Homemade Waffle Recipe
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This homemade waffle recipe is the perfect balance of tastes and textures to satisfy your breakfast or brunch cravings. The crisp and delicious crust gives a perfect crunch, along with a soft, fluffy, and light texture on the inside.
Making homemade waffles is easier than you may think. There are a few tips and steps to take for better success. This homemade waffle recipe will make a waffle that is soft on the inside and crisp on the outside. These waffles are perfect for drizzling maple syrup, powdered sugar, whipped cream & fruit, or any of your favorite toppings.
All of your favorite toppings still need to sit on a good waffle to make it worth cooking from scratch. This recipe also makes quite a few large regular or Belgian-type waffles so you can freeze extras for later. This way you don’t have to make them from scratch every time.
What ingredients are in this Waffle recipe?
- All-purpose flour
- Cornstarch
- Baking Powder
- Salt
- Granulated Sugar
- Milk
- Vegetable Oil
- Vanilla
- Eggs
This recipe was devised using whole milk, large eggs, unsalted butter, and granulated sugar. I whisked all of the dry ingredients together, including the sugar.
For the wet ingredients, I warm the milk and butter for a few seconds and whisk until the butter is melted, but not too hot. The eggs sit out at room temperature while preparing and the yolks are added to the milk, along with oil and vanilla, and are lightly whisked before adding to the dry ingredients.
The egg whites are whipped up until frothy and soft peaks form and are folded into the batter as the last step.
How to make a good homemade waffle
- Add cornstarch to the flour mixture. This will help create a crisp outside.
- DO NOT OVERMIX. Combine the all dry ingredients and wet ingredients separately. Then mix together only until incorporated.
- Fold in egg whites to the batter at the end as a last step just until they are incorporated.
- LET THE BATTER SIT FOR 30 MINUTES BEFORE COOKING. This allows the flour to absorb the liquid resulting in a lighter, fluffier waffle with crisp edges.
- Use a good waffle iron. Grease the waffle iron to prevent sticking once it is preheated to the desired temperature.
- Don’t Peak while the waffle is cooking. Lifting up the waffle iron before the waffle is properly set and cooked will cause the waffle to break apart and you will have a mess.
Waffle recipes and pancake recipes are not the same. A good waffle has a crisp outside with a soft center, while pancakes are all soft, fluffy, and more cake-like.
What makes a Belgian waffle?
Traditional Belgian waffles are large round waffles with deep pockets and typically made with a yeasted batter, some recipes call for pearl sugar, and most have egg whites whipped up and folded at the end. I simply just call this recipe waffles and don’t consider these officially Belgian.
Folding in egg whites at the end will create a light and airy texture. The key is to not overfold or overmix, fold them in just until the egg whites are incorporated.
I have made this recipe a few times without folding in egg whites at the end and still had good results. If this seems too much simply add the whole eggs into the milk mixture, whisk, and add it to the dry ingredients. There will be a slight textural difference.
Can you make the waffle batter ahead of time?
Yes, make the batter as directed and store airtight in the refrigerator overnight to save time in the morning. Waffle batter can last in the refrigerator for up to 2-3 days, although I have not tried it. I wouldn’t recommend storing the batter any longer than overnight.
Can you make this homemade waffle recipe ahead of time?
Yes, you can make waffles ahead of time. Once the waffles are cooked and cooled, place them in an airtight container and store them in the refrigerator for up to 3 days. After a few days, they may become dry, stale, and lose flavor.
The best way to reheat stored waffles is to reheat them in the oven or a toaster oven. This will crisp the edges while warming them up and you will have perfectly reheated waffles.
Can you store homemade waffles in the freezer?
Yes! If you have extra waffles that you won’t eat within a few days it is best to place them in the freezer. In fact, this is the reason I make a lot of batter. Make extra waffles and freeze them for later so you can have amazing homemade waffles anytime. This way, you don’t have to make a fresh batch every time you crave a waffle.
To freeze waffles simply wrap them airtight once they have cooked and cooled and store them in the freezer for up to 3 months. If using freezer bags, try to get as much air out of the bag as possible, this may help prevent freezer burn.
To reheat a frozen waffle, simply remove it from the freezer and toast it in the toaster or oven just as you would a store-bought frozen waffle.
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Homemade Waffle Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 1 stick unsalted butter
- 1/2 cup vegetable oil or any light-tasting oil
- 1 tbsp vanilla
- 2 large eggs
- 1 1/2 cups milk I used whole
Instructions
- First, get out the milk, butter, and eggs, and set them to begin to warm to room temperature.
- In a medium bowl add flour, sugar, salt, baking powder, and cornstarch, and give a quick whisk.
- In a small/medium heat-safe bowl or glass measuring cup, pour in the milk and add the butter in chunks or slices. Microwave at 30-second intervals stirring in between until the milk is warm and the butter is warm and melting.
- Once out of the microwave continue to whisk the milk until the butter is mostly melted.
- Add oil, vanilla, and egg yolks to the milk mixture and give a quick whisk.
- In a stand mixer or hand-held beater with a bowl, begin to whip up the egg whites on medium-high speed until the egg whites are frothy and soft peaks form.
- Add the milk mixture into the dry ingredients and mix until just incorporated.
- Fold in the egg whites just until they are incorporated. Do not overmix.
- Let the batter sit and rest for 30 minutes.
- After 30 minutes, pre-heat the waffle iron.
- Grease the waffle iron right before adding the batter with butter or non-stick spray.
- Add the batter to the waffle iron and cook per waffle iron instructions.
- Once done, set the waffles on a plate or drying rack to cool. Try to avoid stacking them to prevent them from getting soggy.
- Serve right away with your favorite toppings and enjoy!
Notes
