Basic Waffle

Total Time:
30 min
Prep:
15 min
Inactive:
5 min
Cook:
10 min

Yield:
approximately 6 (8-inch round) waffles
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle iron
Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.


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4.4 276
Excellent recipe. I've only had my waffle iron for a few weeks and used the recipe that came with it the first time. I figured if anybody knew about waffles it was the manufacturer...Boy was I wrong!!!!! Alton's recipe makes delicious waffles. They're crispy, flavorful, and have just the right amount of sweetness. item not reviewed by moderator and published
Good recipe worth saving and making again.  The 5-minute batter rest is important.  The batter develops and gets a little bubbly like yeast batter.  Yum.  Thanks, Alton! item not reviewed by moderator and published
I made my own changes and ended with excellent results. First change was to use soy milk (Very Vanilla) and white vinegar. It turned sour/sweet and thick much like fresh buttermilk. Second change was to add a single banana and maple extract to the wet ingredients. You could smell the deliciousness emanating from this mix. Third and last change was to use brown sugar instead of white. This complimented the banana and maple flavoring. While cooking it woke my family up and cheers of a yummy breakfast was heartening. I am definitely using this recipe again and will try it soon in its pure form. Perhaps a Breakfast for Dinner night would be a good plan? It is even better than after filling my family for the morning, there were a few left-overs. These are going to be breakfast to-go for the rest of the week. (If they last that long!) item not reviewed by moderator and published
perfect!!! item not reviewed by moderator and published
Excellent! I bought a Waring Pro Waffle Iron and was not totally happy with any mixes I had tried. However, my husband and I both LOVE this recipe! It does not taste like a cake and has very good flavor! We knew if it was an Alton Brown Recipe, then we couldn't ask for anything better. item not reviewed by moderator and published
My family kept asking for more and they are very picky eaters. Very good receipe!!! item not reviewed by moderator and published
Yummy. I added 1 tsp of vanilla out of habit, and it was very good. item not reviewed by moderator and published
This was my first attempt at waffles - I liked the recipe. It made 4 waffles for me. Super filling! item not reviewed by moderator and published
I'm a big Alton fan and my level of cooking today is in part due to AB's Good Eats. I hesitated in giving 5 stars as this is not a killer foodie recipe. But, the recipe title ISSSSS for Basic Waffles and the recipe is a winner. I made these in an All-Clad Round Waffle Iron. If this is what you use, level 4 is a nice, light, golden waffle, 6 comes in far darker. I prefer level 5 and let them cook after the green light comes back on, say another 90 to 120 seconds. Watch the steam and stop when it is barely coming out, which is how I cook waffles anyway. This recipe produces super light, super fluffy, maple syrup absorbing delights but needs more punch, which is where I go from here. Thanks AB and FoodNetwork for all you add to our cooking lives. item not reviewed by moderator and published
Winner, winner, chicken waffle dinner! item not reviewed by moderator and published
I started making these waffles about 5 years ago when we would have family gatherings and they are a big hit. Now every time we get together, all the kids want "Uncle Steve's waffles" although I'm always sure to give Alton credit. I even use two waffle irons because I have to make a double batch to feed everyone. Someone said they were "too eggy and not crisp". I've never found that to be the case. I use my iPhone timer to cook them 6-7 minutes and they're just right (the first one takes a little longer). They freeze well too. In fact, I'm making a batch tomorrow morning. Alton is da' man! item not reviewed by moderator and published
I love this recipe. I've made it several times, and though it seemed fussy the first time, now it's not much more work than a box mix. These waffles are so fluffy! The batter is super thick like cake batter, and I have to spread it onto the waffle iron with a spatula. I do always add extra moisture to thin it out a bit - this time it was about 1/3 C of applesauce. The batter bubbles and thickens even more while it sits, and the last waffle is practically a cake, it's so puffy. I like that there's whole grain in the recipe and you (and your kids) don't notice. It doesn't seem to get as crisp as a box mix, definitely more "fluffy" than "crisp", but I bet you could tweak the ingredients a bit to achieve that. I double the recipe and turn them into freezer waffles. This recipe isn't sweet enough for my kids, definitely a "basic" waffle (it's in the title, people) so some might prefer some cinnamon or something. I double the sugar so that they don't need as much syrup. item not reviewed by moderator and published
