• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Breakfast / My Favorite Waffle Recipe

    My Favorite Waffle Recipe

    May 11, 2020 By Sam 71 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Belgian waffles on a white plate

    You asked for it! Today I’m sharing my all-time favorite waffle recipe! Ready in just 15 minutes, this recipe yields golden, crisp-on-the-outside, soft-and-fluffy-on-the-inside buttermilk waffles (and I include a simple substitute if you don’t have buttermilk!). I can’t wait for you to try it!

    Belgian waffles on a white plate

    If you follow me on Instagram you’re probably just as invested as I am on this journey to the perfect waffle recipe. My sisters and I spent several days making waffles, non-stop, batch after batch, until this recipe was 100% dialed in and 100% perfect. I shared dozens of recipe fails and almost-successes in my Instagram stories. We got sick of eating waffles. Even the dogs seemed to get tired of them.

    That is, until this version was finally perfected. And, guys, this recipe is it. And this recipe is for you if you like waffles that are:

    • Crisp and golden on the outside
    • Insanely soft, fluffy, and melt-in-your-mouth on the inside
    • Thick. 
    • Flavorful enough to enjoy on their own, without being so rich that you can’t cover with syrup or sugar and still enjoy.
    • The most beautiful golden/brown color in existence
    • Easy, but you will need to dirty an extra bowl to make them (it’s worth it!). 

    This recipe joins the ranks of my other over-tested breakfast favorites including my crepes and French toast. 

    ingredients for waffles

    What You Need

    • Flour. We are using all-purpose or “plain” flour for today’s recipe. 
    • Baking powder and baking soda. We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too). 
    • Corn starch. The secret ingredient from some of my favorite recipes (like my coffee cake and chocolate chip cookies) makes an appearance here, too. It helps to thicken the batter without drying it out and contributes to the perfectly golden crisp exterior.
    • Sugar. A bit of granulated sugar helps flavor the waffles (without making them terribly sweet on their own).
    • Vanilla extract. Again, to enhance the flavor.
    • Salt. We are all about the flavor here, and the salt helps to enhance it as well.
    • Eggs. You’ll need two, and you’ll need to separate the yolks and whites. The yolks will be mixed in with the wet ingredients, then you’ll whip the whites to stiff peaks before stirring into the batter. More on this below!
    • Butter. Many waffle recipes tout the benefits of using oil over butter. I tried to make oil work. In fact I was insistent on it in the beginning. But when I finally broke down and tried using butter instead, the flavor of the waffles improved incredibly. Once the butter got into the picture, we were finally on track to waffle perfection.
    • Buttermilk. So important for the flavor, don’t make them without . If you don’t have buttermilk on hand, use my simple, two ingredient buttermilk substitute.

    Growing up my mom often made us pancakes and waffles using the same batter. While the batter for my buttermilk pancakes made for decent waffles (and the best pancakes of your life), it needed some tweaking before it yielded waffles that had just the right crispness on the outside and fluffiness on the inside.

    waffle batter in bowl

    Technique: Separating the Egg Whites

    I didn’t come up with the idea of separating the egg whites and egg yolks, but as I did my waffle research I encountered this technique in more and more recipes. 

    “Nobody needs more dishes.” I insisted, determined to incorporate the yolks and whites together. But, after about 15 good, but not fantastic waffles, I caved. We gave it a shot and, oh, what a difference. By whipping the egg whites separately to stiff peaks and then folding them into the batter we take our homemade waffles to a new level of fluffiness, airiness, and deliciousness. See my video in the recipe card if you’ve never whipped egg whites before (it’s easy).

    Can’t I just skip this step?

    Why must you be so difficult? Sure, you could just stir the egg whites and yolks into the batter together. However your waffles won’t be as fluffy and they will taste more “eggy”. I mean, they’ll be alright, so if you’re looking for “alright” waffles instead of the “best” waffles, then sure. Fifty taste-tests down the drain for nothing.

    Look, it’s worth the extra dishes and extra 3 minutes, in this waffle-aficionado’s humble opinion.

    Toppings

    How do you serve your waffles? Buttered? Drowned in pure Vermont maple syrup? Plain (this recipe actually is quite delicious plain, thank-you-very-much)? Here are a few of my favorite suggestions.

    • Go classic with salted butter and maple syrup.
    • Powdered sugar. When I was a kid this is the only thing I put on my waffles.
    • Fruit! Fresh fruit and homemade whipped cream are great waffle toppings.
    • Blueberry sauce or strawberry sauce.
    • Make it a waffle sundae by topping off with ice cream, sprinkles, and chocolate sauce.
    • You can add chocolate chips straight into the waffle batter before cooking. I recommend using mini chocolate chips (regular sized will be too large and may keep your iron from closing properly) and add ⅔-3/4 cups. Stir them in at the end.

    You could also go savory and have yourself a plate of fried chicken & waffles. Confession: I’ve never had the two together before. Am I missing out?

