But I love this recipe because it only uses ingredients I always have on hand. If you have buttermilk, you can definitely use it, and you will get great results. It gives the batter some time for the baking powder to activate and make the waffles nice and fluffy. Unless I’m in a hurry, I usually don’t start preheating the waffle maker until my batter is ready because I like to let it sit for a bit before using it.I think the extra few minutes are totally worth it, though! You can totally skip the separated eggs, but you won’t have a waffle that is as light or fluffy.But for grab and go, I like the little bit of added sweetness. I don’t always add sugar, especially when we are just eating these with syrup, which is already sweet.I hate doing extra dishes, so I just use a large liquid measuring cup to not only measure, but also to mix the wet ingredients.I like that you get the crisp exterior and a tender, fluffy interior. I like to use a deep waffle maker, often called Belgian Waffle Makers.If you don’t love your waffle maker, ask around and try a new one – it might make all the difference. The waffle maker I use is no longer in production, but it is similar to this waffle maker. So if you are having lots of problems with your waffles, you may want to try a new waffle maker. I’ve probably been through dozens of waffle makers, and many don’t cook hot enough to crisp up the outside, leaving you with limp, soggy waffles. As much as I hate to say this, the waffle maker will make a difference.All waffle makers are a little bit different, so cook times will vary. POUR: Pour the batter onto your waffle maker.īAKE: Bake according to the directions for your waffle maker. Add about 1/4 of the egg whites to the batter and mix to combined.įOLD: Add the remaining egg whites and gently fold them in, just until no more white remains. Do not overmix.īEAT: Beat the reserved egg whites until they are stiff. MIX: Mix the two together, just until barely moistened. POUR: Pour the wet ingredients into the dry ingredients. WET: In another bowl or measuring cup, mix together the wet ingredients except for the egg whites. And while it may take a step or two more than just using a mix, the flavor and texture are totally worth it! Here’s how you make them:ĭRY: Start by whisking together your dry ingredients. This recipe is so easy that I have it memorized now. It’s been made so many times for a reason – it really is the best! As much as we love a fancy flavored waffle, we always go back to this basic waffle recipe. This is one of those recipes that I have made countless times. So really, there are no complaints when I make this waffle recipe for breakfast. Whether waffles or pancakes, though, we all have a deep love of breakfast. I don’t complain, because I really do love both of them. My daughter and one of my sons are pancake lovers, while my husband and my other son are team waffles. When it comes to breakfast, we are a house divided. If you love this waffle recipe, make sure you check out my other breakfast recipes, including one of my favorite muffin recipes. Serve with maple syrup or with your favorite fruit and jam. This is the best Waffle Recipe! It makes easy waffles that are light and fluffy.

Waffle recipes