This waffle recipe makes the best light, crispy homemade waffles ever!
Made with simple pantry ingredients, the real secret is in separating the eggs using the following method – it makes the eggs light and airy on the inside and crispy on the outside. Perfect.
- it makes Fluffy, golden and crispy waffles No waffle house wait required!
- They are delicious, simpleand budget friendly!
- The batter is made with staple food ingredients Last minute waffle magic!
- You can double this waffle recipe let it lead Reheat or freeze for a quick, easy breakfast all week long.
What you need to make homemade waffles
- flour: I use all purpose flour as the base for my waffle recipe. If you prefer, you can substitute half white flour and half whole wheat flour. Using the switch on the package, a gluten-free flour blend works great in this recipe.
- baking powder: Baking powder helps waffles rise, giving them a fluffy texture.
- egg: Use large eggs that are at room temperature; you can place them in a bowl of warm water and let them come to room temperature while you gather the other ingredients.
- milk: I use whole milk, but you can use other varieties such as almond milk or soy milk.
- butter: Use unsalted butter if you have it. If you only have salted butter, skip the salt in the recipe.
How to make the best fluffy waffles
- Mix dry ingredients: Use a blender to mix – this acts as a sieve for them (recipe below).
- Whip protein: This step is optional but recommended for the best waffles. It only adds about 2 minutes to the recipe.
- Mix wet ingredients: Combine the wet ingredients in a separate bowl, then fold in the dry ingredients and fold in the egg whites.
- chef: Place batter in preheated waffle iron and cook until golden brown and crispy.
Our favorite ingredients
Make a waffle bar with bowls of fresh fruit (like sliced bananas or blueberries) and plenty of butter and warm syrup.
Storing Waffles
Store leftover homemade waffles in a covered container or zip-top bag in the refrigerator for up to a week, then reheat in the toaster or air fryer.
Freeze cooled waffles between parchment paper in a ziplock bag for up to 6 months.
Do you like this waffle recipe? Leave a rating and review below!
Homemade Waffles Recipe
These light and crispy waffles are perfect for breakfast, snack, dessert, or even dinner!
Prevent screen from dimming
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Preheat your waffle maker according to the manufacturer’s instructions (preheat to 400°F if your waffle maker has a thermometer).
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Place flour, baking powder, sugar and salt in a large bowl. Stir to combine.
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In a small bowl, combine egg yolks, milk, cream and vanilla extract. Set aside.
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In another medium bowl, beat egg whites with a mixer on medium-high speed until stiff peaks form. *see notes
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Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in egg whites.
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Drop by large spoonfuls onto greased waffle iron until most of wells are covered. Cover and cook for about 3-5 minutes or until golden brown.
- This recipe assumes you are using unsalted butter. If using salted butter, remove the salt component.
- Whipped egg whites Produces the lightest, fluffiest waffles, but you can make this recipe without beating the egg whites. If you don’t, reduce the milk to 1 1/2 cups and add the whole eggs to the butter mixture.
- Keep waffles warm While you’re making the remaining waffles, place them in a 225°F oven.
- Buttermilk Waffles: make, Substitute buttermilk for milk, reduce baking powder to 1 1/2 teaspoons, and add 1/2 teaspoon baking soda.
Make the best waffles
- Do not overmix the batter, it should be a little lumpy.
- Preheat your waffle maker and lightly wipe it with vegetable oil. Do not use cooking spray.
- Put enough batter in the iron to almost fill the waffle compartment so it covers the edges when closed.
Calories: 313 | carbohydrate: 40gram | protein: 9gram | Fat: 13gram | Saturated fat: 7gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 3gram | Trans fats: 0.4gram | cholesterol: 92milligrams | sodium: Chapter 327milligrams | Potassium: Chapter 378milligrams | fiber: 1gram | sugar: 8gram | Vitamin A: Chapter 534IU | calcium: 188milligrams | iron: 2milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
course breakfast
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