Waffle

It’s not every day you get to break out a special pan that’s meant for one recipe only. Our waffle recipe makes hauling a waffle maker from the cabinet to the countertop more than worth the effort because you know that, soon, a plate of gorgeously golden brown, crispy-on-the-outside, fluffy-on-the-inside waffles will be ready to devour.

While you can totally load on the butter and maple syrup, we recommend giving our included cinnamon cream syrup recipe a try for something a little more special. Scatter berries on top to make this waffle recipe truly irresistible.

Waffle Ingredients

• All-purpose flour: We want these waffles to come out perfectly: not too dense but not too flimsy. To get the flour measurement just right, learn how to measure flour the right way, which is the method we use to test all our recipes.
• Sugar: You’ll need only 1 tablespoon granulated sugar for this waffle recipe. It’s just enough to help the waffles brown and crisp up without making them sweet—that’s what the cinnamon cream syrup is for!
• Baking powder: Thanks to baking powder and egg whites as leavening agents, these waffles become gorgeously fluffy once they’re baked.
• Eggs: All three eggs will need to have their whites separated from the yolks. If you haven’t gotten used to that technique yet, don’t fret! We have three easy methods on how to separate egg whites from yolks for you to try.
• Milk: We prefer to use 2% milk in these waffles, but you can swap in whole milk, heavy cream or buttercream instead.
• Canola oil: We add richness to this waffle recipe with canola oil, but you can certainly use melted butter if you prefer.
• Cinnamon cream syrup: We absolutely love pouring this cozy cinnamon cream syrup all over waffle recipes. All you need to do is boil evaporated milk, light corn syrup, a bit of sugar, cinnamon, vanilla and water until it’s thickened. Easy! But you can certainly omit this syrup for the classic butter and maple syrup combo, especially if you have one of the best maple syrup brands stocked in your kitchen.

Directions

Step 1: Make the batter

In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, milk and canola oil. Stir the wet ingredients into the dry ingredients just until moistened.

Editor’s Tip: We’ll be stirring more in the next step, so don’t over-stir here or you’ll develop the gluten and create tough, dense waffles.

Step 2: Fold in the egg whites

In a small bowl, use a hand mixer with clean beaters to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Don’t overdo it or you’ll knock out too much air.

Step 3: Bake the waffles

Now it’s time to break out your best waffle maker. Thoroughly preheat it so the waffles can begin to crisp as soon as the batter touches the pan. Bake the waffles in the waffle maker according to the manufacturer’s directions.

Editor’s Tip: Want to keep your waffles warm between batches so you can serve them all at once? Preheat your oven to 200°F and place a baking sheet inside. Add your cooked waffles to the baking sheet as you go, then serve them when you’re ready!

Step 4: Finish with cinnamon cream syrup

While the waffles are baking, make the cinnamon cream syrup by combining the sugar, corn syrup and water in a saucepan. Bring the mixture to a boil over medium heat, and cook and stir until thickened, about two minutes. Remove the saucepan from the heat, then stir in the milk, vanilla and cinnamon.

Serve the warm cinnamon cream syrup with the warm waffles. Scatter fresh berries all over if desired.

Waffle Variations

Now that you know the basics of how to make waffles, customize them to your liking. Fold in your favorite mix-ins, like fruit, chocolate chips and nuts. If you need some inspiration, here are a few fun flavor variations to try, including a savory option!

• Make them savory: Omit the sugar and cinnamon cream syrup. Increase the flour to 2-1/2 cups. Fold in 1-1/2 cups shredded mozzarella cheese and 1/2 cup cubed fully cooked ham.
• Enjoy the tropics: Omit the cinnamon cream syrup. Increase the baking powder to 4 teaspoons. Before adding the egg whites, stir in 1 can (8 ounces) well-drained crushed pineapple, 1/4 cup flaked or shredded coconut, and 1/4 cup chopped macadamia nuts.
• Add blueberries: Increase the baking powder to 2-1/2 teaspoons. Before adding the egg whites, fold in 1-1/2 cups fresh or frozen blueberries.
• Increase the cinnamon vibe: Substitute brown sugar for the granulated sugar. Stir 1/2 teaspoon ground cinnamon into the flour. Stir 3/4 teaspoon vanilla extract into the egg yolks.

How to Store Waffles

Let your waffles cool to room temperature, then stack them in an airtight container. They can be kept in the fridge for up to four days. Waffles taste best when they’re reheated in the toaster so they can get nice and crispy again, just as they were on the day you first made them. You could reheat them in the microwave, but keep in mind that the edges won’t get crispy.

Can you freeze waffles?

Yes, you can definitely freeze waffles to enjoy whenever the craving strikes—no thawing necessary! To freeze your waffles, allow them to cool to room temperature, then place them on a baking sheet and freeze for one hour. Transfer the frozen waffles to a resealable bag and store them in the freezer for up to three months. Pop them in the toaster whenever the waffle craving strikes. Not too different from reheating your favorite frozen waffle brands!

Waffle Tips

What toppings can I add to waffle recipes?

Butter and maple syrup are classic waffle recipe toppings. Fresh sliced strawberries and whipped cream are also popular, as is a homemade blueberry breakfast sauce. You don’t have to go strictly sweet, even though homemade syrup recipes are delicious. There are dozens of savory waffle recipes to explore, including takes on the BLT, ham and egg, and more great sandwiches. Have fun!

Can I use pancake batter to make waffle recipes?

Unfortunately, pancake batter and waffle batter are not the same. Waffles have a richer batter that helps them crisp up really well (for those signature crispy waffle divots!). The extra fat also ensures that the waffles won’t stick to the waffle maker.

Should waffle batter be thin or thick?

The batter for this waffle recipe should be thick enough to pour out gently and with control from a ladle or measuring cup. It might be so thick that 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?

The batter for classic waffle recipes 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.