Fluffy Waffle Recipe (VIDEO) (2024)

FAQs

Why aren't my waffles fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

To achieve that delightfully spongy interior, melt your butter before mixing it in with the rest of your ingredients. Melted butter emulsifies better with the milk and eggs, and its lower water content creates a soft and moist texture.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Secret #3: Use cornstarch

This thickening agent isn't just for sauces. Replace a portion of the flour with cornstarch to keep the waffle crisp and brown on the outside and tender and fluffy on the inside.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Adding To The Batter

Once the rest of the waffle ingredients are prepared, slowly add the egg whites to the batter with a flat spoon or spatula. "Folding" is the technical term for this process, but just know that you want to add them in so that they stay relatively airy.

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

How to make waffles crispier in waffle maker? ›

Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons). This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick).

Waffle recipes rely on sugar to help the surface of the waffle caramelize—cooked sugar helps the waffle get crispy and stay crispy.

Keeping the fat content low and using water instead of oil to thin the mixture can help your waffle mix behave and taste more like pancake batter. The fat helps waffles produce a crispy crust, which is perfect for waffles but not so much pancakes.

"Take the waffle out of the maker and toss them back and forth to let the steam escape," she says. "It helps make sure that the crispiness of those edges is retained." If you're making waffles ahead of time, this is also a great way to ensure they heat up nicely later.

Lighten your batter, separate your eggs, or add whipped cream. The easiest way to avoid dense waffles is to lighten your batter. Bon Appétit says that starting with the lightest possible batter will ensure your waffles won't turn out like bricks.

Mix the batter gently

Some lumps are fine and will cook out. If your recipe calls for whipped egg whites, carefully fold them into the batter in three or four batches. Don't overmix. Overmixing your waffle batter can leave you with tough, chewy or hard waffles instead of crisp waffles with tender insides.

A flat pancake is usually the result of the batter being too wet. This is because there isn't enough strength from the flour to trap the bubbles produced by the baking soda. This recipe produces a good viscosity but sometimes it's hard to replicate quantities exactly.