Waffles … Really Good Waffles

Waffles … Really Good Waffles

Few “griddle breads” deliver the goods the way waffles can. And waffles go beyond breakfast:

1. Use instead of bread to make sandwiches
2. Cut into four-grid pieces and toast for croutons
3. Leave out to get stale, then tear into chunks for bread pudding
4. Make ice cream sandwiches (they freeze well)

Yields 6
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  1. 4 3/4 ounces all-purpose flour
  2. 4 3/4 ounces whole-wheat pastry flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon kosher salt
  6. 3 tablespoons sugar
  7. 3 large eggs, beaten
  8. 4 tablespoons unsalted butter, melted
  9. 2 cups buttermilk, at room temperature
  1. Heat a waffle iron according to the manufacturer's directions.
  2. Whisk together the flours, baking powder, baking soda, salt and sugar in a medium bowl.
  3. Whisk the eggs and butter together in another bowl, and then whisk in the buttermilk.
  4. Add the wet ingredients to the dry and whisk to combine. Rest the batter for 5 minutes.
  5. Lightly coat the waffle iron with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close the iron top and cook until the waffle is golden on both sides and is easily removed from the iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
  1. For chocolate waffles, use 7 ounces of all-purpose flour (ditch the whole wheat) and add 1 1/2 ounces Dutch-process cocoa powder to the dry mix. Fold in 4 ounces of semisweet chocolate chips to the batter.
ALTON BROWN https://altonbrown.com/


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  1. 1
    Paul B

    This recipe is excellent and has quickly become a family favorite! If you can’t find the pastry flour you don’t have anything to worry about, because these waffles still turn out perfect using only AP flour. This recipe also doubles and triples without any trouble. I like to add in about 1tsp of vanilla extract per single recipe for a little extra awesome flavor!

  2. 3

    4 3/4 ounces…. Just give it to me in grams or an actual US measurement like 2 1/2 cup. My scale does not measure in 1/4 ounces…. Grrrrrrrrrrr Grams would be preferable.

    • 4
      James C.

      4 3/4 oz would look like 4.75 oz. Combined you should have 9 1/2 oz of flour between the two types. As for grams, 4 3/4 oz = approx. 135 grams.

    • 5
      Myles Tandy

      An “actual US measurement” such as you recommend would be less accurate than the recipe as written. I’d also have been happy with Grams, but ounces are still much better than volumetric measures.

  3. 7
    Olivia Jacobs

    I love this recipe for many reasons, but perhaps my favorite is that, for whatever reason, this recipe fills my waffle iron so perfectly to make a single extra large waffle. It’s delicious, and the batter does not drip out, but perfectly fills the edges of the iron. Amazing.

  4. 8

    This is a perfect recipe! I didn’t have the ‘wheat’ pastry flour rather i had it backwards …, I did half the flour in a gluten – free all purpose pastry flour and the other half regular wheat flour and it turned out great. I do breakfast for out Sunday School and had to double the batch ( the measurements were still great ) and I poured the larger batch into a washed out milk jug. I also had mini chocolate chips to add ontop of the batter in the waffle iron. I never measured flour in ounces so it was a new way of using my cheap Walmart digital food scale- but the result was extememly accurate and took out the guess work ( of course I’ve only measured flour in cups ). The result was light , fluffy yet still browned and crunchy – a real treat. I will be writing down this recipe as a keeper for all future waffles. Well done.

    • 11
      Lisa H

      I live in a small town on the Canadian border. I found whole wheat flour from King Arthur in the local market. For some reason it was in the “health food” section,and only small bags, but it was there. Good luck!

    • 12
      Leah Parker

      Amazon carries the 5lb bags of whole wheat pastry flour from Bob’s Red Mill, both conventional and organic. It is quite a bit more expensive than I would normally pay for it in a grocery store, but then again Bob’s is here in Oregon. It’s carried in the natural section of our Fred Meyer’s (Kroger for you non-Pacific Northwesterners) and is usually around $5 for a 5lb bag. I know you can also order directly from Bob’s and may be less expensive that way.

  5. 14

    Just made these waffles for the very first time and they were AMAZING!!! So light and delicious. I followed the recipe exactly all for the buttermilk. I do not use buttermilk often and decided to use a substitute. I found a recipe for a buttermilk substitute on joythebaker.com and it called for3/4 c plain yogurt and 1/4 c milk. I used whole milk greek yogurt and 2% reduced fat milk.
    I’ve always been an Eggo eater and my husband has shamed me because of it. He grew up with homemade waffles. Anyway…I’m convinced. Homemade Alton…thanks! You’re an amazing chef & we love you!

  6. 19

    Признателен за нестандартное изложение.
    Воткнул не по детски в пользу.
    Как сказано, что продвинуться на этом поприще “как два пальца”?
    Все мудачи.

