If you’re looking for an all-star basic waffle recipe, this recipe is it!  Soft, fluffy, buttery and with no over powering taste, these waffles will be your next go to recipe.  I like to double or even triple the recipe and freeze them.  They are great for any school day morning.  I even substituted 3/4 cup of whole wheat flout with great results.

Ingredients:

• 1 and 3/4 cups all-purpose flour (I have also substituted in half whole wheat flour with great results)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/3 cup granulated sugar
• 1 and 3/4 cups buttermilk
• 1 teaspoon vanilla extract

Directions:

Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.

In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.

Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.

Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.

Recipe from Sally’s Baking Addiction and changed slightly by Newell Family Kitchen