Food & Cooking Recipes Breakfast & Brunch Recipes Easy Waffles 3.8 (310) 38 Reviews Here's your new go-to waffle recipe for family breakfast, a brunch gathering, or just because. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 19, 2023 Rate PRINT Share Prep Time: 30 mins Total Time: 30 mins Servings: 4 Step away from your freezer: These easy, from-scratch waffles are so simple, you'll want to make them every weekend (maybe even on weekdays, too). You won't find any fussy steps or unexpected ingredients in our recipe, which means you can whip up these breakfast favorites whenever your cravings hit. All you need to make our crispy waffles are ingredients you likely already have in your kitchen: all-purpose flour, sugar, baking powder, butter, milk, and eggs. Combine the dry ingredients in one bowl, the wet ingredients in another, then add the wet to the dry and mix together—that's it! So long as you preheated your waffle iron and have plenty of butter and maple syrup on hand for serving, breakfast will be the best meal of the day, guaranteed. Bryan Gardner Our Top 10 Waffle Toppings Butter and maple syrup is our go-to, but other delicious waffle toppings include: Fresh berries: blueberries, blackberries, raspberries, or strawberries Homemade whipped cream and berries Nuts: pecans, walnuts, or pistachios Greek yogurt with berries, nuts, and honey A fruit sauce such as our easy Blueberry Sauce Sliced bananas and nuts with maple syrup or honey Chocolate-hazelnut spread (like Nutella) For a savory take: Fried eggs, bacon or breakfast sausage, and sautéed mushrooms or cherry tomatoes Fried eggs, sliced avocado, and salsa Fried chicken Make-Ahead Waffles We prefer making the batter when we cook the waffles, but you can also make the batter ahead of time. Simply cover, refrigerate, and it will keep for up to five days. Whisk gently before using. Easy Waffles Ingredients 1 cup all-purpose flour, spooned and leveled 2 tablespoons sugar 1 teaspoon baking powder ¼ teaspoon salt 1 cup milk 2 large eggs 4 tablespoons (½ stick) unsalted butter, melted Maple syrup and butter, as desired, for serving Directions Grant Webster Preheat waffle iron and combine dry ingredients: Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside. Grant Webster Starting with room-temperature ingredients is an important step in waffle making. Using a cold batter can lead to undercooking. Whisk milk and eggs and add to flour: In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Grant Webster Grant Webster Add melted butter: Gently whisk in butter. Grant Webster Cook waffles: Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Grant Webster Grant Webster Martha recently shared her trick for crispy (never soggy!) waffles on TikTok: "Take the waffle out of the maker and toss them back and forth to let the steam escape. It helps make sure that the crispiness of those edges is retained." Serve warm: Serve warm, with maple syrup and butter, as desired. Bryan Gardner To Keep Waffles Warm Until Ready to Serve Place cooked waffles on a cooling rack on top of a rimmed baking sheet, and place in a preheated 200°F oven. The rack allows for air circulation so the waffles will stay warm and crispy until ready to serve. How to Store Waffles If you have any leftover waffles, make sure they are completely cooled before you store them in an airtight container or freezer bag—if they are still warm, they will sweat and become soggy. Then, store them in the refrigerator for up to three days. For longer storage, freeze them. Freezing Waffles Arrange the waffles in a single layer on a baking sheet and freeze till firm or overnight. When the waffles are frozen solid, transfer them to an airtight container or freezer bag. Reheating Waffles Frozen homemade waffles are a wonderful treat. Simply take them straight from the freezer and reheat them like you would store-bought frozen waffles—in the toaster or the microwave. Frequently Asked Questions: What is the difference between Belgian waffles and regular waffles? Belgian waffles are thicker, lighter, crispier, and have deeper pockets than American-style waffles—and those deeper pockets can hold more syrup (or whipped cream). You need a waffle iron with a deeper, larger grid pattern to make a Belgian waffle. To get the crispy texture, many Belgian waffle recipes are yeast-based. You also can use a waffle recipe that uses beaten egg whites for lightness. Is pancake mix the same as waffle mix? Waffle batter is similar to pancake batter. They use the same ingredients but in different proportions. Waffle batter is richer, having more sugar and butter than pancake batter. Pancake batter has more milk (or buttermilk) than waffle batter—it’s a more liquid batter. The extra fat and sugar in waffle batter helps to create the crispy exterior of the waffles, and prevents them from sticking to the waffle iron. More Waffle Recipes to Try: One-Bowl Buttermilk Waffles Cornmeal Waffles Gluten-Free Peanut Butter-Banana Waffles Gingerbread Belgian Waffles Chocolate-Banana Waffle Napoleons Originally appeared: Everyday Food, November 2005 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.