Shhhh! the Secret Ingredient for Making the World's Best Waffles

Best Waffles EverBest Waffles EverWhile I've created many varieties - pumpkin, apple spice, blueberry - there is a secret ingredient that makes all the waffles I cook light and fluffy: it's buttermilk.

If you can't find buttermilk, you can substitute regular milk (or even almond or coconut for a dairy free version). Just omit the 1/4 tsp baking soda in the recipe below.
This recipe makes 8 waffles. It's easy to double if you need more.

P.S. For those of you on gluten free diets: I've substituted gluten free flour for regular wheat flour and they still turned out delish.

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
2 eggs separated
1 cup buttermilk
1 tablespoon sugar (I prefer the raw cane kind)
2 tablespoons melted butter

Related: 30 delicious better-for-you breakfast ideas


1. You'll need three bowls.

In the largest, mix together the flour, baking powder, baking soda and salt.

Sugar and yolks go in the second.

Egg whites go in the last.

2. Use a mixer to whip up the egg whites until stiff peaks form.

3. Next, beat yolks and sugar until well combined. Add buttermilk. Then melted butter. Mix.

4. Pour the buttermilk mixture into the flour mixture. Mix well. If the batter is too thick, add a little more buttermilk. Don't make it too runny though, because the whites will help thin out the batter.

5. Fold in the egg whites.

6. Place batter on a preheated waffle iron and cook until golden brown.
Top with powdered sugar, syrup or fresh fruit. Mmmmm....

By Jennifer Cooper
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