The Very Best Waffles

I recently bought a waffle iron.

You would not believe the waffle ideas that are constantly bouncing around in my brain. It’s sort of ridiculous.

And, obviously, by “ridiculous,” I mean fabulous.

You guys should totally come live in my brain with the delicious waffles. It’s a happy place up in there.

Before I get all crazy on you with the strange-but-delicious waffle recipes, I thought it’d be best to start with the basics.

This waffle recipe is the one. It’s the yin to my yang. The Peeta to my Katniss. The salt to my pepper. It’s amazeballs.

Light and crispy and tender, but not mushy or soggy. Nobody wants a soggy waffle, you guys. Nobody.

The secret, I believe, is the addition of corn starch (makes it crisper) and the whipped egg white (makes it lighter). Unfortunately, whipped egg whites are a complete jerk to make. Seriously, have you ever whipped an egg white by hand? It takes for.ev.er. If you have a hand mixer or immersion blender, drag it out. It’s pretty much impossible to whip a single egg white in a stand mixer, though. Trust me. I’ve tried.

If you don’t have any of those fancy things, just bust out the wire whisk and hand it to your husband. He has those muscles for a reason, y’all.

Other than that, these waffles are simple to prepare and they are worth every single muscle ache you may or may not end up with after all the whisking. Promise.

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The Very Best Waffles

Ingredients:

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon. baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 tsp. vanilla extract

Directions:

Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

lightly adapted from Fine Cooking

 

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53 Responses to “The Very Best Waffles”

  1. Cookbook Queen May 30, 2012 @ 1:20 pm (#
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    Oh how I want to be at your house for breakfast.

    And I agree — soggy waffles are from the Devil!!

    [Reply]

  2. DessertForTwo May 30, 2012 @ 5:54 pm (#
    2
    )

    I’m a believer!
    I tried a waffle recipe a while back that had cornstarch & whipped egg whites and it was THE BEST! I lost the recipe, so I’m grateful you shared this :)

    [Reply]

  3. joanne May 30, 2012 @ 6:54 pm (#
    3
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    The boyfriend is coming over for dinner tonight and I think we both know who will be getting a bicep workout when he does. Score.

    [Reply]

  4. Jill May 30, 2012 @ 7:15 pm (#
    4
    )

    Mmm… love waffles!

    [Reply]

  5. Words Of Deliciousness May 30, 2012 @ 7:29 pm (#
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    Love your waffles. They look so yummy!

    [Reply]

  6. Katrina @ Warm Vanilla Sugar May 31, 2012 @ 5:27 am (#
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    I would love to live in your brain!! Just say when!! haha

    [Reply]

  7. cara June 1, 2012 @ 9:02 am (#
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    I already have a favorite waffle recipe but am going to have to try this one– love the addition of the spices!!

    [Reply]

  8. Deborah June 1, 2012 @ 10:45 am (#
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    )

    I have been totally waffle crazy. But I totally want a circle waffle maker now, because yours are so pretty!! I’m always up for trying a new waffle recipe – these sound perfect.

    [Reply]

  9. Corinna June 2, 2012 @ 1:38 pm (#
    9
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    Hi, I just wanted to say that I made these waffles last night for dinner for my fam, and they LOVED them! Truly the best waffles we have not only made, but eaten!!! I put fresh strawberries on top & sprinkled a little powdered sugar…OMG! SOOOOO good. I’m going to make some batter ahead of time, package it up in a jar and take with us camping!!!! Thank you so much, so glad I found your blog! I’m trying the cajun chicken alfredo this coming week!!! Looks good!

    [Reply]

  10. Kim @ The Family Practice June 4, 2012 @ 12:52 pm (#
    10
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    Speaking of waffle ideas: try blending up a few strawberries in a food processor and adding into the mix – you have to sub out a bit of your liquids so they aren’t too wet/soggy but I promise its a good addition :)

    [Reply]

  11. brandi June 13, 2012 @ 8:43 am (#
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    i JUST got a real waffle iron a few weeks ago and am already obsessed with finding the perfect recipe. i’ll definitely be trying this – haven’t seen one with cornstarch yet.

