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Waffles

Light and fluffy waffles with deep pockets, perfect for holding syrup and toppings. A classic breakfast treat that's crispy on the outside and tender on the inside.

35 minMediumServes 4380 cal/serving

BelgianBreakfastWaffle MakerVegetarianPork-FreeNightshade-Free

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 2 eggs, separated
  • 2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup, for serving
  • 1 cup fresh berries, for serving
  • 1/2 cup whipped cream, for serving

Instructions

  1. 1

    Preheat your waffle iron according to manufacturer's instructions.

  2. 2

    In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar.

  3. 3

    In a separate bowl, beat the yolks of 2 separated eggs, then add 2 cups milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract. Mix well.

  4. 4

    Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.

  5. 5

    In another bowl, beat the egg whites until stiff peaks form.

  6. 6

    Gently fold the beaten egg whites into the batter.

  7. 7

    Lightly grease the waffle iron with cooking spray or brush with oil.

  8. 8

    Pour the appropriate amount of batter onto the preheated waffle iron (usually about 1/2 to 3/4 cup, depending on your waffle iron size).

  9. 9

    Close the lid and cook until golden brown and crisp, about 3-5 minutes or according to your waffle iron's instructions.

  10. 10

    Serve immediately with 1/2 cup for serving maple syrup, 1 cup for serving fresh berries, and 1/2 cup for serving whipped cream.

Questions

Can I make Waffles dairy-free?

Yes. The dairy in this entry is 2 cups milk, 1/4 cup unsalted butter, melted, 1/2 cup whipped cream, for serving. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Waffles gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Waffles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Waffles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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