Basic Waffle

Total Time:
30 min
15 min
5 min
10 min

approximately 6 (8-inch round) waffles

  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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    272 Reviews
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    Excellent! I bought a Waring Pro Waffle Iron and was not totally happy with any mixes I had tried. However, my husband and I both LOVE this recipe! It does not taste like a cake and has very good flavor! We knew if it was an Alton Brown Recipe, then we couldn't ask for anything better.
    My family kept asking for more and they are very picky eaters. Very good receipe!!!
    Yummy. I added 1 tsp of vanilla out of habit, and it was very good.
    This was my first attempt at waffles - I liked the recipe. It made 4 waffles for me. Super filling!
    I'm a big Alton fan and my level of cooking today is in part due to AB's Good Eats. I hesitated in giving 5 stars as this is not a killer foodie recipe. But, the recipe title ISSSSS for Basic Waffles and the recipe is a winner. I made these in an All-Clad Round Waffle Iron. If this is what you use, level 4 is a nice, light, golden waffle, 6 comes in far darker. I prefer level 5 and let them cook after the green light comes back on, say another 90 to 120 seconds. Watch the steam and stop when it is barely coming out, which is how I cook waffles anyway. This recipe produces super light, super fluffy, maple syrup absorbing delights but needs more punch, which is where I go from here. Thanks AB and FoodNetwork for all you add to our cooking lives.
    Winner, winner, chicken waffle dinner!
    I started making these waffles about 5 years ago when we would have family gatherings and they are a big hit. Now every time we get together, all the kids want "Uncle Steve's waffles" although I'm always sure to give Alton credit. I even use two waffle irons because I have to make a double batch to feed everyone. Someone said they were "too eggy and not crisp". I've never found that to be the case. I use my iPhone timer to cook them 6-7 minutes and they're just right (the first one takes a little longer). They freeze well too. In fact, I'm making a batch tomorrow morning. Alton is da' man!
    I love this recipe. I've made it several times, and though it seemed fussy the first time, now it's not much more work than a box mix. These waffles are so fluffy! The batter is super thick like cake batter, and I have to spread it onto the waffle iron with a spatula. I do always add extra moisture to thin it out a bit - this time it was about 1/3 C of applesauce. The batter bubbles and thickens even more while it sits, and the last waffle is practically a cake, it's so puffy. I like that there's whole grain in the recipe and you (and your kids) don't notice. It doesn't seem to get as crisp as a box mix, definitely more "fluffy" than "crisp", but I bet you could tweak the ingredients a bit to achieve that. I double the recipe and turn them into freezer waffles. This recipe isn't sweet enough for my kids, definitely a "basic" waffle (it's in the title, people) so some might prefer some cinnamon or something. I double the sugar so that they don't need as much syrup.
    Delicious! Just made these. Simple, quick, tasty! I added some maple sugar, cinnamon, and nutmeg to the dry ingredients to make more of an autumn waffle. My husband complimented the recipe for about 10 minutes straight.
    Too eggy, and not crispy.
    I loved this recipe for lots of reasons: tasted great, no separating and whipping of egg whites, all ingredients on hand, only a couple of bowls. I substituted buttermilk for coconut milk (and did not sour it with vinegar and my kids gobbled it up!
    Yummy and a bit healthy!
    Easy recipe and delicious
    it was the perfect classic waffle!
    Excellent. I don't understand how you can substitute key ingredients, then criticize the recipe and give it 2 or 3 stars!
    If I let him, my preschooler would eat waffles for breakfast Every. Single. Day. So, was in search of something healthier than the freezer aisle and we can always count on Alton. I love that this recipe has whole wheat flour and minimal sugar. They puffed up nicely on the waffle iron. I added 1/2 tsp of vanilla based on other reviews that they are bland (I agree and I will increase that to 1 tsp next time I make them. They did lack for flavor but I guess that allows us to get creative. I had the same issue that many others did that they never did get crispy off the waffle iron - soft and chewy. (Other recipes don't have this problem. However, I made them to freeze and they did crisp up a bit in the toaster oven when I reheated them. I'd recommend that. 
    This won't be my go to for brunches or indulgent weekend waffles, but for the everyday breakfast from the freezer, they're perfect.
    These waffles are wonderful! I made them for brunch this morning along with fried chicken and mimosas. I added fresh blueberries to the batter, along with vanilla, cinnamon and a touch of fresh nutmeg. My OLD Black & Decker machine has grids that flip over and a waffle setting. They come out tender and on the softer side using the auto-waffle setting, which is fine for me. Those preferring a crispier waffle should allow it to cook for an additional minute or two. These were a definite hit and this will be my go recipe from now on. So long Bisquik. 
    Thank you, Alton.
    Love this easy to remember recipe. They fluffed up nicely and worked well in my Belgian waffle maker. I do think it could use a little cinnamon, vanilla and nutmeg.
    I couldn't get these waffles crispy. I'm not sure if my waffle maker was the issue, or something in the recipe. They had a great taste, and I will try them again.
    These live up to their name - a basic waffle. They work well in non-Belgian style waffle makers, and have very good flavor and texture. You could jazz them up with nuts or bananas, but they are very good as-is. I agree that the buttermilk should not be substituted!
    This recipe tastes great but it didn't produce crispy waffles. I tried out the recipe that came with my new waffle maker a couple weeks ago and the waffles were wonderfully crisp but not flavorful. They were incredibly time intensive though. This recipe was very flavorful and I love that it contains wheat flour. I am going to try the trick that I learned from the waffle maker recipe book next time I make these: substitute 1/2 cup of the AP flour with corn starch to make the waffles crisper. Just FYI we had to sub the buttermilk for almond milk because my son is allergic to cow's milk. I bet they are even better with the buttermilk!
    Very good. Especially when made on my vintage cast iron waffle iron. There are never leftovers. The buttermilk is a MUST. don't substitute it.
    very tasty. Kids loved them. light and airy. I did omit wheat flour though and substituted with an extra cup of all purpose white flour
    This is the only waffle recipe we use. It's plastered to the inside of the cupboard so everyone can make 'em without hesitation. We use a waffle iron and usually through in 2 T of vinegar with the milk to get that 'buttermilk ' flavor.
    I must have did something wrong...there was a bitter aftertaste. My guess is that it was the whole-wheat flour, or that I substituted sour cream/milk for the buttermilk. I don't know...
    This is a tasty and dependable waffle recipe, and I followed it to the T. I only give it four stars because it is on the plain side, but that leaves me with the opportunity to make any type of waffle toppings I want and all will be delicious on these, from savory to sweet. We have made them with butter and maple syrup, strawberries and cream, and a caramel apple topping for fall. They were not soggy at all and the oven kept them warm until serving. They also freeze well and can be tossed in the toaster for a quick morning breakfast, especially topped with peanut butter for an on-the-go breakfast.
    This recepie is fair but not great. I thought it was a bit boring. If you want to change it up you can add cinnamon sugar or top with whipped cream. But I was not impressed.
    Alton's oat waffle recipe is better.
      is better.
    Simple, Delicious! SIMPLY DELICIOUS! YUM!!!
    A great recipe. I did add a teaspoon of vanilla that made it outstanding.
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    Not what you're looking for? Try:

    Classic Belgian Waffles

    Recipe courtesy of Emeril Lagasse