Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
When it comes to beloved breakfast food, waffles are right up at the top with the other brunch legends (we're talking about you, pancakes and French toast). That's why, when developing this recipe, we didn't mess around—these classic waffles are crispy, fluffy, and just begging to be drowned in maple syrup. Like our other breakfast carb faves, these waffles are easy to make with ingredients you almost always have on hand. We learned a few things while testing these beauties, so we have all of the tips and tricks you need to nail them—read on below for everything you need to know:
What's the difference between a Belgian waffle and a classic waffle?
The biggest differences between the two waffles are in both the batter and the waffle maker itself. The batter for a Belgian waffle will typically include yeast and whipped egg whites, creating a lighter, airier texture. Belgian waffle makers are also bigger with larger squares in them, giving your waffle extra-deep pockets. In contrast, the classic waffle is thinner, richer, and slightly more dense (yet still fluffy, thanks to baking powder and baking soda), with more pockets.
Both are delicious and respectable breakfast options depending on what you’re craving! Some recipes for classic waffles also call for whipped egg whites, but here the combination of acidic buttermilk and baking soda creates the same lift, without you having to spend your Saturday morning whipping forever.
Our top tips for making the best waffles:
— DON'T OVERMIX THE BATTER. Waffle batters should be lumpy when they get poured into waffle makers, never smooth. Overworking the gluten will result in tough, deflated, sad waffles.
— Measure your flour correctly. Too much flour and your waffles will be dry and dense, even if you don't overmix them. Not enough flour, and you'll have flimsy little waffles. The best way to guarantee the perfect amount is to spoon flour into a measuring cup without packing it in, then take the handle of your spoon and sweep off the excess flour that is over the rim of the measuring cup (that, or use a kitchen scale).
— Make sure your waffle iron is HOT! Nothing ruins a waffle like a cold waffle iron. Your waffle will cook faster and more evenly and give you the crispy edges we all love. Once the waffle is in the iron, leave it alone! Lifting the lid will cause the waffles to steam and deflate.
— Pour the right amount of batter. Use a 2-oz. ladle or 1/4-c. measuring scoop to pour waffle batter into the waffle iron, starting in the center and working your way out. Waffle makers will vary in shape and size (some make four, while others may only make one or two!), so use your best judgment when pouring.
Variations.
While we think these are perfect all on their own, you can also get wild with mix-ins and toppings! Feel free to add whatever you like into your batter or on top of your waffles, whether that’s fruit, chocolate chips, or nuts. Just don’t forget the quintessential maple syrup poured over top!
Made these waffles? Let us know how it went in the comments below!
- Yields:
- 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 314
Ingredients
- 1
large egg
- 1 1/2 c.
buttermilk
- 1/2 c.
canola oil
- 1 1/2 tsp.
pure vanilla extract
- 1 3/4 c.
(210 g.) all-purpose flour
- 3 tbsp.
granulated sugar
- 2 tsp.
baking powder
- 1 tsp.
baking soda
- 1/2 tsp.
kosher salt
Cooking spray
Pure maple syrup and unsalted butter, for serving
Equipment Needed
A waffle iron
- Nutrition Information
- Per Serving (Serves 8)
- Calories314 Fat19 gSaturated fat3 gTrans fat0 gCholesterol35 mgSodium375 mgCarbohydrates30 gFiber1 gSugar7 gProtein6 gVitamin D0 mcgCalcium170 mgIron2 mgPotassium123 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a medium bowl, whisk egg, buttermilk, oil, and vanilla until smooth.
- Step 2In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until combined. Pour egg mixture into dry ingredients and stir until just combined; batter should be lumpy. Let rest 15 minutes.
- Step 3Meanwhile, preheat waffle iron according to package instructions. Spray heated iron with cooking spray.
- Step 4Pour a generous amount of batter into the middle of iron until completely covered. Cook waffle until golden brown, about 5 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining batter.
- Step 5Divide waffles among plates. Drizzle with syrup and top with butter.