Waffles Recipe Betty Crocker–Style, Made from Scratch

This from-scratch, Betty Crocker–style waffles recipe makes golden waffles with crisp edges and a soft, tender middle. A simple batter of flour, milk, eggs, and baking powder comes together quickly, then cooks in a waffle iron for an easy breakfast or brunch.

Ingredients

2 cups (240 g) all-purpose flour
1 tablespoon (12 g) granulated sugar
1 tablespoon (12 g) baking powder
½ teaspoon (3 g) fine salt
2 large eggs (about 100 g without shells), at room temperature if convenient
1¾ cups (420 ml) milk
½ cup (120 ml) neutral vegetable oil, or ½ cup (113 g) unsalted butter, melted and slightly cooled
1 teaspoon (5 ml) vanilla extract
Nonstick cooking spray, as needed for your waffle iron

Instructions

Preheat the waffle iron. Set it to medium or medium-high, following the appliance’s instructions. Allow it to heat fully while you make the batter. A properly heated iron helps the outside begin crisping as soon as the batter goes in. If your machine has a ready light, wait for it; otherwise, give it the full preheat time in its manual.
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until the baking powder is evenly distributed. Breaking up small flour or baking-powder lumps now makes it easier to mix the wet ingredients in without overworking the batter later.
Whisk the wet ingredients. In a second bowl, whisk the eggs with the milk, oil or melted butter, and vanilla until blended. If using melted butter, let it cool until warm rather than hot before adding it, so it does not cook the eggs or seize into little solid flecks when it meets cold milk.
Make the batter. Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or whisk just until no large dry pockets of flour remain. A few small lumps are fine. The batter should be thick but pourable; avoid beating it smooth, because excess mixing can make the waffles dense or chewy. Do not leave the batter sitting for a long time, since the baking powder starts working once it is moistened.
Prepare the iron and add batter. If your waffle iron requires it, lightly coat the plates with cooking spray. Follow its fill line; if there is no fill line, start with a moderate amount and adjust on the next waffle. Too much batter can spill over the edges, while too little leaves gaps. Close the lid without pressing it down.
Cook the waffles. Cook each waffle for about 5 minutes, or until it is golden and the steam coming from the iron has mostly subsided. Appliance settings and waffle thickness differ, so use the color and your machine’s indicator as guides. For food safety, USDA FSIS guidance gives egg dishes a safe minimum internal temperature of 160°F (71°C); check a fully cooked waffle in the center with a food thermometer. Transfer it to a wire rack rather than stacking it, and repeat with the remaining batter. The stated 30-minute cook time allows about 5 minutes for each of six waffles in a single-waffle iron.
Serve warm. If you are cooking for a group, keep finished waffles in a single layer on a rack in a 200°F (93°C) oven while you finish the batch. This short holding period helps retain warmth without trapping steam against the crust.

Tips

Measure flour without packing it. Spoon it into the measuring cup and level the top, or weigh 240 g. Scooping directly from the bag can compress the flour and add too much, making the batter stiff and the waffles dry.
Mix gently. Stop stirring as soon as the dry flour is incorporated. Waffle batter does not need to be perfectly smooth; small lumps usually disappear during cooking. If the batter seems unusually thick, stir in milk 1 tablespoon (15 ml) at a time rather than adding a large splash at once.
Choose oil or butter for the texture you want. Neutral oil gives a consistently tender waffle and is easy to measure. Melted butter adds a richer, buttery flavor, though the waffles may soften a little faster as they cool. Either works in the same quantity.
Keep the waffles crisp as you work. Set them in one layer on a rack. Stacking hot waffles traps steam and softens their edges. Avoid repeatedly opening the iron to check them; the sudden heat loss can interrupt browning and make a waffle tear.

Serving Suggestions

Serve waffles hot with butter and maple syrup for a familiar breakfast. Fresh berries, sliced banana, peaches, or warm apples make an easy fruit topping; add yogurt or softly whipped cream if you want something cool and creamy alongside. For a more filling plate, offer scrambled eggs, breakfast potatoes, or crisp bacon separately, and let each person choose sweet or savory accompaniments.

