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Dec 3, 2012 11:03 PM

Help please - What is your go-to basic waffle recipe?

Proud new owner of a vintage electric waffle iron looking for proven waffle recipes. What are your favorites? Thanks!

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  1. I just use the one in Joy of Cooking. I can post it if you don't have Joy.

    6 Replies
    1. re: jmcarthur8

      the yeast recipe from JOC is our go-to

      1. re: splatgirl

        make that 3! Easy simple and you can doctor it up too. a few of my favorite additions are:

        • Vanilla, cinnamon and nutmeg

        • Vanilla and orange zest

        • A very ripe banana, optional is some PB2 peanut butter powder

        • Crumbled bacon (sprinkle on top after pouring the batter for even distribution)

      2. re: jmcarthur8

        I am also a fan of the JOC's waffle recipes. There's the basic, the basic with buttermilk, cornmeal and Belgian waffle (yeast risen).`

        The basic calls for 1/2 to 2 sticks of butter. After some experimenting, I liked it best using one stick. I also some vanilla extract to the batter. The buttermilk version is also delicious, are are the cornmeal waffle recipe and Belgian waffle recipe.

        If you have The Cake Bible by Rose Levy Beranbaum lying around, the recipes for the buttermilk waffles and Marion Cunningham's raised waffles are also good.

        1. re: AntarcticWidow

          Thanks! It looks like the JOC recipes are widely liked, but I don't have it! Can someone post the four different recipes?

          We have Fanny Farmer, but it would be great to have the JOC recipes too!

          1. re: foodiefrog

            Here are the ingredients for JOC's basic, buttermilk, cornmeal and Belgian waffles, and the method for mixing ingredients. I'll leave it up to you how to best cook them in your particular iron.

            JOC's Basic Waffle Recipe
            1-3/4 c AP flour
            1 tblsp baking powder
            1 tblsp sugar
            1/2 tsp salt
            3 large eggs, well beaten
            1/2-2 sticks unsalted butter, melted
            1-1/2 cups milk

            In a large bowl, mix the dry ingredients together. Mix the wet ingredients together in a second bowl. (I like to add about a teaspoon of vanilla extract as well.) Make a well in the dry ingredients and pour in the wet ingredients, then quickly whisk the ingredients together until it looks a little like a muffin batter. If you like, feel free to fold in 1/2 cup of raisins or other finely diced soft fruit, fresh or frozen berries, finely chopped nuts, thinly sliced banana, crumbled cooked bacon, shredded cheese, shredded dried coconut, grated semisweet or milk chocolate.

            Buttermilk Waffles. I've obviously not paid attention when making this. The instructions for buttermilk waffles says to substitute buttermilk for the milk and calls for an additional 1/4 tsp more BAKING SODA. The original recipe calls for baking powder, not baking soda. Has anyone else noticed this?

            JOC's Cornmeal Waffles
            1 c AP flour
            1 c stoneground cornmeal
            2 tsp baking powder
            3/4 tsp salt
            1/2 tsp baking soda
            2 c buttermilk
            1/4 c pure maple syrup
            5 tbsp unsalted butter, melted
            2 large egg yolks at room temperature
            2 large egg whites, beaten to stiff peaks

            Whisk the dry ingredients in a large bowl and the wet ingredients in a second bowl. Pour the wet ingredients over the dry ingredients and gently whisk until combined, then fold in the beaten egg whites.

            Belgian Waffles
            2-1/4 tsp or 1 envelope active dry yeast
            1/4 c warm milk (105-115 degrees F)
            3 large egg yolks
            1/4 cup lukewarm milk
            1-1/2 sticks unsalted butter, melted and cooled to lukewarm
            1/2 c sugar
            1-1/2 tsp salt
            2 tsp vanilla
            4 c AP flour
            2-1/2 cups warm milk
            3 large egg whites beaten to soft peaks

            Dissolve the yeast in the 1/4 cup of warm milk and let sit for five minutes.

