Other waffle recipes I’ve tried have not come close to this one. They freeze well and have a moist, not dry, feel. After cooling on wire racks and freezing, simply reheat them in the toaster.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 waffles |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup brown sugar
- 3 egg yolks
- 2 cups buttermilk
- 3 egg whites
Instructions
- Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 638 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I have tried innumerable waffle recipes over the years. This recipe, by far, wins the “tastiest waffle recipe”–EVER! They are light, fluffy, and indescribably delicious. I added a half tablespoon of vanilla to the recipe; which makes them irresistible for our family. Best waffle recipe you will find!
This is a great waffle recipe. You don’t need to separate the eggs. Just beat the eggs and add to your flour mix.
This is a perfectly good recipe. If your goal is the lightest, spongiest waffles, you will be pleased. Whipping the egg whites is a must for that. I made these waffles exactly as stated. I beat the butter & brown sugar for 5 minutes, scraping the sides, just like I do for cookies. I whipped the egg whites until peaks formed, like I’ve done for delicious meringues, then carefully folded them in. The result was light, spongy, none-too-flavorful waffles. I don’t need them to be too flavorful, since waffles should go with flavorful toppings anyway. Rather than throw berries or spices into waffles or pancakes, I prefer to top them. The only reason I left out a star is while I found the step of whipping the whites did make the waffles very fluffy and light, I still like another waffle recipe better that does not call for whipping the egg whites. Beating the eggs whole and the flour/leavening ratio in the other recipe produced somewhat less light/spongy but still very good waffles. So I will stick to the recipe that takes less time & dishes and I enjoy at least as much. Also – these do freeze well. Warmed in a toaster or toaster oven, they are still good over a week later.
After starting the steps I realized I didn’t have any buttermilk, so I used 1% milk and the waffles turned out fine. I added a bit of vanilla and cinnamon for more flavor.
Wouldn’t change a thing. The longer you rest the batter the higher they rise.
This is the best waffle I have ever had! Thank you. Easy peasy to separate the eggs. Did the whites in my stand mixer while putting the rest of the batter together, didn’t want to drag out the hand mixer so put the rest of the batter together with a whisk. I know it’s not right to rate a recipe I did a little different – here I go – added a little vanilla & cinnamon. The first one stuck but realized my waffle iron was too hot. The rest were great!
No flavor. I don’t view waffles as just a way to get syrup in my mouth. They need their own flavor and these just don’t. Good texture.
I altered the number of servings to 2. Worked well for us. It we are not big eaters. Is a very good recipe.
OMG these are fantastic! I stayed true to the recipe but the 2nd time I made them I added a teaspoon of vanilla, which we liked. Whipping the egg whites and gently folding them in is critical to their wonderful texture. The added step is very worthwhile.
Have to admit that this is a very good recipe. —very moist and worth beating egg whites for! I did change (thus the 4 stars) this: I melted the butter and added to egg yolks and sugar (too lazy to cream!). Other reviewers said to add vanilla for taste so I added 1 tsp. My buttermilk was homemade: 2% milk with apple cider vinegar.
Worth the extra effort whipping egg whites.
No changes and I will make it again.
My first attempt at waffles. Was really good. I added frozen blueberries. We had these and a Sausage/ Bacon Frittata for dinner one night last week.
My 19 year old son said these were the best. We used our Mickey waffle maker and traditional Belgian one. Sorry. I forgot to take a picture before the little kiddos gobbled them all up.
I don’t understand why the recipe calls for 1/3 egg whites then the remaining 2/3 (why not all at once?), but the result was YUMMY. Highly recommended.
I made these waffles and did not think they were wonderful at all. The ‘classic waffle’ recipe I tried on Allrecipes the last time I made homemade waffles were way better but we’re not that great which is why I tried a new recipe this morning. I added a tsp of vanilla and a few shakes of cinnamon to the batter but these were still bland – bland – bland! They did not crisp up in the waffle iron either. The batter was really runny compared to the classic waffle recipe I have made from allrecipes and bisquick mixes. I am still looking for the right homemade waffle recipe because this is def not it
Best waffles I’ve ever made
I made it completely as written, including whipping the egg whites, but I found the center of the waffle to be a bit too fluffy. I think next time I may forego whipping the egg whites because I think it would be a bit denser if I did and it would hold up better. Once we added even a little bit of syrup, the center was pretty mushy. It did taste really good so I will definitely give it another try with the modification I stated before.
Pretty good, not amazing, but decent
I searched waffle recipes and picked this one by chance. Part way into it I was groaning that the recipe seemed like lots of work and was creating several dishes to wash. The result was totally worth it! My family loved them and declared them best waffles ever! I will be making these again!
Easy and good. Substituted milk for the buttermilk. Did not separate eggwhites just added whole eggs and was great. Added a splash of vanilla for flavor.