For a brunch spread, put toppings in small bowls so the waffles can be dressed at the table. Try toasted nuts, a spoonful of jam, lemon zest, or a light dusting of powdered sugar. Add syrup just before eating rather than pouring it over waffles that need to wait; the crust stays crisper that way.

Variations

Buttermilk waffles: Replace the 1¾ cups (420 ml) milk with the same amount of buttermilk. The flavor will be lightly tangy, and the waffles may be a little more tender. Because buttermilk is acidic, you can use 1 teaspoon (4 g) baking powder plus ½ teaspoon (2 g) baking soda instead of the tablespoon of baking powder for a balanced rise.

Cinnamon waffles: Whisk ½ teaspoon (1.3 g) ground cinnamon into the dry ingredients. A small pinch of nutmeg also works, but keep spices modest so they do not overpower the vanilla and buttery flavor.

Whole-wheat version: Replace up to 1 cup (120 g) of the all-purpose flour with whole-wheat flour. The result will taste heartier and may be slightly denser. If the mixed batter looks too thick, add milk a tablespoon at a time until it pours easily.

Chocolate-chip waffles: Fold in ½ cup (85 g) mini chocolate chips after the batter is mixed. Use a little less batter per waffle if needed, since chips can make it harder to close the iron cleanly. For a savory direction, skip the vanilla and sugar and fold in ½ cup (55 g) shredded sharp cheddar and 2 tablespoons (8 g) chopped chives instead.

Storage and Reheating

Let extra waffles cool on a rack, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag with parchment between waffles; they are best used within 2 months for flavor and texture.

Reheat refrigerated or frozen waffles in a toaster until hot and crisp, using a lower setting for frozen waffles at first if your toaster tends to brown quickly. For several waffles at once, arrange them on a rack or baking sheet and warm in a 300°F (150°C) oven for about 8 to 10 minutes; frozen waffles may need a few extra minutes. Avoid microwaving if you want crisp edges, since it warms the center but tends to make the surface soft. Reheat leftovers to 165°F (74°C), as recommended for food safety.

Frequently Asked Questions

Can I make the batter ahead?
It is best to cook the batter soon after mixing because the baking powder begins producing lift as soon as it meets the wet ingredients. If you need to get ahead, measure the dry ingredients into one bowl and the wet ingredients into another, refrigerate the wet mixture, then combine them just before cooking. Stir the cold ingredients together gently and allow for a little extra time in the waffle iron.

Why did my waffles come out soggy?
Common causes include an iron that was not fully preheated, waffles removed before they finished browning, or hot waffles stacked while steam was still escaping. Let the iron heat completely, cook until the steam has mostly subsided, and cool finished waffles on a wire rack. If the waffles are cooked through but not crisp enough, leave them in the iron for another short interval or toast them briefly before serving.

Can I use melted butter instead of oil?
Yes. Use ½ cup (113 g) melted unsalted butter in place of ½ cup (120 ml) oil. Let it cool slightly before mixing it with the eggs and milk. Butter gives the waffles a richer flavor; oil is neutral and can leave them a little softer after cooling. There is no need to change the other ingredient amounts.

Can I make these waffles without a waffle iron?
A waffle iron creates the characteristic patterned, crisp surface, so a regular skillet will not produce the same result. You can cook the batter like pancakes in a lightly greased skillet over medium heat, turning once bubbles appear and the edges look set. The result will be pancake-shaped and softer, so allow roughly 2 to 3 minutes per side and check that the center is cooked through.

How much batter should I put in the waffle iron?
Use the amount specified by your machine’s manual or fill line, since irons vary in size and depth. If yours has no guide, begin with less than you think you need, close the lid, and see whether the batter reaches the edges without spilling. Adjust the next waffle gradually; the first one is a useful way to learn how your particular iron handles this batter.

Can I double the recipe?
Yes. Double each ingredient and mix in a large bowl, but cook the waffles in batches rather than crowding the iron. Keep the cooked waffles on a rack in a 200°F (93°C) oven while the rest cook. If you are preparing a large batch, avoid stacking them in the oven, since trapped steam can soften their crisp edges.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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