The Best Waffle Recipe
User Reviews
5
The Best Waffle Recipe
Description
The Best Waffle Recipe mixes dry ingredients including flour, sugar, cornstarch, baking powder, baking soda, and salt before adding wet ingredients like buttermilk, egg yolks, vanilla extract, and melted butter. The batter is mixed gently to maintain some lumps for tenderness. Separately, egg whites are beaten to stiff peaks and then folded gently into the batter, creating an aerated mixture. After a brief resting period, the batter is portioned into a preheated waffle iron to cook until golden and crisp.
This method yields waffles with a delicate interior and a crisp exterior, textured by the lightness imparted from the whipped egg whites. The buttermilk adds subtle acidity and richness, while cornstarch helps with crispness. The recipe creates waffles suited for toppings like syrup, fruit, or butter.
The batter can be made ahead and refrigerated for up to two days, with gentle stirring before cooking to reincorporate ingredients. Using a clean, dry bowl for beating egg whites ensures proper volume. Cooking times depend on your waffle iron and desired browning.
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup buttermilk please click the link for instructions on how to make a simple buttermilk substitute
- 2 large egg whites and yolks divided
- 1 teaspoon vanilla extract
- 4 Tablespoons butter melted and cooled a bit, unsalted
Instructions
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,
- Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract to the well. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.
- Whisk all wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.
- In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.
- Fold egg whites into batter, stir gently until completely combined,
- Let the batter sit for about 5 minutes while your waffle iron preheats.
- Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 ¼ cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.
- Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!
Notes
- Batter can be prepared ahead and refrigerated for up to two days; stir gently before cooking.
- For best results, beat egg whites in a completely clean and dry bowl to stiff peaks before folding into batter.
- Allow the batter to rest for about five minutes before cooking to improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4belgian waffles
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 489kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 735mg | 31% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 667IU | 13% |
| Calcium | 250mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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