Best Ever Waffles with Strawberry Maple Syrup
Light, crispy-outside-soft-inside waffles made with whipped egg whites, topped with a bright homemade strawberry maple syrup.
- Prep Time
- 15 min
- Cook Time
- 15 min
- Total Time
- 30 min
- Servings
- 6 waffles
For years, my husband was the waffle-maker in our house, always leaning on the Bisquick box, and honestly, we were both happy with the results. But once I got serious about baking, I wanted to see if I could do better from scratch.
The trick that finally won him over was whipping the egg whites separately before folding them in — don't even bother trying to do it by hand, your arm will give out before the peaks do. He went back for seconds after his first bite, which is basically unheard of for him. Bisquick has been retired in this house ever since.
Ingredients
For the Waffles
- 1 1/3 cups all-purpose flour (use GF all-purpose flour to make this gluten-free)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs, separated
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 3/4 cups milk
For the Strawberry Maple Syrup
- 2 cups frozen strawberries, thawed*
- 1/2 cup maple syrup
Instructions
- 1In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- 2Separate the eggs, adding the yolks to the dry ingredients and placing the whites in a small bowl.
- 3Beat the egg whites at medium speed until soft peaks form, then set aside.
- 4Add the milk, melted butter, and vanilla to the dry ingredient mixture and whisk together well.
- 5Fold the stiff egg whites into the batter.
- 6Pour batter into a hot waffle iron and cook according to your iron's instructions — this batch makes about 6 waffles.
- 7For the syrup, combine the strawberries and maple syrup in a blender and puree until smooth.
- 8Pour through a fine mesh strainer and store in the refrigerator.
Tips
- Swap the fruit: blueberries or raspberries work just as well in the syrup.
