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  • Prep 5 min
  • Total 35 min
  • Servings 6
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Waffles are everyone’s favorite weekend breakfast — and nobody knows them like Betty Crocker! This from-scratch waffles recipe has been a family favorite for years. The batter takes just five minutes to whisk together, so it’s easy enough to make on a weekday morning, too.
Updated Oct 3, 2023
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What are waffles?

Waffles are a batter or dough cooked between a specially designed iron to create a pattern of holes or “pockets.” The waffles come out of the waffle maker light and delicately eggy — perfectly crispy on the edges and light and fluffy in the middle.

How to serve waffles

Serve homemade waffles with butter and your favorite maple syrup for a traditional breakfast — or try pairing your waffles with jam, lemon curd, or applesauce.

In a pinch at the end of the day? Switch things up, pull out this easy waffle recipe and serve breakfast for dinner! Kids and adults alike love flip-flopping meals from time to time. Not in the mood for a sweet dinner? Savory waffles are showing up on menus everywhere. Top your waffle with sausage gravy for a twist on biscuits and gravy. Or, try cheese, fresh herbs and a poached egg!

One of the things we love best about waffles is that they’re endlessly customizable. Here’s a fun idea for the weekend: Invite people over for a lazy Sunday brunch and set out a waffle bar with toppings! That way, everyone can assemble their own breakfast masterpiece.


  • 2 eggs
  • 2 cups Gold Medal™ all-purpose or whole wheat flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil or melted butter
  • Fresh berries, if desired
Make With
Gold Medal Flour


  • 1

    Heat waffle maker.

    Much like pancakes, you want your waffle batter to land on hot waffle grids, so the exterior crisps up — no one wants soggy waffles.

  • 2

    In large bowl, beat eggs with wire whisk until fluffy.

    Using a bowl with a spout or a large measuring cup will make it easier to pour your batter onto the waffle maker.

  • 3

    Beat in remaining ingredients, except berries, just until smooth.

    The best way to accurately measure flour is to give it a quick stir and then spoon it into the measuring cup. You’ll want to fill it to heaping and then sweep the excess off the top with the flat edge of a butter knife.

  • 4

    Pour slightly less than 3/4 cup batter onto center of hot waffle maker and close the lid.

    If your waffle maker doesn’t have a nonstick coating, you may want to brush or spray it with a light coating of vegetable oil or melted butter — and reapply as needed throughout the cooking process.

    Note: you’ll want to check the instructions that came with your waffle maker, as sizes vary, and they may recommend a smaller or larger amount of batter.

  • 5

    Bake about 5 minutes or until steaming stops.

    Sometimes the indicator light on waffle makers aren’t reliable, so we like to keep an eye on the steam coming out of the waffle maker. When the steam stops, check the waffle. It should be golden brown.

  • 6

    Carefully remove waffle.

    If your waffle is not golden brown on top, as is sometimes the case with some waffle makes, just flip it bottom-side up so that the beautiful, golden brown side is up.

  • 7
    Serve immediately. Top with fresh berries and syrup. Repeat with remaining batter.

Tips from the Betty Crocker Kitchens

  • tip 1
    How to keep waffles warm - Heat the oven to 200ºF and set a cooling rack on a baking sheet. Transfer waffles directly from waffle maker to the cooling rack and cookie sheet. Tuck the cookie sheet into the oven so your waffles stay warm — and everyone can eat at the same time.
  • tip 2
    Waffle makers uses different amount of batter, so you may end up with more or less than six waffles from this recipe.
  • tip 3
    Eat leftover waffles all day - In the Betty Crocker Kitchens, we think waffles are delicious at every meal — not just breakfast. They’re a great snack or lunch: layer them with peanut butter or your favorite sandwich fixings. We also love them for dessert. Ice cream and chocolate syrup on a toasty waffle? Betty says yes.

Frequently Asked Questions

What are the best toppings for waffles?

You can stick with syrup, fresh fruit, and whipped cream, or if you’re feeling fancy, try one (or a few!) of these creative waffle topping ideas:

Apple-Rum Butter: A rich, delicious topping with a hint of fall flavor. Beat 1/2 cup softened butter with an electric mixer until light and fluffy. Gradually beat in 1/2 cup apple butter and 1 teaspoon rum or 1/4 teaspoon rum extract to taste.

