How to make the best homemade crispy waffles every time. I’ll share a few tips and tricks to getting light and crispy waffles and how to keep them warm and crispy.
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Every time the waffle maker comes out at our house the same argument erupts. My boyfriend and I bicker over who purchased the waffle maker. He says it was him.
I say it was me. Undoubtedly, it was me. How do I know?
Well, for one I purchased it online along with a corn tortilla press and two, because if he had purchased it, we’d have some fancy schmancy waffle iron that does flips and figure eights.
In the end does it really matter who bought the waffle iron? Nope. Because all that matters is that we get to eat waffles…glorious waffles. Not just any waffle either.
There’s just something about homemade waffles that are 1000x better than store bought frozen waffles. Especially, when you’re in control of the ingredients and you have a lazy Sunday morning to make them. Any leftovers at our house go into the freezer for a quick work week breakfast. When I’m feeling carby that is.
I gotta have that crunchy texture when I sink my fork into it. The first time I made waffles, they were tasty but they came out soggy. Soggy and limp waffles make me sad. There’s a couple of techniques that I’ve learned along the way to get and keep my waffles nice and crispy.
See end of post for waffle maker suggestions:
The Best Homemade Crispy Waffles:
1.) Whip your egg whites and fold them into the batter. It takes a little extra time, but it’s well worth the extra effort to have a crispy waffle.
2.) Keep your waffles warm in a 250 degree oven while you are making all the other waffles.
I place a cooling rack over a sheet pan so the air can circulate. Place the pan in the warm oven and toss the waffles on the rack when they come off the iron. This way nobody has to eat a cold waffle and everyone can gather around and eat breakfast together.
I found a great base recipe for waffles from The Pioneer Woman but every so often I get a little adventurous and add different fruits to the batter. Or substitute some whole wheat flour in place of white flour. I’m crazy like that. I added two small over ripe bananas and frozen blueberries to my waffle batter. I love adding frozen blueberries to batters, for some reason they taste so much better. I also substituted 1/2 cup of whole wheat flour in this recipe to make them a bit more healthy.
You might also like this pumpkin waffle recipe.
Recipe Type: Breakfast
Cuisine: American
Author: Sherri @ The Kitchen Prescription
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 9 waffles
Never make limp soggy waffles again. Try this whole wheat banana blueberry version.
Ingredients
- 1 1/2 Cup all purpose flour (Kind Author)
- 1/2 cup whole wheat flour (King Author)
- 1/4 Cup Sugar (separated into 2- 1/8 cup (2 Tablespoons) portions
- 1 Tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 1/2 Cups + 1 Tablespoon whole milk
- 1 Tablespoon Vanilla
- 2 large eggs Separated
- 2 additional egg whites
- 1 stick (8 Tablespoons) salted butter melted and slightly cooled
- 2 small over ripe bananas smashed
- 1 cup frozen blueberries
- Powdered sugar for sprinkling
- Warm syrup for serving
- Blueberries for serving
Instructions
- In a large bowl sift flour, 2 Tablespoons sugar (reserve remaining 2 Tablespoons sugar for whipping egg whites,) baking powder, cinnamon, and salt.
- Cut butter into slices and microwave on low heat to melt and set aside to cool slightly.
- Separate 4 egg whites into a medium sized bowl, reserving 2 of the yolks for recipe.
- In liquid measuring cup add milk, 2 egg yolks, and vanilla and whisk well.
- Pour wet ingredients into dry ingredients and gently stir until flour is moistened.
- Add melted butter and gently stir until incorporated.
- Fold in smashed bananas and frozen blueberries.
- Whip egg whites with hand mixer until they begin to thicken just a bit, then add remaining 2 Tablespoons of sugar and continue to mix until stiff peaks form.
- Gently fold in egg whites until incorporated.
- Preheat waffle iron.
- Preheat oven to 250 degrees
- Place cooling rack on a sheet pan and place in oven and transfers waffles to rack to keep waffles warm until ready to eat.
- Sprinkle waffles with powdered sugar if desired
- Garnish with blueberries.
- Serve with Syrup or fruit compote.
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