Delicious! Just made these. Simple, quick, tasty! I added some maple sugar, cinnamon, and nutmeg to the dry ingredients to make more of an autumn waffle. My husband complimented the recipe for about 10 minutes straight. item not reviewed by moderator and published
Too eggy, and not crispy. item not reviewed by moderator and published
I loved this recipe for lots of reasons: tasted great, no separating and whipping of egg whites, all ingredients on hand, only a couple of bowls. I substituted buttermilk for coconut milk (and did not sour it with vinegar and my kids gobbled it up! item not reviewed by moderator and published
Yummy and a bit healthy! item not reviewed by moderator and published
Easy recipe and delicious item not reviewed by moderator and published
it was the perfect classic waffle! item not reviewed by moderator and published
Excellent. I don't understand how you can substitute key ingredients, then criticize the recipe and give it 2 or 3 stars! item not reviewed by moderator and published
If I let him, my preschooler would eat waffles for breakfast Every. Single. Day. So, was in search of something healthier than the freezer aisle and we can always count on Alton. I love that this recipe has whole wheat flour and minimal sugar. They puffed up nicely on the waffle iron. I added 1/2 tsp of vanilla based on other reviews that they are bland (I agree and I will increase that to 1 tsp next time I make them. They did lack for flavor but I guess that allows us to get creative. I had the same issue that many others did that they never did get crispy off the waffle iron - soft and chewy. (Other recipes don't have this problem. However, I made them to freeze and they did crisp up a bit in the toaster oven when I reheated them. I'd recommend that. This won't be my go to for brunches or indulgent weekend waffles, but for the everyday breakfast from the freezer, they're perfect. item not reviewed by moderator and published
These waffles are wonderful! I made them for brunch this morning along with fried chicken and mimosas. I added fresh blueberries to the batter, along with vanilla, cinnamon and a touch of fresh nutmeg. My OLD Black & Decker machine has grids that flip over and a waffle setting. They come out tender and on the softer side using the auto-waffle setting, which is fine for me. Those preferring a crispier waffle should allow it to cook for an additional minute or two. These were a definite hit and this will be my go recipe from now on. So long Bisquik. Thank you, Alton. item not reviewed by moderator and published
Love this easy to remember recipe. They fluffed up nicely and worked well in my Belgian waffle maker. I do think it could use a little cinnamon, vanilla and nutmeg. item not reviewed by moderator and published
I couldn't get these waffles crispy. I'm not sure if my waffle maker was the issue, or something in the recipe. They had a great taste, and I will try them again. item not reviewed by moderator and published
These live up to their name - a basic waffle. They work well in non-Belgian style waffle makers, and have very good flavor and texture. You could jazz them up with nuts or bananas, but they are very good as-is. I agree that the buttermilk should not be substituted! item not reviewed by moderator and published
This recipe tastes great but it didn't produce crispy waffles. I tried out the recipe that came with my new waffle maker a couple weeks ago and the waffles were wonderfully crisp but not flavorful. They were incredibly time intensive though. This recipe was very flavorful and I love that it contains wheat flour. I am going to try the trick that I learned from the waffle maker recipe book next time I make these: substitute 1/2 cup of the AP flour with corn starch to make the waffles crisper. Just FYI we had to sub the buttermilk for almond milk because my son is allergic to cow's milk. I bet they are even better with the buttermilk! item not reviewed by moderator and published
Very good. Especially when made on my vintage cast iron waffle iron. There are never leftovers. The buttermilk is a MUST. don't substitute it. item not reviewed by moderator and published
