My Swedish aunt makes the best waffles ever - crispy on the outside, tender on the inside. They are a bit of a project, but the best part is that they freeze really well too. We freeze them between sheets of parchment, then pop them in the toaster for a quick breakfast.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
6
Yield:
6 waffles
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth.

    Advertisement
  • Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter; let rest 10 to 15 minutes.

  • Preheat a waffle iron according to manufacturer's instructions.

  • Spoon batter into the waffle iron and cook according to manufacturer's instructions.

Cook's Note:

I used aluminum-free baking powder.

Nutrition Facts

288 calories; protein 7.1g 14% DV; carbohydrates 31.1g 10% DV; fat 15.1g 23% DV; cholesterol 97.6mg 33% DV; sodium 395.8mg 16% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2015
My family gobbled these up very quickly, these are the best waffles I've served them so far (I make them often). I'm sticking with this recipe! Thank you for sharing it!! By the way, I did alter a little by adding a bit more milk to get the batter to the consistency that I wanted, the original recipe was to thick to be poured into the waffle iron Read More
(7)
19 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2015
My family gobbled these up very quickly, these are the best waffles I've served them so far (I make them often). I'm sticking with this recipe! Thank you for sharing it!! By the way, I did alter a little by adding a bit more milk to get the batter to the consistency that I wanted, the original recipe was to thick to be poured into the waffle iron Read More
(7)
Rating: 5 stars
02/14/2016
delicious. Light, fluffy and flavorful. I followed the recipe except for letting the batter sit, I can't imagine that it would be that much better if I had. Read More
(3)
Rating: 4 stars
09/03/2015
Made it just the way it was written up. My husband thought it had too much vanilla but was generally pleased with the results. I thought it was great just the way it was. Thank you. Read More
(3)
Advertisement
Rating: 5 stars
02/29/2016
02-20-16 My son was home from TN and wanted homemade waffles for breakfast. I didn't have whole milk but I did have buttermilk and 1% - so I used a combination of those to make 1 1/4 cups. These cooked up exactly as the submitter states "crispy on the outside tender on the inside". A delicious waffle that will be made again! Read More
(3)
Rating: 5 stars
02/15/2016
Excellent used coconut oil vs butter skim milk vs whole due to dietary reasons. This recipe was one of the best tasting & light waffles we have had. Served it to our guests and we all agreed this is a keeper thank you! Read More
(3)
Rating: 5 stars
12/30/2016
I made this exactly as written- the whole family loved them! Read More
(2)
Advertisement
Rating: 5 stars
07/26/2017
Oh my goodness these are yummy!!! Read More
Rating: 5 stars
07/13/2019
These were the best waffles I ve ever had! No need to substitute anything or look elsewhere for another recipe. Just fantastic! Read More
Rating: 5 stars
02/09/2019
I have made these waffles multiple times and keep coming back to this recipe for more. Definitely let the batter sit as per instructions they get much better. Read More