Easy Homemade Waffles
These easy homemade waffles are crisp around the edges, soft and fluffy inside, and made with a simple one-bowl batter. Buttermilk gives them a tender texture and plenty of flavor, while oil keeps the waffles light and crisp. Best of all, there’s no melted butter to cool and no egg whites to whip—just mix, pour, and cook.
I love a good waffle, but I don’t think breakfast needs to start with separating eggs and whipping egg whites. I wanted a waffle recipe that was simple enough to make without much planning but still gave me that crisp outside and soft, fluffy center.
So, I went with an easy buttermilk batter made with oil instead of melted butter. Everything comes together quickly in one bowl, and there’s no special technique involved. These are the kind of waffles you can actually make on a lazy weekend morning without turning breakfast into a baking project.
Why You’ll Love This Recipe
- Quick and easy – The batter takes just minutes to mix.
- No whipped egg whites – Whole eggs go straight into the batter.
- Crisp and fluffy – Cornstarch helps create crisp edges while buttermilk keeps the centers tender.
- Freezer-friendly – Make extra and reheat them straight from frozen.
Ingredients and Substitutes
- All-purpose flour – Gives the waffles enough structure while keeping the centers soft.
- Cornstarch – Makes the exterior lighter and crisper. Don’t skip it if you like crisp waffles.
- Baking powder – Provides the main lift and keeps the waffles fluffy.
- Baking soda – Works with the acidity in the buttermilk for additional lift and better browning.
- Sugar – Adds a little sweetness and helps the waffles develop a golden color.
- Salt – Balances the sweetness and brings out the vanilla flavor.
- Eggs – Use whole eggs; there is no need to separate or whip the whites.
- Buttermilk – Gives the waffles a soft, tender crumb and a subtle tang.
- Butter – Melted butter adds richness and a classic buttery flavor while helping the waffles develop crisp edges. I use unsalted butter so I can control the salt in the batter. Salted butter will also work; simply reduce the added salt slightly. You can substitute the melted butter with an equal amount of neutral oil if needed.
- Vanilla extract – Adds that classic sweet waffle flavor.
Step-by-step: How to Make Homemade Waffles
Preheat the waffle iron
Preheat the waffle maker thoroughly according to the manufacturer’s instructions.
A properly heated waffle iron is important for getting a crisp, golden exterior instead of pale, soft waffles.
Make the batter
In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Add the buttermilk and combine well.
Add the flour, cornstarch, baking powder, baking soda, and mix until just combined. Then, add the melted butter and combine well, but don’t overmix.
Pro tip – Don’t continue whisking until perfectly smooth—a few small lumps are perfectly fine.
Cook the waffles
Lightly grease the hot waffle iron with oil or butter
Pro tip: Butter gives better color and crispness.
Cook the waffles – Lightly grease the hot waffle iron with butter or oil. Pour about ½ to ¾ cup batter into the waffle iron and close the lid. Cook for 4–6 minutes, or until golden brown and crisp. Cooking time will vary depending on your waffle maker.
Pro tip: each waffle is different – mine takes about ⅔ cup batter to make a nice fluffy waffle. Yours might need less or more depending on the size and depth.
Avoid opening the waffle maker too early. A good indication that the waffle is nearly ready is when most of the steam has stopped escaping.
Serve
Transfer the cooked waffle directly to a wire rack.
Repeat with the remaining batter, allowing the waffle iron to heat back up between batches if necessary.
Serve immediately with butter, maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Variations
- Chocolate chip waffles – Sprinkle mini chocolate chips over the batter after pouring it into the waffle iron.
- Blueberry waffles – Add a small handful of fresh blueberries to each waffle just before closing the iron.
- Cinnamon waffles – Add ½ to 1 teaspoon ground cinnamon to the dry ingredients.
- Chocolate waffles – Replace some of the flour with unsweetened cocoa powder and add a little extra sugar.
- Lemon waffles – Add finely grated lemon zest to the batter for a fresh citrus flavor.
Storage and Make Ahead
- Room temperature: Waffles are best served immediately, but leftovers can be kept for a few hours and reheated before serving.
- Refrigerator: Store cooled waffles in an airtight container for up to 3 days.
- Freezer: Cool completely, then arrange the waffles in a single layer and freeze until firm. Transfer them to a freezer bag or airtight container and freeze for up to 2 months.
- To reheat: Reheat waffles in a toaster, toaster oven, air fryer, or hot oven until heated through and crisp again. Avoid the microwave if you want to preserve the crisp texture.