    Overhead shot of Belgian waffles

    Enjoy!

    More Great Breakfast Recipes to Try:

    • Scones
    • Blueberry Pancakes
    • Chocolate Chip Muffins
    • Banana Muffins

    Be sure to check out the how-to video in the recipe!

    two belgian waffles on a plate

    The Best Waffle Recipe

    Thick, fluffy waffles with golden crisp exteriors. I make this waffle recipe in a belgian iron, but you can use any waffle iron just keep in mind that the time required to cook will vary.
    5 from 27 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 4 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 4 belgian waffles
    Calories: 489kcal
    Author: Sam Merritt

    Ingredients

    • 2 cups all-purpose flour (250g)
    • 3 Tablespoons granulated sugar
    • 2 Tablespoons cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 2 cup buttermilk please click the link for instructions on how to make a simple buttermilk substitute (473ml)
    • 2 large eggs whites and yolks divided
    • 1 teaspoon vanilla extract
    • 4 Tablespoons unsalted butter melted and cooled a bit

    Recommended Equipment

    • Belgian Waffle Iron
    • Mixing bowls
    • Electric hand mixer
    Prevent your screen from going dark

    Instructions

    • In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,
    • Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract to the well. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.
    • Whisk all wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.
    • In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.
    • Fold egg whites into batter, stir gently until completely combined,
    • Let the batter sit for about 5 minutes while your waffle iron preheats.
    • Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 ¼ cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.
    • Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!

    Notes

    Making in Advance

    This batter can be made and stored, covered, in the refrigerator for two days. Gently stir the ingredients together again before using.

    Nutrition

    Serving: 1waffle | Calories: 489kcal | Carbohydrates: 67g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 735mg | Potassium: 461mg | Fiber: 2g | Sugar: 15g | Vitamin A: 667IU | Calcium: 250mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Chocolate Buttercream Frosting
    Cookie Dough Frosting »

    Reader Interactions

    Comments

    1. Jack

      May 03, 2023 at 12:48 am

      Can you make the batter a little ahead of time? I want to make some for work but not take my mixer.

      Reply
      • Emily @ Sugar Spun Run

        May 03, 2023 at 8:37 am

        Hi Jack! We cover making in advance in the recipe notes 😊

        Reply
    2. Walter

      March 12, 2023 at 5:34 pm

      5 stars
      Just made these for the first time and they were amazing!

      I have also made your pancakes, french toast, and brownies and your recipes are amazing every time!

      Reply
      • Sam

        March 12, 2023 at 8:40 pm

        I’m so glad you enjoyed them so much, Walter! 🙂

        Reply
    3. Isabel

      January 15, 2023 at 7:22 pm

      Can I use tapioca starch instead of cornstarch?

      Thanks! I love every recipe I use of yours, Isabel

      Reply
      • Emily @ Sugar Spun Run

        January 16, 2023 at 8:48 am

        Hi Isabel! We haven’t tried this, but it’s worth a shot. Let us know how it goes if you do! 😊

        Reply
    4. Maria B Rugolo

      January 14, 2023 at 2:41 pm

      5 stars
      Another excellent recipe! Light, fluffy and delicious. Sam never fails! ❤️

      Reply
    5. Matt

      November 22, 2022 at 1:46 pm

      5 stars
      Crispy and fluffy. A tight rope to walk. Well done!

      Reply
      • Emily @ Sugar Spun Run

        November 22, 2022 at 4:36 pm

        We’re so happy you loved them, Matt! 😊

        Reply
    6. Natalie

      November 14, 2022 at 2:18 pm

      5 stars
      yes this is the bomb of waffles… so good! I thought I already had the best waffle recipe and although it is very similar this recipe beats it. Thank you!

      Reply
      • Emily @ Sugar Spun Run

        November 14, 2022 at 3:13 pm

        We’re so happy you found our recipe, Natalie! Enjoy the waffles 🙂

        Reply
    7. Lynne

      July 27, 2022 at 6:20 pm

      5 stars
      These are the fluffiest waffles I’ve ever had! I’ve made these for Father’s Day & Mother’s Day, and my family loved them & looks forward to when I make them! My only note is to make sure they’re cooked thoroughly, until they’re nicely browned and not just lightly golden, because otherwise they can get a bit soggy (especially when they’re stacked) since they’re so light & delicate.

      Reply
      • Sam

        July 28, 2022 at 8:47 am

        I’m so glad you enjoyed them so much, Lynne! 🙂

        Reply
    8. Mary

      February 20, 2022 at 1:12 pm

      This is the absolute best waffle recipe. They taste delicious, hold up their fluffy texture to fruit toppings, and look picture perfect.
      I have tried many recipes in my search for the best.
      Sugar Spun Run never disappoints!

      Reply
      • Mary

        February 20, 2022 at 1:14 pm

        5 stars
        They freeze well also!

