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Making homemade waffles has never been easier! This waffle recipe is fail proof and can be made ahead and kept in the fridge for up to 5 days. It makes a perfect waffle that is fluffy on the inside and crispy on the outside.
Stack of two waffles with a pad of butter and covered in syrup on a white plate.
This waffle mixture is great because it is easy to throw together and you can keep it in the fridge for up to 5 days for quick morning breakfasts. For an extra special treat serve them with our Liquid Cinnamon Roll Syrup.

Can I make this ahead? How long does waffle batter stay good in the fridge?

Waffle batter can be made ahead and refrigerated for later use. Store in an airtight container in the fridge for up to 5 days. Before using, stir well. Some discoloration and graying can occur. Stirring will cause this discoloration to go away.

What kind of waffle maker do I need?

There are many styles and shapes of waffle makers on the market. Belgian style waffles are a thicker style of waffle with deeper pockets that can either be a circlular or rectangular shape. American style waffles are thin with small grid-like indentations rather than deeper pockets. American style waffle irons come in a variety of shapes including the traditional circular and rectangular shaped irons, as well as fun non traditional shapes like Star War’s characters, flowers, hearts, and more!

How many waffles does this waffle recipe make? Can I double or triple this recipe?

This recipe, as written, yields approximately 2 cups of matter, which makes approximately 4 Belgian style waffles and 6 American style waffles. The actual amount of batter needed can vary from iron to iron. Consult the owner’s manual that comes with your particular model of waffle maker. This recipe can easily be doubled or tripled.
If you like this recipe, be sure to check out our other delicious breakfast recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Stack of two waffles with a pad of butter and covered in syrup on a white plate.
Making homemade waffles has never been easier! This waffle recipe is fail proof and can be made ahead and kept in the fridge for up to 5 days. It makes a perfect waffle that is fluffy on the inside and crispy on the outside.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter melted
Instructions
  • Preheat a waffle iron.
  • In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
  • Pour in buttermilk, eggs, vanilla extract, and melted butter. Stir until well combined.
  • Cook in a preheated waffle maker using 1/2 cup of batter for Belgian style, and 1/3 cup for American style. Amount of batter varies based on waffle iron.
  • Serve hot with syrup, fresh berries, and/or whipped cream
Notes

Nutrition

Calories: 543kcal | Carbohydrates: 57g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 154mg | Sodium: 493mg | Potassium: 541mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1000IU | Calcium: 279mg | Iron: 3.5mg
Course: Breakfast
Cuisine: American
Keyword: Waffle Recipe

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Mavis

These waffles are delicious! I’ve made them several times, and they’re always perfect- crispy on the outside yet soft and fluffy on the inside.
The batch I made tonight yielded 9 waffles; my husband and I usually each have 2, and the rest freeze beautifully.
Just pop them in the toaster for a fast, yummy meal.
Thanks so much for this recipe!

Gary Clemons

Thank you, I have been waiting for a good waffle recipe. Can’t wait to try it

Carmen Carter

5 stars
Very fragrant and delicious ! My new go-to waffle recipe!

Peggy

5 stars
The easiest and best waffles I have ever made. The flavor is amazing.

these are so good! I usually leave out a egg so that they are crispier.

Lance C.

5 stars
I made this recipe for an old waffle maker circa 1946, I wanted a traditional waffle batter with buttermilk and ingredients from the era. After 5 other recipes, the sixth was FANTASTIC! I added about 1/4 cup of buttermilk to make the flour 1:1 with liquid, it was a bit too thick for this little waffle maker. The extra butter in this recipe helped the waffle not stick to the seasoned griddle surface. I must say, second recipe of yours I have tried, and it is exactly the waffle I was looking for. Thank you!

Lance C.

5 stars
Update: A french chef’s mom gave him a start as a teen in a diner. He said to add a tablespoon of Carnation Malt mix. This is the EXACT waffle I remember, so good. Crispy outside, fluffy inside, soaks up syrup… mmmmm mmmm. Thank you! I have made them weekly since finding your recipe.

Rylee

5 stars
It’s the best waffles I’ve ever had . I had a great breakfast

Elaine

5 stars
Easy and delicious. I will definetely make this again.

Pankhuri

How to make this without eggs ? I am severely allergic.

I would use a commercial liquid egg-less egg replacer if you can’t have eggs.

karl

try a little applesauce, just a thought.

Most people allergic to chicken eggs can eat duck eggs

Gill

5 stars
So! I live in Scotland and Waffles are not really a thing here so it’s actually quite hard to get a decent recipe. We got a waffle machine about 3 years ago, used a box mix which was horrendous, tried one more from scratch recipe and the machine was then relegated to the back of the cupboard…. Until today! I swear my 7 year old nearly cried when he ate this, best waffle I’ve ever tasted. Thank you so much 🙂

Randy

5 stars
These are great! But once when I was experimenting I made waffles with cake flour instead of AP and I’ve never gone back. Try it! Just a direct substitution, cup for cup, in any recipe.

Kidbeard

5 stars
I substituted A quarter amount of almond flour mixed with all purpose flour and these came out excellent !

Samantha Sams

5 stars
I’ve made this recipe a few times now and it’s great!! My family loves them!!

Tanya

5 stars
My family loved these! I used liquid yogurt instead of buttermilk.

Regena

I look forward to this recipe. Does self rising flour work just as well?

Yes, you can substitute with self rising flour, but be sure to not add the baking powder or salt. Self rising flour already contains those ingredients.

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