Breakfast
I’m kind of not kidding. Although I didn’t name these waffles, they are honestly the best I’ve ever had. Not that I’m a big waffleaficionadoor anything, but I spent a lot of time looking for the perfect waffle recipe after we got married. We received a really nice waffle iron as a gift, and I was determined to find a really nice recipe to go with it.
It took five years to find the recipe I was looking for. I wanted crisp waffles with a just slightly creamy middle. I wanted something that would hold up to syrup and butter, something that would freeze well and something that didn’t have an “eggy” taste. This was it.
This recipe makes twice as many as we need for our little family, but I throw the rest in the freezer and my daughter loves to eat them for breakfast during the week – you can just nuke them in the microwave for a bit or break them into triangles and pop them in the toaster. EASY, and – you know I’m going to say it – much better than the frozen waffles you buy at the grocery store. Not only are they way cheaper, you control the ingredients and don’t have to worry about what you’re feeding your family.
My youngest, Mia, loves to help me make these. The second she hears me pull the waffle iron out of the pantry, she’s pulling her stool up next to me at the counter and looking for her whisk. I have to admit that even though everything in a 10-foot radius is covered in flour when we’re done, I really love that she wants to help me in the kitchen.
I should also make mention of the fact that she loves to wear my old t-shirts to bed. I think it’s kind of adorable.
You can see that the batter for these is very light and almost has a foamy appearance – which is thanks to the egg whites. It keeps the batter light and fluffy, which in turn makes your waffles light and fluffy. We’ve topped our waffles with everything you can think of, but good old fashioned maple syrup and butter seems to always win out. Occasionally we’ll use honey instead of syrup, and during the summer we love garden fresh berries and fresh whipped cream.
Nothing. Better.
The batter for these really takes less than 10 minutes to throw together, and that’s only because you have to beat the egg whites. So next time you get a craving for waffles, give these a try.
Enjoy!
The Greatest Waffle Recipe Ever
Prep time
Cook time
Total time
The greatest waffle recipe ever! These waffles are slightly crisp on the outside and warm and creamy on the inside. Delicious with a pat of butter, warm maple syrup and a hot cup of coffee. These make an amazing weekend breakfast! Enjoy! Recipe source: Serious Eats
Serves: 8 medium sized waffles
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 egg yolks
- 1¾ cups milk
- ½ cup canola oil
- 1 teaspoon vanilla
- 2 egg whites
Instructions
- In a medium sized bowl, combine dry ingredients: flour, baking powder and salt. Whisk together and set aside.
- In a large measuring cup or small bowl, combine wet ingredients: egg YOLKS, milk, canola oil and vanilla. Save egg whites for next step. Whisk to combine and set aside.
- In a mixing bowl, beat egg whites until stiff peaks form.
- Heat your waffle iron to desired temperature. We use a medium-high setting.
- Pour wet ingredient mixture into the dry ingredient mixture and stir/whisk to combine. Mixture will be slightly lumpy.
- Carefully fold the egg white mixture into the batter. Take care not to deflate the egg whites, but fold them together until the batter is light and fluffy.
- Spoon batter on to waffle iron.
- Serve and enjoy!
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Reader Interactions
Comments
Suzanne saysWaffles are one of my favorite breakfast foods and with blueberry yes please!
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These look fabulous. Can’t wait to try them…. but the recipe isn’t showing up? Hugs.
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- lemonsugar says
Hi Maya! I had some serious plug-in issues yesterday, but I think we’re all back up and running now. Recipe should show up now!!
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- Angela says
I made this tonight and you are right, these are the best waffles ever! Thank you so much for sharing the recipe! I added a little cinnamon to the batter and they were absolutely delicious 🙂
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- lemonsugar says
Glad you liked them! They’re one of the few recipes that we make ALL of the time around here. 🙂
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- Kris says
This is the recipe that we’ve been using for years and years! We call it “The Best Damn Waffles” recipe. It really does make the best waffles!
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- tina says
i wanna how if y can freeze it y hwo long, thnks
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- Lisa Bland says
Thank you so much, awesome recipe for a first time waffle maker! I love that it doesn’t call for corn starch 🙂
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- lemonsugar says
Isn’t it an awesome recipe? We love it here!
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- Suzy says
Out of curiosity what would happen if you just mixed it with the eggs whoLE instead of dividing and making stiff peaks from the whites?
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- Alisa says
I’ve never commented on a blog but these were just too good not to. Thanks for a delicious breakfast!! I did use veggie oil since I didn’t have canola and added a few spoonfuls of sugar to the batter. Will def make again! I had no idea homemade waffles were so easy! You have converted a box mix person.
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- lemonsugar says
🙂 We love them, too. Thanks for taking time to come back and let me know.
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