Light and Fluffy Waffles

posted by Andrea | 03/22/2017

Several months ago, I share my recipe for make-ahead Belgian waffles. They have been our favorite waffles for many years… but after I published that post, a reader shared a new recipe with me and told me they would be so ‘light and fluffy’.

Ironically, I was just telling Dave that I should look for a 2nd waffle recipe that was lighter since my make-ahead Belgian waffles are quite heavy and dense (I can’t even eat a whole waffle).

I literally broke out our waffle maker the same day I got the email (at 9:00pm) and made Dave and I a yummy bedtime snack of waffles!

And she was right… these waffles are SO light and fluffy. Dave can easily eat 2 or 3 depending on what time of day it is and what side dishes we have with the meal.

I still love our old recipe, but having another completely different recipe is nice for a change too.

So since our family has been thoroughly enjoying these light, fluffy waffles for several months now, I figured it was time to share the recipe here as well!

Recipe for Light Fluffy Waffles

{print recipe}

makes 4 cups of batter, or roughly 8 waffles on our waffle iron


  • 1 3/4 c. all purpose flour
  • 1/4 c. cornstarch*
  • 2 T. granulated sugar
  • 1 T. baking powder
  • a pinch of salt
  • 2 eggs
  • 1.5 c. milk
  • 1/2 c. vegetable oil or melted butter
  • 2 t. vanilla extract
  • 1 t. ground cinnamon

* I think the cornstarch is part of what makes these waffles lighter, but if you don’t have it or don’t want to use it, you can easily substitute 2 full cups of flour and they will come out just fine.


Plug in your waffle iron to start heating up.

In a medium bowl (or a 4 c. measuring cup) mix all ingredients until well combined.

Pour roughly 1/2 c. of batter onto the waffle iron for each waffle.

Eat and enjoy.

Refrigerate leftover batter and use within 2-3 days.

The touch of cinnamon and vanilla really seem to add a lot to these waffles — in fact, I’ve even added in a bit of nutmeg at times with positive reviews from the kiddos!

If I add chocolate chips, then I omit the cinnamon as I’m not a fan of chocolate + cinnamon.

Either ways, these waffles are a big his with our family!

I especially love that I can mix up the batter at night and let Dave make his own waffle when he wakes up, and then I can make more waffles for the kids as they wake up.

What are your favorite easy breakfast recipes?

Visit my virtual recipe box for more simple, delicious, family friendly recipes!


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  1. Melissa


    I must admit that I’ve never made your recipes and usually don’t even look at them very closely. I follow your blog to read about your family and organization tips. But I wanted to make waffles and we’re out of bisquick (plus I’ve been wanting to get out of the habit of using it). When thinking of where to find a recipe, I knew you’d have a simple easy recipe with regular ingredients, especially considering you make hot breakfast every day! These did not disappoint. They didn’t take too much longer or more work than mixes and they tasted so much better. My 6yo wants more cinnamon next time. Yum! Thanks!


    Andrea Reply:

    haha — I laughed when I read your comment (hey, at least you’re honest!)
    We had these same waffles this morning and everyone had seconds! So glad you liked them, and that my goal of providing simple foods with normal ingredients that actually taste good proved successful! 🙂
    Happy weekend!


  2. Helena


    Hi Andrea,
    Thanks so much for this wonderful recipe. It’s truly the lightest, crispy waffle I have tasted. I did a test waffle while waiting for Hubby to appear for breakfast, and it was fabulous. Then I realized that I had forgotten to add the oil! As a nod to the recipe, I added 1 tablespoon of oil, just to help keep the waffles from sticking. Still delicious! I thought you’d like to know this. I’m sure if you made waffles with the intention of reheating later, they would not taste as good 2nd time around with no oil, but who doesn’t gobble them all up for breakfast?? ( I have an old family recipe for buttermilk pancakes, 100 years old, that uses only one tsp of oil, and one tsp of sugar and they are the best. Funny how we have gotten into the habit of using more stuff, as the years go by.)
    I often modify recipes, since I find they have way too much oil and sugar. I used 1/2 of whole wheat flour in your recipe, 1 tbsp of sugar and only one tsp of vanilla. We always try to add whole wheat flour, even in small quantities. Too much really changes the taste! I do, however, make oatmeal cookies with all whole wheat flour and they are delicious. While I eat my5th one, I console myself that they are healthy for me, haha!
    Thanks again for a great recipe. I really enjoy your blog.


    Andrea Reply:

    oh good! Glad you like the waffles!


  3. Caroline


    I often make your make-ahead waffles at home (Thursday night is breakfast night at our house!) and I found that when I added a dollop of sour cream or plain yogurt to the recipe it does help lighten it up. I also substitute a small cup of applesauce (1/2 cup) instead of the butter to cut a few calories. I’m looking forward to trying the new waffle recipe!


    Andrea Reply:

    you know, I’ve tried using applesauce instead of the oil/butter but I do not like it. I feel like the waffles are more “soggy” and not as crispy. Do you find that?


    Caroline Reply:

    Hmmm…I don’t think I noticed sogginess, but now I’m curious. I’ll make them with butter next time.


  4. Olga


    Thanks. I am going to try this recipe for today’s breakfast. I don’t have a favorite recipe yet.


  5. Rachael


    What type of waffle maker do you use? Looking to get a new one!


    Andrea Reply:

    It’s a “Bella”. Here’s the post where I talk about it.