The fluffiest waffles ever!. Get my recipe for the best waffles ever - they're crispy on the outside, fluffy on the inside, and they have a slightly sweet and deliciously buttery taste. A waffle batter uses more egg (plus we beat the whites separately and fold them in for the most fluffy waffles ever)! The extra egg makes for a crispy exterior surrounding a moist, custard-like interior that has lots of large air pockets.

If you are using a standard belgian waffle maker, you may need to adjust the heat down and cook them a little longer because of the butter and sugar are higher than a waffle mix recipe. The Secret Technique for The Fluffiest Waffles Ever. If you've ever been to an IHOP or Waffle House or stood in line for a continental breakfast, you've likely seen the golden behemoths I like to call restaurant-style waffles. You can have The fluffiest waffles ever! using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of The fluffiest waffles ever!

1. It's of Mix in a bowl.
2. It's 3 of Egg yolks, keep whites in a separate mixing bowl.
3. Prepare 2 cup of sour cream.
4. You need 1 cup of milk, whole or 2% is best.
5. You need 1/4 cup of melted butter, real unsalted is preferred.
6. It's 1 1/2 tsp of vanilla.
7. You need of Then add.
8. It's 2 tbsp of sugar.
9. You need 1 tsp of baking soda.
10. Prepare 1 tbsp of baking powder.
11. You need 1 3/4 cup of flour, stir in slowly.

Big, pillowy and so very tall, these aren't the frozen hockey pucks you had as a kid (and. This homemade Belgian waffle recipe is seriously the best and fluffiest I have ever had. A classic waffle has a slightly crisp exterior with the pillowy middle, and this thicker waffle is one that never fails to turn out perfect. Whip up a batch of these for breakfast, brunch, or even dessert.

The fluffiest waffles ever! instructions

1. In the separate mixing bowl, beat egg whites till it makes stiff peaks.
2. Gently fold egg whites into the batter, this the key to fluffiness..
3. Lightly oil a waffle iron and set to proper heat, about medium, not too hot..
4. Bake waffles until light golden and ENJOY!.

I received a waffle maker for Christmas a few years ago but the poor thing has been collecting dust in a cabinet ever since. I love homemade waffles (all.the.breakfast foods, really) but just about every recipe I find calls for separating the eggs and beating the egg whites. Waffles were exactly as described- fluffy, light, and tasted amazing. A little on the sweet side, so we spread each waffle with all natural peanut butter first and then drizzled some syrup on top for flavor. I added a little vanilla to the batter was the only change I made.