Homemade Waffles
HOMEMADE WAFFLES: A BREAKFAST DREAM
There’s nothing quite like the golden perfection of homemade waffles. Forget those flimsy, frozen versions – this recipe is all about creating truly indulgent waffles from scratch that are light and fluffy. Infused with aromatic vanilla extract and a touch of golden maple syrup right in the batter, and made rich with melted butter, these waffles are a breakfast dream come true.
Whether it’s a lazy weekend morning or you’re hosting a special brunch, these waffles are surprisingly easy to make and guaranteed to impress. Top them with fresh fruit, a dollop of whipped cream, or simply a generous pour of more maple syrup. Get ready to elevate your breakfast game with this irresistible and comforting recipe!
WAFFLE STACK GROCERY CHECKLIST
- All Purpose Flour
- Baking Powder
- Sugar
- Eggs
- Heavy Cream
- Sour Cream
- Vanilla Extract
- Unsalted Butter
HOMEMADE WAFFLES INGREDIENTS
- 2 Cups All-purpose Flour
- 1/2 Teaspoon Salt
- 4 Teaspoons Baking Powder
- 1/2 Cup Sugar
- 2 Large Eggs, Separated
- 1/2 Cup Sour Cream
- 1 Teaspoon Pure Vanilla Extract
- 8 Tablespoons Melted Butter Unsalted
- 1 1/4 Cups Heavy Cream
- 1/3 Water
- 1 Teaspoon Maple Syrup
EASY WAFFLE RECIPE STEPS
- In a small microwave-safe bowl, melt butter for one minute and set aside.
- Next, separate the egg yolks from the egg whites.
- In a small bowl, mix the flour, salt, and baking powder.
- In a separate large bowl, add melted butter, vanilla extract, and sugar. Lightly mix the wet ingredients before adding the sour cream. Whisk the sour cream into the mixture to remove any large lumps. Lastly add the heavy cream, water, and egg yolks whisk all wet ingredients together.
- Next, using a hand mixer beat the egg whites on a high speed for one to two minutes until stiff peaks form. Sift the dry ingredients into the wet batter and mix until well combined. Fold in the egg whites gently until there are no streaks of egg whites.
- Let the waffle batter sit on the counter while the waffle maker is preheated according to the machine’s instructions.
- Use a measuring cup (approximately 3/4 cup of batter per waffle) or ladle to pour the waffle batter into the greased waffle maker, to create even portions and prevent the batter from overflowing.
- Cook the waffle on your iron setting of choice (Light to Dark setting) following your machine settings, 3-6 minutes is an average range for most models.
- The waffle iron steam is an indicator the waffle is close to doneness. Once the waffle is done place on a plate to cool or serve to order while hot.
- Repeat for each waffle and add non-stick spray on the iron in between each waffle.
- Serve with warm maple syrup and whipped butter for the perfect touch.
Homemade Waffles Recipe Tips
- Do not overfill the waffle iron to prevent excessive batter spillage, the batter will spread once the iron is closed.
- You can provide a dollop of the waffle batter in each waffle iron section to ensure it is full.
- It is not recommended to open the waffle iron until steam has ceased to ensure the waffles are fully cooked and crispy.
- Avoid opening the waffle iron prematurely to prevent sticking or tearing.
- Gently remove the waffle from the iron with tongs or heat-resistant silicone tools to avoid the waffle from breaking.
- Cool the waffles on a wire rack in a warm oven (around 200 degrees) to prevent sogginess from stacking the waffles on a plate.
- If spillage happens, clean with a damp cloth promptly to aid clean up. Leftover batter will harden and become difficult to clean off.
- The batter will yield six large waffles. If you are feeding a large crowd, double the batter ingredients.
- Leftover waffles can be frozen for up to two months, wrap with Saran Wrap individually to prevent the waffles freezing together and freezer burn before storing in a freezer safe zip-loc bag.
- The sour cream aids the fluffy and moisture texture, it can be swapped with greek yogurt.
