You asked for it! Today I’m sharing my all-time favorite waffle recipe!
RECIPE: https://sugarspunrun.com/my-favorite-waffle-recipe/
Ingredients
2 cups all-purpose flour 250g
3 Tablespoons granulated sugar
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
3/4 teaspoon salt
2 cup buttermilk
2 large eggs whites and yolks divided
1 teaspoon vanilla extract
4 Tablespoons unsalted butter melted and cooled a bit
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Belgian Waffle Iron (Affiliate Link): https://amzn.to/3dsmDXQ
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Electric hand mixer (Affiliate Link): https://amzn.to/2YIypJy
Instructions
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. Make a well in the center of the bowl,
Add buttermilk, egg yolks (reserve the whites, you will need them in a moment), and vanilla extract. Gently whisk together wet ingredients (avoiding the dry) and drizzle butter into mixture while whisking.
Whisk the wet ingredients together in the well to combine and scramble the egg yolks. Use a spatula to gradually incorporate the rest of the batter until all ingredients are well-combined (but don’t over-mix). There will likely be some small lumps in the batter.
In a separate (completely clean and completely dry) bowl, use an electric mixer to beat egg whites to stiff peaks.
Fold egg whites into batter, stir gently until completely combined,
Let the batter sit for about 5 minutes while your waffle iron preheats.
Once waffle iron is ready, portion batter into hot iron (for my Belgian iron I need about 1 1/4 cups of batter). Cook until golden brown. How long the waffle takes will depend on your iron, for my Presto Belgian iron it takes about 4 minutes. The first waffle is usually a test to judge how much batter to use and how long to cook.
Serve warm, topped with butter and syrup, whipped cream and berries, or powdered sugar!
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Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Video Transcription
Today on Sugar Spun Run we’ll be making
homemade waffles.Hey Sugar Spun Bakers! Today I’m really excited to be sharing
this waffle recipe with you, and I hopeyou’re excited too, because so many of
you have been asking me for a wafflerecipe recently. It is crazy. I’ve gotten
so many requests so I went right to work;started working on this. If you follow me
on instagram you saw how many fails Iwent through. I mean I tested this recipe
over a dozen times to get it just right.We are finally here with a perfect
homemade waffle recipe. So let’s go aheadand get started. Now the first thing you
are going to need is a large mixing bowl,and to that you are going to want to add
2 cups of all-purpose flour.Along with the flour we’re going to add 3
tablespoons of granulated sugar.2 tablespoons of cornstarch.The cornstarch helps to give us waffles that have a nice crisp exterior. Helps keep them from getting soggy.We are also going to add 2 teaspoons of baking powder.1/2 teaspoon of baking sodaAnd 3/4 teaspoon of saltNow we’re going to whisk everything
together.You want your dry ingredients to be nicely combined and I know technically sugar is a wet ingredient,but in this case it’s going in with our dry
ingredients.Alright so once you have your dry ingredients plus your sugar nicely combined we are going to make awell in the center. I’m just using a spatula
to do this you could use a spoon instead.The reason we’re making this nice little
well is because it gives us a nice spotto combine all of our wet ingredients
without having to use a separate bowl todo that. Now the next ingredient you’re
going to need is 2 cups of buttermilk. Ifyou don’t have buttermilk on hand I have
a super simple alternative, a nice andeasy substitute. I will link to that in
the description below.Add the buttermilk to our well.The next ingredient you need for
this recipe is 2 large eggs. Now to getnice fluffy waffles that don’t taste
very eggy I am going to recommend thatyou separate the egg whites from the egg
yolks. We are only going to be adding theegg yolks to this part of the recipe.
We’re going to use those egg whites in just a minute.Make sure wherever you are putting your
egg white is a nice clean dry place.Get those little string proteins off of there.Now set those egg whites aside. We don’t needthem just yet but you do not want to get
rid of them, and then back to our nicelittle well here, we are going to add one
teaspoon of vanilla extract.We’ll use our whisk and try to stay within this
well here and we’ll just scrambleeverything together until the egg yolks
vanilla and milk are nicely combined.At least they appear to be nicely combined
and your egg yolks are at least broken up.Alright before we go too crazy and
start to incorporate the dry ingredientscompletely we are going to drizzle in
four tablespoons of melted butter.This is unsalted butter. I’ve melted it
and I’ve let it cool a little bit, andI’m going to just pour it into the well
while mixing.This helps to incorporate the butter as evenly as possible. You’ll probably notice that it starts to curdlea little bit once it hits the milk. That’s okay. Just do your best to get everything nicely combinedAlright now we’re going
to start to gradually incorporate therest of the batter. I’m going to start by using my whisk, and then in a moment we’ll switch over to my spatula.You don’t want to over mix to your wafflebatter. So I don’t like to use the whisk
for this whole process. I just like touse it to begin to get everything
incorporated, then I switch over to my spatula.You want everything to be pretty
well combined, but as I said you don’twant to over mix, however, if you have
some lumps in your batter that is completely fine.Alright your waffle batter is almost
done, but remember those egg whites wejust separated a little bit ago? You’re
going to grab those now and we’re goingto pour these into a completely clean
completely grease free dish.I did a lot of research when I was developing
waffles. I did a lot of tests with andwithout the egg whites, and let me just
say that this yields the best results.Nice, fluffy waffles with a crisp exterior. I highly, highly recommend that you don’t skip this step.Not quite there yet our peaks are still
falling over.Alright good. See that’s what I’m
talking about. The peaks that have formedare holding their shape. They’re not
falling over themselves, or not fallingback into the batter. So we can go ahead
and gently fold this in to our waffle batter.You definitely don’t want to use
your electric mixer for this step, andyou definitely want to use a light hand
when you’re doing this. You don’t want toover mix your waffle batter and you don’t want to deflate the egg whites that you just whipped.So at this point you’re going to want to heat up yourwaffle iron so that it can begin to get
warm.I do recommend waiting until your waffle
batter is completely combined before youstart heating up your waffle iron. This
lets your waffle batter have some timeto rest and thicken a little bit which
is ideal for making these waffles.Now how much battery you need for each
waffle is going to vary depending onyour iron. For this particular iron, this
is a presto waffle iron. I’ve found thatI’ve need a heavy cup of batter per
waffle. It’s actually probably a littlebit closer to 1 and 1/4 cups of batter.I really like this little iron that I’m
using. I will make sure to link to it inthe description below so that if you
don’t have one you can grab this one too.it’s pretty inexpensive and it makes
great waffles.Now waffles with this iron generally take about 4 minutes to cook, however, if you’re not sure how longyour particular iron is going to take, a good
way to tell your waffles are finished iswhen the steam that’s coming off of the
iron starts to slow down, or actuallywhen it stops. That’s a good sign that
your waffle is done or at least almost done.Now the first waffle usually comes
out a little bit funky. This one’sactually not too bad. It’s still usually
completely edible, and then once you’vemade your first waffle you’ll just want
to repeat with the rest of your batteruntil you have used all of it. I find
with this recipe I usually get aboutfour Belgian waffles. And that is it. I am
so excited for you guys to try this one.Nice crisp exterior, super fluffy
interior, so flavorful. I love the flavorof these waffles. If you try this recipe
out please let me know what you think. Ialways love hearing from you. Thank you
guys so much for watching and I’ll see you next time.