Golden Waffles with Maple Butter
Crisp-edged, fluffy-centered classic American waffles served with a quick maple butter that melts into every pocket. This recipe uses a simple batter method and a hot waffle iron to deliver reliable, diner-style results at home.
Waffles are one of America’s most beloved breakfast classics, prized for their contrast of crunchy ridges and tender interiors. The key is a properly heated waffle iron and a batter that isn’t overmixed, which keeps the texture light. Maple butter is a small upgrade with big payoff: it delivers maple flavor evenly without flooding the waffle. Once you master this base, you can confidently build a whole waffle repertoire from it.
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Servings
4
Ingredients
Waffle Batter
- •2 cups (240 g) all-purpose flour
- •2 tablespoons granulated sugar
- •1 tablespoon baking powder
- •1/2 teaspoon fine salt
- •2 large eggs, separated
- •1 3/4 cups (420 ml) whole milk
- •1/2 cup (113 g) unsalted butter, melted and cooled slightly, plus more for serving (optional)
- •1 teaspoon pure vanilla extract
- •Nonstick cooking spray or neutral oil, for the waffle iron
Maple Butter
- •6 tablespoons (85 g) unsalted butter, softened
- •3 tablespoons pure maple syrup
- •Pinch of fine salt
Instructions
- 1
Preheat the waffle iron to medium-high (or the manufacturer’s recommended setting). If your oven can hold low heat, preheat it to 200°F (95°C) to keep waffles warm.
- 2
Make the maple butter: In a small bowl, mash the softened butter with the maple syrup and a pinch of salt until smooth and spreadable. Set aside at room temperature.
- 3
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 4
In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla until combined.
- 5
Pour the wet ingredients into the dry ingredients and stir gently just until no dry flour pockets remain. A few small lumps are ideal—overmixing makes waffles tough.
- 6
In a clean bowl, beat the egg whites until they hold soft peaks (they should look foamy and glossy, and the peaks should gently fold over).
- 7
Fold the beaten egg whites into the batter in two additions, using a spatula and a light hand to keep as much air in the batter as possible.
- 8
Lightly grease the hot waffle iron with nonstick spray or a thin film of oil. Add batter (amount depends on your iron; start with about 1/2 to 3/4 cup) and close the lid.
- 9
Cook until the waffles are deep golden and crisp and steam has mostly subsided, 4–6 minutes (timing varies by waffle iron). Avoid opening too early, which can tear the waffle.
- 10
Serve immediately with maple butter, or keep waffles warm on a wire rack set over a baking sheet in the 200°F (95°C) oven while you cook the remaining batter.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.