I’ve changed almost everything about my original waffle recipe I posted back in 2013. I’ve been trying my best to make the waffles more like the kind you get at a hotel breakfast bar – crispy on the outside, soft on the inside. And it’s taken almost two years of trial and error to get it to this point. Two years. Mind you, it’s not like this is ALL I’ve done for two years… but still.
What I found is that I drastically needed to increase the amount of egg and sugar in the batter, and decrease the amount of oil and milk. Over the course of the past two years, I also discovered the magic that is cake flour (and I highly recommend King Arthur’s Unbleached Cake Flour). Turns out, if you use cake flour in waffle batter it really helps the crispiness factor. I only discovered this because at one point I had run out of all-purpose flour (I know, I know – horrific) and cake flour was all I had on hand. I also found that in using cake flour, I didn’t need nearly as much baking powder. I’ve heard people add cornstarch to their waffle recipes, and now I see why – all-purpose flour is just a more finely ground flour with the addition of cornstarch.
Insert NBC’s “The more you know” animation here.
I always add a little nutmeg and cinnamon to my waffles because it never conflicts with any of the add-ins I use: chocolate chips, blueberries, Nutella (you heard me right). This is a great base for any variation you can imagine!
My waffle iron is old-ish, and isn’t as deep as I would like for Belgian waffles. I like the huge waffles with really deep pockets to hold my toppings, and I don’t have that with mine (sniffle). Despite these waffles being extremely delicious in the waffle iron that I have, I can only imagine how much better they would be in a larger iron. Drool.
If you make these with a waffle iron that allows for my heavenly, deep pockets to fill with syrup, please leave a comment and send me a picture (or post to Twitter or Instagram with #stressbaking) – I want to live vicariously through you!Print
Crisp on the outside, light and fluffy on the inside. The perfect base recipe for any waffle variations!
- 2 cups cake flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- ½ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 6 large eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 ½ teaspoons vanilla
- Preheat waffle iron to highest heat (to make the outside crispy and the inside softer).
- In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a medium bowl, beat eggs. Add milk, oil, and vanilla and whisk together. Add flour mixture to egg mixture and whisk until almost smooth. Now’s the time to fold in any add-ins like chocolate chips, blueberries, etc.
- Spray waffle iron with non-stick spray and pour around ¾ cup of batter and heat until golden brown (the amount needed will vary based on your iron).
- Carefully remove waffle from the iron and top with whatever deliciousness your heart desires. Enjoy!
You have to forgive me for the photos in this post – I just got a brand new lighting setup upon the advice of Pinch of Yum and this is the first time shooting with it. It was also the middle of the night, I had barely slept in a week and I was two glasses of wine deep at the time… but still. Learning curve.