Golden on the outside, soft and airy on the inside—these light and fluffy waffles are everything I love in a classic breakfast. Whether I’m sitting down for a slow weekend brunch or freezing a batch for quick weekday mornings, this easy recipe never lets me down. With just a few simple ingredients, I always end up with beautifully crisp-edged waffles and that irresistible soft middle.

Why You’ll Love This Recipe

I like how simple this recipe is—nothing fancy, just pantry basics that come together perfectly. The batter is versatile, allowing for both buttermilk or whole milk depending on what I have on hand. I enjoy how the waffles stay tender inside while getting that rich golden color on the outside. Plus, the make-ahead and freezer-friendly tips make it perfect for busy schedules.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1¾ cups buttermilk (or 1½ cups whole milk), warmed to room temperature
2 eggs, room temperature
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted and cooled

Directions

I start by preheating my waffle iron and, if I plan to keep waffles warm, I set my oven to 225°F and place a wire rack on a baking sheet inside.
In a large mixing bowl, I whisk together flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, I combine the warm milk, eggs, vanilla extract, and melted butter.
I gently mix the wet ingredients into the dry ingredients until just combined—it’s okay if the batter’s a little lumpy. I let it rest for 10 minutes to develop structure and flavor.
Once the waffle iron is hot, I grease it if needed, then pour about ¾ cup of batter onto the surface, spreading it close to the edges.
I cook until the waffle is golden and crispy. If my waffle maker doesn’t have an indicator light, I wait until the steam almost stops.
I serve the waffles hot with butter, maple syrup, berries, or whipped cream. If I’m making a large batch, I keep the finished ones warm in the oven.

Servings and Timing

This recipe makes 5 Belgian-style waffles.

Prep Time: 10 minutes
Cook Time: 6 minutes per waffle
Total Time: About 16 minutes plus 10 minutes resting time

Variations

Buttermilk vs. Milk: I go with buttermilk for a tangier flavor and tender crumb. When I only have whole milk, I switch out the baking soda and adjust the baking powder accordingly.
Mix-ins: Sometimes I fold mini chocolate chips or blueberries into the batter just before cooking.
Whole Wheat Option: I’ve swapped out half the all-purpose flour with whole wheat flour for a heartier texture—it works well.

Storage/Reheating

When I have leftovers, I let the waffles cool completely, then freeze them flat on a tray before storing in a freezer-safe bag. For reheating, I prefer popping them in a 250°F oven for 10–15 minutes to restore crispness. A wide-slot toaster works well too, especially if I’m in a hurry.

FAQs

How do I keep waffles crispy after cooking?

I place cooked waffles on a rack in a 225°F oven to stay warm and crisp while I make the rest.

Can I make the batter ahead of time?

I prefer making the batter fresh, but I’ve stored it in the fridge for a few hours without issues. I give it a quick stir before using.

What if I don’t have buttermilk?

I often make my own by adding a tablespoon of lemon juice or vinegar to 1¾ cups of milk and letting it sit for 5–10 minutes.

Can I double the recipe?

Yes, I’ve doubled it with great results. Just make sure to give the batter a good stir between batches as it can settle.

How do I prevent my waffles from sticking to the iron?

I always grease the waffle iron before the first waffle and reapply lightly if needed. Using melted butter or oil works well.

Conclusion

These light and fluffy waffles have become my go-to for effortless breakfasts and cozy brunches. With crisp edges, a soft center, and tons of ways to customize them, I always keep this recipe in rotation. Whether fresh off the iron or reheated from the freezer, they deliver every time.

Light and Fluffy Waffles

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Author: Sue
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (includes rise time)
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A savory, herb-and-cheese-filled bread with a golden crust and a beautifully twisted braid—perfect as an appetizer, side dish, or comforting snack.

Instructions

Activate the yeast by combining warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
In another bowl, whisk together flour and salt.
Pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.
Knead on a floured surface for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook. Add flour as needed if sticky.
Grease a bowl with olive oil, place dough inside, turn to coat, and cover. Let rise 1–1.5 hours until doubled.
Meanwhile, mix cream cheese, mozzarella, Parmesan, herbs, garlic, and seasonings to make the filling. Refrigerate 15–20 minutes if needed for easier spreading.
Preheat oven to 375 °F and line a baking sheet with parchment paper.
Punch down risen dough and roll into a 12×18-inch rectangle.
Spread filling evenly over dough, leaving a ½-inch border on one long side.
Roll tightly from the opposite long side, pinch seam to seal.
Slice the log in half lengthwise, keeping cut sides facing up, and twist strands together into a braid.
Transfer twisted loaf to baking sheet, shaping into a circle or leaving long.
Whisk egg with milk or water and brush over the surface. Sprinkle with optional toppings if desired.
Bake 25–30 minutes until golden and bubbly, tenting with foil if browning too quickly.
Cool a few minutes on the sheet, then transfer to a rack to finish cooling before slicing.

Notes

Swap cheeses: Gruyère, Provolone, or goat cheese work well.
Try other herbs like rosemary or thyme for variation.
Add-ins such as sun-dried tomatoes, spinach, or roasted red peppers elevate flavor.
Dough and filling can be prepped separately and refrigerated overnight for next-day baking.
Store wrapped bread at room temperature up to 2 days, refrigerated 4–5 days, or frozen 2 months. Reheat in oven or microwave.