|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||4%|
|Total Sugars 7g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want your waffles to be super fluffy, they need to be full of air. But if you try to whip air into the batter directly, you'll overwork the glutens, which will produce waffles as tough as doormats. The real secret to fluffy waffles lies with the eggs, and specifically the egg whites.
It works like this. You separate the eggs, then beat the egg whites until they're fluffy as if you were making a meringue or soufflé. From there, you'll simply fold the whites gently into the batter before spooning it onto your waffle iron.
Fresh egg whites are best for this, as opposed to pasteurized egg whites that you buy in a carton. The pasteurization process involves heating the egg whites at a low temperature and that reduces the egg whites' ability to form stiff peaks. They'll still work, they just won't hold as much air, and they'll collapse sooner.
Click Play to See This Extra Fluffy Waffles Recipe Come Together
1 3/4 cups (228 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 large eggs
2 ounces (1/2 stick) unsalted butter
1 3/4 cups whole milk
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Nonstick cooking spray
Gather the ingredients.
Heat your waffle iron to its hottest setting. Placing a cookie sheet under it can help catch any batter drippage during cooking.
Preheat oven to 200 F. (This is to keep the finished waffles warm while you continue cooking the next ones.)
Sift together flour, baking powder, and salt.
Separate the eggs. Save the whites in a glass mixing bowl and the yolks in another.
Melt the butter over low heat, then remove it and let it cool (but not solidify).
Beat the yolks thoroughly. Whisk in the milk, oil, melted butter, and vanilla.
Using a hand mixer or stand mixer, beat the egg whites until stiff. Then add the sugar and continue mixing until you get nice stiff peaks.
Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix.
Use a rubber spatula to gently fold the beaten egg whites into the batter—and again, be careful not to overmix. The batter should look a bit fluffier than it did before you added the whites.
Spray both surfaces of your waffle iron with cooking spray.
Ladle 1/2 to 3/4 cup batter (depending on your waffle iron) onto the iron and close the lid. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
Cook until the waffle iron's indicator light shows that cooking is complete or until the steam has stopped coming out. The finished waffle should be golden brown and crispy.
Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm. Enjoy.
- It's recommended that you measure your flour in grams. When it comes to baking, weighing your ingredients is much more accurate than using volume measurements like cups and pints.
- When it comes to baking powder, make sure yours is fresh. If it's older than six months, your waffles won't be as fluffy as they should.
Should Waffle Batter Be Thick or Thin?
Waffle batter should be slightly thicker than pancake batter. It should be more of the consistency of honey with the ability to pour easily and spread in the waffle iron.
Can the Waffle Batter Be Made the Night Before?
Some waffle and pancake batters can be made ahead of time so they're ready to cook right away in the morning. It is not a great idea with this recipe. Baking powder begins its chemical reaction as soon as it's mixed with a liquid, though double-acting powder (which is most common) lets you hold the batter a little longer (about 20 minutes). When left to sit overnight, the whipped egg whites will deflate and your work will have been in vain. If your goal is to create the fluffiest waffles, mix the batter right before cooking.