the best, fluffiest waffles ever
Am I the only one who feels the need to fill every square with maple syrup?
I doubt it! I’m sure many of you can relate. Who doesn’t love a perfectly crisp on the outside yet fluffy on the inside waffle? I am a self-proclaimed breakfast aficionado and it just so happens to be Easter Sunday and my birthday, so that naturally means that its . . . WAFFLE TIME! I am beyond excited to share this recipe with you guys. While I must admit that, it’s a smidge more time consuming to make than other recipes, it’s by far the very best! I hope you guys give ‘em a try!
INGREDIENTS
2 1/4 cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs / separated for whipping egg whites
1/2 cup vegetable oil / i used sunflower
2 cups milk
1 teaspoon vanilla extract
cooking spray / i used spray canola oil
DIRECTIONS
Preheat your waffle maker, spray with cooking spray (i use spray canola oil) and set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and cinnamon.
In a separate bowl beat the egg whites until stiff peaks form. I used my stand mixer, but before I had one I used a hand mixer. Set aside.
In another bowl mix together the egg yolks, oil, milk, and vanilla extract.
Add the egg yolk mixture to the dry ingredients and mix well.
Gently fold in the egg whites.
Pour the batter onto your hot waffle maker and cook according to your waffle maker’s directions.
Serve with butter, syrup, powdered sugar or any other toppings of your choosing. Enjoy!
If you’d like to save some of your waffles for breakfast throughout the week. Let the waffles cool on a cooling rack. Fill a baking sheet with them, not touching, freeze. Once they’re frozen you can store them in a large Ziploc bag. When you’re ready to heat them up again, simply place them in your toaster and you’re good to go!