Homemade Waffles Recipe
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Whip up some homemade waffles with this simple, delicious recipe. Perfectly crispy on the outside and irresistibly soft on the inside, these waffles are a breakfast favorite in my house. Plus, they freeze like a dream. Stash some away for an easy, delicious breakfast anytime.
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Want more waffle recipes? If these homestyle waffles don’t do it for you, try some buckwheat crepes, some Belgian waffles, or some delicious brownie waffles.
Why You’ll Love This Homemade Waffles Recipe
- It’s just as fast as using boxed mix.
- There are no chemicals, preservatives, additives, or stabilizers. Just honest ingredients.
- It will fill you up so much better than store-bought waffles.
These healthy waffles have a heavier, more dense texture than the very light and fluffy ones you pop out of a box and into a toaster these days. But they are delicious, hearty, very filling, and much higher in protein to boot. I promise, these are easy waffles to make. You don’t need a box mix to make easy, tasty waffles.
What You Need To Make Homemade Waffles
Whole wheat pastry flour – In some areas, this can still be pretty hard to find. You’ll find it most often at places like Whole Foods. But if you can’t find it, the next best thing is “White Whole Wheat Flour”. This is far more common and can be found in most areas. After that, the next option is regular whole wheat flour. The flavor will be the same, but the finished texture of the waffles will be a bit more dense and hearty.
Milk – non-dairy milk works fine too.
Egg whites – Or you can use 1 whole egg. If you changed the flour at all (see above), you’ll want to use 2 large eggs.
Vanilla extract – Use the real stuff, not flavoring. You can also substitute with a different extract for a different flavor, or omit completely. Other options include maple extract, mint extract (top with chocolate chips!), and rum extract.
Ground cinnamon – Just cinnamon, not cinnamon sugar. You can try different spices, or simply leave it out completely if you’ll be putting savory toppings on your waffles.
Baking powder – Make sure this is fresh or newer. Old baking powder doesn’t work well.
Optional Ingredients
Salt – Just a tiny pinch of salt will help bring out and enhance any sweet or savory flavors. About a quarter teaspoon salt should be more than enough.
Sweetener – If you want your waffles sweet, add between 2-4 tablespoons sugar (unprocessed, of course!) to the batter. You can also use a liquid sweetener like honey or maple syrup.
Pro Recipe Tips For Perfect Homemade Waffles Every Time
- If you love crispy outsides on your waffles, make sure you place them on a wire cooling rack instead of a plate once they come off the waffle iron. Waffles tend to have some steam when they are hot, and stacking them can make them soft and soggy. Letting them sit on a wire rack will give you that crispy outside you love.
- Is your batter too thin? Add more flour, a little at a time, to reach the right consistency.
Is your batter too thick? Add more milk, a little at a time, to reach the right consistency. - Want waffles with extra crispy outsides? Add a tablespoon of cornstarch to the batter and use a flip waffle maker. You can also beat the egg whites until stiff and fold them into the batter.
How To Make Homemade Waffles
Preheat your waffle maker and spray it with oil if necessary. Whisk the flour in a large mixing bowl with the baking powder.
Add the milk to the flour and whisk to get rid of any clumps.
Next, whisk in the eggs.
Stir in the vanilla and cinnamon, and blend vigorously with a whisk until you have a nice, smooth batter. You can also use a high speed hand mixer or blender if you prefer.
Using a ladle, pour the mixture into your waffle maker, and cook until golden brown.
Top these waffles with nuts, fruit, honey, maple syrup, whipped cream, or anything your eating plan allows. They’re yummy and really filling.
FAQs
Best Way To Store Leftover Homemade Waffles?
If packed well, these can be stored in the refrigerator for up to 3 days. However, they will soften. To crisp them up again, you’ll need to reheat them briefly on your waffle iron.
How Long Does Waffle Batter Last In The Fridge?
Once mixed, this batter will stay good in the fridge for up to 3 days. You will need to whisk the batter again before using it after it has been sitting a while.
