Servings 4 waffles
Equipment
- Waffle maker
Ingredients
- 3 large eggs, separated
- 2 cups buttermilk, divided
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
Instructions
- In a large bowl, whisk together the egg yolks with 1 cup of buttermilk.
- In a separate medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Add the dry ingredients to the bowl with the eggs, stirring just until combined.
- Add the remaining 1 cup buttermilk, melted butter and vanilla extract to the bowl, stirring just until combined. (The batter will be lumpy.)
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites at medium-high speed until stiff peaks form. Fold the egg whites into the batter then cover the batter and allow it to rest at room temperature for 30 minutes.
- When ready to serve, preheat your waffle iron according to the manufacturer's directions and lightly grease it with cooking spray. Pour a portion of the batter into the heated waffle iron and cook the waffle to your desired doneness. Top the waffles with your favorite toppings and serve immediately.
Notes
- The strawberry sauce you see drizzled over the waffles in the photos is my Homemade Strawberry Sauce. It’s made with just 4 ingredients and comes together in 15 minutes.
- To store: Store leftover waffles in an airtight container or sealable plastic bag in the fridge for up to 3 days.
- To freeze: Let the waffles cool completely, then wrap them in foil or plastic wrap and store in a freezer-safe bag for up to 3 months. When you’re ready to eat, pop them in the toaster or reheat in the oven for a crispy, fresh texture.
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