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Breakfast and Brunch

How To Make The Perfect Waffles

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Ever wanted to know How To Make The Perfect Waffles?! I’ve got you covered. I perfected some pretty amazing waffles that I can’t wait to share with you.
How To Make The Perfect Waffles

I can hardly contain my excitement today.  I have finally developed a perfectly buttery crisp waffle that is better than any waffle I’ve ordered out.

I have learned that it’s important to get to know your waffle maker.  They are all going to cook a bit different, so test out timing with the first one to make sure you get the perfect golden brown color and crispness.

The KitchenAid Waffle Baker is seriously the best waffle maker I’ve ever worked with.  I’ve had it for a couple years and forget how much I love it everytime I bring it out.  If you are in the market for a new one, I highly recommend this one.

Hope you enjoy my latest recipe!

How to Make The Perfect Waffles

Start by adding your dry ingredients to a large mixing bowl.

How to Make The Perfect Waffles

Melted butter, buttermilk, milk, egg yolks and vanilla into another mixing bowl.

How to Make The Perfect Waffles

Stir the wet ingredients into the dry ingredients and give a stir.

How To Make The Perfect Waffles

Beat your egg whites until stiff peaks form.  Gently fold them into the batter until just combined.

How to Make The Perfect Waffles

 Be sure to not skip this step.  The egg whites keep the waffles perfectly light and crisp.

How to Make The Perfect Waffles

Scoop 1/2 cup batter into the center of your waffle maker.  Close lid and let cook for about 2 1/2 minutes or until golden brown and crisp.

How To Make The Perfect Waffles

You’ll have crisp yet soft and tender waffles ready for the perfect breakfast or brunch.

How To Make The Perfect Waffles

If you are crazy like me, drizzle these with my homemade buttermilk syrup.  Pretty much the best thing ever.  It is one of my favorite recipes in my cookbook.  Enjoy friends!

How To Make The Perfect Waffles


How To Make The Perfect Waffles

Prep time: 15 min | Cook time: 5 min | Total time: 20 min


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, whites and yolks separated
  • 1 cup buttermilk
  • 1/2 cup milk, I used skim
  • 1 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract

Classic Buttermilk Syrup from the Picky Palate Cookbook

  • 1 stick unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract


  1. Preheat waffle iron.
  2. Place flour, sugar, baking powder and salt into a large mixing bowl, stir to combine.
  3. Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
  4. Place buttermilk, milk, melted butter, vanilla and egg yolks into a large bowl, whisk to combine then slowly stir into dry ingredients. Once combined, fold in egg whites until just combined.
  5. Scoop 1/2 cup of batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2 1/2 minutes depending on your waffle iron. Remove hot waffles and place on cooling rack. Continue cooking waffles until all batter is used.
  6. To prepare buttermilk syrup, place butter, sugar and buttermilk into a small saucepan. Stir until melted and comes to a low boil. Remove from heat and stir in baking soda and vanilla. Syrup will foam up. Let sit aside and stir occasionally until foam has gone down.
  7. To serve, place waffles onto serving plates, top with fruit of choice and drizzle with warm buttermilk syrup.

Note: I use the KitchenAid waffle baker. Cooking time will vary per brands of waffle irons. Test out one waffle to see how long baking time is.

Makes 10 Servings, using 1/2 cup batter per waffle

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70 Responses | Comments RSS

  1. 51
    sadina says:

    i also have a question about the butter? Is 1 cup necessary, can i decrease the amount?

  2. 52
    Sam says:

    First recipe trialled on my brand spanking new waffle iron & they were better than any waffle I’ve tried 😍 thanks for a fantastic, easy to follow recipe!!

  3. 53
    Marci says:

    I made these tonight and the flavor was very good but they did not get crispy at all, rather mushy no matter how long I cooked them. They did turn a nice brown color.

  4. 54
    Monica says:

    I’ve tried several waffle recipes, & this one is the best by far. I made a few tweaks to them to make the recipe absolutely perfect. I cut the sugar to 1/2c because they were a bit too sweet for us in the first go-round with the recipe. I also added a tablespoon of malted milk powder. It makes the waffle taste truly out-of-the ordinary. Guests are completely blown away by these waffles! Thank you!

  5. 55
    Amy says:

    I made these for Valentine’s Day with my husband! Absolutely amazing!

  6. 56
    justin peterson says:

    Thanks. Good waffles, BUT … readers should be warned that these are SWEET waffles … I reduced the sugar to just 2 tbps and they were still too sweet for my taste. Still, the buttermilk is key, and beating the eggs whites. Nice.

  7. 57
    Alice says:

    I just wanted to state that there is way too much butter.

  8. 58
    Elizabeth says:

    Been looking for a really good waffle recipe, some i thought were good did not stand the test of time. This recipe is awesome, my daughter told me not to lose this one and thats a huge compliment from the jaded teen!

  9. 59
    Holy sugar batman says:

    Holy sugar … 3/4 of a cup?! It’s breakfast not dessert. That’s nuts. I can’t even imagine eating these. I dont add sugar to pancakes or waffles unless it’s for a dessert and even then it may be 1/4 cup. Wow. I am just shocked.

  10. 60
    Stacey says:

    I followed the recipe exactly, but my waffles turned out super-floppy. No crispy or hard outside. Is it definitely 1 full cup of butter and not 1 stick?

  11. 61
    Nadine says:

    Substitute for buttermilk as we don’t get buttermilk on the island?

  12. 62
    Janet says:

    Believe this is Jackie Kennedy’s waffle recipe, complete with the buttermilk.

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  18. 68
    Kerri says:

    I am looking for clarification on the amount of butter in the batter. When I saw the recipe it said 1 cup and then 1 stick later on. I know the syrup is a different recipe so I am not confused about that.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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