This post may contain affiliate links. See my privacy policy for details.
Who doesn’t like to wake up to a stack of filling fluffy waffles in the morning?! Tucking into a plate of these classic homemade waffles has to be one of the best ways to get the day started. If you’re craving crispy fluffilicious (totally a word…!) waffles, this classic recipe will definitely hit the spot!
These delicious waffles are soft and fluffy on the inside and crispy on the outside – absolute perfection! I love to serve this breakfast and brunch staple at the weekends with my homemade raspberry jam or my homemade brown sugar syrup!
Everyone needs a good waffle recipe in their kitchen toolkit and trust me when I say this is the BEST one around, I’ve been making it for years and it never fails to make an impression. This is the one my Mom used when we were kids as well, it’s a classic!
What’s the Difference Between Traditional Waffles and Belgian Waffles?
The biggest difference between these two types of waffles is the size. Belgian waffles tend to be a lot bigger and deeper than the classic variety, and they’re also cooked using yeast in the batter for an even crispier and lighter crust OR they have egg whites beaten into them for the fluffiness. However, many people use baking powder instead of yeast for Belgian waffles and it works just as well when you use those egg whites. It’s totally up to you (and what you have in the pantry!
What to Serve on Waffles
I love to serve these waffles as a sweet treat with some syrup, sliced fruit, powdered sugar, and a little whipped cream if I’m going all out! Those little pockets are perfect for filling up! But they’re also a great savory dish served with some scrambled eggs and bacon!
Need Some Yummy Ideas for Toppings?
You can totally keep it simple with butter and maple syrup, but if you’re feeling adventurous there are SO many different toppings that can make these waffles even more amazing. Your own special combination of fresh and cooked fruits, jams, melted chocolate, and even peanut butter can all can transform your classic waffles into a special family treat.
How to Store and Reheat Your Waffles
If you have some leftovers you want to keep for later, they’ll last for 3-4 days in the refrigerator. But if you want them to last longer it’s best to freeze them in freezer bags where they‘ll last for a few weeks.
When you want to reheat them, it’s better to use the oven so that they stay crispy. Heat them at 250 F and they’ll be ready in 10 minutes
Happy cooking!
Love,
Karlynn
PIN THIS RECIPE to your BREAKFAST RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Subscribe on YouTube
Classic Waffle Recipe
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 12
- Calories
- 192
- Author
- Karlynn Johnston
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/4 cup white sugar
- 2 large eggs
- 1 1/2 cups warm milk
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, salt, baking powder and sugar.
- Preheat the waffle iron according to the manufactures directions.
- In a large capacity measuring cup, beat the eggs, then stir in the milk, butter and vanilla.
- Pour the milk mixture into the flour mixture; then beat until mixed completely.
- Ladle the batter into a preheated waffle iron and close the lid.
- Cook the waffles until they are golden brown and crisp.
- Serve with berries, syrup, whipped cream etc.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Vanessa says
Gave four by mistake
Vanessa says
It’s easy to make with ingredients already there…thanks for an easy recipe without buttermilk.
Peypey says
Great recipe veary easy. I love it no doubt.
Kim says
Karlynn;
Hi,I am going to copy down your waffle recipe and make your waffles at home soon for breakfast and I have almost all of the ingredients to make your waffles at home except for a few more ingredients that I have to go buy and then I will make them at home I have an electric waffle machine that I plug in to warm up and it makes 4 large waffles.Can I put the cooked waffles in the toaster after they are frozen and thawed instead of warming them up in the oven?
Kim
Karlynn says
A long as the waffles are thawed they are good in the toaster!