Easy Homemade Waffles (Crisp Outside, Soft Inside)
Classic homemade waffles with butter, milk, and vanilla. Light and fluffy inside with crisp golden edges—an easy waffle recipe for breakfast or brunch.
Equipment
- Waffle maker
- mixing bowls
- whisk
- Ice cream scoop
- Silicone pastry brush
- cooling rack
- Measuring cups and spoons
Ingredients
- 2 cups (255 grams) all purpose flour
- 4 tbsp (50 grams) granulated sugar
- 1 tbsp (12 grams) baking powder
- 1/4 tsp kosher salt
- 2 large eggs room temperature
- 6 tbsp (85 grams) unsalted butter melted, cooled slightly
- 1 3/4 cups (400 milliliters) milk room temperature
- 1 1/2 tsp vanilla extract
- neutral oil for brushing the waffle maker
Instructions
- Preheat your waffle maker. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, whisk the eggs until smooth. Add the melted butter and whisk to combine, then stir in the milk and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until a smooth batter forms. Let the batter rest for about 5–10 minutes; this helps the waffles cook up tender and fluffy.Lightly brush the hot waffle plates with a small amount of oil using a silicone brush to prevent sticking.
- Scoop the batter onto the hot waffle iron using an ice cream scoop—my go-to measuring tool in the kitchen for perfectly even waffles. Close the lid and cook until golden and crisp, about 3–4 minutes, depending on your waffle maker.Transfer the cooked waffles to a cooling rack while you finish the remaining batter. This helps them stay crisp instead of steaming and softening on a plate. Serve warm.