Perfect Waffles from Scratch are simple and delicious and a feel good alternative to waffles from a mix.
Quick intro: My name is Krissy and I recently started my own blog: Self Proclaimed Foodie. I only met Aubrey, your Real Housemoms Commander in Chief, a few months ago but she and I instantly hit it off and from that point on I wanted to be her one and only best friend forever. I’m sure she’ll feel the same way about me in time. I kid… sort of. Anyway, it was Aubrey who encouraged me to start my own food blog and I have been loving every second of it. Its no wonder Real Housemoms has such a huge following with someone like Aubrey running the show. I’ll be contributing to Real Housemoms once a month and am looking forward to connecting with fantastic new readers!
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Now back to the waffles…
One of the first memories I have of my mom cooking was her beating egg whites to fold into waffles. She’s the kind of cook where I’m sure she just made it up as she went along and never followed a recipe, yet everything always turned out perfectly. That’s how she gardens too. I remember watching the egg whites transform from a clear goop to these beautifully white fluffy peaks. I remember asking why she had to do that to make waffles and her response was that it made them delicious. It does. And I’m all about anything and everything delicious.
The beauty of making homemade waffles from scratch is that the final product tastes so darn good. There’s a crispy outside (I like my waffles crisp – if you don’t you can just cook them less time and they’ll come out soft… but humor me for a bit and pretend you like them crispy too, even if you don’t) and a soft light center. You can get creative and make them savory by throwing in some sauteed scallions, bacon, and sharp white cheddar, or you can make them sweet with a berry puree and extra sugar folded into the batter. For now, we’ll stick with the basic waffles and I’ll just tempt you with the idea of future waffles to come.
Perfect Waffles from Scratch
- 2 eggs separated
- 1 tablespoon lemon juice
- 1 3/4 cup milk
- 2 cups all purpose flour
- 1/2 cup butter melted
- 1 tablespoon brown sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Beat egg whites in stand mixer until stiff peaks form. Do not over beat.
Measure out milk and stir in tablespoon of lemon juice. Let stand 5-10 minutes at room temperature.
In large mixing bowl, combine milk with lemon, egg yolks, flour, butter, brown sugar, baking powder, salt, and vanilla.
Once thoroughly combined, gently fold in beaten egg whites.
Preheat waffle iron and spray with non-stick cooking spray or a thin slice of butter. Spoon batter onto hot iron, gently spreading with the back of the spoon to cover entire iron without the batter spilling out the sides. Cook until golden brown and repeat until all of the batter has been used.
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