About this Recipe
Light, fluffy, and perfectly crisp around the edges, here's an incredibly versatile crowd pleaser! Will you make them sweet or savory?
300 grams (2 Cups) All-Purpose Flour
8 grams (1/2 Tbsp) Granulated Sugar*
8 grams (1/2 Tbsp) Brown Sugar*
5 grams (1 tsp) Salt
3 grams (1/2 tsp) Baking Soda
1 Cup Buttermilk*
1 Cup Whole Milk
4 Large Eggs, separated
2 Tbsp Extra Butter (for waffle iron)
Mix your dry ingredients
Separate your eggs, set whites aside
Mix your wet ingredients with yolks
Mix your wet ingredients and dry ingredients
Whip your egg whites until stiff peaks form
Fold egg whites into batter
Head iron and brush with butter
Cook each waffle for 3-4 minutes
Photos by Step...
To make your batter:
In one bowl, measure and combine all of your dry ingredients (flour, both sugars, baking powder, baking soda, and salt).
If I weigh my leavening agents, I like to use a cup and add them into the bowl that way, but I usually stick with measuring spoons for those tiny amounts. Whisk those together to avoid clumping!
Grab the other two bowls and carefully crack your eggs, separating the whites into one bowl and the yolks into the other. Set the bowl with egg whites aside, we'll come back to these.
In the bowl with egg yolks, measure and combine your wet ingredients (buttermilk, milk, and melted butter). Remember to whisk them together so your dry ingredients mix in easily and evenly!
Back to those egg whites: Using a hand mixer (or metal whisk), beat, beat, beat those egg whites until they become fluffy and stiff peaks appear. When you pull the whisk/beaters up, there should be a peak left behind and detailed ripple marks left from the beaters' path through the eggs.
Gradually pour and mix your entire bowl of dry ingredients into your bowl of wet ingredients (the bowl with the butter and milk), mixing as you go to avoid forming any big lumps.
Dump your fluffy, cloud-like egg whites into your bowl of batter. Using a rubber/silicone spatula, gently fold the egg whites into the batter until you don't see any white streaks. Your batter should be fluffy, thick, and come with a sense of pride because you just nailed it!
To cook your waffles:
Plug your waffle iron in and make space beside it for your bowl of batter and a plate (for the waffles!)
Melt two Tbsp of butter in a small container and grab a pastry brush or paper towel to apply a little to your iron between waffles so they don't stick when they finish cooking
Once your iron is pre-heated and buttered up, pour about 3/4 of a cup** of batter into the center of the iron. I like to use a heaping 1/2-Cup for consistency and convenience. Clamp your iron shut, give it a spin (if it locks into place like mine, follow the direction for your personal iron!), and give your waffle 3-4 minutes to cook. My waffles take 3 minutes 30 seconds each, but it could be different for you. As with pancakes, there is always the first "practice waffle". Adjust as you see fit!
Depending on how big you made each waffle, you should end up with at least 5-6 waffles! Enjoy!
More about this recipe
What's the difference between a waffle and a Belgian waffle?
If you haven't had much experience with waffles, then I absolutely understand the confusion. I never indulged much in waffles (other than Eggo waffles as I was growing up--what 90's kid didn't?), but I did have plenty of French toast (does anyone remember the stuffed French toast at IHOP??), pancakes, biscuits, scones, you name it, chances are I've eaten it extensively. It wasn't until my 30's that I became curious, attempting to satisfy a random craving during one of my oldest daughter's first sleep-overs.
There I stood in Wal*Mart, gazing up at the assortment of griddles and waffle irons... One is $18 but looks like it will break instantly... One is $30, another is even more--which one should I choose?? What am I even looking for?! The fluorescent lights are all I can focus on; they're so bright and sterile. Just grab one, Whitney.
Yep, I absolutely had a big, anxiety-inducing, deer-in-headlights moment: ADHD paralysis. After a few minutes of waiting for one to just appeal to me more, I realized something: some of the irons had totally different hot plates. Some had deep grooves, while others were really shallow--which bothered me for some reason. At that point, I broke free from my paralyzed state, grabbed the second-cheapest Belgian waffle iron, and got myself back home. Upon taking the first bite out of a waffle, I understood. The exterior was delicately crisp, the inside fluffy like a cloud, full of buttery sweetness. This was breakfast-heaven, and would become a mandatory morning-after-sleepover routine since it never fails to make everyone happy!
What do I put on my waffles?
The possibilities are endless! You can make fresh whipped cream (or opt for a can, of course), add strawberries, bananas, blueberries, etc. Naturally, butter and maple syrup are sure winners. Nut butters, like cashew butter or peanut butter are great, as are jams and fruit preserves. One thing I like to do for my family: set up a waffle bar! I have a bowl of whipped cream, maple syrup, butter, fruit, and anything else my girls enjoy. This involves them in building their own breakfast, saves me the trouble of convincing them to just try it, please!
Do I have to whip the egg whites?
No, this step is optional, but it makes a big difference if you do. Folding a meringue into your batter will create a fluffy, airy batter that when cooked up, results in a light, fluffy, perfectly crisp waffle. For lack of a better term, it elevates them, leaving you feeling like a pro-chef and your kids leaving the table with full bellies. By omitting these steps, your waffles will still be delicious, but they will be a little denser, with a less delicate interior. To each's own-- you may prefer them this way! My advice would be to experiment and see what you enjoy the most. At the end of the day, it's your kitchen, your experience.