The Best Waffle Recipe (2024)

FAQs

What is the secret to making good waffles? ›

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

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.

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.

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.

Waffle House serves American-style waffles. Belgian waffles are bigger with a lighter batter. In Belgium, waffles have been a part of the diet for centuries. But so-called Belgian waffles aren't really served in that country.

Those ingredients are exactly the same! So what's the difference?” Well, my uneducated friend, it's all in the ratios. Pancakes have more baking powder to help them rise in the pan, while waffles have more butter and an extra egg to help them form their slightly crispy, golden brown outside and soft, chewy inside.

Why do some waffle makers flip? Some waffle makers flip to ensure that the batter spreads evenly throughout the waffle maker. This also allows the waffles to cook much faster and contributes to a nice crisp, golden-brown exterior and fluffy-soft center.

What is the secret of making crispy waffles? ›

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

Using vegetable oil instead of melted butter – once my go-to for homemade waffle batter – makes your waffles light and airy, not dense. Folding whipped egg whites into the batter also keeps the waffles light and fluffy.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Just remember to place them directly on the oven rack so the steam can escape. If you use a sheet pan, the steam will stay trapped and your airy and crisp waffle will go limp and soggy. A true tragedy when you're so close to breakfast!

As a rule, egg yolks are an essential part of any proper waffle. However, it's still a good idea to separate the yolks and the eggs. You can beat the egg yolks and then add them to the rest of your wet ingredients (butter, milk, etc.) From there, beat the whites until they begin to stiffen.