Weekend Waffles


Photo Credit: Ashley Cuoco

It’s Saturday morning. You roll out of bed at 10:12 am after a week of stress. If you’re like me, you have a laundry list of things to do today. But, first things first. You offer waffles to your husband and he nearly tackles you as he leaps out of bed.

I don’t know about you, but a hot stack of waffles gets me pretty excited! I’ve come to love the act of preparing waffles our pancakes on a weekend morning. Something about it is ever calming. Maybe it’s because your day job is a distant memory and you’re not going to give it one thought for the next 48 hrs. Maybe it’s the sizzle of the batter on the hot skillet. Whatever it is, it’s intoxicating. It’s the weekend.

I’ve probably tried half a dozen waffle recipes. All, up until this point, have been hardly memorable. This one is via my friends at Food.com. I tell you no lie: these waffles are killer. Absolutely genius. Lord knows why I didn’t whip egg whites into the batter sooner. This means only one thing: crispy exterior, fluffy and light interior. I mean, what more could you ask for?

It gets better. Freeze the leftovers and toast them the next day or the next week.

Lazy weekend, commence.

Prep Time: 15 mins / Cook Time: 5 mins / Serves: 6-8


Photo Credit: Ashley Cuoco for Food.com


Photo Credit: Ashley Cuoco for Food.com


Photo Credit: Ashley Cuoco for Food.com


Photo Credit: Ashley Cuoco for Food.com


  • 1-1/3 cups flour (I prefer King Arthur All Purpose)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 eggs, separated
  • 1/4 cup butter, melted
  • 1-3/4 cup milk of your choice (dairy, almond milk, etc)
  1. In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside.
  2. Add milk and melted butter to dry ingredient mixture and blend.
  3. Gently fold stiff egg whites into mixture.
  4. Ladle mixture into hot waffle iron and bake for 2-1/2 to 3 minutes. Let cool on a cooling rack so they retain their crispiness. Enjoy with butter, maple syrup, and fruit! I also freeze these and re-heat in a toaster oven. Excellent waffles in a pinch.

This recipe is adapted from Food.com.