Fluffy Homemade Waffles Recipe - The Best Waffles! (2024)

FAQs

What is the secret to making good waffles? ›

Add cornstarch.

If you're making waffles with baking powder and baking soda, adding cornstarch to the mix will get you waffles that are crisp on the outside and soft and flaky on the inside. Because waffle recipes vary, start with ¼ cup and work in as much as ½ cup to get the desired effect.

Why are my waffles not fluffy? Classic waffle batter is leavened both chemically (using baking powder or soda) and mechanically (with beaten egg whites folded in). To make fluffy waffles, be sure the egg whites are beaten to perfectly stiff peaks.

Bring the Eggs to Room Temperature

Want to avoid a lumpy, dense texture? Room temperature eggs will mix more evenly with the rest of your ingredients, creating a smooth batter that will rise easily. Don't worry, we're not going to ask you to get out of bed an hour early just to take your eggs out of the fridge!

Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons). This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick).

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Whisk until the batter is combined, but not too heavily. A few lumps are fine. If you over-mix the waffles, you could end up with chewy, hard waffles from drawing all of the gluten out of the flour.

A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That's in part why there's both cornstarch and buttermilk in this recipe.

Pancake recipes also include leavening agents. However, certain pancakes will be flatter and resemble crepes. Consistency has to do with how thick the batter is. Waffle batter is thick, and pancake batter is thin.

Since amylose is the component of the starch that helps grains crystalize, the higher amount of it in cornstarch means waffles made with it will get crispier than those that rely on wheat flour alone.

Why do my waffles turn out like pancakes? ›

Keeping the fat content low and using water instead of oil to thin the mixture can help your waffle mix behave and taste more like pancake batter. The fat helps waffles produce a crispy crust, which is perfect for waffles but not so much pancakes.

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

In a mixing bowl, combine the pancake mix, water, egg and vegetable oil. Stir the mixture until all lumps are dissolved, but be careful not to overmix the batter. Feel free to add your favorite mix-ins, such as blueberries, chocolate chips, or even a dash of cinnamon for an extra kick.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

The milk in your waffles acts as a binding agent and adds a level of richness that you just can't obtain with water alone.

The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch. Belgian waffles are also fantastically light, which adds to their perfection. Fun bonus fact: traditional Belgian waffles are usually eaten with your hands, not a fork and knife.