The Perfect Homemade Waffle
Yes I do have the perfect homemade Waffle Recipe. I love using my Waring Restaurant Style Waffle Maker. One of the best purchases I ever made. What do you life on your waffles?
This isn’t one to mix up without a little planning, but it is so worth it. I usually make a double batch and freeze the leftovers. And yes, there is sour cream and cornmeal in this. Don’t worry, if you have someone who hates sour cream, they will never taste it.
Here’s your ingredient list
Makes 6.
- 1 1/2 cups whole milk
- 2 tablespoons white vinegar
- 2 large eggs, separated, plus 2 large egg whites
- 1 cup all-purpose flour
- 3/4 cup sour cream
- 2 tablespoons coarse cornmeal
- 1 teaspoon baking soda
- 5 tablespoons salted butter
- Vegetable oil cooking spray, for waffle iron
Stir together milk and vinegar; let stand for 5 minutes to thicken.
Melt butter and let cool slightly.
Beat whites with a mixer on high speed until stiff peaks form.
In large mixing bowl, add yolks, flour, sour cream, cornmeal, and baking soda. Mix together with spatula. Stir in milk-vinegar mixture. Fold in half of egg whites, add other half to mix well. There should be clumps of egg whites still in batter. Add melted butter into batter gently (do not overmix).
Preheat a waffle iron on the highest setting. (You will want to try your settings. Mine on high created too brown of a crust).
When hot, spray both sides of waffle iron with non-stick vegetable spray. (Do this each time).
Pour 1 cup batter into waffle iron (it should be three-quarters full). Close lid, and cook until waffle is golden and crisp, about 6 minutes.
Some of the mixture will ooze out the side and you should hear a slight hissing sound. That is the air from your egg whites evaporating.
Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness, and serve. Repeat with remaining batter.
Serve with your favorite toppings.
A couple of hints:
If I’m making these for a group, I go will cook a few ahead and place on a baking sheet lined with a tea towel. They can then be popped back into the waffle iron for about a minute.
These almost have a funnel cake like taste and are great served with just a little confectioner sugar on top.
To freeze – let cool completely. Wrap individually in plastic wrap and freeze flat, such as on a baking tray. After frozen, place in a freezer bag to store. To serve, let them thaw on the counter for about 10 – 15 minutes then put into preheated waffle iron for about 1 – 1 ½ minutes to heat up, making sure you lightly spray with vegetable spray. Taste just as fresh as first bite.
A few more breakfast ideas for you.
- Cream Cheese Pancakes with Fresh Berries
- Sausage and Egg Breakfast Casserole
- Crispy Cheesy Cast Iron Hash Brown Recipe
I’ve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
Great tips for serving and those extras. Need to make these Sat morning for us.
Come on down anytime and I will make these for you.
This recipe sounds delicious! Thanks for sharing.
Oh yummy! We love homemade waffles at our house. I’ll have to try this recipe sometime!
Hope you try them and let me know.
Never made waffles from scratch before but these look delicious, thanks for the recipe
YUM! This looks delicious! I’ve never tried making home made waffles before but it might be about time I do.
Cool recipe. Nothing like great waffles and coffee for breakfast to bring in a lazy Sunday.
Yes a perfect morning meal.
We love waffles in this house too. The kids love waking up on a weekend morning with freshly made waffles. I usually put fresh fruit and whip cream on ours too. So good!
Thanks for this recipe! My youngest has been begging for waffles for quite some time now and I’ve been putting it off. I’ll have to make these for him.
Yum. I’ve never made waffles, I don’t have a waffle maker or anything so I usually grab a box or two of store bought. Would love to make my own!
These really are the best I’ve ever had. So light and fluffy.
Oh I love funnel cake! My husband hates sour cream so this is good to know. That Martha Stewart lady has a lot of good things up her sleeve. These sound delicious. I really want a waffle maker now.
I have not made waffles at home in so long!! This sounds like a great recipe for waffles, we love them on the weekends.
Hope you try them – I’m sure you will enjoy.
wow its a great breakfast! i wanna try this tomorrow thanks for sharing the awesome recipe its really delicious
Oh I hope you try these. Maybe taking a little more time, but they will be worth it.
All you have to say is that they taste like funnel cake in any way and I am a fan! I can’t wait to try this one out – thankfully, I happen to have confectioner’s sugar nearby!
I just recently purchased a waffle maker and haven’t been able to decide on a recipe to use first. These sound wonderfully delicious and I will be trying them this weekend!
These do take a bit of time, but oh so worth it. Hope you enjoy.
That looks yummy. My kids would love waffles any time of the day. Thanks for the recipe.
I love waffles and they were my childhood favorites! It was always a treat on Sunday morning! Your waffles and recipe look and sound delicious!
This sounds like an interesting recipe for the perfect waffles. I have never made homemade waffles but I do have an old waffle iron from my mother in law. The recipe sounds like something I will have to try for sure. Thanks for sharing.
I am the worst at waffles and pancakes. I can never get them just right! I Will try your method.
What a great recipe! I usually add sour cream to everything I bake for the moistness and richness, never thought to add sour cream to our waffles. Thanks for sharing!
Your waffle looks and sounds perfect! I hope I can buy a waffle maker.
This waffle maker was one of the best investments I have done. I tend to buy gadgets or appliances, but this one I really use.
These sound delicious! I am wondering… could you use buttermilk rather than the whole milk + vinegar? Thanks for sharing your recipe!!
I’m sure you could use it. Most people don’t always have buttermilk on hand. Let me know if you do a gluten free version.