If you’re dreaming of breakfast in bed, one family favorite is waffles. The great thing about making waffles is the ability to play with ratios to get different texture outcomes. By whipping the egg whites to stiff peaks and gently mixing into the batter, you get waffles with a light and airy interior. Be careful not to overmix, since gluten can develop, resulting in a tougher waffle. I love a fresh berry compote to top. Simply warm some real maple syrup in a saucepan and add your choice of fresh berries until they cook down.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 waffles |
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 6 waffles |
Ingredients
- 3 large eggs, separated and at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup whole milk
- 1/2 cup vegetable oil, plus additional for greasing
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 4 teaspoons baking powder
- Nonstick cooking spray, optional
- Softened butter, for serving
- Maple syrup, for serving
Instructions
- Heat a waffle iron while you prepare the batter. Preheat the oven to 250 degrees F. Fit a sheet pan with a wire rack and set aside.
- In a medium bowl, add the egg yolks, vanilla and buttermilk together until smooth. Add the whole milk and oil and whisk until combined. Set aside.
- In a large mixing bowl, add the egg whites and beat with an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and continue beating until stiff peaks form. Set aside.
- In a separate large mixing bowl, stir together the flour, salt and baking powder. Add the milk mixture to the dry ingredients and stir just until combined. It is okay if some small lumps remain. Add a third of the beaten egg whites to the batter and beat until smooth. Add the remaining egg whites in two additions, folding into the batter until just incorporated. It’s okay to have some white streaks; do not overmix.
- Lightly brush or spray the top and bottom of the waffle iron with oil if necessary. Add about 1/2 cup batter to the hot waffle iron and cook until golden and crisp. Transfer the waffles as done to the sheet pan in a single layer and keep warm in the oven while you make the remaining waffles. Let the waffle iron reheat before making another waffle. Repeat until all the batter is used up.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 571 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 11 g |
| Cholesterol | 102 mg |
| Sodium | 503 mg |
| Serving Size | 1 of 6 servings |
| Calories | 571 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 11 g |
| Cholesterol | 102 mg |
| Sodium | 503 mg |
Reviews
Delicious waffle!
Finally found a crispy waffle recipe. I think the egg whites, separated, beaten to stiff peaks, and then folded into the batter did the trick. For 6 waffles, my batter was closer to 1 cup than 1/2 cup to fill a Belgian waffle maker. They were a tad too sweet, even eaten plain with no butter or syrup, might hold back some of the sugar next next.
Best waffles I’ve ever made, and I’m a terrible baker!
0 stars, They were dry and flavorless. Would not make again, ever.
Awesome waffles. I am forever looking forward to more of your amazing recipes
I need a new waffle iron. I’d like one of those that flip. What one did they use on the show? Do any of you have a recommendation for me? This recipe is so delicious! My new go to.
This will be the only recipe that I will ever use again! Delightfully delicious
Best waffles ever. Worth the extra step of beating the egg whites. Had for NY Day brunch. Thank you Geoffrey