These homemade Waffle House-style waffles are golden, fluffy, and packed with flavor! With crispy edges and soft centers, they make the perfect breakfast treat that’s hard to resist.
The best part? Pouring on that syrup—so good! I love whipping up a batch on relaxed weekend mornings. There’s something satisfying about making a simple, cozy breakfast from scratch.
Key Ingredients & Substitutions
All-purpose flour: This is the base of the batter. For a gluten-free version, you can use a gluten-free blend. Almond or coconut flour are options too, though they’ll give a slightly different texture.
Sugar: Standard granulated sugar works great. You could swap it with brown sugar for a deeper, molasses-like sweetness. For a natural option, try honey or maple syrup—just adjust the liquid to keep the batter balanced.
Baking powder: This gives the waffles their lift. Out of it? Combine ½ teaspoon baking soda with 1 teaspoon vinegar for every tablespoon of baking powder you need. Just note it may slightly change the flavor.
Vegetable oil: Great for neutral flavor, but melted butter or coconut oil also work and bring their own delicious twist. Personally, I love the richness melted butter adds!
Milk: Whole, skim, or plant-based milks (like almond or oat) all do the trick. Just stick with unsweetened varieties to avoid throwing off the flavor.
How Do I Ensure My Waffles Are Perfectly Fluffy?
Getting that dreamy, fluffy texture takes a few simple tricks:
- Don’t overmix your batter—leave some lumps!
- Let your waffle iron heat up completely before pouring in the batter.
- Grease your waffle iron (unless it’s non-stick) to help with easy removal.
- Watch your cooking time. Most waffle irons take 3–5 minutes, but your nose and the steam will tell you when they’re done—golden brown and smelling amazing!
How to Make Waffle House Waffles
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Butter (for serving)
- Maple syrup (for serving)
- Fresh blueberries (optional)
Instructions:
1. Preheat the Waffle Iron:
Start by preheating your waffle iron following the manufacturer’s directions. This ensures the waffles cook evenly and get that lovely crisp.
2. Mix the Dry Ingredients:
In a big bowl, whisk together the flour, sugar, baking powder, and salt. This ensures everything is well combined for consistent, fluffy waffles.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Add milk, vegetable oil, and vanilla, then mix until smooth. This forms your flavorful liquid base.
4. Mix the Dry and Wet Ingredients:
Gently pour the wet mixture into the dry ingredients. Stir until just combined—some lumps are totally fine and help keep your waffles airy.
5. Prepare the Waffle Iron:
Lightly grease the hot waffle iron with non-stick spray or butter. This keeps waffles from sticking and makes cleanup easier.
6. Cook the Waffles:
Pour about ½ to ¾ cup of batter (depending on your waffle iron’s size) into the center. Close the lid and cook for 3–5 minutes, or until golden brown and fragrant.
7. Remove and Repeat:
Carefully lift the cooked waffle out using a fork or spatula. Repeat with the rest of the batter until all your waffles are ready to serve.
8. Serve and Enjoy:
Top your warm waffles with a dab of butter, a generous drizzle of maple syrup, and a handful of fresh blueberries if you like. Dig in and enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You sure can! Just keep in mind that whole wheat flour makes the waffles a bit denser. For a softer bite, mix half whole wheat and half all-purpose flour. You might also need to increase the liquid slightly, as whole wheat flour absorbs more moisture.
What Can I Use Instead of Vegetable Oil?
No vegetable oil? No problem. Try melted butter, coconut oil, or canola oil. Butter gives a richer flavor, while coconut oil adds a slight tropical twist.
How Should I Store Leftover Waffles?
Let leftover waffles cool completely before placing them in an airtight container or zip-top bag. They’ll keep in the fridge for up to 3 days or in the freezer for 3 months. To reheat, pop them in the toaster or toaster oven to bring back that crisp!
Can I Make the Batter Ahead of Time?
You can mix the batter ahead and store it in the fridge for up to 24 hours. Just give it a stir before using, since it might thicken. Still, for the fluffiest results, fresh batter is best.
