Thanks for sharing!I got a waffle maker for christmas. Five stars for sure! And that these waffles will be on the menu! Perfect for our family!!! Something tells me I am with you on this though….Well, I totally want to be on your team, but I didn’t know that you could get the same results! Mix until batter forms.Pour 1/2 cup batter onto hot waffle griddle and cook according to waffle maker instructions (will vary depending on appliance).Corn starch in the batter – I never even thought of that! I’m totally trying it though, because I HATE whipping egg whites. While 2-year-olds aren’t always known for being great eaters, they LOVE these waffles and can easily put down at least 3 between them.These are classic waffles too, not to be mistaken for Belgium waffles. Pancakes are perfectly fluffy without that. I make the entire batch and then freeze the remainder. Did I mention perfect? I would not say this is a bad recipe. You know what today is? Heh. I didn’t make the syrup though, just used pure maple.this is the best waffles ever! Super.My mom always made waffles for Sunday night dinner when I was growing up. I wish I had a waffle iron. I hope we can have breakfast together someday. I’ve been trying different recipes to substitute almond milk in, and now I can stop looking. They are crispy, light, and fluffy.These waffles are made from scratch and make a delicious breakfast, lunch, or dinner for two.This post contains affiliate links. Please read my.These easy homemade waffles are a major hit in our home! Easy Waffle Recipe – Try our classic recipe (with simple secret ingredient and key step!) !How many Belgian waffles does the recipe make (approx)?Your recipe doesn’t work! Am I going to have fried egg white whip in my waffle?” Ahhhhh! My very favorite, reader tested and approved, much beloved homemade Belgian waffles completely from scratch!Part of the reason I love this recipe so much is because it’s SO easy to make. .Great recipe! They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time. I hate folding them in because it stresses me out!! Our whole family can’t get enough of these delicious waffles!1. Thank you!Hello! Thank you very much!These were amazing and light. It’s a family staple over here .Received a belgian waffle maker for Christmas, unfortunately, there was not a direction book…went to internet, found your recipe- excellent choice, they were awesome, Thank you so much, it just became a family recipe….I am a fan of seperating the eggs and whipping and folding…it takes forever, but the pay-off is worth it. I have it around the medium setting (4-4.5 out of 7) and it comes out perfectly browned and with just the right amount of crisp.I freeze whatever we don’t eat, and it warms up beautifully in the toaster oven on low heat – kids always ask for more, and it’s nice to have them ready to heat up and eat. I’ve had trouble making good waffles in the past but these were a 10 out of 10!I just made them and they are delicious, only since I read the recipe I thought it was too much milk, so I only used 1 1/2 cup. The batter came out so runny that the waffles would not rise and stayed doughey. Even my 8 year old asked why they were so different. I will be making these over and over again. I can’t tell.Can you believe I’ve never made belgian waffles? At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission. In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt. Why? Thanks Nicole!Just made these waffles. The texture is lighter and crispier.They require a Belgian waffle maker with a deeper, larger grid pattern. Thank you thank you thank you for posting this and saving my Sundays and my sanity.This recipe didn’t come out at all. Today we became proud owners of a waffle maker and I’ve spent the last 30 minutes looking at recipes. Thanks!I have been looking for a good recipe for YEARS….and this one totally ROCKS! I LOVE waffles and these look great!Your design is adorable! I didn’t realize so many had whipped egg whites and yeast. I’m getting out of here!” I guess I should at least try but, eh, I’m kind of lazy. See what I mean?That’s it! Thanks for the perfect waffle recipe!So, I don’t like waffles. Thanks for the cornstarch and nutmeg idea! We’ve been out of town .You can omit the corn starch– just promise to try it WITH the corn starch next time!Ashton, do you know where to find a good waffle iron?I could be wrong, but I think a good iron type would work better.I have a wolfgang puck waffle maker, but honestly, I think I’d like an even better one. Save yourself the time and waste of ingredients and skip this one.Hello! They will keep in the fridge for up to a week and in the freezer for 4-6 months.You can reheat them in the microwave or a toaster oven. Stir until no white streaks remain.Preheat a double-sided flipping waffle iron and spray both sides with non-stick spray.Pour half of the batter into each side of the double sided waffle iron.Cook until the waffles are golden brown, about 7 – 10 minutes. I get three to four thick belgian waffles with my waffle maker, and I aleays cook on maximun heat. Or worse– make you wait for the batter to rise! You could even set up a waffle bar for a special occasion. I have a hard time with anything other than pure maple syrup these days, and I can assure you– that’s not how I grew up!

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