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Fluffy Scratch-Made Waffles Recipe Perfect for Cozy Brunch at Home

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A simple, forgiving recipe for light and airy scratch-made waffles with a tangy buttermilk base and whipped egg whites, perfect for a cozy weekend brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (3g) salt
  • 2 tablespoons (25g) granulated sugar
  • 1 ¾ cups (420ml) buttermilk (or 1 ¾ cups milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 3 large eggs, separated
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (240ml) heavy cream, whipped lightly for topping (optional, sweeten with powdered sugar if desired)

Instructions

  1. Separate the eggs carefully. Place the egg whites in a clean, dry bowl, and the yolks in another.
  2. Melt the butter and let it cool slightly.
  3. Preheat your waffle iron according to its instructions.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  5. In a separate bowl, whisk the egg yolks with buttermilk, melted butter, and vanilla extract until smooth and slightly frothy.
  6. Using an electric mixer or balloon whisk, beat the egg whites until stiff peaks form.
  7. Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined; some lumps are okay.
  8. Carefully fold the whipped egg whites into the batter in three additions, using a light hand to keep air bubbles intact.
  9. Lightly grease your waffle iron with butter or oil.
  10. Pour about ½ cup (120ml) of batter onto the hot iron, close the lid, and cook for 4 to 6 minutes until golden brown and crisp.
  11. Place cooked waffles on a cooling rack in a warm oven (about 200°F or 90°C) if making multiple batches to keep them crisp.
  12. Serve topped with whipped heavy cream and your favorite syrup, fresh fruit, or other toppings.

Notes

Do not skip whipping the egg whites to stiff peaks for the light, airy texture. Avoid over-mixing the batter to keep waffles tender. For crispier waffles, add 1 tablespoon cornstarch to dry ingredients. Let batter rest 10-15 minutes before cooking for deeper flavor. Keep waffles warm on a cooling rack in a low oven to prevent sogginess. Batter can be refrigerated up to 24 hours before folding in egg whites and cooking.

Nutrition

Keywords: waffles, scratch-made waffles, buttermilk waffles, brunch recipe, fluffy waffles, homemade waffles

Find it online: https://zoeplate.com/fluffy-scratch-made-waffles-recipe-perfect-for-cozy-brunch-at-home/