Homemade waffles are a classic breakfast food made from a simple batter cooked in a waffle iron, creating a crisp exterior, fluffy interior, and deep pockets perfect for holding butter, syrup, or fruit.
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This homemade waffle recipe uses basic pantry ingredients and a quick method to deliver fresh, flavorful waffles with better texture than store-bought, making them ideal for everyday breakfasts or freezer-friendly meals.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure to the waffles while keeping them tender.
- Cornstarch: Helps create a crisp exterior while keeping the inside light and fluffy.
- Granulated sugar: Adds mild sweetness and helps with browning.
- Buttermilk: Adds moisture and a slight tang, resulting in softer, more flavorful waffles.Click here for an easy homemade buttermilk substitute.
- Eggs (separated): The yolks add richness, while whipped egg whites create a lighter, airier texture.
- Avocado oil: Keeps the waffles moist with a neutral flavor and helps prevent sticking.
- Vanilla extract: Enhances overall flavor without overpowering the waffles.
- Unsalted butter: Adds richness and improves flavor and browning.
- Baking powder & baking soda: Work together to give the waffles proper lift and a fluffy texture.
- Salt: Enhances flavor.
How to Make Homemade Waffles
Note: The full instructions are provided in the recipe card below.
- Preheat the oven to 200°F (95°C) and position a rack in the middle. Place an oven-safe rack on a baking sheet and set it in the oven to keep cooked waffles warm.
- In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
- In a separate medium bowl, whisk together the buttermilk, egg yolks, vanilla, and avocado oil.
- In another bowl, beat the egg whites with a mixer until stiff peaks form.
- Add the buttermilk mixture and melted butter to the dry ingredients, whisking until smooth.
- Gently fold in the beaten egg whites with a rubber spatula until just combined.
- Preheat the waffle iron and lightly spray both sides with nonstick cooking spray.
- Pour ⅓ to ¾ cup batter onto the iron, depending on its size. Close and cook according to the manufacturer's instructions, or until golden brown and lightly crisp.
- Transfer cooked waffles to the prepared rack in the oven to keep warm while cooking the remaining batter.
Hint: Do not overmix the batter. A few small lumps are fine and help keep the waffles light and fluffy.
Storage, Make Ahead, & Freezing
Storage: Let waffles cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Waffles can be made in advance and kept warm in a 200°F (95°C) oven for up to 1 hour before serving.
Freezing: Freeze cooled waffles in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster or oven until hot and crisp.
Camila's Tips & Variations
- Use cornstarch for crispness: The added cornstarch helps create crisp edges while keeping the inside fluffy.
- Separate the eggs: Whipping and folding the egg whites into the batter gives the waffles a lighter, airier texture.
- Don't overmix: Mix just until combined; a few small lumps are fine, and keep the waffles tender.
- Preheat the waffle iron well: A hot waffle iron ensures even cooking and prevents sticking.
- Keep waffles crisp: Place cooked waffles on a rack in a warm oven, not stacked, to prevent steaming.
- Flavor boost: Add cinnamon or a pinch of nutmeg to the batter.
- Sweet or savory: Reduce sugar slightly for savory waffles, or fold in chocolate chips or berries for sweet versions.
Frequently Asked Questions
Why are my homemade waffles not crispy?
The waffle iron may not be hot enough, or the waffles were stacked while warm. Use a fully preheated waffle iron and keep cooked waffles on a rack in a warm oven.
How do I keep waffles warm and crispy?
Place waffles in a single layer on a rack in a 200°F (95°C) oven so air circulates and prevents sogginess.
Why did my waffles turn dense instead of fluffy?
Overmixing the batter or not folding in whipped egg whites can make waffles heavy. Mix gently and fold until just combined.
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Recipe
Homemade Waffles
Equipment
Ingredients
- 219 g all-purpose flour, spooned into a measuring cup and leveled off
- 30 g cornstarch or flour
- 60 g granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups well- shaken buttermilk (or homemade buttermilk)
- 2 large eggs , whites, and yolks separated
- ¼ cup+ 2 tablespoons avocado oil
- 1 tablespoon pure vanilla extract
- 4 tablespoons unsalted butter , melted and slightly cooled
Instructions
- Preheat the oven to 200°F (95°C) and position a rack in the middle. Place an oven-safe rack on a baking sheet and set it in the oven to keep cooked waffles warm.
- In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
- In a separate medium bowl, whisk together the buttermilk, egg yolks, vanilla, and avocado oil.
- In another bowl, beat the egg whites with a mixer until stiff peaks form.
- Add the buttermilk mixture and melted butter to the dry ingredients, whisking until smooth.
- Gently fold in the beaten egg whites with a rubber spatula until just combined.
- Preheat the waffle iron and lightly spray both sides with nonstick cooking spray.
- Pour ⅓ to ¾ cup batter onto the iron, depending on its size. Close and cook according to the manufacturer's instructions, or until golden brown and lightly crisp.
- Transfer cooked waffles to the prepared rack in the oven to keep warm while cooking the remaining batter.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
