Homemade Waffle Recipe
This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.
Ingredients
- 1/2 cup unsalted butter melted; 1 stick
- 2 cups all-purpose flour 260 grams
- 1 tablespoon baking powder 11 g
- 1/2 teaspoon fine-grain sea salt or table salt; 4 g
- 1/4 cup granulated sugar 50 g
- 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
- 2 egg yolks
- 4 egg whites
- 2 teaspoons pure vanilla extract 8 g
Instructions
Melt the butter & preheat waffle iron
- I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
- Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
- I also like to start heating my waffle iron now so that it's ready to go once my batter is made.
Mix together the dry ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Mix together the wet ingredients
- Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
- Whisk the melted but slightly cooled butter into the milk mixture.
Mix the dry and wet ingredients together
- Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms - a few small lumps are okay.
Whip the egg whites
- Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment - or a clean whisk if you feel like getting an arm workout - whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.
Fold in the egg whites
- Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.
Cook
- If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions - for my waffle maker, I scoop 1/3 cup per waffle.
- Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!
Storing leftovers
- Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months - I just pull them straight out of the freezer and toast them.
Nutrition Facts
Serving: 2waffles, Calories: 195kcal, Carbohydrates: 22g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 234mg, Potassium: 91mg, Fiber: 1g, Sugar: 6g, Vitamin A: 329IU, Calcium: 106mg, Iron: 1mg