Is pancake batter the same as waffle batter?

No, pancake batter and waffle batter are not the same. While they share some common ingredients, waffle batter typically contains more fat (from oil or butter) and sometimes sugar, which contributes to a crispier texture and richer flavor. Additionally, many waffle recipes call for beating egg whites separately and folding them into the batter to make the waffles lighter and fluffier.

Can I freeze waffles?

Yes, waffles freeze exceptionally well. To freeze, let them cool completely after cooking, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer the waffles to a freezer-safe bag or container, separating layers with parchment paper if needed. To reheat, simply toast the waffles directly from the freezer until they're warm and crispy.

What is the difference between Belgian waffles and regular (American) waffles?

The main differences between Belgian waffles and regular (American) waffles lie in the batter composition and the waffle iron used. Belgian waffles often have a lighter, airier texture due to a yeast-based batter or beaten egg whites, and they are larger with deeper pockets compared to regular waffles. Regular waffles are typically made with a baking powder-leavened batter, resulting in a denser texture, and are smaller with shallower pockets. Because my recipe uses beaten egg whites to achieve a lighter texture, it's a bit of a hybrid between the two types of waffles, although it aligns more with the American style.

Homemade Waffle Recipe - Once Upon a Chef

Plate of waffles topped with butter, syrup, and raspberries.

Homemade Waffle Recipe

By Jenn Segal

Adapted from Pam Anderson's cookbook CookSmart, as seen in Food & Wine

Break out your waffle iron and discover the secret behind our go-to waffle recipe. Light, airy, and impeccably crisp, these waffles are sure to brighten up your mornings and bring a little comfort to your breakfast table.

Servings: About 12 waffles

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

1½ cups all-purpose flour, spooned into measuring cup and leveled off
½ cup cornstarch
¼ cup sugar
Heaping 1 teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 cups buttermilk (or make your own)
2 large eggs, whites and yolks separated
¼ cup + 2 tablespoons vegetable oil
4 tablespoons butter, melted and slightly cooled
Pure maple syrup, for serving

Instructions

Preheat the oven to 200°F and set an oven rack in the middle position. Place an oven-safe rack on a baking sheet (this is to put the waffles on after cooking so they stay warm while you cook the others).
In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
In a medium bowl, whisk together the buttermilk, egg yolks, and vegetable oil.
Add the egg whites to the bowl of a stand mixer fitted with the whisk or beaters and beat to medium peaks (when you lift the beaters out of the bowl, the peaks should stand up firmly but curl over slightly at the tip).
Add the buttermilk mixture and melted butter to the flour mixture and whisk until smooth. Using a rubber spatula, fold in the beaten egg whites until just evenly combined.
Preheat the waffle iron and cook the batter according to the manufacturer's instructions, or until the waffles are golden brown. The waffles will seem a little flimsy and limp straight out of the waffle iron, but they will crisp up almost immediately once off the heat. Serve immediately or place on the prepared rack/baking sheet and keep warm in the oven while you cook the remaining waffles.
Make-Ahead/Freezing Instructions: To freeze, let them cool completely after cooking, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer the waffles to a freezer-safe bag or container, separating layers with parchment paper if needed. To reheat, simply toast the waffles (using a light setting) directly from the freezer until they're warm and crispy.

Nutrition Information

Per serving (9 servings)
Calories: 290
Fat: 16 g
Saturated fat: 5 g
Carbohydrates: 31 g
Sugar: 8 g
Fiber: 1 g
Protein: 5 g
Sodium: 272 mg
Cholesterol: 57 mg