  7. 21

    I wouⅼd like to thank you for the efforts you’ve put in writing this
    blog. I гeally hope to check out the same high-graԁe bⅼog posts by you
    later on as ԝell. In truth, your creative wгiting
    аbilities has encouraged me to get my very own ѕite now ;

  8. 22

    I haven’t tried these waffles by my fave food guru, but I would find it hard to beat the sourdough waffles made from the recipe by King Arthur flour. Crisp and light sooo good!

  9. 23

    I followed this recipe to the letter and the waffles came out soft and floppy. I repeated and got the same results. I made sure I used the right flour, I measured the it by weight, I used room-temperature buttermilk, I let the batter rest before cooking, and the waffle iron was on the highest setting. When I use other recipes that call for egg whites beaten to stiff peaks, those waffles come out light and perfect. What happened? The waffles didn’t look sad and floppy on the good eats episode.

  10. 27

    I have a good recipe that I use and I think they are better than your Alton.
    And they are also easier to prepare.
    By the way, are chocolate waffles any good for breakfast?

  11. 28

    I was disappointed in these. I even weighed the flours. But question, my only two issues was I had no buttermilk so ousted the powder version to make buttermilk and I messed up and only used 2T of butter vs 4T. They were very thin, batter and waffle. I may try again using regular buttermilk and correct butter. If anyone knows if those two issues would make much diff, let me know.

    • 29

      Of course it makes a big difference. You are adding more dry goods, less liquid goods to a recipe. It will completely change the recipe. Try it again the correct way and then play around with it. Recipes are great starting points to make your own! Happy cooking!

  12. 30

    Okay its all well and good that you know how to make excellent waffles using a typical waffle iron with a glutenous recipe but what I would like to know is how to make a reliable gluten free waffle recipe that does not act out when you use it in a waffle maker (stick like crazy no matter how much oil or have a yucky interior or just taste gross). I have not had much luck except when I tried using Pamela’s gluten free waffle mix but its pricey. So any chance you can try to come up with a recipe for all the gluten free waffle lovers out there? Thanks 🙂

    • 31

      Try the GF Waffle mix by Kembers, available on Amazon. It is light and crisp and I did not have any problem using it in my waffle iron. If you want chocolate waffles, just add a couple of tablespoons of cocoa powder to the mix before adding the liquid, or try adding a spice blend like pumpkin pie spice to the dry mix before mixing for a flavor treat.

    • 32

      We always substitute the regular flours that this recipe calls for and use the same amount in Gluten-Free Bisquik (my mother and sister have Ciliac disease). They always come out amazing… although I run the waffle iron at 50% or a bit lower or else they start to come out a bit darker than I care for. My 90+ year old grandmother couldn’t tell the difference in the waffles being gluten-free (She hates when my mom or my sister makes anything gluten-free)… And if no one told you… I don’t think you’d realize either! They’re that good!

  13. 33
    Deb Sola

    We finally had time today to make your recipe and were not disappointed! The waffles rose beautifully and were crispy and brown. My hubby is the waffle maker, but not a baker, so I helped him with the process. He has vowed to never make a box mix again!

    One addition we like to add to our waffles is a little vanilla, and sometimes some brown sugar and cinnamon if we are adding fruit or nuts. Thank you for sharing, we love your recipes and shows, and hope to see you in person one day

  14. 34
    Sue L

    I’ve made homemade waffles for decades from the Betty Crocker “Red Pie” Cookbook (pg 58) exactly as written. It is very similar to this one. The BC recipe does not have sugar, and uses shortening instead of melted butter and has twice the baking powder and soda. Made this one today. I bought the pastry flour from our local food co-op from a farmer just for this recipe. We did like them. They definitely tasted quite different and good, probably the sugar and butter. That may sound like faint praise, but isn’t. We’re already used to homemade waffles made with real buttermilk all the time anyway. The batter consistency was perfect and it did make exactly 6 Belgian waffles. I may experiment combining this and the BC recipe to see where the differences in taste are.

  15. 35
    John Mott

    I’ve found that whipping the egg whites and folding them into the batter, along with using a waffle iron that flips over are the keys to ethereal light waffles.

  16. 36

    My go-to waffle recipe, but I never have buttermilk, so I just make sour milk with white vinegar (one Tbs in bottom of measuring cup, fill to 1 cup mark with milk, let sit a few minutes). Made these yesterday with my new waffle iron – sadly, the old dangerous one (cord heated up a lot) made a more even bake – we’ll just have to try again. One of the best things about waffles is that they freeze and reheat nearly perfectly. Love ’em!

    • 37

      Ive always used lemon juice instead of vinegar for a slightly different flavor. Also I keep some dried powdered buttermilk on hand …I decide which method to use based on how I feel when cooking.

  17. 38

    I am looking to buy a new waffle iron, after 35 years the one I received as a bridal shower present no longer works! I need to know what others have tried and liked.

