The Very Best Waffles
This is the best Belgian waffle recipe I’ve ever tried! It beats restaurant waffles any day of the week!
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I recently bought a waffle iron. It works so well and my kids and I are looooooving all the fresh waffles coming out of it ever morning!
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.
These are the best Belgian waffles ever!!
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. (This is the immersion blender I use and it comes in all kinds of pretty colors! Mine is orange!) (Update: This hand whisk works really well, to0!)
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 Belgian 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.
You’re going to love this best waffle recipe! Crispy waffle perfection!
The Very Best Waffles
This is the best Belgian waffle recipe I've ever tried! It beats restaurant waffles any day of the week!
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 teaspoon vanilla extract
Instructions
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Heat the oven to 200°F and heat up the waffle iron.
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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.
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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.
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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.
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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.
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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.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
lightly adapted from Fine Cooking
Looking for more breakfast favorites? I can help!
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I there. I see you use the word, “amazeballs” and we here in South Africa use the word “a-ma-zing.” (Amazing) Can’t wait to try out the waffles. Thank you.
I just wanna say one word :
“Finally”
Thank you, my life is richer now.
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I’ve been using this same recipe but with melted butter instead of oil, and without the spices. It is the best!! I’ll have to try it with the spices after seeing this.
does this recipe double well? I like to make large batches and freeze them for quick breakfasts.
Absolutely!
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My waffles turned out okay, certainly not the BEST we’ve ever had. But the real disappointment is that the recipe as followed only made three waffles. Three. ???? I should have known by the ingredients and I even said to myself, that’s not much flour, milk, etc. but I kept on. ???? Oh well.
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Waffles are light and crispy. This recipe made three waffles for two people. I would’ve preferred them to have a little more substance. Mine were not as thick as I would have liked. Topped them with some strawberry compote, but syrup and butter would have been delicious too.
What waffle iron do you use? Mine are never that thick and I think it’s the iron.
This is the iron I use: http://www.amazon.com/gp/product/B000TYBWIG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000TYBWIG&linkCode=as2&tag=buinmyov-20&linkId=PFIYLAGO5422G7YW
I don’t know where my head was when I was making these. First, I mixed the sugar in with the dry ingredients. Then, I forgot to add the vanilla until after I had already put some of the batter in the waffle iron lol. They still came out great though, thanks for sharing!
How many waffles does this make? Thanks!
It will depend on your waffle maker. My deep Belgian waffle maker makes about 3 of these, but the smaller “Eggo” style maker makes more like 8, if I remember correctly.
In my Cuisinart Belgian waffle maker i got 4.
These are great waffles but it doesn’t make but 8! That’s nothing for family breakfast! Double or triple this recipe in order to feed more than two people!
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I used white milk and vinegar. I mixed it all up in the Vitamix, and they turned out great. Thank you.
Glad they were a hit! 🙂
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Beat one egg white into soft peaks? Are you kidding me? It’s nearly impossible. I always have to double this recipe to come even close to beating two whites into soft peaks. Any advise or tricks would be greatly appreciated.
I use a regular whisk and do it by hand. You can also try using a push whisk or an immersion blender with a whisk attachment if that’s easier for you.
Love this recipe… I make it often for my family… their favorite!
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Made these today—these are what I’ve been missing in my weekend life!! Love them. Thank you!
Oh yeah, this is now my go-to recipe. I used my 1 cup measuring cup as a batter scoop, it didn’t quite fill my waffle maker, so I’ll use a bit more next time. This made 5 waffles, probably 4 when I use more batter per waffle. Which is enough for the 2 of us, but for 2 big eaters, or more people, I’d double the recipe. I also didn’t have butter milk, so I just used straight milk. Super light and yummy! Cook until steam stops coming out the waffle iron.
Glad they were a hit!
OMG! These are exactly what you said!! AMAZEBALLS!! I doubled the recipe and so glad I did. Thank you for sharing. I’m deff adding this to my recipe book!!
I made these last weekend and they were absolutely delicious! The texture was light and crisp and there was a lovely spiced flavor. I doubled the recipe and it made 6 large waffles in my Waring flip waffle iron. I served the waffles with Honeycrisp apples sauteed in maple syrup and butter. I froze the one left over waffle and toasted it last night and it was still great!!! This recipe is a keeper. Thank you!
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Hi, issit ok if i skip buttermilk?
Can i use butter instead of vegetable oil? If yes, how much butter do i need based on this portion of recipe? Thanks..
You can make your own buttermilk by combining regular milk with a teaspoon or so of vinegar or lemon juice.
I haven’t tried this with butter in place of oil, but if I did, I would use the same amount.