Homemade Waffles Recipe

Our homemade waffles recipe makes waffles that are crispy on the outside, soft and fluffy inside. Perfect for both regular or mini waffles.

This easy breakfast is a blast for kids to make and it’s especially great for back to school breakfast! Let kids put on their favorite fruit or sprinkle toppings and you can even add them to the mix!

When creating our recipe, we focused on:

• Easy for kids to help with: Simple steps and ingredients.
• Kid-approved: Lightly sweet with crispy edges.
• Freezer-friendly: Freeze waffles on a parchment-lined tray, then transfer to a container. Reheat in a toaster for a quick breakfast.

Homemade Waffle Ingredients

• Milk: Use whole milk or full fat oat milk.
• Vinegar: We use this to help sour and slightly curdle the milk, making it a buttermilk.
• Eggs: Large eggs provide structure and help the waffles rise!
• Butter: Melted butter adds flavor and gives the waffles a crisp edge, but you can also use a neutral flavored cooking oil.
• Sugar: Sweetens the batter just enough without overpowering it, you can also use your preferred sweetener.
• Vanilla Extract: Adds a warm, fragrant note to the waffles. We recommend using real extract.
• Salt: We use this to balance the flavors.
• All-Purpose Flour: We use Kirkland organic flour or King Arthur Flour, but you can also use your preferred flour.
• Baking Powder: Make sure your baking powder is working by mixing with a bit of vinegar. If it doesn’t work, your waffles won’t rise.

How to Make Homemade Waffles

Mix the vinegar and milk in a small bowl and let it sit for a few minutes. In another bowl, whisk together the eggs, melted butter, sugar, and vanilla extract. Stir in the salt, flour, and baking powder, then pour in the curdled milk. Mix until just combined without overmixing.

Preheat your waffle iron and lightly brush it with melted butter using a silicone brush to prevent sticking. Scoop the batter onto the waffle iron and cook until the waffles are golden brown and crisp.

Overworking the flour activates too much gluten, leading to tough waffles, and no one wants that! We’ve tried several recipes, including ones that separate and whip the egg whites for extra fluffiness. While it worked, the texture felt more like pancakes, so we prefer a simpler method of mixing everything together for just right waffles.

Recipe Tips and Notes

• Vinegar Substitute: Lemon juice works equally well if you don’t have vinegar.
• Extra-Crisp Waffles: Cook the waffles a bit longer, or let them cool on a wire rack to prevent them from getting soggy.
• Freezing Leftovers: Freeze extra waffles in an airtight container and reheat in the toaster. See recipe notes
• Flavor Variations: Add chocolate chips, blueberries, or cinnamon to the batter for a fun twist.
• If you prefer, you can use real buttermilk, but we stick to the milk and vinegar faux buttermilk due to allergies. Enjoy experimenting, and don’t forget the syrup!

Homemade Waffles Recipe

Our homemade waffles recipe makes waffles that are crispy on the outside, soft and fluffy inside. Perfect for both regular or mini waffles.

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Course: Breakfast

Cuisine: American

Keyword: homemade waffles, mini waffles, waffles

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 mini waffles

Calories: 159kcal

Ingredients

• 1 3/4 cups milk we use full fat oatly for dairy free
• 1 tablespoon vinegar white or apple cider
• 2 large eggs
• 1/3 cup butter melted (plus extra for greasing), we use country crock plant butter for dairy free
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 4 teaspoons baking powder

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Instructions

• Mix the milk and vinegar, letting it sit for 5-10 minutes to curdle.
  1 3/4 cups milk, 1 tablespoon vinegar
• In a large bowl, whisk the eggs, melted butter, sugar, vanilla, salt, flour, baking powder, and the curdled milk until smooth.
  2 large eggs, 1/3 cup butter, 1/4 cup sugar, 2 teaspoons vanilla extract, 1/4 teaspoon salt, 2 cups all-purpose flour, 4 teaspoons baking powder
• Preheat the waffle iron and brush it with melted butter.
• Scoop 1/4 cup of the batter into the waffle iron, spread it into the nooks and cranines, then cook until golden brown, about 3-4 minutes.
• Enjoy your delicious homemade waffles!

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Notes

• Buttermilk Substitute: You can use lemon juice in place of the vinegar or use real buttermilk if you prefer.
• Avoid Overmixing: Stir the batter until the ingredients are just combined. Overmixing can lead to dense waffles instead of light, fluffy waffles.
• Crispy Waffle Hack: For crispier waffles, let them cool on a wire rack instead of stacking them, which traps steam and makes them soggy. We keep them in a preheated 200 degrees F oven until ready to serve.
• Make-Ahead Batter: The batter can be made ahead and stored in the fridge for up to 12 hours. Stir it gently before using.
• Freezing Waffles: Cool the waffles completely on a wire rack. Then place them in a single layer on a baking sheet to flash freeze for 1-2 hours. Once frozen add them to a freezer safe bag and then remove when ready to enjoy. You can reheat them at 350 degrees F for about 5-7 minutes.

Nutrition

Serving: 1waffle | Calories: 159kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 72mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

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