• Suzanne Yearley

Sunday Morning Waffles: A Treat for All

October 7, 2018

Suzanne Yearley

Sunday morning breakfast is a big deal in our house. Those of us who can sleep late, stay in bed until the last possible moment, while others pursue their activity of interest (coffee and newspaper reading, dog- walking, exercise of any form, or golf) and then do the cooking. Regardless of where we were before 11:00am, we all come together in the kitchen to eat and chat. (Again, some of us are chattier than others, but the point is that we are together.) These waffles are everyone’s favorite.  Their rich taste and crispy texture work well with fruit and syrup or they are equally delicious served plain or with a light dusting of powdered sugar. In the summer, we eat outside in the yard, and in the fall and winter, the warm, rich scent of the waffles baking makes the house feel extra cozy. Good, strong dark roast coffee and pajamas, are ever-present!

Light and Crispy Waffles

Adapted from Pam Anderson's cookbook, Cook Smart

Secrets to Success:

  • The recipe can be doubled, tripled, even quadrupled. 

  • Separating the egg whites is what creates the airy lightness and keeps the outside extra crispy. Please do not skip this step.

  • The original recipe calls for just vegetable oil, but by substituting melted butter for ½ of the oil and doubling the sugar as I do in my version, the waffles have a richer, caramelized flavor.

  • NO BUTTERMILK: Substitute 3/8 cup whole or 2% milk mixed with 3/8 cup 2% or higher Greek yogurt.

  • Don't stack the waffles—they will become moist and limp. 

  • Place them in a single layer on a rack when removing from the waffle iron.

  • If necessary, re-crisp directly on a rack in a 200° oven.


3/4 cup all-purpose flour 

1/4 cup cornstarch 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

¾ cup buttermilk

3 tablespoons vegetable oil 

3 tablespoons melted butter

1/4 cup whole milk 

1 large egg, separated 

2 tablespoons sugar 

1/2 teaspoon pure vanilla extract

Pure maple syrup, for serving


Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk or substitution, vegetable oil, butter, and milk. Beat in the egg yolk.

In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.

Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

Preheat a Belgian waffle iron. Pour about 1 1/4 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.

Makes 3 double-waffles or 5-7 singles, depending on the type of waffle iron you have.



Family Meal









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