very tasty. Kids loved them. light and airy. I did omit wheat flour though and substituted with an extra cup of all purpose white flour item not reviewed by moderator and published
This is the only waffle recipe we use. It's plastered to the inside of the cupboard so everyone can make 'em without hesitation. We use a waffle iron and usually through in 2 T of vinegar with the milk to get that 'buttermilk ' flavor. item not reviewed by moderator and published
I must have did something wrong...there was a bitter aftertaste. My guess is that it was the whole-wheat flour, or that I substituted sour cream/milk for the buttermilk. I don't know... item not reviewed by moderator and published
This is a tasty and dependable waffle recipe, and I followed it to the T. I only give it four stars because it is on the plain side, but that leaves me with the opportunity to make any type of waffle toppings I want and all will be delicious on these, from savory to sweet. We have made them with butter and maple syrup, strawberries and cream, and a caramel apple topping for fall. They were not soggy at all and the oven kept them warm until serving. They also freeze well and can be tossed in the toaster for a quick morning breakfast, especially topped with peanut butter for an on-the-go breakfast. item not reviewed by moderator and published
This recepie is fair but not great. I thought it was a bit boring. If you want to change it up you can add cinnamon sugar or top with whipped cream. But I was not impressed. item not reviewed by moderator and published
Alton's oat waffle recipe is better. is better. item not reviewed by moderator and published
Simple, Delicious! SIMPLY DELICIOUS! YUM!!! item not reviewed by moderator and published
A great recipe. I did add a teaspoon of vanilla that made it outstanding. item not reviewed by moderator and published
Outstanding recipe. The whole wheat adds a nice touch. Made a whole batch, but don't think there will be any left to put in the freezer. Alton does it again! item not reviewed by moderator and published
I wanted to love these, because I'm on a quest for the perfect waffle recipe. The flavor on this was good, but they were super-soggy. I rested the batter and tried a variety of heat settings on my iron; I even tried leaving them in the oven at 200. I'm not totally willing to lay the blame on the recipe since I have some doubts about my iron, but this one wasn't "it". item not reviewed by moderator and published
Really good. Like the nutty taste from the whole wheat flour. I kind of like the Joy of Cooking's basic waffle better because of the butter factor...more butter = crispier waffle. But, these are really good too! item not reviewed by moderator and published
super light and airy! item not reviewed by moderator and published
I did these with 100% white whole wheat flour and they came out great. Not soggy at all - crisp and delicious. We keep waffles warm in a low oven until ready to serve, which also helps crisp up any less than perfect ones (with other recipes - didn't have that problem here. I used a belgian waffle maker and got 6 waffles. item not reviewed by moderator and published
Perfect waffles great taste light and fluffy Listen to Alton he knows what hes doing. item not reviewed by moderator and published
My kids love these so much that they don't even put syrup on them. Perfect every time. item not reviewed by moderator and published
Puffy thick wonderful! item not reviewed by moderator and published
these arr! be tasty waffle ye scalawags will enjoy these waffles with all yer parrots! item not reviewed by moderator and published
Amazing. The tastiest waffles and the easiest recipe I've ever used. Honestly, I wonder why, before now, making waffles was such a chore. We'll be having them all the time from now on! item not reviewed by moderator and published
This recipe was fantastic! I substituted spelt flour and made them GLUTEN FREE. The waffles tasted great. I was under the impression that making waffles was a long arduous process. I was wrong...great tasting waffles every time. I added a bit of cinnamon and vanilla when I use fruit toppings and it adds just a little extra flavor. A side note if you are using spelt flour decrease the liquid by 15-20%. So for this recipe you would decrease the buttermilk to approximately 13 oz. item not reviewed by moderator and published
