Waffles Recipe – Eats Now

Name: Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 3 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/4 cups Sugar; 1-1/2 cup Milk; 2 whole Egg Yolks; 1 Tablespoon Vanilla Extract; 1 teaspoon (additional) Vanilla Extract; 1 stick (1/2 Cup) Salted Butter, Melted; 4 whole Egg Whites

Servings: persons

2 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoons Salt
1/4 cups Sugar
1-1/2 cup Milk
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites

1
Preheat the waffle iron to the regular setting.
2
Sift together the flour, baking powder, salt, and sugar in a bowl.
3
In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
4
In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
5
Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 3 teaspoons Baking Powder, 1/2 teaspoons Salt, 1/4 cups Sugar, and more.

Yes, Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Waffles

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