This Homemade Waffle recipe uses just a handful of ingredients that you likely have on hand already!
They’re fluffy on the inside, perfectly crisp on the outside, and these waffles are delicious drizzled with melted butter and syrup.
Below you’ll find the secret to perfect homemade waffles!
The Secret to Perfect Waffles
You want to know what makes this the best waffle recipe?
Separate the egg whites from the yolks and beat the whites until stiff peaks form. Then, fold the beaten egg whites into the waffle batter. This adds air to the batter for waffles that are super fluffy inside with a crisp exterior.
If you are short on time, you can skip this step, but it will only take an extra 2-3 minutes. It does make a big difference in the texture of these waffles..
How to Make Waffles
This light, fluffy homemade waffle recipe is easy and takes just minutes of prep. The rave reviews will make it worth the extra step of whipping the egg whites!
- Separate the eggs and beat the egg whites until stiff. (Optional but recommended). This extra step makes this recipe extra fluffy compared to other waffle recipes.
- Mix dry and wet ingredients (per recipe below). Fold in whipped egg whites.
- Pour the batter onto a preheated waffle iron and cook until lightly browned and crispy, about 5 minutes.
Serve with your favorite toppings.
To Keep Waffles Warm
This easy waffle recipe is great for a crowd and can be doubled or tripled.
Keep waffles warm in the oven as you make more batches so everyone can eat at the same time (and make oven bacon to keep warm at the same time too)!
Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
Tips for Perfect Waffles
- For the fluffiest waffles, don’t skip the step of separating and beating the whites.
- Do not overmix the waffle batter; it should be a little bit lumpy.
- Preheat the waffle maker and lightly oil with vegetable oil. Cooking spray isn’t recommended as it can cause a sticky residue.
- Put enough batter so the waffle is almost full, it will run out to the edges a little bit.
Waffle Toppings
Waffles can be topped with almost anything sweet or savory. We love fresh berries, syrup, and whipped cream of course. They can also replace bread in in a gravy-rich meal (like a hot turkey sandwich) or used to make a breakfast sandwich with egg and cheese.
Recipe FAQs
The batter in this waffle recipe is not the same as pancake batter. Waffle batter uses more egg (plus we beat the whites separately and fold them in) for the most fluffy waffles ever! The extra egg in a waffle batter makes a crispy exterior surrounding a moist, fluffy inside with lots of air pockets.
While you certainly can cook pancake batter in your waffle iron, they won’t have the same texture or flavor that classic waffles have. Pancake mix or a pancake recipe will be a bit denser and won’t be as crisp on the outside.
This can vary based on the type of waffle maker, if you have the manual for your waffle maker it will usually indicate how much batter to use (a Belgian waffle maker will need more batter than a regular waffle maker).
Add enough batter so the bottom of the waffle is almost full. A little batter will run out to the edges so you don’t have to fill the whole plate and the batter will expand as it cooks.
Some waffle makers just have an off and on, but others require you to select a temperature. If your waffle maker requires a temperature, cook the waffles at 400°F. This gives them a great crust.
Unplug the waffle maker and let it cool. Wipe the surface with a damp cloth to remove crumbs and any leftover batter. Wipe off any stuck-on bits with a silicone or wooden spatula (don’t use metal, it can damage the surface).
Wipe the inside of the waffle maker with a damp cloth or sponge, then dry.
Avoid using sharp tools or products on the nonstick surface.
Mix up some extra batter because leftover waffles store well in the fridge or freezer and are easy to reheat in the microwave, toaster, or oven.
To Store: Cool completely before storing in freezer bags or containers. They will keep up to two weeks in the refrigerator and up to four to six months in the freezer.
To Reheat: Just remove as many as you need and place straight into the toaster oven on the medium or light setting until heated through. They can burn easily, so keep an eye on them.
Did you enjoy this Waffle Recipe? Be sure to leave a rating and a comment below!
Fluffy Homemade Waffles Recipe
Nothing beats extra fluffy homemade waffles with a crisp exterior!
-
Preheat the waffle iron according to the manufacturer’s directions (or to 400°F if your waffle maker has a temperature gauge).
-
Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
-
In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
-
In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. *see note
-
Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
-
Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.
Egg Whites:Â Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites, reduce milk to 1 1/2 cups, and add whole eggs to the butter mixture.
To Keep Warm if Making Batches: Preheat the oven to 225°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
Buttermilk Waffles: To make buttermilk waffles, reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon of baking soda. Replace milk with buttermilk.
Tips for the Best Waffles
- Don’t overmix the batter, it should be lumpy.
- Preheat the waffle maker and lightly oil with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron so the waffle is almost full, it will run out to the edges a little bit.
Calories: 308 | Carbohydrates: 40g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 336mg | Potassium: 365mg | Fiber: 1g | Sugar: 8g | Vitamin A: 523IU | Calcium: 186mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Credit : Source Post
