Fluffy Waffles with Whipped Egg Whites (Crispy Outside, Light Inside)

If you’re still using a boxed mix for waffles, it’s time to switch. These homemade waffles are crispy on the outside, light and fluffy on the inside, and come together in just 15 minutes with simple pantry ingredients. The secret is whipped egg whites, a quick step that makes all the difference.

The Secret to Waffles So Good, You’ll Skip the Syrup

If your waffles have ever turned out flat or dense, this is the fix. These homemade waffles are crisp on the outside, light and fluffy inside, and ready in just 15 minutes. The secret is whipped egg whites, don’t skip it, it’s what makes them turn out right every time.

I’ve been making this waffle recipe since I got a waffle iron for a wedding present.

I’ve made a lot of scrumptious brunch recipes over the years like baked French toast casseroles and easy sheet pan pancakes, but homemade waffles are the one thing my girls always ask for.

What makes these different? You whip the egg whites. That’s it. That’s the move. It’s the tiniest step, but it changes everything.

While you’re setting up for brunch, you might as well go all in, add a side of sausage balls made without Bisquick or make a batch of crispy caramelized candied bacon. Brunch should feel like a big deal, even if it’s just Saturday.

You don’t need toppings (really!), but no one will judge if you drown them in pure maple syrup, I prefer a big slab of butter.

Pantry Items You Probably Have

There are just a few key ingredients to get right, check the full recipe card below for the exact amounts and the full list.

How to Make Waffles from Scratch

Step One: Mix the dry ingredients.

Step Two: Mix the wet and dry ingredients.

Step Three: Beat the egg whites.

Step Four: Cook the waffles.

Pour the mixture into your waffle iron and cook until the outside is golden brown and crispy. 

// My favorite waffle maker for square waffles//

Hosting brunch? Keep finished waffles on a baking sheet in the oven at 250º so everyone can eat hot waffles together, no more sad, lukewarm stacks.

This homemade waffle recipe is the one I come back to, especially when I want something simple and reliable for breakfast.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Fluffy Waffles with Whipped Egg Whites (Crispy Outside, Light Inside)

Author: Barbara Curry

If you’re still using a boxed mix for waffles, it’s time to switch. These homemade waffles are crispy on the outside, light and fluffy on the inside, and come together in just 15 minutes with simple pantry ingredients. The secret is whipped egg whites, a quick step that makes all the difference.

5 from 6 votes

Print Pin

PREP: 10 minutes minutes

COOK: 3 minutes minutes

TOTAL: 13 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 2 cups flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons sugar
• ▢ 3 eggs separated
• ▢ 1 ¾ cups milk
• ▢ 5 tablespoons melted butter

Equipment

Waffle Iron

Hand Mixer

Instructions

 

• In a large bowl, whisk together flour, baking powder, salt, and sugar.
• In a separate bowl, beat the egg yolks with the milk and stir into the dry ingredients. Add the melted butter and whisk together until smooth.
• In a third bowl, beat the egg whites until stiff and gently fold into the batter.
• Pour into a hot waffle iron and cook for 2-3 minutes.

Barbara’s Tips + Notes

• Be gentle when folding in the egg whites, don’t overmix.
• FULLY preheat your waffle maker before adding the batter. That’s what gives the outside of the waffle an immediate sear and prevents you from ending up with soggy waffles.
• All waffle irons cook differently, so test it with just a little batter so you don’t overcook a whole batch.
• Serve the waffles immediately! They’re always best piping hot.

Nutrition

Calories: 490kcal | Carbohydrates: 60g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 512mg | Potassium: 460mg | Fiber: 2g | Sugar: 12g | Vitamin A: 788IU | Calcium: 240mg | Iron: 4mg

Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!