Great Easy Waffles

Great Easy Waffles

Cooking Mom 4

"This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school."

Ingredients 25 m {{adjustedServings}} servings 505 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
  3. Cook the waffles according to manufacturer's instructions until golden brown.
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Reviews 154

  1. 201 Ratings


I've tried so many waffle recipes and thought many of them were really good, but this one- WOW! These are the yummiest waffles I've EVER had-soft, but slightly crunchy, super fluffy, and with just the right amount of sweetness. I didn't add the lemon zest (no lemons) and thought I had messed it up, as I ran out of milk and had to leave everything to run to the store. But they still came out perfect. You have to try these!


Of all the waffles recipes I've tried on this site, this one would probably be the least easy to make with its requirements of grated lemon zest and beating the egg white separately. However the bit of extra work is worth it. The recipe says to beat the egg whites until foamy but keep going until stiff peaks form. I only used half the amount of lemon zest as that is all I had and still got a nice, lemony flavour, which went well topped with blueberries. Finally the yield is incorrect-- I got three times as many waffles as stated.

Sarah Jo

The boys were bummed out there weren't any frozen waffles in the freezer so we decided to make a couple big batches together and freeze them. I only made one change and that was using "sour" milk in place of the regular milk. My one issue with this recipe was that the batter was SO runny. With waffles I've made before, the batter is a little fluffier and thicker. The waffles turned out just fine, just thin. Next time, I'll try adding an extra half cup of flour or try this recipe with half whole wheat flour. Using whole wheat flour, it just sucks up more of the liquid and makes for a heartier waffle than AP flour does. IMO. NOTE: I made four batches of this recipe today. The last three I added an extra half cup of flour. That made them just right.