A Simple Recipe for Homemade Waffles!
I have NO idea why it’s taken me this long to upload a recipe for good homemade waffles! Like seriously. Y’all know I love breakfast food, and waffles are definitely on my top 5 list. Ain’t nothing better than a crispy-on-the-outside, fluffy-on-the-inside waffle drizzled with melted butter and topped with syrup or fruit and whipped cream! If I could, I would have waffles and bacon with a cup of coffee at least four times a week. That’s just how much I love waffles! But I’m talking about homemade waffles fresh off the iron – NOT the frozen waffles that taste like cardboard (can’t do it – no ma’am! *in my Madea voice).
In this post I’m going to show and tell you how to make some amazing homemade waffles. Seriously, after trying this recipe, you won’t look at any of that frozen or other premade stuff the same way. Let’s get started!
Really, this recipe is so simple and straight to the point that I don’t have to blab as much as usual; however, I will answer a question that I know I will be getting:
Q: Can I replace the buttermilk with regular milk?
A: NO – stick to the buttermilk – you will not get the same results using regular milk. The waffle will not come out as fluffy. There are acids in buttermilk that work with the baking powder. If you want fluffy waffles, stick to the recipe. 🙂
Now let’s get to this waffle recipe!
Watch me make homemade waffles!
How To Make Homemade Waffles
Ingredients
- 2 cup all-purpose flour
- 1-3/4 cup buttermilk
- 2 egg whites & yolks separated
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
Instructions
- In a medium sized mixing bowl combine the: flour, baking powder, sugar, and salt. Sift the dry ingredients then set the bowl to the side.
- In a large bowl combine the buttermilk, egg yolks, vanilla extract, and vegetable oil. Mix everything is until well incorporated.
- Gradually add the dry ingredients with the wet ingredients, and mix until well combined.
- In different bowl, add in the egg whites.
- Beat the egg whites, on a high speed, until it resembles whipped cream.
- Add the fluffy egg whites into the waffle batter, and fold in until well incorporated.
- Turn on your waffle iron, and spray it with nonstick spray if needed.
- Once hot, pour some of the batter onto the waffle iron (how much, depends on size of the iron).
- Let the waffles cook until they are golden & crisp.
- Remove from the iron, and serve OR place on a cooling rack.
Video
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I LOVE ALL YOUR recipes everything I look up on your website I made and it turns out wonderful your macaroni and cheese is the best the caramel cake and your lemon cake pork chops and the hot wings are my favorite me a recipe for beef brisket
YAY!!! I’m glad that you like my recipes Helen! XOXO
Do you have a cook book we can purchase?
Not at the moment. Sorry
You should make your own cookbook I’m pretty sure it will sell very well for sure I would by 10 put every female in my family
Hi Helen! I’m working on it 🙂
Hi Rosie,
I love your recipes. How many waffles does this recipe yield?
Depends on the size of the waffles.
Hi Rosie! I must say that I absolutely love your recipes! I feel like I’m cooking with a friend! I never really grew up learning how to cook so I turn to your blog frequently when learning a new dish or even just making sure im getting it right. Especially around the holidays! You’ve been helping me out for a few years now so THANK YOU!!! I did have a quick question about the waffle recipe. Just to make sure I’m getting the measurements right, is it a half cup of vegetable oil or a cup and a half? Just wanna be sure because I’m really looking forward to trying these out!
XOXO!!
It’s half cup! XOXO