On a weekend morning, nothing hits the spot like these homemade waffles. They're light, fluffy, and crisp around the edges. Pass the maple syrup!
Break out your waffle maker! It’s Sunday morning, the holidays are right around the corner, and, if I had to guess, I’d say you have all the ingredients to this easy waffle recipe in your pantry already. Come on, let’s kick back and enjoy a lazy weekend breakfast!
In our house, Jack will be on coffee (and kid!) duty while I make the waffles. I love this waffle recipe in particular because it’s super simple and fairly wholesome, made with whole wheat flour and maple syrup. But most importantly, the waffles are delicious. They have perfect crisp edges and light and fluffy interiors. Loaded up with fresh fruit, maple syrup, and maybe even Nutella, they’re the ultimate morning treat.
Waffle Recipe Ingredients
Ready to cook? Here’s what you’ll need to make this waffle recipe:
- All-purpose flour and whole wheat flour – Don’t scoop the flour straight from the canister or bag! Instead, spoon and level it for a more precise measurement.
- Baking powder and an egg – They make the waffles light and fluffy.
- Almond milk – Or any milk you like! Make sure it’s at room temperature before mixing it into the batter.
- Melted coconut oil – It adds moisture and richness to the batter, helping create the waffles’ crisp edges.
- Maple syrup – It makes the waffles lightly sweet. Of course, you’ll want more maple syrup for drizzling on top!
- Cinnamon and vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Waffles
When I wake up in the morning, I don’t feel like doing any complicated cooking first thing, so I’ve kept my method for how to make waffles super simple. Here’s how it goes:
First, make the batter. In a medium bowl, whisk together the wet ingredients. In a large bowl, combine the dry ones.
Then, pour the wet ingredients into the bowl with the dry ingredients…
…and mix until just combined.
Next, cook the waffles. Preheat your waffle iron. When it’s hot, scoop in enough waffle batter for the first waffle. I use 1/2 cup batter in my Belgian waffle maker, but you may need a different amount depending on the size and shape of yours.
Cook the waffle until golden brown and lightly crisp (I need 4 minutes in my waffle iron). Repeat with the remaining batter, and you’ll be ready to serve!
Homemade Waffle Serving Suggestions
Let’s talk toppings! Seriously, half the fun of making homemade waffles is choosing what you put on top. Here are a few ideas to get you started:
- Fresh fruit like berries, sliced bananas, or diced apple or pear
- A pat of butter
- Maple syrup
- Dollops of yogurt
- Toasted chopped nuts like hazelnuts or almonds
- A sprinkle of homemade granola
- Peanut butter or almond butter
- A dusting of powdered sugar
- Or Nutella!
Enjoy the waffles on their own, or, for a special occasion spread, make them part of a larger brunch. Pair them with a savory recipe, like a frittata, breakfast casserole, or scrambled eggs, along with coffee, tea, or even mimosas to drink.
If you have leftover waffles, you can freeze them for up to 3 months. They reheat perfectly in the toaster!
More Favorite Breakfast Recipes
If you love this recipe, try one of these tasty breakfast ideas next:
- Easy French Toast
- French Toast Bake
- Banana Pancakes
- Blueberry Pancakes
- Almond Flour Pancakes
- Baked Oatmeal
- Cinnamon Rolls
- Or any of these 60 Healthy Breakfast Ideas or 60 Best Brunch Recipes!
- 1¼ cups almond milk, at room temperature
- ⅓ cup melted coconut oil
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 1½ cups all-purpose flour, spooned and leveled
- ½ cup whole wheat flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- Maple syrup
- Fresh fruit
- Chopped hazelnuts
- Preheat a waffle iron and prepare your desired toppings.
- In a medium bowl, whisk together the almond milk, coconut oil, maple syrup, vanilla, and the egg.
- In a large bowl, mix together the all-purpose and whole wheat flours, baking powder, cinnamon, and salt. Pour the wet mixture into the dry and mix until just combined.
- Scoop ½ cup of batter for each waffle into a Belgian waffle maker, or scoop an appropriate amount for your waffle maker. Cook for 4 minutes, or until golden brown and lightly crisp. The timing will depend on your waffle iron.
- Serve with desired toppings.
Time for me to invest in a waffle maker! so yum
Can I use vegan butter instead of coconut oil? Do not want to eat that HIGHLY saturated fat. Also, have you tried flax eggs and if so, how did it come out? Thanks in advance!
Hi Deb, melted vegan butter should be fine. This other recipe (it’s slightly different) is the flax version so I would go make that one instead: https://www.loveandlemons.com/cacao-nib-strawberry-vegan-waffles/
The recipe you refer to above still has the coconut oil in it, as well as the flax seeds: https://www.loveandlemons.com/strawberry-cacao-nibs-waffles
Mine didn’t turn out at all they were hard and not fluffy followed exact recipe. Used vanilla almond milk and everything else as listed. They didn’t brown either, what did I do wrong, did I possibly over mix the batter?
Hi Lauren, maybe your batter was too thick? Did you use the spoon and level method to measure your flour? https://www.loveandlemons.com/how-to-measure-flour/