Splurge with this traditional and tasty waffle recipe!
In case you haven’t noticed, most of my recipes are pretty healthy. I think it’s important to eat foods that help, not hinder, the body. But once in a while, you need food that’s for the soul, not just the body. Enter the waffle — and not just any waffle. It’s the best waffle recipe I’ve made. Am I overselling it? Maybe. Why don’t you make it and find out?
These waffles stand out because of their simplicity. There are no surprises here. You’re getting a crispy-on-the-outside and fluffy-on-the-inside waffle. With subtle vanilla notes and just enough sweetness to complement your toppings, these waffles may be your next favorite breakfast dish.
Are These Waffles Healthy?
My recipe leans more towards the traditional approach. I’m looking for taste and texture over calories and carb count. I’m using all-purpose flour, sugar, and melted butter because it’s okay to let your hair down occasionally and chow down. That said, feel free to tweak for a healthier take. For example, you could substitute the all-purpose flour with whole grain or oat flour for more fiber. Or, if you’re sensitive to dairy, trade cow’s milk for plant-based milk. Furthermore, you could also swap the sugar for honey, maple syrup, or even coconut sugar.
Mind The Egg: A Key Component To Fluffy Waffles
Separating the egg yolks and whites is such an important step in making fluffy waffles. That’s where baking becomes more of a science than an art form. The process of beating the egg whites until stiff infuses lightness and fluffiness into the batter. This method ensures that the waffles are light, airy, and tender on the inside, with a satisfyingly crisp exterior. So, while it may seem like a hassle to whip and fold the egg whites into the batter, I promise you it’s worth it!
How to Make Ahead and Store
The waffles should keep for about 5 days in the fridge, and they heat up nicely in the toaster oven. Also, I sometimes double this recipe and store a bunch in my freezer so I can enjoy them for several weeks. After cooling to room temperature, slide them onto a baking sheet lined with parchment paper so that they can freeze without sticking together. Once frozen, place the waffles in a freezer-safe bag or container. They should last at least 6 months if properly stored.
Serving Suggestions
Waffles just beg to be topped with something, right? Fruits are an obvious choice, and that’s usually my go-to. However, I sometimes crumble up some Broiled Bacon on my waffles for a salty contrast with the maple syrup. Once in a while, I also like to switch up my dinners and serve breakfast-inspired meals, so I’ll top my waffles with tender Buttermilk Fried Chicken Tenders. Also, you can never go wrong with a side of Scrambled Eggs and Breakfast Sausages!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs yolks and whites separated
- 1 2/3 cups milk
- 1/3 cup melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron to the recommended temperature or to 400°F if it has a temperature setting.
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Combine egg yolks, milk, melted butter, and vanilla extract in a small bowl and set aside.
- Beat the egg whites in a medium bowl with a mixer on medium-high speed until stiff peaks form. Set aside.
- Mix the egg yolk mixture into the dry ingredients until just combined, then gently fold in the beaten egg whites.
- Spoon the batter onto the preheated and greased waffle iron, covering most of the wells, and cook for 3 to 5 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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