Waffles are a beloved breakfast food, so we’re not messing around with this one. Like our other breakfast carb faves—pancakes, French toast, and crepes—waffles are easy to make with ingredients you almost always have on hand. We learned a few things while testing these crispy and fluffy beauties, so we have all of the tips and tricks you need to nail them.
Top tips for 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.
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.
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!