Excellent recipe. I wanted to promised to make the kids waffles and then remembered the long process it was the first time I used the recipe that came with my brand new waringpro waffle maker. I really didn't want to wait an hour and neither did they. I found this non-yeast recipe and no kidding - not only was it easy, it was very delicious! Better than the recipe I used actually! This will now be my go to recipe for making basic waffles. Quick, easy and delicious. The only thing I did differently was to make my own buttermilk as I didn't have any in the fridge. I used the tried and true 1 tbsp of vinegar per cup of milk (I used 2% milk and they were excellent. Thanks Alton! item not reviewed by moderator and published
I finally made this in the morning and my family loves it. Alton is right about having a good waffle iron. Simple to make and it turned out crispy which is my favorite. Also I didn't have any buttermilk so I made my own. 1 tbs of vinegar to 1 cup of whole milk. And instead of sticky boring syrup, I added nutella and banana on mines and it was goooood! Give it a try : item not reviewed by moderator and published
This recipe is nothing short of perfect! If you think it has a "Baking Powder" flavor try using Aluminum free baking powder. For those who said the waffles produced was soggy or floppy don't look at the recipe, look at your waffle iron. If you watched the show he said your waffle iron is one of the most critical pieces in this equation. IF IT WILL NOT GET HOT ENOUGH YOUR WAFFLES WILL BE FLOPPY! I have made this at least 15 times and EVERY time my waffles came out with a crispy exterior and a soft, fluffy interior. PERFECTION! item not reviewed by moderator and published
I have never left a review on anything in my life, but these are so tasty I HAD too! We make a big batch and freeze them for quick breakfasts. We add whatever we like to them and they are always delicious! Right now we are enjoying chocolate chip waffles!!! Yummy, yummy, yummy!!! I just had one for dessert even! hahaha item not reviewed by moderator and published
when I need a recipe that I can use immediately and with confidence item not reviewed by moderator and published
YUM-O! nice fluffy waffles, and far less $ than Eggos! The kids love them! Just be sure your baking powder is fresh! The waffles are leavened in this recipe by baking powder, which is activated by moisture; if the baking powder absorbed humidity from the air it will not release the CO2 to make the bubbles that make the waffles fluffy. (To test baking powder's effectiveness mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble} . Also, cook the batter ASAP after making the batter or it'll go flat, like a fizzy softdrink would. As cheap as baking SODA is, I'd replace it, too, because it aids the reaction with the baking POWDER to puff up the recipe. As a last resort you could add more baking powder but at some point that'll make the food taste odd; it could save you a trip to the store. Now if I could just figure out why I cannot properly close the parenthesis above I'd be all set. item not reviewed by moderator and published
I was going to rate between 2 and 3 stars. It would be nice if the show hosts would comment on these reviews so that perhaps we can figure out what we may have done wrong. I used this batter in the Belgian waffle maker. I added a bit of vanilla and about a tablespoon of cinnamon. I also used white whole wheat. The taste of the waffles was great but the waffles came out soggy no matter what setting I had on the waffle maker. So I'm not quite sure what may have gone wrong. I also made my own sugar free blueberry syrup by taking some frozen blueberries (from Costco, Truvia and about an 1/8 tsp of xanthan gum. After blending in the Vitamix, the syrup was fantastic! item not reviewed by moderator and published
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I tried this it ended up tasty and light i felt it tasted more like pan cakes! However, Everyone enjoyed havin them with ice cream and chocolate suyrp item not reviewed by moderator and published
I love this recipe! This is my second time leaving a review. I just wanted to share my favorite way of preparing these waffles. I add blueberries (about a 1/2 pint crushed and the zest of a lemon to the batter and they turn out delicious! item not reviewed by moderator and published
These waffles are excellent. My family loves them. They reheat well in a toaster oven. item not reviewed by moderator and published
I really liked this recipe and was afraid it may not be as good as what I usually make. Had some buttermilk I wanted to use up so selected this recipe. My recipe uses beaten egg whites mixed into the batter which makes a very light waffle - so I figured this recipe would produce a heavy waffle, but it wasn't! Nice texture could not get it very crispy without it being too brown for my liking, but I prefer a soft waffle anyway. The wheat flavor was noticeable when eaten without syrup or toppings, but not overwhelming. item not reviewed by moderator and published
