• Cooking Time: depends on your iron
  • Servings: 6-8
  • Preparation Time: 10-15 mintues


My roommate in college got me this great pancake/waffle cookbook and that's where this recipe is from. I have made them a lot lately. Don't use pretend vanilla extract, go for gold and use the real stuff, you WILL notice a BIG differance.


  • 1 ½ C flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar
  • 3 eggs separted
  • 1 C milk
  • 5 tbsp unsalted butter, melted & cooled
  • 2 tsp vanilla extract


  • Sift the flour, baking powder, salt and sugar into a large bowl.
  • Put the egg yolks, milk, cooled butter and vanilla extract into another bowl and mix well.
  • Add the flour mixture to the milk mixture and beat until mixed—don’t overbeat.
  • Put the egg whites into a clean bowl and beat until stiff peaks form.
  • Gently fold the egg whites into the waffle batter with a metal spoon. It’s important not to over mix at this stage, so if there are a few lumps of egg whites floating around, leave them—it doesn’t matter.
  • Spoon the batter into the hot waffle iron, spread the mixture out to the edges, and close the lid. (Most irons take about ½ C of batter)

Categories: Waffle 

Author Credit: Kate Habershon's "pancakes & waffles"

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