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)

WAFFLES
Yields 6
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Ingredients
  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
Instructions
  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.
Notes
  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/

70 Comments

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  1. 2
    Mike

    Awful recipe… tastes like bread, not the flaky / crispy waffle I’d imagine coming from Alton Brown. He’s normally spot on with his recipes but this one misses the mark by a long shot…

  2. 3
    Glenn Reid

    Too much in this recipe came out more like a baked egg something I’m not really liking this waffle didn’t really come out crisp disappointing

  3. 5
    Zaklog the Great

    This is an excellent recipe to play around with spices as well. You can add cinnamon, or ginger, or nutmeg. Or, if you’d like to go a more savory route (like topped with gravy), you could add herbs like oregano or basil.

  4. 11
    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!

  5. 13
    snmpsniffer

    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.

    • 14
      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.

    • 15
      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.

  6. 17
    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.

  7. 18
    Rachel

    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.

    • 21
      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!

    • 22
      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.

  8. 24
    Carolyn

    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!

  9. 29
    казино

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

  10. 31
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  11. 32
    Erin

    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!

  12. 33
    Tim

    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.

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