Basic Waffles on a plate with whipped butter and blueberries and maple syrup in background
Basic Waffles
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Prep: 10 min
Bake: 5 min
Yield: 6 waffles
Waffles are always better when made with cake flour. A little bit crispy on the outside and soft on the inside, with deep pockets for soaking up butter and syrup, these basic waffles are easy to make for breakfast, brunch, or anytime.
  • 2 1/4 cups sifted Swans Down® Cake Flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs, yolks and whites separated
  • 1 1/2 cup whole milk
  • 1/3 cup unsalted butter, melted + extra for brushing the waffle maker, if desired
  • 1 1/2 teaspoons vanilla extract
  1. Preheat an electric waffle iron.
  2. Sift flour, sugar, baking powder and salt together in a bowl. In a second bowl, whisk egg yolks, milk, butter and vanilla.
  3. Add the flour mixture to the milk mixture and whisk until just combined.
  4. In another bowl, whisk egg whites until soft peaks form, about 3 minutes.
  5. Fold egg whites into batter, being careful not to overmix.
  6. Pour 3/4 cup of the batter onto the grid of the hot waffle iron. Close and cook according to manufacturer instructions or until waffles are light golden brown and slightly crispy on the outside. Repeat with remaining batter.
  7. Serve immediately with toppings of your choice.
  • Susan says:

    Can almond/coconut be substituted for whole milk?

    • Swans Down says:

      Hi Susan,

      Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.

      Cow’s milk has naturally occurring sugar, and “unsweetened” almond milk has 0g of sugar. To more closely mimic true dairy milk, look for Almond Milk packaging that claims “low sugar” or “lightly sweetened.”

      So yes, Almond Milk will work, so will soy milk. Happy baking!

  • Mary says:

    Could you use this batter to make pancakes ? I don’t have a waffle iron

  • Carolyn Clark says:

    I made the waffles with buttermilk as advised and were perfect! Can you freeze them?

    • Swans Down says:

      Hi Carolyn, Yep you can freeze them. Waffle iron them till cooked but still soft, before wrapping them well in plastic wrap. Happy baking.

  • Allene Karlson says:

    Could you create a recipe similar to the malted waffles they serve in the motel chains for their continental breakfasts…they are so very good and my family loves them…I know they use the Golden Griddle Mix and I can buy on the internet, but would love to make my own from scratch…In advance, thank you so much

    • Swans Down says:

      Hi Allene, We will certainly pass your suggestion along to The Kitchen for consideration. Malted Pancakes are definitely delicious. Happy Baking!

  • Bridgette says:

    Can the milk be substituted for buttermilk.

    • Swans Down says:

      Hi Bridgette, You absolutely can substitute the milk with buttermilk. You will need to reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Happy Baking!

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