    [Reply]

  12. Mel June 16, 2012 @ 5:59 pm (#
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    This was my first foray into homemade waffles. Aside from not knowing to grease the waffle iron on the first try, it was a total success! I made a triple batch to feed 8 people for supper with leftovers for my breakfasts later. YUM!

    [Reply]

  13. Confectionery Wench August 25, 2012 @ 4:52 pm (#
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    I just made these as a double recipe. My Belgian waffle iron takes one cup of batter per waffle and this made 6 perfect.waffles. I usually make a raised waffle with yeast, but my favorite onion ring recipe is mostly corn starch, so I thought I might like these. They were really wonderful – crispy and creamy at the same time. AND I didn’t have to wait for the yeast. Thanks for sharing a fast, easy, recipe. I obsess about recipe ideas too, so you have my empathy for having a brain that won’t rest!

    [Reply]

  14. Lana January 2, 2013 @ 7:46 pm (#
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    I’ve tried several waffle recipes but this one is THE BEST! Best in taste and best in texture. Also figured out that I had to manually flip the waffle maker (using oven mits) after spooning in the batter to get a crispy texture on the outside.

    [Reply]

  15. Coralie January 31, 2013 @ 2:02 pm (#
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    Great recipe, but how can I substitute the oil with butter?

    [Reply]

    Karly Reply:

    You can just melt the butter and try that, but no guarantees the texture will be the same. :)

    [Reply]

  16. Monique @ Ambitious Kitchen February 8, 2013 @ 5:12 pm (#
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    Sitting here daydreaming about breakfast tomorrow when I will devour these.

    [Reply]

  17. Agos February 20, 2013 @ 8:00 am (#
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    Just made these and they were really good, even though I completely forgot the oil! (and I had no baking soda either)

    [Reply]

  18. Natalie March 7, 2013 @ 9:24 pm (#
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    )

    Made these last night and they were a-ma-zing. Seriously. And I think my waffle maker sucks. Which waffle maker do you have? Very curious to know!
    Thanks!
    Natalie

    [Reply]

    Karly Reply:

    So glad you liked them! I have this waffle iron, but I think I bought it for closer to $30 than the $45 it is now: http://www.amazon.com/Presto-03510-FlipSide-Belgian-Waffle/dp/B000TYBWIG/ref=sr_1_1?ie=UTF8&qid=1362719144&sr=8-1&keywords=belgian+waffle+maker

    [Reply]

  19. D March 17, 2013 @ 9:16 am (#
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    Can you freeze extra waffle batter?

    [Reply]

    Karly Reply:

    I think you’d have better luck freezing the cooked waffles and just toasting them when you’re ready to eat them. :)

    [Reply]

    Suzanne Reply:

    @Karly, Waffles freeze very well and you can reheat in iron, microwave or in oven. Batter will go flat, the whole secret to the lightness is cooking with the air in them.
    Another hint I read somewhere was NEVER to rebeat mix with buttermilk for it deflates the air that was created by buttermilk reacting with raising agents and flour.

    [Reply]

  20. Milette March 29, 2013 @ 10:23 am (#
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    Pinned this recipe a few weeks back and just made them this morning. De-lic-ious! A keeper. Didn’t think I would like the cinnamon/nutmeg flavors in my waffle but the taste was heaven. Thank you for Sharing

    [Reply]

  21. Odette March 29, 2013 @ 12:05 pm (#
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    I tried this recipe but substituted the buttermilk for plain light yogurt and added a little bit of more of light milk. I gotta say they were amazing! Ty 4 the recipe!

    [Reply]

  22. Emily March 30, 2013 @ 7:30 pm (#
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    Just made this and my son who is a picky eater and is in love with pancakes/waffles devoured them. Thank you for sharing!

