This mouth-watering waffle recipe is the perfect balance of crispy on the outside but light and fluffy on the inside. To get that fluffy texture, we need to whip up tons of air inside it, and for that we will be working with eggs, particularly egg whites. Whipped egg whites gently incorporated into waffles makes the world of a difference in texture! This recipe also involves a lot of baking powder as our leavening agent. Egg whites + baking powder = extra fluffy waffles! I love to top mine with chocolate syrup and a scoop of my favorite homemade Oreo ice cream. Ah, it's the perfect breakfast!

The other ingredients you'll need are all-purpose flour, salt, sugar, melted butter, milk, and vanilla.

First, you will whisk all the dry ingredients together in a large bowl. Next, you will separate the egg whites from the eggs and plop the yolks into the dry mixture. Be very careful with this process. If you get even a tiny amount of yolks into the egg whites, they won't whip up to stiff peaks.

The easiest way for me is to break the egg in half, and carefully toss the yolk into each half of the shell until all the whites drip down into my bowl. Some people like to use an empty water bottle to suck up the egg yolks from the egg, but after many failed attempts at that, I decided to stick to my way of doing it.

Now with the egg whites, you want to beat them until they are super fluffy. You'll know you've beaten them enough when you can flip the bowl upside down and the whites won't fall out.


Now into the dry mixture goes milk and melted butter. Mix it all up until combined.

Add in your whipped egg whites and gently fold into the batter with a spatula. Do not over-mix. You don't want to deflate the egg whites. Don't worry about the lumps in the batter. It is actually preferable to have small lumps!

Now heat up the waffle iron and ladle the mixture in. My waffles tend to stick to the waffle iron so I grease it with some butter before pouring in my batter.

Note: Make sure your iron is properly preheated. Cook your waffles until they are golden brown. Although my waffle iron has a green light to indicate when it's done, it usually takes them longer than that. Keep checking every few minutes to make sure they are nicely cooked through.
This recipe will make about 8 rectangular waffles. Top with maple syrup, fresh fruit, powdered sugar, ice cream, the choices are endless!

You can store your batter in the fridge for up to 5 days. Just be sure to bring it as close to room temperature as you can before cooking.

Classic Waffle Recipe 

Prep time: 20 minutes                    Cook time: 15-20 minutes                    Yields: 8 waffles

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