I love a good pancake on the weekend, but a good waffle? Oh man, game over. Those weekends when you don’t have any plans so you sleep in, then make from-scratch waffles while listening to some smooth indie jams? These are the things that weekends are made of!
A soft and fluffy waffle is where it’s at for me, so after playing around with an artillery of waffle recipes these past few years, I finally came up with the one. It’s an old recipe from one of the first cookbooks I was ever given and I’ve made a couple revisions since to make it perfect!
▲ The flour. This is where the magic starts! Seriously, this is the most important ingredient to getting that perfect light and fluffy texture. My trick? Cake flour! Don’t use all cake flour though, it has to be a happy balance between cake flour and all-purpose. I use unbleached all-purpose but for even more airy fluffiness, use all-purpose bleached. Confused? HERE’s a handy guide to all the different kinds of flour.
▲ Next add your sugar, baking powder, and salt. I use freshly ground sea salt for everything.
▲ Then the eggs. By the way, do you crack eggs on the edge of a bowl or on a flat surface? I switched to cracking on a flat surface a couple years ago when I realized it leaves me with far fewer egg shells to pick out. Ooh also, are you able to crack eggs with one hand? That’s a work in progress for me, but something I seriously wish I could do! (THIS tutorial on how to crack eggs like a badass is my favorite)
▲ I’ve used almond milk when I was in a pinch and that works just fine, but I recommend dairy milk. I use 1%.
▲ And pure vanilla extract. I really want to try this with vanilla paste sometime.
▲ Now for my favorite ingredient… butter! I use butter instead of oil and trust me, you can tell the difference. Butter gives your waffles that amazing light crispiness on the outside without taking away from the airiness. It’s heavenly, I promise.
▲ Now gently fold the wet and dry ingredients together. Don’t over-stir! It’s okay to have a few small clumps of flour.
▲ Is your waffle griddle ready? Heat that baby up and then pour 1/3 cup of batter on it! Mhmm, sizzling goodness.
▲ While it’s cooking, get your toppings ready! I love rotating between peanut butter and a cinnamon/sugar combination. I’m also crazy about freshly chopped strawberries in lieu of syrup but I rarely plan well enough to make that happen. Brandon’s all about the dark chocolate chips.
▲ Look mom, no mess!
Perfect Weekend Waffles
(makes 8, round 7″ waffles)
- 1 cup all-purpose unbleached flour (bleached flour will also work well)
- 3/4 cup cake flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt (I use fine-ground sea salt)
- 2 eggs
- 1-3/4 cup milk (I use 1% but the higher the fat content, the tastier!)
- 4 Tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- Stir both types of flour, sugar, baking powder, and salt together.
- Crack eggs into a second bowl and beat lightly.
- Add milk, butter, and vanilla to eggs. Stir.
- Gently fold wet and dry ingredients together. Do not over mix – it’s okay to have a few small clumps of flour.
- Pour batter onto waffle griddle and make yourself a cup of coffee while you wait!
What are your go-to waffle toppings? What’s your favorite way to spend a weekend at home?