Ultimate Waffles

Name: Ultimate Waffles
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 cups milk (preferably whole milk or 2%); 1/2 cup 1 stick unsalted butter, melted and cooled slightly; 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; Cooking spray or neutral-flavored oil for coating the waffle iron

by Robin Miller on May 7, 2026

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waffles on a grey plate with berries and butter

These dreamy waffles are crisp and golden on the outside, and moist, light, and fluffy on the inside. If you’ve been relegating homemade waffles to a packaged mix, take note: these no fuss waffles are incredibly easy to make, and you need a handful of pantry staples to whip them up. Plus, these waffles freeze beautifully, so consider making a big batch on the weekend so you can enjoy them all week long.

This recipe was written for the Arizona Republic.

Is waffle batter the same as pancake batter? Sort of. Both contain a marriage of flour, eggs, sugar, and butter, but waffle batter typically contains more butter, sugar, and eggs, which makes it richer. And since we spoon waffle batter onto a waffle iron, it needs to be a bit thicker than pancake batter (so it doesn’t drip over the sides).

Are these Belgian waffles? No. Belgian waffles are thicker and lighter thanks to the addition of whipped egg whites or yeast. Belgian waffles puff up to create deep, square wells that fill up with toppings. This recipe is more American style because we use baking powder as the leavening agent. As a result, these waffles are more cake-like, with smaller wells. Never fear, there are plenty of nooks and crannies to hold your butter, maple syrup, fruit, and other toppings.

Tips for perfect waffles every time

Measure the flour carefully. To prevent dense, dry batter, spoon the flour into the measuring cup before leveling it off with a knife. Do not scoop the flour directly from the bag (or container) or you will pack it in and end up with more flour than you need.
Don’t over-mix the batter. Mix the dry and wet ingredients until just combined. Small lumps are OK (in fact, they help keep the batter airy). Over-mixing will over-work the gluten in the flour and the waffles may end up chewy, like bread.
Let the batter rest. As excited as you may be to whip up your first batch of waffles, let the batter rest for 10 minutes before using. Why? This gives the dry ingredients time to absorb the wet ingredients, which will yield waffles with better structure.
Let the waffle iron reheat between waffles. The ultimate waffles evolve from a perfectly hot waffle iron. Let your waffle iron come up to temperature before adding more batter. If you don’t have an indicator light letting you know it’s ready, wait at least 30 seconds before adding batter for the next waffle.
Keep cooked waffles warm. If you want your waffles to stay crisp between batches, place them on a wire rack on a baking sheet and keep them warm in a 200-degree oven. They can hang out at that temperature for 20 to 30 minutes (any longer and they may dry out). Why a wire rack? Because the rack allows the warm air to circulate around the waffles, which keeps them warm and prevents them from getting soggy.

How should you serve these waffles?

I served my waffles with warm maple syrup, butter, and berries. But there are countless ways to enjoy them! Here are some great topping ideas:

Fresh fruit
Fruit jam or preserves
Whipped cream
Mascarpone cheese
Ricotta cheese
Hazelnut spread
Chocolate syrup
Powdered sugar
Cooked bacon
Fried chicken

Here’s what you need for these easy waffles

Flour. Choose your favorite brand of all-purpose flour for these waffles. For gluten-free waffles, use a gluten-free flour mix with a 1:1 ratio.
Sugar. Granulated sugar adds sweetness to the batter and caramelizes the exterior as the waffles cook. Using just 1/4 cup of sugar adds sweetness without making the batter overly sweet.
Baking powder. Baking powder ensures the batter rises during baking, creating light, fluffy waffles. Plus, the leavening agent ensures the batter spreads once you close the lid, so the batter fills all the crevices of your waffle maker.
Salt. A smidge of salt counters the sweetness of the batter while elevating flavor at the same time.
Milk. Milk is the main liquid ingredient in this batter. I prefer whole milk for its richness, but 2% milk also works. I do not suggest using low-fat, nonfat, or skim milk; the results may disappoint.
Eggs. You need two large eggs for the batter, and, if you have time, bring them to room temperature before using. Why? Room temperature eggs incorporate better into batters. If you forget to pull the eggs from the fridge, immerse cold eggs in lukewarm (not hot) water for 10 minutes before using.
Butter. We use an entire stick of butter in this waffle batter. I prefer unsalted butter, and good-quality butter at that. If you only have salted butter, eliminate the added salt in the batter.
Vanilla extract. Pure vanilla extract adds sweetness and depth to the batter. I strongly recommend pure vanilla extract for its superior flavor.

How should you store leftover waffles? Once cool, refrigerate leftover waffles in an airtight container (or freezer bag) for up to 3 days or freeze for up to 3 months. There’s no need to thaw waffles before reheating (yay!).

How should you reheat your waffles? Reheat refrigerated and frozen waffles on a baking sheet in a 250-degree oven for 8 to 10 minutes, until hot and crispy (frozen waffles will take slightly longer). You can also pop the waffles in a toaster or toaster oven until hot and crispy.

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