Blackberry-Lime Sauce: This sweet-tart topping tastes like summer! In a small saucepan, combine 2 cups blackberries or raspberries, 1/4 cup water, 1/4 cup sugar and 1 tablespoon fresh lime juice. Simmer sauce for 10-15 minutes until berries break down and sauce slightly thickens; stir in 1 teaspoon grated lime peel.

Cherry and Granola Topping: A classic topping reminiscent of cherry pie, with a satisfying crunch from the granola. Top waffles with about 1/4 cup vanilla yogurt and 1/4 cup frozen (thawed) sweet cherries; sprinkle with 2 tablespoons granola.

Maple Yogurt Topping with Candied Nuts and Bananas: This topping is sweet, creamy and indulgent! Stir 1/3 cup real maple syrup into 8 ounces plain Greek yogurt; top pancakes with maple yogurt; sprinkle with candied or regular walnuts, or pecans and sliced bananas.

Red, White and Blueberries Topping: Colorful berries and a creamy topping look so fresh and patriotic. Melt 1/4 cup raspberry preserves in a small saucepan; add about 1 tablespoon orange liqueur or orange juice. Serve sauce with pancakes, fresh blueberries and 1/2 cup crème fraiche or sour cream mixed with 1 tablespoon sugar.

Super Sundae Topping: Turn waffles into a decadent dessert with ice cream sundae-inspired toppings! Drizzle pancakes with warm chocolate sauce or chocolate syrup; top with sliced bananas, fresh strawberries, chopped toasted pecans, sweetened whipped cream and a maraschino cherry.

What to do with leftover waffles

Package up your waffles individually and freeze them. You can pop them in the toaster next week (or even next month) for an easy weekday breakfast! Note: it’s best to use up leftover waffles within a month.

Looking for gluten-free waffles?

Try our recipe for Gluten-Free Homemade Waffles!

What’s the secret to light, fluffy waffles?

Eggs can help you make lighter, fluffier waffles — it’s the secret to the best waffle recipe, and it’s so easy! Separate the eggs into yolks and whites. Lightly beat the yolks and add them to the batter. Then use a wire whisk to beat the whites until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Be careful not to overmix the batter at this stage, or you’ll lose all the loft you beat into the egg whites. From here, you can make waffles as directed in the recipe.

How to make waffles crispy?

First, start with a good recipe — the right amount of sugar and fat will lead to a crispy crust and soft interior. This recipe is it!

Make sure you don’t over-whisk your batter, which will lead to chewy waffles instead of airy waffles. Then, make sure to let your waffle maker is preheated before adding your batter. A hot waffle maker will create crispy, golden-brown waffles.

Don’t stack your waffles or put them on a solid surface. In the Betty Crocker Kitchens, we cool our waffles on a wire rack, so air hits both sides and keeps them from getting soggy. Putting the wire rack on a sheet pan in the oven will keep them even crisper!

And finally, wait to put the toppings on your waffles until right before you heat them. Otherwise, the waffles will absorb the butter, syrup, fruit, etc. and soften.


Nutrition Facts

Serving Size: 1 Waffle
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Vitamin C
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • There’s nothing easier than mixing up a batch of homemade waffles. Starting out your morning with a delicious from-scratch breakfast sets the perfect tone for the rest of the day. Even though it’s really easy, we understand that waffle-making can seem like an intimidating process. If you’d like some guidance before you dive in, check out Betty’s How to Make Waffles Guide, which has everything you need to know. It covers how to make your favorite kind of waffles (crispy or fluffy), the difference between waffles and pancake batter and even what to do with leftover waffles. It also suggests different kinds of waffles you might like to try, including Buttermilk Waffles, Bacon Buttermilk Waffles, Whole Wheat Waffles with Honey Peanut Butter Syrup, Cornmeal Waffles, Spicy Cornmeal Waffles, Granola with Double Berry Sauce and Cinnamon-Bun Waffles with Cream Cheese Glaze. You can find even more inspiration in this waffle recipe collection.

    Do you have to grease the waffle maker before using it?

    This waffle batter recipe has more oil or butter than pancakes, so if your iron grids are preheated, your waffles shouldn’t stick. However, if they do, you can always brush or spray a little neutral cooking oil on the waffle grids.

    Can you freeze waffles?

    Freezing is the best way to store leftover waffles. In the Betty Crocker Kitchens we separate our waffles with squares of wax or parchment paper and then tuck them in plastic freezer bags. It’s best to use up frozen waffles within a month.

    If you like this recipe, give these a try: Banana-Nut Waffles, Gluten-Free Waffles, Belgian Waffles.

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