Description

This classic waffle recipe yields light, crispy, and fluffy waffles perfect for a delightful breakfast or brunch. With a simple batter made from basic pantry ingredients, it incorporates beaten egg whites for extra fluffiness and uses a waffle iron for quick cooking, resulting in golden brown waffles with a tender inside.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt

Wet Ingredients

2 large eggs (yolks and whites separated, room temperature)
1⅔ cups milk
⅓ cup unsalted butter (melted) or vegetable oil
1 teaspoon vanilla extract

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Instructions

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions or set it to 400°F if it has a temperature gauge.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
Mix Wet Ingredients: In a small bowl, combine the egg yolks, milk, melted unsalted butter (or vegetable oil), and vanilla extract. Stir until well mixed and set aside.
Beat Egg Whites: In a separate medium bowl, use a mixer on medium-high speed to beat the egg whites until stiff peaks form, which will help make the waffles light and airy.
Combine Ingredients: Pour the wet egg yolk mixture into the dry ingredients and stir just until combined. Then gently fold the beaten egg whites into the batter, taking care not to deflate them to maintain fluffiness.
Cook Waffles: Lightly grease the waffle iron, then drop large spoonfuls of batter onto the surface so most of the waffle wells are covered. Close the lid and cook for about 3-5 minutes, or until the waffles turn golden brown and crisp.

Notes

Make sure the egg whites are beaten to stiff peaks to achieve the best fluffy texture in the waffles.
You can substitute vegetable oil for melted butter if preferred.
Do not overmix the batter once you add the egg whites, as this can deflate them and make the waffles dense.
Waffles are best served immediately to enjoy their crispiness but can be kept warm in a low oven.