The Very Best Waffles
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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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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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Oh how I want to be at your house for breakfast.
And I agree — soggy waffles are from the Devil!!
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
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.
Mmm… love waffles!
Love your waffles. They look so yummy!
I would love to live in your brain!! Just say when!! haha
I already have a favorite waffle recipe but am going to have to try this one– love the addition of the spices!!
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.
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!
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
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.
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!
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!
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.
Great recipe, but how can I substitute the oil with butter?
Karly — January 31st, 2013 @ 6:59 pm
You can just melt the butter and try that, but no guarantees the texture will be the same.
Sitting here daydreaming about breakfast tomorrow when I will devour these.
Just made these and they were really good, even though I completely forgot the oil! (and I had no baking soda either)
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
Karly — March 7th, 2013 @ 11:06 pm
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
Can you freeze extra waffle batter?
Karly — March 17th, 2013 @ 5:21 pm
I think you’d have better luck freezing the cooked waffles and just toasting them when you’re ready to eat them.
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
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!
Just made this and my son who is a picky eater and is in love with pancakes/waffles devoured them. Thank you for sharing!
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.
Karly — April 21st, 2013 @ 10:41 am
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!
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.
Approximately, how many waffles does the above make? Thanks!