  18. 40

    We make a double batch of waffles and freeze them with a little wax paper between each waffle. My kids have them for breakfast.
    To a double batch, I add 1.5 tsp. vanilla, 1 tsp. cinnamon and some freshly grated nutmeg.
    Awesome recipe, AB!

  19. 41

    I was wondering what is your recommendation for a waffle iron? I have been looking around for a new one. The last one I had was over 18 years ago.

  20. 44

    I did a bit experiment, personally I like crispy waffles, so the first one was limp as others said, but then I cooked it at higher temperature and longer than the manufacture recommendation, it turned out great. I would also say, after the waffle is made, use the baking wire to rest the waffles, so the steam will not soften the waffle. Maybe next time I should try to toast it in the oven after it is done. This waffle has great flavor.

  21. 45
    Chase Fehrenbach

    Absolutely delicious! I always do a little extra and add a little cinnamon and nutmeg to the batter, gives it a lovely taste~

  22. 46

    Hmmmm, you forgot to whip out the little nut you always keep with you! Just a little nutmeg will really brighten up the waffles!! (So will a little fresh ground or powdered ginger, a little clove, replace the white sugar with brown sugar, or one of my favorites, fresh diced peaches!!!)

  23. 47
    Peter Nyreen

    I just finished making these waffles and followed the instructions to a tee. Absolutely wonderful. I whipped out my handy dandy digital kitchen scale, put my plastic measuring bowl on top and zeroed out the scale, weighed out my 4.75 ounces (not grams mind you as digital scales WILL DO BOTH) and made sure I measured 4.75 ounces of flour AND an additional 4.75 ounces of whole wheat flour for a total of 9.5 ounces. Added the wet to the dry, mixed very little, enough to just wet the dry ingredients and let sit for the minimum 5 minutes. The batter was thick and when cooked came out perfect. Light, fluffy and scrumptious. If people are having a problem with this recipe I suggest making sure you add ALL the flour, as I can see how someone might add the flour but completely space out on the whole wheat, or other half of the required flour. Thanks Alton, perfectly cooked food once again.

  24. 48

    I agree with DS. I weighed all the ingredients as recommended by Matt and the batter was thin, the waffles didn’t rise and they were limp. They were, however, tasty, but not in a traditional waffle way.

  25. 50

    Just wondering, is there anyway to make the batter in advance and use it to make the waffles in a few days without sacrificing amazingness?

  26. 51

    I followed the recipe, using the tweaks for chocolate waffles, and it was awful. I was super disappointed. The batter was extremely thin, but I put one on to cook anyway. My result was thin, limp, and way too eggy. The only redeeming value were the melted chocolate chips. I had such high hopes, too! I will stick to my Betty Crocker recipe.

    • 52

      Respectfully, if your batter was thin I’m fairly confident your measurements were off. Are you certain you were measuring the flour by weight, not volume? 4 3/4 ounces (just over 1/4 pound) of flour by weight is about a cup by volume – and there are 8 fluid ounces in a cup. So, if you were measuring out 4 3/4 fl ounces in your liquid measuring cups, you’d only have about half the flour the recipe is calling for, and the ratio of eggs:flour would certainly be too high.

      I strongly recommend getting out your kitchen scale and giving this one another try. Alton > Betty. Truth.

  27. 53

    My grandmother made the most delicious waffles and started with Bisquick, of all things. At some point, each of her three children and her ten grandchildren, along with many family friends and/or spouses, stood at her elbow, trying to capture the magic of her recipe, to no avail. She added cornmeal to the batter, but never measured—her famous comment was, “You just add it until the batter looks like this.” (To our untrained eyes, nothing about the batter had changed with the addition of the cornmeal.) She also used corn oil instead of butter. Sadly, we all gave up on writing down the recipe and it went with her when she died. Some of my fondest memories are of waffle dinners at my grandmother’s house. She had an old-fashioned waffle iron (one of several that she just plumb wore out over the years) with a lip around the bottom edge to catch any drips. She would park it on a corner of the dining room table and poured the batter into a pitcher for easy pouring. Additions included her homemade creamed chip beef and homemade Chicken à la King, along with the regular assortment of butter, jams, jellies, and syrups. In the summer, a traditional addition was a salad of slices of garden-fresh homegrown tomatoes and cucumbers dressed with a little vinegar and a sprinkling of sugar. One wonderful advantage to this (besides piping-hot waffles fresh from the iron) was that our grandmother was present at the table for the entire meal—at other meals, she was constantly moving from kitchen to dining room, refilling dishes or topping up condiments On these magical nights, when she sat down at the table she remained there with the exception of short trips (usually two when the whole family was present) to refill the batter pitcher. One of the reasons I love cooking is that it is a prime opportunity to create traditions and family bonds that will live on for years. I loved your show, and hope to someday see you in person!

  28. 56
    vicky mcclure

    What’s the best brand for a wonderful waffle iron. I know you said, but was busy, thought your site might suggest the best iron. WE love WAFFLES~

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