Can I freeze waffle batter or cooked waffles?

Yes, absolutely! If you’ve made a big batch or just want to save time, both the waffle recipe batter and the cooked waffles freeze well. For batter, store it in an airtight container and freeze for up to one month. Just give it a good stir once thawed. Cooked waffles can be frozen too—lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in a toaster or oven, and they’ll taste just like fresh!

How do I prevent my waffles from sticking?

This one trips up even seasoned home cooks. Always preheat your waffle iron thoroughly and lightly grease it before each use—even if it’s non-stick. Also, avoid batters with too little fat, as that’s often the culprit. A good waffle recipe balances moisture and oil to prevent sticking and give you that perfect golden crust.

What’s the difference between pancake and waffle batter?

Great question! While they share similar ingredients, waffle batter usually has more fat and sugar. That’s why waffles come out crispier and richer, while pancakes are softer and fluffier. So, don’t swap one for the other—they’re built differently.

Is baking soda or baking powder better?

Both are leavening agents, but they behave differently. Most waffle recipes rely on baking powder for consistent rise. Baking soda needs an acid (like buttermilk) to work properly. So choose based on your ingredients—and sometimes, both are used for extra lift!

Crispy & Fluffy Waffle Recipe for Perfect Breakfast

Description

This waffle recipe creates golden, crispy-on-the-outside, fluffy-on-the-inside waffles that are perfect for any breakfast or brunch. Made with simple pantry ingredients like flour, eggs, milk, and butter, this recipe is beginner-friendly and easy to customize with toppings like fruit, whipped cream, or syrup. Whether you prefer Belgian or classic American-style waffles, this recipe delivers delicious results every time.

Ingredients

Scale

2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
2 tbsp white sugar
2 large eggs
1½ cups warm milk (or buttermilk)
⅓ cup melted butter
1 tsp vanilla extract
Optional: whipped cream, fresh berries, maple syrup

Instructions

Preheat your waffle iron according to manufacturer’s directions.
In a large bowl, whisk together the flour, salt, baking powder, and sugar.
In a separate bowl, beat the eggs. Then stir in the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
Let the batter rest for 5–10 minutes.
Lightly grease the waffle iron with butter or spray.
Pour batter into the waffle iron and cook until golden and crisp.
Serve warm with your choice of toppings.

Notes

Use buttermilk for a tangier flavor and fluffier texture.
If you don’t have buttermilk, add 1 tbsp lemon juice to regular milk and let it sit for 5 minutes.
Resting the batter helps improve waffle texture.
For crispier waffles, cook slightly longer or add more butter to the batter.

Prep Time: PT10M
Cook Time: PT15M
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 379
Sugar: 9g
Sodium: 899mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 10g
Cholesterol: 113mg

Keywords: waffle recipe, homemade waffles, fluffy waffles, Belgian waffles, crispy waffles, breakfast waffles, easy waffle mix