- Warm up your syrup with a tablespoon of butter before serving, microwaving for approximately 20 seconds.
- Waffle leftovers can be refrigerated in an airtight container for up to four days before discarding.
- Leftover waffles (unfrozen or frozen) can be reheated in the air fryer at 350 degrees or toaster, cook times will vary.
Homemade Waffles
Make the best homemade waffles from scratch! This easy recipe uses vanilla, maple syrup, and butter for a truly delicious and comforting breakfast or brunch.
Equipment
- Set of Mixing Bowls
- Electric hand-mixer optional
- Whisk
- Set of Measuring Cups
- Set of measuring spoons
- Wide Spatula
- Butter Knife
- Waffle Iron
Ingredients
- 2 Cups All-purpose Flour
- 1/2 Teaspoon Salt
- 4 Teaspoons Baking Powder
- 1/2 Cup Sugar
- 2 Large Eggs separated
- 1/2 Cup Sour Cream
- 1 Teaspoon Pure Vanilla Extract
- 8 Tablespoons Melted Butter Unsalted
- 1¼ Cups Heavy Cream
- 1/3 Cup Water
- 1 Teaspoon Maple Syrup
Instructions
- In a small microwave-safe bowl, melt butter for one minute and set aside.
- Next, separate the egg yolks from the egg whites.
- In a small bowl, mix the flour, salt, and baking powder.
- In a separate large bowl, add melted butter, vanilla extract, and sugar. Lightly mix the wet ingredients before adding the sour cream. Whisk the sour cream into the mixture to remove any large lumps.
- Lastly add the heavy cream, water, and egg yolks whisk all wet ingredients together.
- Next, using a hand mixer beat the egg whites on a high speed for one to two minutes until stiff peaks form.
- Sift the dry ingredients into the wet batter and mix until well combined.
- Fold in the egg whites gently until there are no streaks of egg whites.
- Let the waffle batter sit on the counter while the waffle maker is preheated according to the machine’s instructions.
- Use a measuring cup (approximately 3/4 cup of batter per waffle) or ladle to pour the waffle batter into the greased waffle maker, to create even portions and prevent the batter from overflowing.
- Cook the waffle on your iron setting of choice (Light to Dark setting) following your machine settings, 3-6 minutes is an average range for most models.
- The waffle iron steam is an indicator the waffle is close to doneness. Once the waffle is done place on a wire rack to cool or serve to order while hot.
- Repeat for each waffle and add non-stick spray on the iron in between each waffle.
- Serve with warm maple syrup and whipped butter for the perfect touch.
Notes
- Do not overfill the waffle iron to prevent excessive batter spillage, the batter will spread once the iron is closed.
- You can provide a dollop of the waffle batter in each waffle iron section to ensure it is full.
- It is not recommended to open the waffle iron until steam has ceased to ensure the waffles are fully cooked and crispy.
- Avoid opening the waffle iron prematurely to prevent sticking or tearing.
- Gently remove the waffle from the iron with tongs or heat-resistant silicone tools to avoid the waffle from breaking.
- Cool the waffles on a wire rack in a warm oven (around 200 degrees) to prevent sogginess from stacking the waffles on a plate.
- If spillage happens, clean with a damp cloth promptly to aid clean up. Leftover batter will harden and become difficult to clean off.
- The batter will yield six large waffles. If you are feeding a large crowd, double the batter ingredients.
- Leftover waffles can be frozen for up to two months, wrap with Saran Wrap individually to prevent the waffles freezing together and freezer burn before storing in a freezer safe zip-loc bag.
- The sour cream aids the fluffy and moisture texture, it can be swapped with greek yogurt.
- Warm up your syrup with a tablespoon of butter before serving, microwaving for approximately 20 seconds.
- Waffle leftovers can be refrigerated in an airtight container for up to four days before discarding.
- Leftover waffles (unfrozen or frozen) can be reheated in the air fryer at 350 degrees or toaster, cook times will vary.