
for butter, 1/4 cup coconut oil
I could not believe how amazing these waffles turned out!!! crispy outside, perfect inside. this is my new go-to for vegan waffles!
Hi. In Mexico, where I live, there is no BUTTERMILK. Can I use yogurt instead? Since you recomemd not using DIY buttermilk…
Thanks so much for your response…
Hi Karla! Check out Tessa’s article here on Buttermilk and testing side-by-side substitutes! 🙂
I make these every Sunday. They are soooo worth it! Best waffles ever!!!
This is the first time I am disappointed with a HTH recipe. Too sweet, too eggy (it smells eggy while cooking). Next time I will put 1 tsp of vanilla instead of 2, less sugar and only 1 egg white max.
Hi Elizabeth! I’m sorry to hear that you didn’t love these waffles. Did you use real buttermilk? That should elevate the flavor, bring a nice level of tang to balance the sweetness, and help them rise more so they don’t seem eggy. You can learn more about buttermilk in Tessa’s article here! I hope that helps!
can i use this recipe with my dash waffle maker which is 4inch only. Thanks
Hi Karen! We haven’t tested out that size waffle maker, but I don’t see why it wouldn’t work – you will just have to experiment a little to find the right cook time for your waffle maker. Make sure to read all of Tessa’s other tips and tricks in the pink tip box above the recipe! Enjoy 🙂
Another great recipe by Tessa! I would definitely rate these a 10 because my perfect waffle has to be crispy and these are definitely crispy but fluffy at the same time and no eggy taste. I added 1/2 tsp cinnamon too. I have an inexpensive Belgium waffle maker and these waffles were so good I had to stop myself from eating more than one lol.
So happy you loved this recipe!
I’m confused. At the top of the page you say these waffles can be made ahead (for a breakfast food that usually means make it the night before). But later in the post, you explain that they can’t be made ahead because it has both baking powder & baking soda. So can they be made ahead (overnight) or not.
Thank you!
Sorry about that, Debra! I’ve corrected the error, this batter is best made just prior to cooking the waffles, with the 15-30 minute rest. We don’t recommend making this ahead of time (overnight).
Amazing, can’t wait to try! When you say batter can be made ahead of time, are you referring to the 15-30 min rest time?
Sorry for the confusion, Nikki! That was an error written on our part which I’ve corrected, this batter is best made just prior to cooking the waffles, with the 15-30 minute rest. We don’t recommend making this ahead of time (overnight). Thank you so much for pointing that out!
I have to say, whenever a recipe states it’s “the best” I give a little side eye, having been fooled before. But oh my goodness, these truly ARE the absolute best! I have tried various waffle recipes and my 9-year old twins were happiest with the boxed kind (). But not after this morning and having your recipe!! One of them even exclaimed, “Whoever made this recipe is THE BEST.” Your recipe, explanations, and tips were all so incredibly helpful and helped make the perfect waffles. Thank you so much for sharing your knowledge and this amazing recipe!!
Wonderful! So happy to hear this recipe was such a hit with your family!
Can the batter be made a couple days in advance? I want to make for a trip but don’t want to have to take everything with me.
Hi Amy! We actually recommend that you bake the waffles in advance and freeze. Check out more details in the pink box above the recipe. I hope that helps!
My family and I love your recipe, one of the best waffle I cooked. This one is a keeper!
So happy this recipe is such a hit with your family! Thanks for letting us know, Marlenis!
Made these waffles at high altitude without any adjustments and they came out perfectly. Having them rest 30mins does make a difference so don’t mess with the steps, seriously!
Hooray!!!
I have made this recipe 3x now and have gotten excellent results every time! I don’t even have a fancy waffle maker, just a 10 year old one from a discount store. I love to add a few drops of almond extract in my batter for a little twist! It gets perfectly crispy on the outside and light and fluffy on the inside. My husband and I think it rivals our local diner!
Woohoo, ultimate compliment! So happy to hear you love this recipe!
Loved this recipe all the family thought they were delicious thank you
Wonderful to hear!
Made these for my family on Christmas morning! Everyone loved them, so delicious!
Can this be made without cornstarch?
I like baking, but to take the exam I don’t qualify. Because I don’t make it well, but according to the recipes you share, my baking skills are much better
These are GREAT waffles. My kids and husband loved them. They are nice and light and taste good. EASY to make.
Can’t say enough about these waffles!! Sooooooo good!! And no whipped egg whites!! Thanks Tessa!!!!
Great recipe! I loved it and I will continue to use it. I’ve had trouble making good waffles in the past but these were a 10 out of 10!
I made these this weekend and they were great! Not too sweet, but the perfect canvas for fun toppings like strawberries. They got lots of compliments. I noticed that the ingredient list calls for cornstarch but I don’t see where it’s included in the directions (it is listed in the “How to Make The Best Waffles” I added it in with the dry ingredients.