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CRISP & FLUFFY HOMEMADE WAFFLE RECIPE

YOU'LL NEED:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 2 eggs (divide egg and yoke)
  • 1-2/3 cup whole milk
  • 1/3 cup butter, melted
  • 2 teaspoons vanilla extract
  • TOPPING IDEAS: butter, maple syrup, whipped cream, *sprinkles, peanut butter, jam, *cacao nibs, chocolate chips, powdered sugar, berries, bananas, cinnamon, sliced peaches, fried or scrambled egg, etc.

HERE'S HOW:

  • Preheat your waffle iron and melt butter over low, if using stovetop.
  • In a large bowl, combine all dry ingredients: flour, baking powder, and sugar. Whisk together.
  • Divide the egg yolk and whites into two separate medium sized bowls.
  • Add the milk, butter, and vanilla extract to the yolk bowl and mix to combine.
  • With a hand or stand mixer, beat the egg whites on medium-high until stiff peaks form. Should only take a couple minutes and makes the waffles so fluffy!
  • Pour yolk and milk mixture into the dry ingredients and stir or whisk until combined, being careful not to over-mix. Add the egg whites and fold them into the batter gently.
  • Heat oven to 250-275 degrees to keep cooked waffles warm and crisp. Lightly grease waffle iron (I like to brush on a little butter). Use a measuring cup to pour batter onto waffle iron, until wells are almost covered. Close the iron and cook for about 4 minutes or until golden brown. (Tip: This is a great time to prep toppings or tidy up the kitchen. If you're like me though, be sure to set a timer!)
  • Place cooked waffles in a single layer, directly on rack in oven. When ready, top and serve!

Notes

  • Stacking warm waffles on top of each other will take away any crispiness, but they will still taste delicious!
  • This recipe makes approx. 24 mini waffles and feeds 4 kids with extra to spare, which we love to freeze or use in sandwiches for packed lunches.
  • If freezing, just pop in the toaster when ready to eat!
  • You can skip beating the egg whites and just include the full egg when adding to wet ingredients. This will change the fluffiness, but they will still be delicious!
  • To turn this into a pancake recipe, reduce baking powder to 4 teaspoons, add 1/2 teaspoon baking soda, reduce butter to 4 tablespoons, and skip beating the egg whites. Voila! 
  • Adapted from this recipe.