Fluffy Waffles
Learn how to make the best fluffy waffles! This breakfast staple is rich, freezes well and has no buttermilk in the batter.
Servings: 6 disks
Calories: 215kcal
Ingredients
- 1 egg separated
- 3 tablespoon unsalted butter melted
- 1 ¼ cup whole milk
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon baking powder
- 2 tablespoon sugar
- ⅓ teaspoon salt
Instructions
- Preheat the waffle iron.
- Preheat oven to 200°F. This step is optional, but it helps to maintain waffle disks crispy until all the batter is cooked.
- Separate the egg yolk from the egg white. In a medium bowl whisk egg yolk, butter, milk and vanilla extract until well combined.
- In a medium bowl, whip egg white to stiff peaks.
- In a large bowl, stir together all-purpose flour, cornstarch, baking powder, sugar and salt until well mixed.
- Add the liquid mixture, and whisk only until everything looks homogeneous. Careful to not overmix.
- Gently fold the whipped egg white.
- Pour batter into preheated waffle iron and cook until ready. It usually takes from 3 to 4 minutes, depending on how much golden brown you want your waffles.
- Place waffles disks directly into the oven rack as soon as they’re cooked, to keep them warm and crispy while finishing the remaining batter.
- Serve warm, with topping of your choice.
Video
Notes
Tips:
Storing: Place them into an airtight container or bag. Store at room temperature. They’re good for about 3 days. Freezing: Place them into a freezer-safe container or bag. They’re good for up to 3 months.
- Preheat the waffle iron for at least 10 minutes. That will guarantee you a hot iron, and with that, better waffles. It’s hot enough when batter crisps (or a drop of water sizzles and evaporates) as soon as it hits the surface.
- Adding fat before pouring the batter prevent waffles from sticking. You can grease it using butter or cooking oil. Doing it will make waffles crispier in the outside.
- I don’t recommend making this batter ahead. Making it as soon as you’ll ready to cook the waffles produces a better results, specially if you’re whipping the egg whites.
- Don’t substitute ingredients, don’t overmix or make the batter ahead, and don’t stack waffle disks.
- Cinnamon: add 1 teaspoon of ground cinnamon in the batter when mixing in sugar.
- Chocolate: add ½ cup of chocolate chips, and substitute 1 tablespoon of all-purpose flour for 1 of cocoa powder.
Storing: Place them into an airtight container or bag. Store at room temperature. They’re good for about 3 days. Freezing: Place them into a freezer-safe container or bag. They’re good for up to 3 months.
Nutrition
Serving: 1g | Calories: 215kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 407mg | Fiber: 1g | Sugar: 7g