The Secret to the Fluffiest Waffles Ever
As millennial hero Leslie Knope said, “why would anyone ever eat anything besides breakfast food?” Waffles are the ultimate in decadent breakfast food. A good waffle is crunchy and fluffy, sweet and buttery, in short: heaven.
I have made and enjoyed waffles (and shoving anything into my waffle maker) for many years. Last year, though, I stumbled on a waffle method that has totally changed the game for me. It takes extra time and care, but honestly not very much, and it makes a huge difference. Read on for my secret to amazing, fluff-tastic waffles.
Tips for Making the Fluffiest Waffles Ever
Use any Recipe
As long as the waffle recipe you are using calls for eggs, you can make these uber-fluffy waffles! That means everything from pastry-chef precise recipes measured in grams to the recipe on the back of the Bisquick box. I tend to read most recipes as suggestions and incorporate my own knowledge or joie de vivre (with mixed results). Luckily, even if you are more practical than I am, this will still work beautifully for you.
If you need a vegan waffle recipe, never fear! Simply use Just Egg (or something similar) and aquafaba to replace the egg whites and yolks. The key is that you need ingredients that will give the waffles structure without adding specific flavor - so other vegan egg substitutes (such as flax, avocado, and pumpkin) will not work.
What is Aquafaba?
Aquafaba is the liquid that canned legumes (chickpeas, cannellini beans, etc) has been cooked and stored in to preserve it for canning. It’s a great substitute for eggs and egg whites in baked goods, because it can be beaten similarly to egg whites and provides a similar structure to the baked good.
It’s not a great substitute for something that relies very heavily on egg whites (such as angel food cake) but it’s a good vegan substitute in this recipe. Best of all, it doesn’t have a strong bean-y flavor when cooked/baked. Here’s a guide to using aquafaba, including measurements.
So What’s the Secret?
The secret: whip your egg whites (or aquafaba) into stiff peaks. That’s it. At the point in the recipe when you add in the eggs, stir in your yolks until they’re fully incorporated. Whip your egg whites with an egg beater or mixer until they form stiff peaks, then stir very gently into the batter (if it’s a teeny touch lumpy it’s okay - better the batter is a little lumpy than the eggs deflate).
It can take some time to whip egg whites into stiff peaks, so get that going before you combine all of your other ingredients. Stirring in very gently is what most recipes call “folding in,” but given that batter does not have corners I’ve always found that confusing.
A Few Bonus Tips
In addition to whipping the egg whites, I always like to add a little touch of cinnamon to my waffle batter. It adds that little something that elevates them from “very good” to “absolutely incredible.” Nutmeg, cardamom, or even pumpkin spice mix are worth experimenting with, too.
If your only access to a waffle iron is your grandma’s cast iron one, then go forth and waffle well. However, if you’re new to the waffle scene, a nonstick waffle maker is clutch. Waffle irons, with their little nooks and crannies, are very difficult to clean. Don’t make your job harder than it needs to be, and use a nonstick waffle iron if you can.
Fluffiest Waffles Ever Recipe
Ingredients
2 cups all-purpose flour
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ tsp cinnamon
2 large eggs, separated
1 ¾ cups milk
½ cup (1 stick) melted butter or vegan butter
½ teaspoon vanilla extract
Nonstick cooking spray
Tools
Medium-large mixing bowl, preferably one with a spout
Stand mixer with bowl, egg beater, or hand mixer with another mixing bowl
Rubber Spatula
Whisk
Waffle Iron
Fork
Instructions
Combine all dry ingredients (flour, sugar, baking powder, salt, cinnamon/spices) in the mixing bowl and whisk well to combine.
In a separate mixing bowl, or a mixing bowl attached to a stand mixer, whip your egg whites until they form stiff peaks. Be careful not to overmix, as eggs may separate and become soft again.
Pour the remaining wet ingredients (egg yolks, milk, vanilla, melted butter) into the flour mixture and whisk well to combine. Use your rubber spatula to occasionally scrape down the sides of the bowl and ensure there are no hidden pockets of dry ingredients.
Once your batter is smooth, use your rubber spatula to add the egg whites. Stir very slowly and carefully until the egg whites are mostly evenly dispersed in the batter. It’s okay if it turns out a little lumpy - it means you’ve got nice fluffy air pockets.
Turn your waffle on to your desired heat setting. (Note: in my experience, waffle irons work like toasters where the higher the heat the crispier and browner the waffle).
Once your waffle iron is hot, spray each side with nonstick spray. Pour in your batter until it just reaches the edges of the waffle iron. Close the lid and cook for approximately 5 minutes. (Note: cooking times will vary. See the instructions on your waffle iron for best results).
Use a fork to pull your waffle off the hot iron and onto a plate. Serve and eat immediately with syrup, butter, berries, whipped cream, peanut butter, or your desired topping of choice!
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