Waffles {because everyone needs a classic light fluffy waffle recipe}

Waffles - Ingredients



Waffles and Maple Syrup

Fluffy waffles with bourbon infused maple syrup

When we lived in the UK, one of the delights of going on vacation to Florida was enjoying fluffy waffles on the rooftop restaurant of the Holiday Inn in Treasure Island. The restaurant and hotel, sadly, no longer exist but the memory of our family savoring these waffles with crispy outsides and light fluffy interiors, overlooking 2 miles of white sandy beach and blue ocean, lingers on.

The day I first made this batter successfully was the day I stopped using Bisquick. Until then I hadn’t found a reliable and delicious recipe for our under-used waffle maker. It couldn’t be easier! You can even make it a day in advance. Once made, your waffles can be frozen but why bother when they are so easy to make? Do read the notes before you start.

I love this bourbon barrel-aged maple syrup. My husband? not so much. He prefers the good old traditional stuff. And by traditional, I don’t mean flavored sugar syrup!


  • Difficulty: very easy
  • Print

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon of cinnamon powder

Pre-heat waffle iron – My Cuisinart goes from 1 to 5 – Best setting for me is 4¼
Beat eggs in large bowl until fluffy
Sift the flour, salt, baking powder and cinnamon
Add to the eggs and beat
Add in the milk, vegetable oil, sugar and vanilla, just until smooth
Stand for about 10 to 15 minutes before cooking
Spray preheated waffle iron with cooking spray
Pour about ⅔ of a cup into each section of the waffle maker (will vary according to brand)
Cook until golden brown
Serve hot topped with butter, maple syrup and confectioners sugar (optional)

If you aren’t sure when your waffle is ready this tip may help:
Waffles will be done when the waffle stops emitting plumes of steam around the edges of the iron.
They can be frozen and re-heated in the toaster.
You can make the batter one day ahead. Just stir well before using it.
I do know of those who just dump the lot in the mixer, blend and voilá, waffles turn our great. However, by beating the eggs first and by sifting the flour, you will achieve a lighter waffle.

This recipe is my own from trial and error, here and there.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


  1. Leave a Reply

    Helena Angelina

    While they’re full of sugar and flour, and all of those ingredients that I don’t eat, these look AMAZING! Cue drooling, cue jealousy! Yum!

    • Leave a Reply


      Agree! They are once/twice a year thing! Tried sugar free maple syrup last time trying to do damage limitation… WE were so ILL … Can’t win! Lol

  2. Leave a Reply


    Can I omit the addition of vegetable oil in the batter ? What purpose does it serves ? .. 1/2 cup seems alot to me ? How many waffles does this recipe makes ?

    Thanks so much,

    • Leave a Reply


      Hi Nellyn

      Great question! Oil helps keep the waffles (and other baked goods) moist and tender. It acts as a moisturizer/tenderizer. It inhibits gluten from becoming, well, too glutenous, which results in a less “chewy/stretchy” waffle. I helps keep the waffles soft and fluffy. The recipe yields around 8 waffles so if you halve it, you also halve the oil. Hope this helps! Caroline

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