Homemade wholesome waffles beat the boxed stuff every time. Plus, you can easily freeze extras for up to 2 months! Unlike pancake batter, waffle batter needs to be extra light and foamy for that perfect crunchy texture.
Heat the waffle iron and mix the dry ingredients. Preheat the waffle iron. In a large bowl, whisk together the flour, baking powder, and brown sugar.
Separate the eggs and mix the wet ingredients. In a separate bowl, beat the egg yolks well; add butter, milk, and salt.
Combine the wet and dry to form the batter. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and combine with a few swift strokes to form a batter that has a pebbled look, similar to muffin batter.
Fluff and incorporate the egg whites. Beat the egg whites until stiff, but not dry, then fold into the batter with a rubber spatula just to combine.
Make the waffles. Ladle in ¾ cups batter. Cook each waffle for 4 minutes and use a fork to pry the crispy waffle away from the iron. Transfer to a plate and top immediately with butter, if using. Serve with warm maple syrup.
Milk: I like to use whole milk, but you can substitute reduced fat, too.graham flour or whole wheat: graham flour is a type of whole wheat flour that contains more of the bran. Either flour can be used 1:1 in this recipe, but I don't recommend switching to all-purpose flour because you will likely end up with too much liquid.