        Reply
      • Emily @ Sugar Spun Run

        February 21, 2022 at 12:19 pm

        We’re so happy you enjoyed them, Mary! Thanks for trusting our recipes ❤

        Reply
    9. Christina

      May 22, 2021 at 1:31 pm

      5 stars
      Always looking for new waffle recipes. Just made this and kids love it!
      Can they be frozen? I always make a 2nd one to store for later days.
      Thanks,

      Reply
      • Sam

        May 23, 2021 at 10:08 pm

        Hi Christina! My mom actually freezes them all the time when she makes them. 🙂

        Reply
        • Aubree

          September 05, 2022 at 8:06 am

          When she freezes them does she put anything between them or just stack them as is?

      • Victoria

        June 21, 2021 at 12:10 pm

        5 stars
        This recipe is do good.My waffles were so tasty.Thanks Sam.

        Reply
        • Sam

          June 21, 2021 at 9:01 pm

          I’m so glad you enjoyed them so much, Victoria! 🙂

    10. Bethany Pierce

      March 10, 2021 at 10:06 am

      As usual your recipes never disappoint! My kids destroyed these! These were the best tasting waffles I’ve ever had!

      Reply
      • Sam

        March 10, 2021 at 11:01 am

        I’m so glad everyone enjoyed them so much, Bethany! 🙂

        Reply
    11. Bill Friggle

      February 14, 2021 at 10:24 am

      5 stars
      I made this recipe this morning for my wife and grandkids. We could not believe how much the grandkids ate. They couldn’t eat them fast enough. They were so light and fluffy. Great flavor. I grumbled about having to whisk the egg whites. But I took your word for it that it was necessary. Once I added them to the batter I could not believe how lite it made it. Totally worth the 3 minutes. Thanks for another great recipe.

      Reply
      • Sam

        February 14, 2021 at 10:40 pm

        I am so glad everyone enjoyed them so much, Bill! The extra work is definitely worth it here. 🙂

        Reply
    12. Heather Ogden

      January 19, 2021 at 6:00 pm

      Is the recipe ok to double

      Reply
      • Sam

        January 19, 2021 at 10:19 pm

        Yup! 🙂

        Reply
    13. Jackie Harvill

      December 22, 2020 at 10:04 am

      I wanted to explain about the box mix comment. My cooking was so bad I was asked to bring paper plates to family outings. So my children only had box mixes growing up. So when they thought this was so good no way I made it myself.

      Reply
    14. Naji

      December 18, 2020 at 10:37 am

      Hello! Thanks you! they were very nice but too many so can I keep the batter in fridge or how I storege the waffle.

      Reply
      • Sam

        December 19, 2020 at 3:50 pm

        Hi Naji! Yes you can store the batter in the fridge (covered) for two days :$
        The cooled waffles may also be frozen if desired.

        Reply
        • Bitsie

          February 15, 2021 at 6:44 pm

          Hi Sam, Just doing some late night recipe hunting ready for that day when my grown up children are finally able to visit again – not seen them since Christmas 2019 – and I know that they like waffles and this looks like the perfect reunion recipe! Just one quick question (sorry that I always ask for conversions) what is the equivalent in mls for the buttermilk? All the other measurements are fine. Thank you once more for all the conversions that you have sent to me! Always appreciated, never a bad recipe from you, thank you again for making me look good!!! I hope that you and yours are keeping well! Let’s hope that Covid is soon seen on its way by vaccinations for us all and families can be reunited and I can bake again for my boys ( and my daughter in law too), as much as my ‘at home’ daughter loves your recipes and my baking, she misses arguing with her big brothers over the final slice!! Thanks Sam, from Bitsie (Wales, UK).

        • Sam

          February 16, 2021 at 2:08 pm

          I hope everyone loves these! You will need 473 ml of buttermilk. It has been tough being away from everyone but hopefully soon all will return to normal. 🙂

    15. Jackie

      October 20, 2020 at 9:30 am

      5 stars
      First I do not cook or bake. So I used every dish in the house making these. My grown kids asked me what Box mix I used? That was the best complement I could have been given. Thank you.

      Reply
      • Sam

        October 20, 2020 at 11:42 am

        I am so glad everyone enjoyed them so much, Jackie! 🙂

        Reply
        • Shinee

          November 14, 2021 at 12:16 pm

          5 stars
          So good! Just made these this morning and my husband, my 8 month old daughter, and myself loved them! They are so yummy just on their own we didn’t even need syrup!

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    The Best of Summer

    Closeup of shrimp pasta salad

    Shrimp Pasta Salad

    bowl of chicken corn chowder topped with bacon and green onions

    Chicken Corn Chowder

    Plated blueberry cobbler with scoop of vanilla ice cream

    Blueberry Cobbler

    overhead view of three flavors of no churn ice cream including strawberry, vanilla, and chocolate

    No Churn Ice Cream

    Close-up shot of ramen noodle salad.

    Ramen Noodle Salad

    bowl of peach cobbler stopped with vanilla ice cream

    Peach Cobbler

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved