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Classic Crispy Waffles

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 10-12 large waffles
  • Category: Breakfast


How to make Classic Crispy Waffles that turn out perfectly crisp on the outside and light and fluffy on the inside every time!


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups whole milk
  • 1/2 cup butter, melted & slightly cooled
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 tablespoons sugar


  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda & salt. Make a well in the center of the dry ingredients and add the milk, whisking until just combined. Whisk in the melted butter and vanilla until well combined.
  2. In a separate bowl, beat eggs until light and frothy and then fold the eggs into the batter a few times. The batter should be streaked with the beaten egg. Sprinkle the batter with 2 tablespoons sugar and gently fold it in until very few streaks of egg are showing. The batter should still be slightly lumpy.
  3. Let the batter set in the refrigerator for at least 10 minutes while you preheat the waffle maker to medium-high heat. Generously spray top and bottom of the waffle maker with non-stick cooking spray and cook waffles according to your waffle maker’s instructions.
  4. For my waffle maker, I fill it about three-quarters of the way full, spreading it to fill in any gaps. Close the lid gently and cook until the waffles are golden brown and crisp, about 5 minutes. I try not to peek for at least 4 minutes. Keep the cooked waffles in a 200°F warm oven while you make the remaining waffles.