Warning you will NEVER eat store bought waffle mixes after you try these super easy Homemade Waffles. I grew up having these waffles every Saturday morning. This homemade waffle recipe is simple to make and even better to eat. They are light and fluffy, and melt in your mouth good.
Ingredients For Homemade Waffles
- Eggs- You will need to separate the yolk from the whites.
- Milk- Helps create the perfect batter consistency.
- Canola Oil- Helps smooth out the consistency of the batter and helps the waffles get the perfect crunch on the outside.
- All-purpose Flour- Regular flour works best for this recipe.
- Salt- Creates a reaction with the baking powder, helping the batter rise.
- Baking Powder- Makes the waffles light and fluffy.
How to Make Fluffy Homemade Waffles
- The hardest part of this waffle recipe is going to be separating the yolks and the whites of the eggs. Put the yolks in one bowl and the whites in another. Use a hand mixer and whip the egg whites until they are nice and fluffy. Do not skip this step. The whipped egg whites are what make these waffles fluffy.
2. Mix all of your wet ingredients, egg yolks, oil and milk.
3. Next, mix together all of the dry ingredients, flour, salt and baking powder.
4. Finally, carefully fold in the egg whites to the waffle batter. *Do Not Over Mix* Make sure that there are still egg white puffs. If you over mix you loose all of the air what you whipped into the egg whites.
What Makes This Homemade Waffle Mix So Fluffy?
There are two reasons these waffles are so fluffy. The first reason is because of the baking powder and salt. When you add these two ingredients together a chemical reactions happens and it creates carbon dioxide gas, and when the batter is heated the gas helps the batter rise.
The second reason when whip the eggs whites it forces air into the whites creating bubbles. This is why it is so important to fold the whites into the batter leaving the batter lumpy. If you over mix the whites into the batter it will force the air out. This method helps the waffles to rise during cooking, making them lighter and fluffier.
My favorite thing about these waffles is the you can add so many different toppings. My kids favorite topping is to add butter, cinnamon and sugar, we call it the churro waffle. We also love to add fresh fruit, syrup, butter, and whipped cream.
You can also create a dessert waffle by adding 2 tbsp or sugar to the batter, and serving with a a scoop of your favorite ice cream and toppings.
Why Are Belgian Waffles Different Then Waffles?
Belgium waffles a similar to a traditional waffles with a few minor differences. The first one being the most obvious, the pockets are wider and deeper. This helps to create a lighter and fluffier waffle. Another difference is that the original Belgian waffles contained yeast, and had to rest overnight. It is more common now days to use either baking soda, or baking power along with whipped egg whites to help get that light fluffy taste and texture.
I like to double this recipe so we can have leftovers. They are perfect for those busy school mornings when you don’t have time to whip up a fresh batch.
How To Freeze Waffles
I prefer to freeze the leftovers instead of refrigerating them. I think that they reheat better.
- Cook the waffles in the waffle iron as directed.
- Let them cool completely.
- Place them in a freezer safe container or bag. Separate them with wax paper so they don’t stick together. You can store them for up to three months in the freezer.
How To Reheat Waffles
- I like to re-heat them in the toaster, or toaster oven. Just cook them on a medium high temperature until they are cooked all the way through.
- You can also re-heat them in the oven. Preheat your oven to 350 F. Place them directly on the wire rack and bake until they are warm all the way through.
- 2 large eggs
- ½ cup canola oil
- 1¾ cups all-purpose flour
- 1¾ cups milk
- ½ tsp salt
- 3 tsp baking powder
- Separate the egg yolk and the egg white and put into 2 separate bowls. Beat egg whites with a hand mixer until stiff & set aside.
- Combine egg yolks with the milk and oil, and set aside.
- Whisk together flour, salt and baking powder.
- Mix together dry and wet ingredients (except egg whites). Carefully fold egg whites into your batter mixture leaving puffs of egg whites. ***Do Not Over Mix****
- You can us any waffle Iron to make these, however I prefer Belgian waffle makers because these waffles are super light and fluffy so a thicker waffle is better for this recipe.
HAVE YOU TRIED THIS RECIPE?
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