How To Freeze Homemade Waffles
Wrap these well and store them in the fridge. Freezer bags are a good option here. If you are freezing them stacked, you may want to put small pieces of parchment between them, but for the most part, this is unnecessary unless there is somehow extra moisture in your freezer.
How To Reheat Homemade Waffles
Whether these are out of the fridge or freezer, they can be reheated easily in a toaster. How toasting you make them is up to you. They can also be microwaved, but I find they get a little too soft that way. The toaster is best. Freeze for up to 4 months.
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Healthy Homemade Waffles
Equipment
- 1 Standard Waffle Iron
Ingredients
- 1¾ cups whole wheat pastry flour
- 2 cups milk (non-dairy milk works fine too)
- 2 large egg whites
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
Instructions
- Preheat your waffle maker and spray it with oil if necessary. Whisk the flour in a large mixing bowl with the baking powder.
- Add the milk to the flour and whisk to get rid of any clumps.
- Next, whisk in the eggs.
- Stir in the vanilla and cinnamon, and blend vigorously with a whisk until you have a nice, smooth batter. You can also use a high speed hand mixer or blender if you prefer.
- Using a ladle, pour the mixture into your waffle maker, and cook until golden brown.
- Top these waffles with nuts, fruit, honey, maple syrup, whipped cream, or anything your eating plan allows. They're yummy and really filling.
Notes
Nutrition
This recipe from the Gracious Pantry® archives, originally posted on 10/15/2009.
Over from Pinterest–made these for our 4th of July waffles today and we all LOVED them. Thanks for the new family favorite! 🙂
My pleasure! Enjoy!
Made these the other day and they’re delicious! I loved the texture and while being healthy there was no flavor compromise.
Awesome!
I make these waffles all the time for relatives who “don’t like healthy foods”. They LOVE them and have no idea that the waffles are actually nutritious! Mwahahahaha!!!!
Haha!! Love it! 🙂
Can i use regular whole wheat flour and still have them clean and healthy?
Sure! As long as you use whole grain flour, it’s clean. 🙂
Mmmm, i made one waffle with this recipe and it was floppy and not very appetizing. I added 3 more whole eggs and two tablespoons of local honey. Turned out great after the changes.
I’m so glad it worked out!
I made these this morning and was so excited! When I went to take the first batch out they were gooey and stuck to the waffle maker. Just terrible but they tasted good! I went to look at the recipe again (because everything I’ve made of yours has been perfect & delicious!) and I realized I forgot the baking powder haha once I added that they came out like normal waffles! My 3 year old loved these and said “momma I want more brown waffles!” Hes a picky eater so Knowing he loves food that’s good for him is such a good feeling, thank you for these!!
Sam – My pleasure! So glad it all worked out! 🙂
I started to make these and realized I have white whole wheat flour from Trader Joes and I need pastry flour. Assuming these are two different things and now I think that the white whole wheat flour is not clean. Your thoughts? Thanks!
Candace – It will work fine. The Waffles will just be a bit more textured and dense. But not terribly so. I’ve used white WW flour before too. It works. Here’s the difference in flours: https://www.thegraciouspantry.com/clean-eating-flour/
Your recipe called for baking powder but I didn’t see it in the directions. When do you add it? Thank You. Your site is amazing.
Heather – All fixed! Thanks for pointing that out.
I just made them for a healthy saturday breakfast, added protein powder (about 60g) and more milk, which was hazelnut milk.
They were so sweet that i only topped them with strawberries! Try it!
Christina – Sounds wonderful!
Do you think it would be possible to make these with coconut flour instead?? I really have no idea if it works the same but I have it in my pantry – sincerely, an inexperienced chef 😉
Felicia – Coconut flour is a very different animal from any other flour. It’s very “thirsty” flour. So a little bit goes a very long way. I haven’t attempted waffles yet, but I do have coconut flour pancakes. Maybe you could try that batter in a waffle maker? Not sure if it would work yet. I’ll have to go experiment.
Do you think coconut oil could be added into these? Or would it become too liquidy?
Rachelle – You could try. But actually, the issue would be with the coconut oil solidifying in the cold batter. I’m not sure it would distribute very well. You could always use coconut oil on your waffle iron!