Melt-In-Your-Mouth Homemade Waffles.
This is a recipe for our favorite homemade waffles – slightly crispy on the outside, and so light and fluffy on the inside that they melts in your mouth. These are the ULTIMATE homemade waffles.
Best way to spend a Saturday morning?
Making huge stacks of waffles, covered in melty butter, a cascade of maple syrup, and lots of powdered sugar. 😉 Serve it with a bowl of fresh summer berries and you’ve got yourself one yummy breakfast.
BUT no one wants a tough/dry/flavorless waffle – we all want a super light and fluffy, slightly crispy, melty waffle to indulge in. Well, I have finally done it! After testing lots and lot (AND LOTS.) of waffle recipes I have finally found the winner.
Before my search began, we hardly ever used our waffle maker. (I know.) We store ours in the top cabinet and most of the time we completely forget it’s even up there. I can assure you that will no longer be the case – after making waffles so much lately, I don’t think I will be able to go back to making pancakes ever again. How come I never realized how easy/quick waffles are?? And how much more yummy than pancakes they are?
These waffles are on the table in under 15 minutes – take that weekend breakfast rush! (When everyone wakes up hungry – it’s totally a thing.)
We tried all sorts of different techniques like, adding butter instead of oil, more milk, more flour, egg whites beaten to stiff peaks, baking powder, both baking powder and baking soda and on and on and on. Everyone swears by the egg white method, but I actually found that they waffles were almost too airy and it took so much time to whip the egg whites!
What we ended up with was a soft, fluffy, light, sweet, flavorful, slightly crispy waffle that literally melts in your mouth after being dunked in a maple syrup – just like the ones you get from hotels or waffle houses. Perfection.
Perfectly crisp
Tender on the inside
Not too sweet
Satisfying
Wholesome
Hearty
Customizable
Simple
QUICK
Perfect for everyday breakfast or weekend brunch
Melt-In-Your-Mouth Waffles
This is a recipe for our favorite homemade waffles – slightly crispy on the outside, and so light and fluffy on the inside that they melts in your mouth. These are the ULTIMATE homemade waffles.

Ingredients:
1 1/2 cups all-purpose flour (or more depending on how thick the batter is)
1 1/4 cups almond meal
1/2 cup sugar
1 tablespoon baking powder (I use double acting baking powder for extra fluffiness)
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups milk (1%, 2%, skim, almond, coconut all work)
3 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
Maple syrup
Directions:
Preheat waffle iron.
Combine dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients + stir. Should be pourable and the consistency of a milkshake (if not then add 1/4 cup of flour at a time. It may be too thin if you almond meal isn’t finely ground.). Refrigerate overnight if desired.
Grease waffle iron on both sides.
Add 1/2 cup batter to each waffle section. Drizzle 1-2 Tablespoons of maple syrup over each of the waffles. Close the waffle iron but hold top 1/2-inch open to make extra thick waffles. Cook for 3 minutes until golden brown. Repeat with rest of the batter.
To freeze waffles, wrap in aluminum foil and freeze.
To reheat waffles, wrap in a paper towel and microwave for 1-1.5 minutes.
I tried these this morning. I ran out of sugar and substituted coconut sugar. They came out fantastic!!!
I had a bit of an issue eating them as I took them out of the waffle iron…but I did end up with extra to freeze.
Thank you!
SO happy you like them as much as we did 🙂 So happy to hear coconut sugar worked! I’ll have to try it!
Question…for melt in your mouth waffles. ..Where can i purchase. Almond Meal??? Never heard of this..or baked with this..Also any pointers or tips when using almond meal?
You can purchase almond meal from pretty much any grocery store – in the organic/gluten free section. This is the brand we buy: http://www.bobsredmill.com/almond-meal-flour.html
The texture of almond flour is really similar to whole wheat flour – but it’s not as tough or dry. It also adds an awesome extra layer of flavor and texture. If you don’t want to buy almond meal, you could try using 1 cup and 2 tablespoons of all-purpose flour and completely omit the almond meal. I would use less flour than called for almond meal because flour is more dense than almond meal. I have never tried this though, but ! Hope that helps 🙂
Hi. Thank you for the recipe! It seems very easy and I’m planning to try it out this weekend. From your comment above, you mentioned that we can use 1 cup and 2 tablespoons of all-purpose flour to replace the almond meal. So in total I need 1 and 1/2 cup + 1 cup and 2 tablespoons of all-purpose flour. Am I correct? 🙂
Yes, that is correct!
Thanks for this recipe ladies. Best waffles ever! Love the taste and texture with the almond meal. Made these many times and are now my go to recipe. My hubby loves his meat, so one day I threw in some cooked bacon slices while in the waffle maker, turned out great. Also used them to make Monte Cristo sandwiches and the family can’t get enough of those 🙂
Yay! So happy you liked them!
We love waffles also and I make mine with 1 cup of flour and 1 cup of whole wheat pastry flour. I also use buttermilk. Could you use buttermilk with these waffles?
Yes you can!
Just wanted to let you know that we’ve been using this recipe for the past couple months and they are DELICIOUS. Even when we have guests, we have so many compliments on them (which we tell them is from this blog). Thank you for sharing!
Oh my gosh! So happy to hear you love them as much as we do!! 🙂
Can you omit the cinnamon?… Or can what could be substituted for it?
Yes you can omit, the cinnamon is just for flavor!
BEST WAFFLE RECIPE EVER!! I was wondering if the batter was fridge stable over night?
I haven’t tried it, but this article (https://www.nigella.com/ask/refrigerating-waffle-batter) might provide some help… it says “Waffle batter is similar to pancake batter and is based on eggs, flour and milk. It is possible to keep the batter in the fridge and the eggs are the most perishable ingredient so they tend to set the keeping time. We would prefer to keep the batter for up to 2 days after making it and it should be kept refrigerated at all times. The batter should be transferred to an airtight container or left in a tightly covered jug. You may find the batter separates a little as it stands but it can be whisked gently to bring it back together.”
I had a mini panic this morning when I realized I forgot to pin this recipe after making (and loving) them last weekend. We had them for breakfast again this morning, and they are my new go-to! So easy and yummy 🙂 Thank you!!!
Haha! So happy to hear!!
How many waffles does this recipie make?
So delicious! Thank you. My kids wanted to know why the waffles only had 3 sections each ???? (the other section was eaten straight out of the waffle iron-Quality control????).
I was wondering if you had the nutritional facts for these as written. I’d love to know how adding the almond flour affects the carbs, fats and protein content!