Crispy, buttery, and absolutely the best around. This crispy waffles recipe is so delicious and are just like the ones that my grandma used to make! Note: these waffles must be made in a Belgian waffle maker.
My Grandma Eva always made the best waffles for us when we would stay with her. THE BEST. Super light and crispy. They melted in your mouth. She also had so many delicious things to put on them. Homemade jams, pear conserve, homemade maple syrup (well, from the extract). She would make her batter the night before and it had to sit all night before cooking. It was a yeast-type batter.
For years I tried to find a waffles recipe that came close, but none ever did. I don’t plan things like breakfast out in advance. Heck, these waffles were made for dinner since I don’t get up early enough to feed my children a hot breakfast. We just aren’t much for eating a lot in the mornings. So I wanted something that compared to Grandma’s but was quick to whip up.
And one day I finally found one that rivaled Grandma’s! Seriously, the BEST waffles I had ever made. I double the recipe when I make these and add vanilla. You can find the original recipe on Food.com.
There are rarely any leftovers, but if by some chance we have a few, I throw them in the freezer and they reheat well in the toaster for a quick breakfast.
What Makes These Waffles So Light and Crispy?
The trick is folding in fluffy egg whites at the end. Do not mix them in, just fold them in. I bet if you separated eggs and beat the egg whites that this technique would make any waffle recipe better. These waffles also have a generous portion of melted butter which makes them crisp up in the waffle make and melt in your mouth.
Best Waffle Toppings
My favorite way to serve them is with my homemade Warm Berry Sauce. It takes about 5 minutes to prepare and is so delicious on pancakes, waffles, pound cake, etc. I’ll share the recipe at the end of this pot. I could seriously eat this stuff out of the jar with a spoon. Our homemade lemon curd, strawberry freezer jam, or raspberry sauce would be delicious on these waffles as well.
Crispy Waffles Recipe
The best Crispy Waffles Recipe
Crispy, buttery, and absolutely the best around. This crispy waffles recipe is so delicious and they come out just like the ones that my grandma used to make! Note: these waffles must be made in a Belgian waffle maker.
Print Pin Rate Servings: 4
Calories: 438kcal
Ingredients
- 1 1/3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 T sugar
- 2 eggs separated
- 1 tsp. vanilla
- 1/2 cup butter melted
- 1 1/4 cups milk
Instructions
- Separate the eggs (saving the yolk), beat whites until moderately stiff; set aside.
- In a large mixing bowl, whisk together all dry ingredients.
- Add milk, melted butter, vanilla, and yolks to dry ingredient mixture and blend.
- Fold stiff egg whites into mixture.
- Ladle mixture into hot Belgian waffle iron and bake.
Notes
These waffles freeze well. Place in a ziploc bag. To reheat, break in half and toast in the toaster for 30-45 seconds.
Nutrition
Calories: 438kcal
Warm Blueberry Sauce
2 1/2 cups fresh or individually frozen mixed berries
1/2 cup sugar
1/2 cup fruit juice (apple or orange work great)
1 tablespoon cornstarch
2 teaspoons lemon juice
1/2 cup fruit juice (apple or orange work great)
1 tablespoon cornstarch
2 teaspoons lemon juice
Combine the berries, sugar, and 1/4 cup of the apple juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
While the berries heat, blend the cornstarch into the remaining apple juice, using the back of a spoon to dissolve any lumps. Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
While the berries heat, blend the cornstarch into the remaining apple juice, using the back of a spoon to dissolve any lumps. Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
YUM! Thanks for sharing!
I’m making these for dinner tomorrow night! I’m so glad you found them!
Sounds yummy! I don’t really remember Grandma’s waffles, but my mom has a recipe for overnight waffles that are good (from what I remember). I wonder if it’s the same recipe as Grandma?–I’ll look into that.
Man, I so wish my office cafe had waffles now! These looks delicious.
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Mmmmmmm how good these waffles look!!!! Especially with my morning cup of English Breakfast Tea!! I haven’t made waffles in a long time, your recipe sounds really good!
Just thought I’d let you know that these have become a staple in our home! They are the BEST waffles we’ve ever made and my husband gets giddy when he smells them in the waffle maker 😛 We also made the fruit jam for the top and our kids LOVE it! It’s tasty, and the waffles are flaky, and fresh!
I cut down the butter a bit (just 1-2 tbls. less) and they’re still tasty and buttery!