Homemade Waffle Recipe
User Reviews
5
Homemade Waffle Recipe
Description
The recipe balances dry ingredients like flour, baking powder, sugar, and salt with wet ingredients including milk, melted butter, vanilla, and separated eggs. Whipping the egg whites to stiff peaks and folding them gently into the batter adds air that results in lighter waffles with a pleasant texture. Cooking the batter on a greased, preheated waffle iron produces waffles that are crisped on the outside and soft inside. Adjustments like using buttermilk or unsalted butter modify flavor and texture.
These waffles work well for breakfast or brunch paired with syrups, fresh fruit, or savory toppings. Keeping cooked waffles warm in a low oven helps serve them all at once. The recipe guides on batter consistency and waffle iron filling to achieve an even cook and golden color.
Instructions caution not to overmix the batter and recommend wiping the waffle iron with oil rather than using cooking spray. The recipe includes tips for adapting to buttermilk and suggests proper salt adjustments when using salted butter.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large egg divided, room temperature
- 1⅔ cups milk
- ⅓ cup butter or vegetable oil, melted
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
- Use unsalted butter for accurate salt control; omit added salt if using salted butter.
- Whipped egg whites create lighter, fluffier waffles; for simpler batter, beat whole eggs into the wet mix and reduce milk to 1½ cups.
- Keep finished waffles warm at 225°F while cooking remaining batches.
- Replace milk with buttermilk and adjust leavening for buttermilk waffles; avoid overmixing the batter to keep slight lumps.
- Lightly oil the waffle iron instead of using cooking spray for best surface quality.
- Fill waffle iron compartments nearly full to ensure even cooking and coverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313 | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 327mg | 14% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 534IU | 11% |
| Calcium | 188mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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