Fluffy Waffles with Whipped Egg Whites
Crisp, airy waffles made with whipped egg whites folded into a simple buttery batter.
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp fine sea salt
- ¼ cup granulated sugar
- 1 ½ cup milk whole, 2 percent, or unsweetened oat milk
- 2 large eggs separated
- ½ cup unsalted butter melted
- 2 tsp pure vanilla extract
Instructions
Cooking
- Melt the butter and let it cool slightly. Preheat the waffle iron.
- Whisk the flour, baking powder, salt, and sugar in a large bowl.
- Whisk the milk, egg yolks, melted butter, and vanilla in a second bowl.
- Pour the wet mixture into the dry ingredients and stir just until blended.
- Beat the egg whites in a clean dry bowl until stiff peaks form.
- Stir a third of the whites into the batter, then fold in the rest gently until no large streaks remain.
- Cook in the preheated iron according to the manufacturer instructions until deep golden. Repeat with the remaining batter.
Notes
Nutrition values are an estimate for 2 waffles per serving without toppings. The batter makes about 8 waffles depending on the iron. Cooled waffles keep 3 days in the refrigerator or 1 month in the freezer.