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Maple syrup pours down on to a stack of waffles with fresh berries.
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5 from 1 vote

Homemade Waffles

These easy Homemade Waffles are a delicious way to start the day. Make a batch in advance and follow the easy freezer directions for a quick weekday breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 7 waffles
Calories: 329kcal


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • teaspoons cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • cups milk

Optional Toppings

  • fresh berries
  • pure maple syrup


  • Preheat your waffle iron.
  • Meanwhile, combine the flour, baking powder, cinnamon and salt in a small mixing bowl. Set aside.
  • Crack the eggs into a large mixing bowl and use an electric mixer to beat them until light and fluffy, about 1 or 2 minutes (until you see lots of air bubbles). Add the vegetable oil, sugar, and vanilla extract, and beat again to combine.
  • Add the flour mixture all at once and beat for about 20 seconds to just lightly combine it with the egg mixture. Add the milk and beat again, just until combined, being careful not to over work the mixture. The waffle batter will be somewhat thin with some small lumps. Let the batter rest for 5 minutes (it will thicken a bit as it rests).
  • Coat your preheated waffle iron with nonstick cooking spray. Pour batter on the hot waffle iron in the amount suggested for your particular unit. Cook until golden brown. Serve immediately.
  • Transfer any leftovers to a plastic storage bag and store in the refrigerator for up to 4 to 5 days. If you want them to keep longer, follow the easy freezer directions below.

To Reheat Refrigerated Waffles

  • Reheat leftover refrigerated waffles in your toaster oven or standard toaster until nicely crisped. I don't recommend reheating them in the microwave for the best result.

Freezer Directions

  • Allow the waffles to cool completely. Line a baking sheet with parchment or wax paper. Lay the waffles out on the baking sheet in a single layer with a bit of space in between. If you have more than one layer of waffles to freeze, top the first layer with another sheet of parchment or wax paper and stack another layer of waffles on top. Use a 2nd baking sheet if you have more than 2 layers to freeze. Transfer the baking sheet to the freezer for 2 to 3 hours or until the waffles are frozen solid.
  • Transfer the completely frozen waffles to a freezer safe gallon sized plastic storage bag. Press out as much air as possible and seal the bag. Use a permanent marker to label the bag with the date and store it in the freezer. Once frozen, they won't stick to each other and you can remove as many as you'd like for reheating.
  • For the best quality, use frozen waffles within 3 months.

To Reheat Frozen Waffles

  • Use your toaster or toaster oven to reheat and crisp individual waffles to your liking.
  • For a larger batch of waffles, lightly coat a baking sheet with nonstick cooking spray and preheat your oven to 350 degrees F. Transfer waffles to the prepared baking sheet and bake for 10 minutes.


This recipe yields 7 (6-inch) round traditional waffles with my Cuisinart Round Classic Waffle Maker.
Nutrition information was calculated for 1 waffle without optional toppings.
Topping Ideas:
  • My favorite go-to toppings are warmed pure maple syrup and a mixture of fresh berries.
  • For cinnamon toast waffles, slather a warm waffle with butter and sprinkle on a mixture of cinnamon and sugar.
  • Spread them with a layer of peanut butter (or your favorite nut butter) and top with sliced bananas.
  • Top with a dollop of plain Greek yogurt, a drizzle of honey, and sliced almonds. Creamy and sweet with a crunch. Add some fresh berries for a wholesome breakfast.


Serving: 1waffle | Calories: 329kcal | Carbohydrates: 35g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 51mg | Sodium: 131mg | Potassium: 311mg | Fiber: 1g | Sugar: 7g | Vitamin A: 128IU | Calcium: 162mg | Iron: 2mg