You asked for it! Today I’m sharing my all-time favorite waffle recipe! Ready in just 15 minutes, this recipe yields golden, crisp-on-the-outside, soft-and-fluffy-on-the-inside buttermilk waffles (and I include a simple substitute if you don’t have buttermilk!). I can’t wait for you to try it!
If you follow me on Instagram you’re probably just as invested as I am on this journey to the perfect waffle recipe. My sisters and I spent several days making waffles, non-stop, batch after batch, until this recipe was 100% dialed in and 100% perfect. I shared dozens of recipe fails and almost-successes in my Instagram stories. We got sick of eating waffles. Even the dogs seemed to get tired of them.
That is, until this version was finally perfected. And, guys, this recipe is it. And this recipe is for you if you like waffles that are:
- Crisp and golden on the outside
- Insanely soft, fluffy, and melt-in-your-mouth on the inside
- Flavorful enough to enjoy on their own, without being so rich that you can’t cover with syrup or sugar and still enjoy.
- The most beautiful golden/brown color in existence
- Easy, but you will need to dirty an extra bowl to make them (it’s worth it!).
What You Need
- Flour. We are using all-purpose or “plain” flour for today’s recipe.
- Baking powder and baking soda. We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).
- Corn starch. The secret ingredient from some of my favorite recipes (like my coffee cake and chocolate chip cookies) makes an appearance here, too. It helps to thicken the batter without drying it out and contributes to the perfectly golden crisp exterior.
- Sugar. A bit of granulated sugar helps flavor the waffles (without making them terribly sweet on their own).
- Vanilla extract. Again, to enhance the flavor.
- Salt. We are all about the flavor here, and the salt helps to enhance it as well.
- Eggs. You’ll need two, and you’ll need to separate the yolks and whites. The yolks will be mixed in with the wet ingredients, then you’ll whip the whites to stiff peaks before stirring into the batter. More on this below!
- Butter. Many waffle recipes tout the benefits of using oil over butter. I tried to make oil work. In fact I was insistent on it in the beginning. But when I finally broke down and tried using butter instead, the flavor of the waffles improved incredibly. Once the butter got into the picture, we were finally on track to waffle perfection.
- Buttermilk. So important for the flavor, don’t make them without . If you don’t have buttermilk on hand, use my simple, two ingredient buttermilk substitute.
Growing up my mom often made us pancakes and waffles using the same batter. While the batter for my buttermilk pancakes made for decent waffles (and the best pancakes of your life), it needed some tweaking before it yielded waffles that had just the right crispness on the outside and fluffiness on the inside.
Technique: Separating the Egg Whites
I didn’t come up with the idea of separating the egg whites and egg yolks, but as I did my waffle research I encountered this technique in more and more recipes.
“Nobody needs more dishes.” I insisted, determined to incorporate the yolks and whites together. But, after about 15 good, but not fantastic waffles, I caved. We gave it a shot and, oh, what a difference. By whipping the egg whites separately to stiff peaks and then folding them into the batter we take our homemade waffles to a new level of fluffiness, airiness, and deliciousness. See my video in the recipe card if you’ve never whipped egg whites before (it’s easy).
Can’t I just skip this step?
Why must you be so difficult? Sure, you could just stir the egg whites and yolks into the batter together. However your waffles won’t be as fluffy and they will taste more “eggy”. I mean, they’ll be alright, so if you’re looking for “alright” waffles instead of the “best” waffles, then sure. Fifty taste-tests down the drain for nothing.
Look, it’s worth the extra dishes and extra 3 minutes, in this waffle-aficionado’s humble opinion.
How do you serve your waffles? Buttered? Drowned in pure Vermont maple syrup? Plain (this recipe actually is quite delicious plain, thank-you-very-much)? Here are a few of my favorite suggestions.
- Go classic with salted butter and maple syrup.
- Powdered sugar. When I was a kid this is the only thing I put on my waffles.
- Fruit! Fresh fruit and homemade whipped cream are great waffle toppings.
- Blueberry sauce or strawberry sauce.
- Make it a waffle sundae by topping off with ice cream, sprinkles, and chocolate sauce.
- You can add chocolate chips straight into the waffle batter before cooking. I recommend using mini chocolate chips (regular sized will be too large and may keep your iron from closing properly) and add ⅔-3/4 cups. Stir them in at the end.
You could also go savory and have yourself a plate of fried chicken & waffles. Confession: I’ve never had the two together before. Am I missing out?
More Great Breakfast Recipes to Try:
Be sure to check out the how-to video in the recipe!
The Best Waffle Recipe
- 2 cups all-purpose flour (250g)
- 3 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cup buttermilk please click the link for instructions on how to make a simple buttermilk substitute (473ml)
- 2 large eggs whites and yolks divided
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter melted and cooled a bit
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,
- Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract to the well. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.
- Whisk all wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.
- In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.
- Fold egg whites into batter, stir gently until completely combined,
- Let the batter sit for about 5 minutes while your waffle iron preheats.
- Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 ¼ cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.
- Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!
Making in AdvanceThis batter can be made and stored, covered, in the refrigerator for two days. Gently stir the ingredients together again before using.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.