Easy Homemade Waffles
These easy homemade waffles are crisp on the outside and soft and fluffy inside. Made with buttermilk and oil in one bowl, there’s no melted butter to cool and no egg whites to whip. A quick, fuss-free waffle recipe that’s perfect for breakfast or brunch.
Video
Ingredients
- 250 g (2 cups) All-purpose flour
- 2 tbsp Cornstarch
- 2 tsp Baking powder
- ¼ tsp Baking soda
- 25 g Granulated sugar
- ½ tsp Salt
- 2 large Whole eggs
- 360 ml (1½ cups) Buttermilk
- 2 tbsp Melted butter or neutral oil
- 2 tsp Vanilla extract
Method
- Waffle Iron – Preheat the waffle iron thoroughly according to the manufacturer's instructions.
- Waffle Batter -In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Add the buttermilk and combine well. Add the flour, cornstarch, baking powder, baking soda, and mix until just combined. Add the melted butter and combine well, but don't overmix. A few lumps are better than overmixing.250 g All-purpose flour, 2 tbsp Cornstarch, 2 tsp Baking powder, ¼ tsp Baking soda, 25 g Granulated sugar, 2 large Whole eggs, 360 ml Buttermilk, 2 tbsp Melted butter , 2 tsp Vanilla extract, ½ tsp Salt
- Cook the waffles – Lightly grease the hot waffle iron with butter or oil. Pour about ½ to ¾ cup batter into the waffle iron and close the lid. Cook for 4–6 minutes, or until golden brown and crisp. Cooking time will vary depending on your waffle maker.Note: each waffle is different – mine takes about ⅔ cup batter to make a nice fluffy waffle. Yours might need less or more depending on the size and depth.
- Repeat – Transfer immediately to a wire rack rather than stacking the waffles. Repeat with the remaining batter, allowing the waffle iron to reheat between batches when necessary.
- Serve warm with butter, maple syrup, fruit, whipped cream, or your favorite toppings.
Notes
- Make sure the waffle iron is thoroughly preheated before adding the first batch.
- Avoid overmixing the batter; small lumps are fine.
- The exact amount of batter and cooking time will depend on your waffle maker.
- Don’t stack freshly cooked waffles. Keep them on a wire rack so steam doesn’t soften them.
- For a large batch, keep cooked waffles crisp on a wire rack in a 100°C/210°F oven.
- Cool leftovers completely before refrigerating or freezing.
- Reheat waffles in a toaster, air fryer, or oven for the best crisp texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Preheat the waffle maker well. A hot waffle iron makes a much bigger difference to browning than simply cooking the waffle longer.
- Don’t overmix. Mix only until you no longer see dry flour. Overmixing can make waffles chewy instead of tender.
- Don’t stack hot waffles. Steam gets trapped between them and quickly softens the crisp exterior. Place them on a wire rack instead.
- Let the waffle cook. Don’t rely entirely on the indicator light. Wait until the waffle is golden and the steam has mostly subsided.
- Keep cooked waffles warm in the oven. Place them directly on a wire rack in a 100°C/210°F oven while you finish the batch.
more breakfast favorites
- Classic Buttermilk Pancakes Recipe
- Best Fluffy Pancakes (One-Bowl Recipe)
- Strawberry Pancakes
- Blueberry Pancakes
- Best Homemade French Toast
- Brioche French Toast
- French Toast with Crème Anglaise
Frequently Asked Questions
The waffle iron may not be hot enough, the waffles may need to cook longer, or they may have been stacked while hot. Cornstarch and oil help with crispness, but the waffle maker still needs enough heat to properly brown the surface.
Absolutely. Whipped egg whites can make waffles particularly airy, but they aren’t necessary. Baking powder, baking soda, and buttermilk provide plenty of lift in this recipe.
Oil makes the recipe easier because there’s nothing to melt or cool. It also keeps the interior tender and can produce a crisp exterior. If you want more buttery flavor, serve the waffles with butter.
Oil makes the recipe easier because there’s nothing to melt or cool. It also keeps the interior tender and can produce a crisp exterior. If you want more buttery flavor, serve the waffles with butter.
Yes, although the texture and flavor will be slightly different. Because this recipe uses baking soda, add a little lemon juice or vinegar to regular milk to provide the acidity needed to react with it.
It’s better to cook the waffles soon after mixing the batter. Once the baking soda and baking powder become wet, they begin working. For make-ahead breakfasts, cook the waffles ahead and reheat them instead.
more breakfast recipes
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