Fluffy Waffle Tips
Should waffle batter be thin or thick?
Waffle batter should be thick enough to pour out gently and with control from a ladle or measuring cup. It might be so thick you have to gently smooth the batter out and help it along with the back of the ladle. You’ll know your batter is too thick if you have trouble getting it into the corners and your waffles aren’t perfectly shaped. If that happens, just add a little more liquid to the batter.
Why are my waffles not fluffy?
Classic waffle batter is leavened both chemically (using baking powder or soda) and mechanically (with beaten egg whites folded in). To make fluffy waffles, be sure the egg whites are beaten to
perfectly stiff peaks. Follow our three-step technique for
folding in whites like a pro. Finally, cook the waffles as soon as possible after mixing, since chemical leaveners lose their power once mixed with wet ingredients, and your egg whites will also begin to deflate.
What toppings can I add to waffles?
Butter and maple syrup are classic waffle toppings. Fresh sliced strawberries and whipped cream are also popular, as is
homemade blueberry maple sauce. You don’t have to go strictly sweet, even though
homemade waffle syrups are delicious. There are dozens of
sweet and savory waffle recipes to explore, including takes on the BLT, Ham and Egg, and more great sandwiches. Have fun!
Research contributed by Christine Rukavena, Taste of Home Book Editor
Reviews
Delicious! The waffles turned out perfectly, and the cinnamon cream syrup was great. I mixed mine with a bit of maple syrup and that was also tasty. I think the syrup would also be great on french toast!
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These were amazing and light. I didn't make the syrup though, just used pure maple. Winner!
Love fixing these waffles for brunch! They always turn out perfectly!
Cinnamon cream syrup was absolutely wonderful!
I made these today for breakfast. They are super easier and worth the time to beat the egg whites to form soft peaks. I added a touch of pie spice to the flour. I did not have milk on hand so I used fat free half and half instead of milk. They browned beautifully in the waffle iron.
We made these for Sunday Brunch!! Wonderful! we did double the recipe and added an additional 1/2 cup of flour. We used a Belgian waffle maker and there were no complaints. We also added some vanilla, cinnamon and nutmeg to the recipe. We did not make the cinnamon syrup because I had a fresh raspberry syrup ready to go.
This was probably my fault the syrup didn't come out. it was very runny, and very sweet. The waffles were also very thin. But they tasted great! I took some blueberry preserves we had and mixed a little of the syrup to make a blueberry syrup and we liked that. I will make again to make sure I didn't do something wrong.
Not a review, but I had to click stars to ask a question. Could this batter be used to make pancakes? I do not own a waffle iron. It sounds delicious!
This is a great waffle recipe: provides the fluffiness of Belgian Waffles, but the recipe is quicker because of the lack of yeast. One improvement I would make, is adding a bit more sugar to the batter, since I like sweet waffles.Also, I used peanut oil, since that is all I had on hand, and it worked well. Also, I didn't have all the ingredients for the syrup, so I made my own caramel syrup, which I wrote up here: https://www.tasteofhome.com/recipes/community/super-quick-caramel-sauce