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Fluffy Waffles

A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    10 waffles (6-1/2 inches) and 1-2/3 cups syrup


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 2 cups milk
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Mixed fresh berries, optional


  • In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.
  • Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Fluffy Waffle Tips

Should waffle batter be thin or thick?

Waffle batter should be thick enough to pour out gently and with control from a ladle or measuring cup. It might be so thick you have to gently smooth the batter out and help it along with the back of the ladle. You’ll know your batter is too thick if you have trouble getting it into the corners and your waffles aren’t perfectly shaped. If that happens, just add a little more liquid to the batter.

Why are my waffles not fluffy?

Classic waffle batter is leavened both chemically (using baking powder or soda) and mechanically (with beaten egg whites folded in). To make fluffy waffles, be sure the egg whites are beaten to perfectly stiff peaks. Follow our three-step technique for folding in whites like a pro. Finally, cook the waffles as soon as possible after mixing, since chemical leaveners lose their power once mixed with wet ingredients, and your egg whites will also begin to deflate.

What toppings can I add to waffles?

Butter and maple syrup are classic waffle toppings. Fresh sliced strawberries and whipped cream are also popular, as is homemade blueberry maple sauce. You don’t have to go strictly sweet, even though homemade waffle syrups are delicious. There are dozens of sweet and savory waffle recipes to explore, including takes on the BLT, Ham and Egg, and more great sandwiches. Have fun!

Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts
1 waffle with 2-1/2 tablespoons syrup: 424 calories, 12g fat (4g saturated fat), 94mg cholesterol, 344mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 9g protein.


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Average Rating:
  • amsm
    Sep 13, 2020

    Delicious! The waffles turned out perfectly, and the cinnamon cream syrup was great. I mixed mine with a bit of maple syrup and that was also tasty. I think the syrup would also be great on french toast!

  • ksandjs1
    Apr 5, 2020

    No comment left

  • angela32
    Apr 3, 2020

    These were amazing and light. I didn't make the syrup though, just used pure maple. Winner!

  • jetluvs2cook
    Dec 12, 2018

    Love fixing these waffles for brunch! They always turn out perfectly!

  • justmbeth
    Mar 10, 2018

    Cinnamon cream syrup was absolutely wonderful!

  • danielleylee
    Dec 31, 2017

    I made these today for breakfast. They are super easier and worth the time to beat the egg whites to form soft peaks. I added a touch of pie spice to the flour. I did not have milk on hand so I used fat free half and half instead of milk. They browned beautifully in the waffle iron.

  • Jodyand joe
    Sep 25, 2016

    We made these for Sunday Brunch!! Wonderful! we did double the recipe and added an additional 1/2 cup of flour. We used a Belgian waffle maker and there were no complaints. We also added some vanilla, cinnamon and nutmeg to the recipe. We did not make the cinnamon syrup because I had a fresh raspberry syrup ready to go.

  • meaganteal
    Jan 31, 2016

    This was probably my fault the syrup didn't come out. it was very runny, and very sweet. The waffles were also very thin. But they tasted great! I took some blueberry preserves we had and mixed a little of the syrup to make a blueberry syrup and we liked that. I will make again to make sure I didn't do something wrong.

  • julieeee
    Jan 28, 2016

    Not a review, but I had to click stars to ask a question. Could this batter be used to make pancakes? I do not own a waffle iron. It sounds delicious!

  • CookingUSA
    Dec 26, 2015

    This is a great waffle recipe: provides the fluffiness of Belgian Waffles, but the recipe is quicker because of the lack of yeast. One improvement I would make, is adding a bit more sugar to the batter, since I like sweet waffles.Also, I used peanut oil, since that is all I had on hand, and it worked well. Also, I didn't have all the ingredients for the syrup, so I made my own caramel syrup, which I wrote up here: