Waffles

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crispy outside, fluffy inside.
• Diner-quality in 25 minutes.
• Freezer-friendly for weekday breakfasts.
• Endless topping possibilities.
• Better than any frozen waffle.

Ingredient Notes

• Separate eggs and whip whites — non-negotiable for crispness.
• Melted butter (cooled) gives flavor; oil works but is less rich.
• Whole milk for richness.

Ingredient Substitutions

• Buttermilk in place of milk for tang.
• Half white, half whole-wheat flour.
• Add pumpkin (½ cup) + spice for fall.

Equipment Needed

• Waffle iron
• Two mixing bowls
• Whisk
• Electric mixer or whisk for whites

Prep Tips

• Whip whites just before mixing — they deflate over time.
• Pre-heat the iron fully before pouring.

Instructions

1. 1

   Gather and prep: 1 cup flour, 1 cup milk, 1 large egg, 1 cup sugar, 1 baking powder, 2 tbsp butter, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Whisk dry and wet ingredients separately.

3. 3

   Combine.

4. 4

   Pour into hot waffle iron, cook until golden.

Artsi Pro Tips

• Whipped whites folded in equal crispy waffles.
• Don't stack waffles — they steam and go soggy. Use an oven rack.
• Pull when steam stops escaping the iron.

Common Mistakes

• Skipping the whites whip — soft, dense waffles.
• Stacking finished waffles — soggy.
• Overfilling the iron — overflow.

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