Family loves them. Chef why did you try them if you already had the perfect recipe? Seems a bit self defeating. Yet another gem from the left coast. item not reviewed by moderator and published
We have been searching for a good waffle recipe for such a long time...I should have thought to check with Alton first. They are wonderful, crisp on the outside and fluffy on the inside without the hastle of beating egg whites. I did add a smiggen more sugar and a tsp of vanilla just because we like them a little bit sweet, oh and I didn't have wheat flour so I just did it with all purpose they were great! I've added it to the recipe book item not reviewed by moderator and published
Chef Eclectic (below just wanted everyone to know he/she has a "pastry school chef instructor!" Now you need to graduate from the real world with both honors and credentials! item not reviewed by moderator and published
Blech. Maybe if all you ever eat is Eggo and Bisquick these seem great, but I've never made waffles this gross. I liked the whole wheat flavor, which is the only reason they got two stars rather than one. I graduated from pastry school with honors and have been in the field ever since, so I know for a fact my mixing technique was correct. Yuck. I'm sticking with my Chef Instructor from pastry school's recipe for Double Leavened Waffles where you whip the egg whites and fold them in, those are perfect waffles, mmmmmmm: item not reviewed by moderator and published
Alton never fails me..I just made these waffles today!!! I had to substitute eggs with my ground up flaxseeds & water mixture and I used almond milk with white balsamic vinegar instead of buttermilk. The waffles were wonderful... beautiful golden brown, crunchy on the outside, soft and fluffy on the inside. I DID have to use the highest setting on my waffle iron and it took about 9-10 min to cook. It was well worth the wait... item not reviewed by moderator and published
This recipe is a family pleaser - and I make a double batch and put the extras in the freezer for extra special waffle breakfasts on school days. The kids particularly like them with powdered sugar and cinnamon. item not reviewed by moderator and published
We love this recipe. We substitute smart balance or canol oil for the butter and egg substitute for the eggs-- **Spray with cooking spray before each waffle for crispy**-add fresh blueberries. This recipe never fails-- item not reviewed by moderator and published
My kids have been eating a freezer brand of waffles for years. I was given a waffle maker for my birthday. Now every 2 or 3 weeks I make a quad batch and I add 2 cups of wheat germ for added nutrition. Even their friends love the new waffles and ask for more. Great Recipe and very easy!!!! item not reviewed by moderator and published
My family enjoyed the recipe. I Did add a little cinnamon and vanilla though but I add that to my other waffle recipe. item not reviewed by moderator and published
I didn't like this recipe at all! The waffle was really chewy and not crispy. It could of been that I substituted the wheat flour for regular. But I'm definitely not impressed. item not reviewed by moderator and published
Much eayeser than His Swedish Meatballs Just as good as always item not reviewed by moderator and published
We were looking for some healthier waffles, and using the base recipe Alton supplied I substituted margarine for the butter, and egg substitute for the eggs. Made some very satisfying waffles!! Added a little homemade blueberry syrup and it was great. Probably still tweak it abit, but as always Alton gives us a great recipe that we can use to make our own! Thanks Alton! item not reviewed by moderator and published
Very good recipe. Everyone who's had these loves them, and they were even requested by my girlfriend at the end of a long week. I feel like they can be a bit tough, but that may be due to me over stirring the batter. Also I don't have a great iron so maybe I need to step it up if I want to make these even better. item not reviewed by moderator and published
This is my first time making waffles homemade (not using a boxed powder mix) and I thought it was a little bland at first. The 2nd time I made it I added some cinnamon and a little more sugar and it tasted better. I think my 10 year-old-wedding-gift-waffleiron from who-knows-who is at fault for making my waffles similar in softness to pancakes. Both times they didn't come out crispy but very soft. Maybe a better quality waffle iron will make mine crispy next time, who knows? Alton's episode mentioned that a round waffle iron is best and mine is square. I like the idea of putting something a little savory like panchetta or bacon into it like others reviewers suggested. I'll try that next time! item not reviewed by moderator and published
