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Light and Fluffy Waffles

These melt-in-your-mouth waffles are so tender, you can skip butter and syrup, but why would you want to? —James Schend, Food Editor, Taste of Home magazine, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. + standing Cook: 5 min./batch
  • Makes
    12 waffles


  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 5 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons sugar
  • 1/2 cup club soda, chilled
  • Optional: Butter and maple syrup


  • Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes.
  • In another bowl, whisk together next 5 ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form.
  • Preheat waffle iron. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer’s directions until golden brown. Serve with butter and maple syrup if desired.

Test Kitchen Tips
  • Make your waffles ghostly by dolloping them with whipped cream and adding sprinkles for eyes.
  • Leftover waffles can be frozen for a quick and easy breakfast later. Lay waffles on a cookie sheet to freeze. Once frozen, stack several between waxed paper and place in a freezer bag or container. To reheat, just pop them in the toaster or toaster oven.
  • Nutrition Facts
    2 waffles: 312 calories, 14g fat (2g saturated fat), 64mg cholesterol, 421mg sodium, 39g carbohydrate (5g sugars, 1g fiber), 6g protein.


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    • Caroline
      Jul 4, 2018

      Love how light the waffles turn out. The only thing I substituted is buttermilk for 2% milk and left out the vinegar.