            Whisk together the egg yolks, 1/4 cup lukewarm milk and melted butter, then add the yeast mixture, sugar, salt and vanilla.

            Add the flour in three parts and remaining milk in two parts, alternating the ingredients. Lastly, fold in the egg whites. Cover the bowl with plastic film and let it rise in a warm place until it has doubled in bulk, about an hour or so. When you're ready to cook, stir the batter first to deflate.

            1. re: foodiefrog

              I have it, I'm just too lazy to find that particular cookbook right this second.
              so glad someone else asked.
              oh just remembered I'd promised to write a recipe out for someone on here who asked.
              let me think how I did that then I'll come back and look over these ideas for waffles.

        2. I make it like Mom did, separate the eggs and beat the whites, and also must have heavy cream in it.

          3 Replies
          1. re: coll

            +1 The beaten egg whites are key for good waffles.

            1. re: coll

              I like the yeast ones in the Fanny Farmer Baking Book, but when I've made standard non-yeast recipes, I always whip the egg whites. It really makes a difference. Of course I haven't had the opportunity to make waffles in a long time, sigh...

              1. re: Skippy1414

                +1 on the egg whites, which make all the difference. I think I usually use the Fannie Farmer recipe--not the baking book, just plain old Fannie Farmer.

                Cook's Illustrated had one a couple of years ago that used seltzer instead of beating the egg whites. I tried it and thought it worked pretty well. An option if you don't want to deal with an extra bowl, beaters, etc.

            2. I cheat and make waffles from a mix. I've found Kodiak Cakes Frontier Flapjack and Waffle Mix – Whole Wheat Oat and Honey to be REALLY good. I add some cinnamon, nutmeg and vanilla to the batter. Also chopped walnuts or pecans if I have them on hand. And a BIG surprise -- while it used to be really difficult to find, I saw it at Target recently, so I'm guessing it's widely available.

              1. Whatever recipe you decide to use an addition of 1/2 to 3/4 cup of malt powder will add a good crunch and tang to your waffles.

                9 Replies
                1. re: John E.

                  I like that, John E.!
                  Now you have me wondering if I could make use of the bottle I have of Fox's Malt Syrup in the waffles. It won't provide the crunch that the powder would but I love malt flavor in waffles.
                  Pancakes, too, perhaps??

                  1. re: jmcarthur8

                    I have also used malt powder in pancakes. I made America's Test Kitchen pancake mix and put in there. I'm sure you could use the syrup but remember that it has either sugar or cirn syrup in it.

                    1. re: John E.

                      I have a bottle of Ovaltine from Jamaica (ie malt is the first ingredient rather than sugar) I think I may play around with that. I have malt syrup too but have a feeling that would throw things off kilter. I do love me some malt.

                      1. re: John E.

                        You know what...I just noticed that the JOY recipe upthread for cornmeal pancakes calls for 1/4 cup maple syrup. Bet I could sub the malt syrup there. I think the buttermilk, cornmeal, and malt flavors would play nice.

                        1. re: jmcarthur8

                          I am now inspired to sub malt syrup in other places too, hmmmmm. I'll have to contemplate.

                    2. re: John E.

                      Malted Waffles are the way to go, almost everyone will say they are the best they have ever had.

                      1. re: RetiredChef

                        I am sad to report that I did not discover malted waffles until we stayed at one of those budget hotels with the 'free' breakfast that included the make-your-own Belgian waffles.

                        1. re: RetiredChef

                          Are you talking about that powdered malt product that's usually sold where they have the chocolate syrup and cocoa?

                          1. re: CindyJ

                            I don't know if RetiredChef was referring to that malt powder, but that's the stuff I to which I was referring, specifically Carnation brand.

                      2. I use Mollie Katzen's Amazing Overnight Waffle recipe:

                        It takes starting the night before, but super-easy, and I've always gotten great results.

                        1 Reply
                        1. re: sidwich

                          I love this overnight recipe too. I think it develops good flavor sitting overnight and it doesn't take much to finish it off in the morning.