The secret to these super-crispy waffles is using a little vegetable shortening. Make a large batch on the weekend, then grab and reheat on a rushed morning.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | About 8 waffles |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 1/2 cups milk
- 4 tablespoons melted unsalted butter, plus more for brushing waffle iron
- 4 tablespoons vegetable shortening, melted
- 2 large eggs
- Pure maple syrup, soft unsalted butter, confectioners’ sugar or fruit preserves, for topping
Instructions
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it’s okay if there are some lumps).
- Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with maple syrup, butter, sugar or fruit preserves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 282 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 66 mg |
| Sodium | 253 mg |
Reviews
Great, easy recipe
After reading reviews I added my own twist for more flavor. I made them 2 ways. First batch I added vanilla and chopped bacon to the batter. The second batch I added 15 oz of pumpkin, vanilla, pumpkin pie seasoning, cinnamon, chopped bacon and substituted the shortening for the bacon fat left in the skillet. The pumpkin ones are mind blowing delicious!
Best. Waffles. Ever. Followed the recipe exactly. Crispy, light, fluffy. Only change I would make is the amount I pour in the waffle iron. Recipe says to fill 2/3rds full. Well, then you get partial waffles. For the second batch I filled the iron almost completely full and got a full waffle.
Easy to make, kids love these!
Very delicious
Followed to the letter, batter was thick, they got crispy but very heavy and doughy. I wanted light and crispy. Spoiled on the yeast risen waffle recipe.
Good base line recipe …. you could add touches w/o changing this recipe
Great basic recipe. We wanted very thin and crispy waffles like a local restaurant so added nearly a cup of milk gradually to thin the batter. Worked perfectly. Did add some vanilla. Next time might add orange liqueur as a change up. Noted a reviewer saying it tasted too much like baking soda…if she’d used baking powder as the recipe says then it might not taste like baking soda.
They were okay. Too much baking soda taste so I had to add more sugar. Did not get crispy.
Great recipe. I did tweak it a bit by adding some cinnamon and also 1/3 cup of pumpkin purée which I will say made them so fluffy and delicious. Deff a keeper.