    [Reply]

  23. Dea April 21, 2013 @ 10:21 am (#
    23
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    Apparently, I did something wrong. There is NOT enough flour in this recipe. I made it exactly as directed, and I had thin liquid spilling out of my waffle irons. I used both a Belgian and a “regular” waffle iron. I had to add around a half cup of flour to make the batter usable. And I normally use a recipe from the Better Homes cookbook, the “easy” version where you don’t separate the eggs and make the egg foam. I noticed no difference between separating and whipping the whites versus using just whole eggs. :( They were tasty, and I DID notice the corn starch addition made a difference in the crispness.

    [Reply]

    Karly Reply:

    Oh no! Sorry they didn’t work out for you!

    The batter is very thin! It sounds like maybe you overfilled your waffle maker, but it’s hard to say without being in the kitchen with you!

    [Reply]

  24. Dea April 21, 2013 @ 3:06 pm (#
    24
    )

    LOL – it could have been user error with the mixing?? It was crazy!! I did love the flavor, so once I added the more flour, I was good. :D

    [Reply]

  25. Melissa May 18, 2013 @ 10:42 pm (#
    25
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    Approximately, how many waffles does the above make? Thanks!

    [Reply]

    Karly Reply:

    Hi Melissa!

    I use a belgian waffle maker, so it only makes 4. It would make more or less waffles depending on the size of your machine. :)

    Hope that helps!

    [Reply]

  26. Irene September 2, 2013 @ 10:54 am (#
    26
    )

    I just made these with freshly milled hard white wheat, and they were still great! They would have been better, if I had done the egg like you said, but I was in a hurry and just threw the whole thing in. :) Thanks for the great recipe!

    [Reply]

    Karly Reply:

    Glad to hear that you enjoyed them!

    [Reply]

  27. Sam October 8, 2013 @ 6:26 pm (#
    27
    )

    Ooh. Tried these waffles out! Halved the recipe and that got me 3 fluffy waffles! I would reduce the bicarbonate of soda though. Don’t like its after taste! But all in all, this recipe is a keeper!

    [Reply]

  28. mrsblocko October 29, 2013 @ 1:29 pm (#
    28
    )

    these waffles were the lightest waffles I’ve ever tasted! (Wrote about them here) Thanks so much for sharing the recipe!

    [Reply]

  29. Lisa@ Cooking with Curls November 6, 2013 @ 10:09 am (#
    29
    )

    Oh my, those look wonderful! I wish I had some right now for breakfast. Oooh, maybe dinner ;)

    [Reply]

  30. carol gronli December 6, 2013 @ 9:40 am (#
    30
    )

    Your problems with beating egg whites recalled a memory of this utensil that my mother had to whip them and heavy cream. It was a hand cranked egg beater. Imagine my surprise when I found they still make them!

    [Reply]

    Karly Reply:

    @carol gronli,

    Yes, I’ve seen those!

    [Reply]

    Suzanne Reply:

    @Karly, You had me in stitches with the hand rotary mixer.
    It made me realize my age. I have noticed everything old is new again as younger generations re discover the versatility of tools such as these.
    I love my old egg beater as they were called when I was a kid. Mine is 40yrs old now and none of my electric mixers have nor will last that long.
    Still love my stick mixer for making smoothies that I can blend to where they are thick but still chunky rather than pureed.
    Thanks for the big grin on my face.

    [Reply]

  31. Shawni February 9, 2014 @ 8:24 am (#
    31
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    This is the very best waffle recipe by far. It’s delicious and a new family favorite.

    [Reply]

  32. Amber March 8, 2014 @ 10:43 pm (#
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    )

    These were delicious! A big hit with the entire family. They were slightly crunchy on the outside and chewy on the inside. We don’t eat eggs. So, I used a flax “egg” (1 tablespoon flax seed + 3 tablespoon water) and they turned out great. It was the very first time we made waffles.

    [Reply]

  33. Jennifer March 17, 2014 @ 10:54 am (#
    33
    )

    Hi,

    Love this waffle recipe! Could you advise on how to store the remaining waffle batter? How long do they last?

    Cheers!

    [Reply]

    Karly Reply:

    @Jennifer,

    I like to use all the batter making waffles and then freeze the remaining waffles. If you’d just like to store the batter, I’m not sure how long that would keep. A few days in the fridge should be fine.

    [Reply]

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