About the Recipe
You know how much I love a cozy weekend breakfast, and these waffles are it. Crispy on the outside, fluffy on the inside—basically everything you want in a waffle. I’ve made them more times than I can count, and they never disappoint.
They’re super simple, no fancy ingredients, and the texture is just chef’s kiss. You can keep it classic with butter and maple syrup, or dress them up with whipped cream, berries, a dusting of powdered sugar—whatever you're feeling.
I read somewhere that waffles have been around since the Middle Ages, which totally makes sense. Something this good has clearly stood the test of time. And once you make these, you’ll get why.
So if your waffle iron’s been collecting dust, this is your sign. These are the kind of waffles that make you want to stay in your PJs and pour a second cup of coffee. Trust me—you’ll want to make a double batch.
Light and crispy texture: Thanks to whipped egg whites and just the right balance of ingredients, these waffles come out golden and airy every time.
Simple ingredients, no fuss: You probably already have everything in your pantry—no buttermilk or fancy extras needed.
Easy to customize: Add chocolate chips, berries, or a handful of chopped nuts, or switch up the spices—this recipe is a great base for your favorite twists.
Freezer-friendly: Make a double batch and freeze extras! Pop them in the toaster for a quick, cozy breakfast any day of the week.
Perfect for sharing: Whether it's a weekend brunch or a weekday treat, these waffles are guaranteed to make someone smile.
What You'll Love
Why do I separate the eggs? Is it really worth it? Yes! Separating the eggs and whipping the whites makes a big difference in texture. It gives the waffles that light, airy center with a crispy edge—totally worth the extra step.
Can I use another type of flour? You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor. Just know it might make the waffles a bit denser.
Can I make the batter ahead of time? It’s best to cook the waffles right after mixing, especially once the egg whites are folded in. But you can mix the dry and wet separately the night before and combine them in the morning for a quicker prep.
Can I use plant-based milk or oil? Absolutely! Almond milk, oat milk, or soy milk all work well. You can also swap the vegetable oil for melted coconut oil or a neutral olive oil.
How do I freeze and reheat leftovers? Let the waffles cool completely, then freeze them in a single layer or with parchment between layers. Reheat in the toaster or oven until crispy—just like fresh!
Can I skip the cinnamon or vanilla? You sure can. They're just there to add warmth and a subtle sweet flavor, but feel free to adjust or leave them out depending on your mood or toppings.
Frequently asked Questions
Ingredients
300g all-purpose flour (2½ cups)
12g baking powder (1 tablespoon)
38g granulated sugar (3 tablespoons)
3g salt (½ teaspoon)
2g ground cinnamon (1 teaspoon)
2 eggs, separated
120g vegetable oil (½ cup)
5g vanilla extract (1 teaspoon)
540ml milk (2¼ cups)
Preparation
I love these waffles because they are fast and easy to make and the perfect breakfast to make everyone feel like it's the weekend. Top them with sweet berries or savory bacon or both. Anything goes! Not to worry if you do not have a waffle iron, this recipe can also be made into perfectly fluffy pancakes.
Start by adding your flour, sugar, baking powder, salt, and cinnamon to a large bowl and use a whisk to combine the ingredients.
Using two bowls, separate the egg yolks from the egg whites. To the bowl of yolks, add the vegetable oil, vanilla and milk. Mix together until well combined.
Beat the egg whites with an electic mixer until stiff peaks form and set aside.
Pour the egg yolk mixture into the flour mixture and combine using a whisk. Do not use an electric mixer here, as it can lead to a thick and heavy dough.
You want the consistency to be that of a runny cake batter.
Once you have your batter and the beaten egg yolks prepared, slowly fold the egg whites into the flour mixture. Keep folding until you have one consistent batter.
Now you are ready to fill your waffle iron (or start flipping pancakes).
Cook your waffles until they are golden brown and serve.
