Egg and Milk Waffles

Introduction

Separating the 3 eggs and folding in stiff egg whites gives these waffles a lighter interior without making the batter complicated. You get a crisp browned exterior from the waffle iron and a batter that comes together with basic pantry ingredients. This works for a weekend breakfast, but the cooked waffles also freeze well for quick reheating later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 3 eggs, separated
• 1½ cups milk
• ½ lb (about 1¾ cups) flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• ¼ cup vegetable oil

Instructions

1. Mix egg yolks and milk.
2. Add flour, baking powder, sugar, salt and mix well.
3. Add the oil.
4. Whip the egg whites until stiff and then fold into the batter.
5. Preheat a waffle iron.
6. Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.
7. Remove waffle and repeat cooking process with remaining batter.

Variations

• Replace ½ lb (about 1¾ cups) flour with half all-purpose flour and half whole wheat flour for a denser waffle with a nuttier flavor.
• Swap the ¼ cup vegetable oil for the same amount of melted butter if you want a richer taste and slightly crisper edges.
• Replace ½ cup of the milk with plain yogurt thinned with a little extra milk for more tang and a softer interior.
• Add 1 teaspoon ground cinnamon with the flour, baking powder, sugar, and salt for a warmer spiced flavor.
• Cook each waffle a little longer in the waffle iron if you want a darker, crisper finish that holds up better for freezing.

Tips for Success

• Keep any egg yolk out of the whites so the egg whites whip to stiff peaks properly.
• Mix the flour, baking powder, sugar, and salt until combined, but stop once the batter is smooth enough; overmixing makes the waffles tougher.
• Fold the whipped egg whites in gently so you keep as much air in the batter as possible.
• Preheat the waffle iron fully before adding batter, or the waffles can stick and cook unevenly.
• Pull the waffles when the outside is well browned and the steam has mostly slowed down; that usually means the center is cooked through.

Storage and Reheating

Store cooked waffles in an airtight container in the fridge for up to 4 days. Freeze them in a freezer-safe bag or container with parchment between layers for up to 2 months.

Reheat in a toaster for the crispest result, or warm them in a 350°F oven directly on the rack or on a sheet pan for 5 to 8 minutes. You can use the microwave for 20 to 30 seconds, but the waffles will be softer. The batter is best used right away because the whipped egg whites lose volume as it sits.

FAQ

Why do you separate the eggs for this waffle batter?

Whipped egg whites add lift, so the waffles cook up lighter inside. If you skip that step, the waffles will still cook, but they will be denser.

Can you make the batter ahead of time?

It is better to cook the batter right after folding in the egg whites. If you want to prep ahead, measure the dry ingredients and mix the egg yolks with the milk separately, then combine and whip the whites just before cooking.

Can you use a different oil?

Yes. Any neutral oil, such as canola or sunflower oil, will work about the same and keep the texture similar.

How do you keep waffles warm while cooking the rest?

Place the finished waffles in a single layer on a sheet pan in a 200°F oven. Avoid stacking them right away, or steam will soften the crust.