Homemade Waffles with Whipped Egg Whites

If you’re still using a boxed mix for waffles, we need to talk. These homemade waffles are crispy on the outside, fluffy in the center, and ridiculously easy, no special ingredients, no planning ahead and just 15 minutes. Just pantry staples, whipped egg whites, and a hot waffle iron. You’ll never go back to frozen.

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

There’s just something about waffles that feels like a treat. They’re warm, golden, a little crispy on the outside, fluffy in the middle, and they make the whole kitchen smell like a cozy morning. I’ve made a lot of scrumptious brunch recipes over the years, sticky buns, French toast casseroles, sheet pan pancakes, but homemade waffles are the one thing my girls always asked for.

I’ve been making this waffle recipe since I got a waffle iron for a wedding present. The girls always get waffles when they come home to visit and when they were growing up it was a favorite for holidays or lazy weekends. We called them my “world famous waffles”. 

If you’ve ever had waffles that were dry or too dense or just…meh, I get it. Not all waffle recipes are created equal. But this one? This one gives you fluffy waffles with just enough crisp to keep it interesting, and no boxed mix in sight.

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 this crisp, caramelized candied bacon. I mean, why not? Brunch should feel like a big deal, even if it’s just Saturday.

So, Why Do These Fluffy Waffles Work?

Let’s talk texture. The best waffles strike this magical balance, they’re not too airy, not too dense, and definitely not soggy. I’ve tried shortcuts and swapped ingredients, but nothing beats the original. A few pantry staples, whipped egg whites folded in with care, and a hot waffle iron… that’s it.

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

I’ve been making this waffle recipe since I got a waffle iron for a wedding present. The girls always get waffles when they come home to visit and when they were growing up it was a favorite for holidays or lazy weekends. We called them my “world famous waffles”. It’s a no-fail recipe that you can throw together without any planning and they’re always a hit.

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.

• All-purpose flour – nothing fancy, just good old pantry flour.
  
• Eggs – you’ll separate them, whip the whites, and that’s where the magic happens.
  
• Butter – for that golden crisp and rich flavor oil just can’t replicate.

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. 

Real-Life Tips You’ll Actually Use

• Don’t skip preheating the waffle iron. You’ll regret it.
  
• Use cooking spray or brush it with oil, even if it says “nonstick.”
  
• Waffles freeze surprisingly well. Just pop ‘em in the toaster later.
  

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.

Whether you’re making breakfast for the whole crew or just want to stash some in the freezer for later, this homemade waffle recipe is the one I come back to over and over again. No mix. No weird ingredients. Just warm, buttery waffles with a texture that’ll make you wonder why you ever settled for anything less.If you try them, let me know, especially if they earn “world famous” status at your house, too.

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.

Homemade Waffles with Whipped Egg Whites

Author: Barbara Curry

If you're still using a boxed mix for waffles, we need to talk. These homemade waffles are crispy on the outside, fluffy in the center, and ridiculously easy, no special ingredients, no planning ahead and just 15 minutes. Just pantry staples, whipped egg whites, and a hot waffle iron. You’ll never go back to frozen.

5 from 5 votes

Print Pin

PREP: 10 minutes minutes

COOK: 3 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

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