Waffles

There’s a different kind of magic to waffles, isn’t there? It’s not just about taste; it’s about the ceremony. The preheating click of the iron, the pour, the slow close, and the agonizing, aromatic wait. And that final, triumphant ding! followed by the struggle to release a perfectly golden, craggy-edged masterpiece. This recipe is my holy grail. It’s the one I developed after a truly tragic, soggy waffle incident that nearly broke my spirit. It uses a technique I stole from my pie crust playbook, and it results in a waffle that is impossibly crisp on the outside, light and tender on the inside, and can stand up to any river of maple syrup you throw at it.

Quick Look

Why You’ll Love This Recipe

• That professional-level CRUNCH. The secret is in the fat, and we’re not shy about it. These waffles have a shatteringly crisp exterior that stays that way for a surprisingly long time.
• Light as air, not dense as a doorstop. We use whipped egg whites for lift, ensuring the interior is fluffy and delicate, not heavy and bready.
• They freeze like a dream. Make a double batch and you’ve got instant, spectacular breakfasts for weeks.

Grab These

• 2 cups All-Purpose Flour
• 2 tablespoons Cornstarch (this is the stealth ingredient for crispiness!)
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• 2 tablespoons Granulated Sugar
• 2 large Eggs, separated
• 1 ¾ cups Buttermilk (see my note below!)
• ½ cup Vegetable Oil or melted, cooled Butter (oil gives a slightly crispier result)
• 1 teaspoon Vanilla Extract

Let’s Make It

First, a word on buttermilk. If you don’t have it, don’t you dare run to the store. Make your own “sour” milk: take 1 ¾ cups of regular milk and add 4 teaspoons of white vinegar or lemon juice. Stir and let it sit for 5-10 minutes until it looks a little curdled. It works perfectly. Okay, lecture over.

Now, separate your eggs. This is the only “fancy” step, and it’s 100% worth it. Put the yolks in a large bowl and the whites in a very clean, medium-sized bowl. Whisk the yolks with the buttermilk, oil (or melted butter), and vanilla until it’s all one happy, homogenous liquid.

In another large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar. See? We’re building layers of flavor and texture already. Pour the wet yolk mixture into the dry ingredients and stir with a spatula until just combined. A few lumps are FINE. Do not overmix. This is the base of your waffle, and it should be a little thick.

Now, take those egg whites and, with an electric hand mixer (or a whisk and some serious elbow grease), beat them until you have stiff, glossy peaks. This is what’s going to give our waffles that incredible lift. Take about a third of the whipped egg whites and fold them into the batter to lighten it up. Then, gently, gently fold in the rest of the whites until no white streaks remain. The batter will be thick and cloud-like.

Preheat your waffle iron according to its instructions. I set mine to a solid medium-high. Once it’s screeching hot, spray it with a little non-stick spray or brush it with oil. Pour on the batter—I find a heaping ½ cup is usually right for a Belgian-style iron, but follow your iron’s guidance. Close the lid and do NOT peek. Let the steam and magic do its work. They’re done when the steam has mostly subsided and the waffle is a deep, golden brown.

Nutritional Facts (Per Serving, 1 waffle)

Variations & Add-Ins

• Brown Sugar Bacon Waffles: For a truly epic brunch, fold in ½ cup of cooked, chopped bacon and use brown sugar instead of white. The sweet and salty combo is out of this world.
• Lemon Poppy Seed: Add the zest of two lemons and two tablespoons of poppy seeds to the dry ingredients. So bright and lovely.
• Chocolate Chunk Waffles: Fold in ¾ cup of chopped dark chocolate after the egg whites. Serve with fresh raspberries for a truly decadent experience.

Serving Ideas

• The classic is classic for a reason: a generous pour of real maple syrup and a pat of good salted butter.
• For a next-level treat, make a berry compote by simmering frozen berries with a tablespoon of maple syrup until they break down into a syrupy sauce.
• My favorite summer dessert is using a leftover waffle as a base for a scoop of vanilla ice cream and fresh peaches.

Storage & Reheating

This is where waffles truly shine. Let them cool completely on a wire rack (this keeps them from getting steamy and soft). Then, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for months. To reheat, pop them straight from the freezer into your toaster on a medium-dark setting. They will come out perfectly crisp, as if they were made fresh.

My Two Cents (Pro-Tip)

Don’t stack your freshly cooked waffles on a plate while you make the rest! The steam will make them all soft and sad. Keep them warm and crisp by placing them in a single layer on a wire rack set inside a baking sheet in a 250°F oven.

You Asked, I’m Answering (FAQ)

• “Why did my waffle stick to the iron?!”
  Oh, I feel your pain. This usually means one of two things: your iron wasn’t hot enough before you added the batter, or it needs a fresh coat of non-stick spray. Make sure it’s fully preheated and well-greased every single time.
• “Can I make the batter ahead of time?”
  Unfortunately, no. The baking powder and whipped egg whites begin to lose their power the second they’re mixed. For the best results, cook the batter immediately.