I really like this recipe but make it with a few tweaks by using all whole wheat flour (no ap flour - the batter comes out really thick, so I also add a little extra buttermilk or water to thin it out subbing egg whites for whole eggs; and no sugar. Sometimes I'll put crumbled bacon in the batter for an even more savory waffle since I don't like sweet. item not reviewed by moderator and published
Definitely a Whole Wheat waffle. The prominent taste was for whole wheat and if that's what you're looking for this is for you. My kids didn't really like it - wanted more of a pure buttermilk taste. item not reviewed by moderator and published
Great recipe. My kids loved it !! item not reviewed by moderator and published
I really enjoy this recipe. I've made it with soy flour and it tastes fine. I substitute 1/4 white flour for 1/4 soy flour. I plan to try a larger proportion in future recipes and will let you know how it works. I also use the powdered buttermilk instead of the real thing and that works very well also. item not reviewed by moderator and published
My first homemade waffles on my new Waring Pro waffle maker. They came out perfect and were delicious!!! item not reviewed by moderator and published
Really Delicious! This was my first time making waffles, and they turned out just as I think waffles should be: crisp and golden brown on the outside, soft on the inside, and exquisitely tasty throughout. I added 2 cups of fresh blueberries, and they were perfect. Anyone who gave this recipe less than five stars did not follow the instructions properly or has something wrong with their waffle iron. They are wonderful! item not reviewed by moderator and published
I love this recipe for waffles. It's my go-to recipe and the waffles always come out perfect. Crispy on the outside and soft on the inside. I usually add a bit of vanilla to the batter. And for my girls, I make chocolate chip waffles by sprinkling mini chocolate chips on top of the batter before closing the waffle iron. My husband likes the chocolate chip waffles best too! item not reviewed by moderator and published
These turned out perfectly, crispy outside and soft inside. I added vanilla. Alton doesn't seem to use it in his baking but I think it adds a lot. This will be my go-to recipe for waffles. I made buttermilk by added 1 TBS of white vinegar per 1 Cup of regular milk. item not reviewed by moderator and published
This recipe is keeper! I added 1/2 cup of buttermilk powder to the dry ingredients and 2 cups of water to the wet, in place of the 2 cups of buttermilk. I never have buttermilk on hand, and the powder works very well. Nice light texture and flavor. item not reviewed by moderator and published
Made these exactly per recipe. Great tasting waffle, not the texture I expected. My hubby doesn't like whole wheat at all and even commented several times on how good they tasted. They stuck to my iron terribly, and I sprayed that thing really well. They were a little chewy, which I attribute either to overmixing, the good amound of sugar in the mix, or something being wrong with our iron. At any rate, the quest for the perfect waffle continues. Thanks anyway AB. item not reviewed by moderator and published
WOW! The best waffles I ever made!!! Excellent. I did use half milk and half Lifeway Kefir (full fat, also used spelt flour instead of wheat. Next time I am thinking to put some cornstarch in. However, they were so good that this will be the recipe I will always use. I was hesitant about spelt flour as it's gluten is different, however they turned out beyond good and the spelt flour did not give any awkward taste. Waffles were crispy on the outside and soft inside. Love them!!! item not reviewed by moderator and published
This is a great recipe cooked it for the first time on a Boyscout trip in my 1908 waffle irons the boys loved them and will be part of our regular menu item not reviewed by moderator and published
Great recipe. I loved the eggy flavor. I did not have buttermilk so I used plain milk with 1 tablespoon vinegar per cup. I also did not have any wheat flour so I used white flour instead. It came out fabulously. The reason I gave it 4/5 instead of 5/5 stars is because the color was kind of mottled instead of golden brown throughout. Now the reason for this could very well be my old waffle iron instead of the recipe, but either way... this is a fabulous go to recipe. Got leftovers? Pop them in the toaster and they are great. item not reviewed by moderator and published
