Keep waffles warm in the oven as you make more batches so everyone can eat at the same time (and make oven bacon to keep warm at the same time too)! This waffle recipe is great for a crowd and can easily be doubled or tripled. If your waffle maker requires a temperature, cook the waffles At 400☏ for a nice brown on the outside. Some waffle makers just have an off and on but others require a temperature. Ladle batter into a hot waffle iron and cook until lightly browned and crispy, about 5 minutes.Mix dry and wet ingredients (per recipe below).This extra step makes this recipe extra fluffy compared to other waffle recipes. Separate the eggs and beat the egg whites until stiff.The rave reviews will make it worth the extra step of whipping the egg whites! This light, fluffy homemade waffle recipe is easy and takes just minutes of prep. If you are short on time, you can skip this step but I highly recommend it! This step only takes a few minutes and makes a big difference. It will only add about 2- 3 minutes to the prep time, so it’s totally worth the effort.įor extra fluffy waffles, separate the egg whites and beat them until stiff peaks form. If you want extra fluffy waffles with a crisp exterior, there’s a simple trick. Pancake mix or a pancake recipe will be a bit denser and won’t have the same texture on the outside. While you certainly can cook pancake batter in your waffle iron, they won’t have the same texture or flavor that classic waffles have. Waffle batter uses more egg (plus we beat the whites separately and fold them in) for the most fluffy waffles ever! The extra egg in a waffle batter makes a crispy exterior surrounding a moist fluffy inside with lots of air pockets. The batter in this waffle recipe is not the same as pancake batter. The perfect start to any weekend morning! Waffle Maker The tools section may contain affiliate links to products we know and love.This Homemade Waffle Recipe uses just a handful of ingredients that you likely have on hand already!Ĭrisp on the outside, fluffy on the inside, these waffles are delicious drizzled with melted butter and syrup. This will keep your waffles nice and light.Ĭook waffles until they’re golden brown and crisp, about 5 minutes. When you’re ready to nosh, pop a waffle in a toaster (if your toaster’s wide enough to accommodate a waffle) or in a toaster oven at 350 degrees Fahrenheit until warm and crisp, about 10-15 minutes and you’re ready, set, waffle!Ĭake flour, a mix of all purpose flour and cornstarch, gives these waffles their crispness.īe sure to whip your egg whites to stiff peaks. Use a straw to suck out excess air and seal the bag tightly. Once they’re frozen, place the waffles in a plastic resealable freezer bag. For an easy breakfast on busy school mornings, place waffles on a baking sheet in a single layer and freeze. Want waffles for breakfast tomorrow morning? You can make your batter the night before and keep it covered in the fridge overnight. Folding whipped egg whites into the batter also keeps the waffles light and fluffy. Using vegetable oil instead of melted butter – once my go-to for homemade waffle batter – makes your waffles light and airy, not dense. It creates waffles that are crisp on the outside, tender inside. There are three things you need to make crisp waffles at home - cake flour, vegetable oil and whipped egg whites.Ĭake flour is all purpose flour with cornstarch added. I love to hear that telltale crunch when I take a bite of one and it’s still crisp after I’ve drowned it in maple syrup or berries and whipped cream or if I’m feeling crazy, all three. Light, crisp waffles are my favorite kind of waffle. I love it when you’re crisp on the outside yet still light and tender inside.
I love that I can whip up a batch and freeze them for a speedy breakfast (or lunch or dinner or snack).ģ. I love all your nooks and crannies, perfect for cradling fruit and syrup and whipped cream.Ģ. How do I love thee? Let me count the ways.ġ.