There’s nothing quite like the smell of freshly made waffles wafting through the house on a slow weekend morning. It’s the ultimate comfort breakfast! This recipe is my absolute go-to for waffles that are perfectly fluffy on the inside with a delightful, crisp, golden-brown exterior. Forget the box mix; these homemade waffles are incredibly simple and use basic pantry staples you probably already have. Let’s get that waffle iron heated up!
Ingredients
• 1 large egg, separated
• 1/4 cup or 57g unsalted butter, melted
• 3/4 cup plus 2 tablespoons or 210ml milk
• 1 cup or 120g all-purpose flour
• 1 1/2 teaspoons or 6g baking powder
• 2 tablespoons or 25g granulated sugar
• 1/2 teaspoon or 1g ground cinnamon
• 1/8 teaspoon or a pinch of salt
Instructions
1. Preheat your waffle iron according to the manufacturer’s .
2. In a small bowl, use an electric mixer or a whisk to beat the egg white until stiff peaks form. Set aside.
3. In a separate bowl, beat the egg yolk well. Whisk in the melted butter and milk until combined.
4. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon until thoroughly blended.
5. Make a well in the center of the dry and pour in the egg yolk mixture. Stir gently until just combined. The batter should be slightly lumpy, similar to muffin batter.
6. Gently fold the beaten egg white into the batter until no large streaks remain. Be careful not to overmix.
7. Pour the batter onto the preheated waffle iron and cook until golden brown and crisp, following your waffle iron’s specific .
8. Serve immediately with your favorite toppings and enjoy!
Nutritional Information
• Approximate values per waffle, based on a yield of 6 waffles.
• Calories: 191
• Fat: 9g
• Carbohydrates: 22g
• Protein: 13g
• Fiber: 1g
• Sugar: 6g
• Sodium: 197mg
Pro Tips
• for Perfect Waffles
• Do not overmix the batter after combining the wet and dry . A few lumps are perfectly fine and will result in a more tender, fluffy waffle.
• For the crispiest waffles, place them on a wire cooling rack in a single layer after cooking. Stacking them will trap steam and make them soft.
• Let the batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to start working, creating a lighter texture.
FAQ
Q: Can I make this vegetarian waffle recipe vegan
A: Yes, you can easily make this recipe vegan with a few simple substitutions. Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use plant-based milk like almond or soy milk, and swap the unsalted butter for melted coconut oil or a vegan butter alternative.
Q: How can I add more protein to these vegetarian waffles
A: To boost the protein, you can add a scoop of your favorite vegetarian protein powder to the dry ingredients. Another option is to replace up to half of the all-purpose flour with whole wheat flour or oat flour. Serving the waffles with protein-rich toppings like nut butter, Greek yogurt, or hemp seeds also makes for a more filling meal.
Q: How do I store and reheat leftover waffles for a quick breakfast
A: These waffles are perfect for meal prep. Let them cool completely on a wire rack, then store them in a freezer-safe bag or container, separated by parchment paper. They can be frozen for up to 2 months. For the best crispy texture, reheat them directly from the freezer in a toaster or toaster oven until hot and crisp.