These waffles are amazing...they always turn out great, even when I didn't have buttermilk on hand and had to make some. I never have any flour but bread flour and they still taste great. I freeze them and toast them for my Daughter's breakfast during the week then make another batch on the weekends...I think they are even better after being frozen if that's possible! item not reviewed by moderator and published
Loved the flavor of these waffles. The whole wheat flour gives it a lovely depth and nuttiness that is perfect for a rustic breakfast in a late New England autumn. (We added real maple syrup, lots of creamery butter, and a side of cob-smoked sausages. We can now face the universe!) My only complaint was a lack of crispiness...but that is probably a function of the non-stick waffle iron we use. To ancastine7: When I mixed it all up, it was runny, too. But then I let it set for a bit over 5 minutes, and it thickened quite nicely. Because the leavening isn't air/egg-white leavening, it seems to need to rest to do its thing. item not reviewed by moderator and published
I followed this recipe to the letter, and my batter came out runny and gross. I added more flour and decided to try it out anyway. Yuck! I saw the video and everything, I have no idea whar he's doing that I'm not but as far as I can tell its the same. So far I cant stand this recipe. Is anyone doing anything different? item not reviewed by moderator and published
I think this is a great recipe! Thanks Alton Brown for a recipe I will soon learn by heart! item not reviewed by moderator and published
started making these as a late night snack ...LAST NIGHT!!! family loves them so much im still cooking them!!! they are easy and fluffy... cant find that yummy buttermilk or to pricy??? just put one tablespoon of vinger to one cup milk (double or whatever you need at the time you cant store it sadly and let sit 5 mins then its perfect!!!! Also I cut them into strips and they are easy to dunk, freeze reheat on a cook sheet and my little one loves how 'handy' and non messy they are item not reviewed by moderator and published
My husband and I love these waffles, I used to use Bisquick but this is amazing!! item not reviewed by moderator and published
Best waffles I've ever made. I'm about to make some for breakfast right now. I don't have buttermilk so I"m using whole milk instead. item not reviewed by moderator and published
This is a great versatile waffle recipe. I substituted several ingredients and they still came out great! Also, moister waffles only need 5 minutes. I used Honey instead of sugar, Olive Oil in place of the melted butter, Bread flour and Rye flour in place of the called for flours. The Rye added a nice subtle crunch. I used Almond Milk instead of Buttermilk. I forgot to try the cinnamon and vanilla, but look forward to trying this recipe again-and-again with numerous different nuances. I found they go great with sliced strawberries on top! Simple and enjoyable! item not reviewed by moderator and published
I added a teaspoon of vanilla and a sprinkle of cinnamon and these were fabulous!! My husband, who doesn't like waffles, pancakes, french toast etc loved these. item not reviewed by moderator and published
I love AB anyway. I've made these several times now and they always turn out perfect. i do add about 2 teas of vanilla just because I enjoy the flavor. This is my go-to waffle recipe now. item not reviewed by moderator and published
Thank you Alton Brown for this recipe! I've made several different recipes for waffles, and this is by far the best one. It's the perfect consistency, crunchy on the outside and soft on the inside. I've actually made another recipe which calls for beaten egg whites and folding it in, it doesn't make a difference to me, in the end it flattens out anyways. I think it takes too much time and effort anyways and this recipe is simple, quick, and doesn't require too much work. I didn't wait for the buttermilk to reach room temperature, but the waffles still came out perfect. Best recipe yet, TRY IT, you'll love it!!! item not reviewed by moderator and published
Very moist & simple. Love them! item not reviewed by moderator and published
I added 2 cups of whole wheat flour(instead of half white half wheat), a pinch of salt (instead of 1/2 teaspoon) no butter and used fat free lactose free milk and even added fresh blueberries. They are so good. Crunchy, but soft on the inside. This is a much healthier recipe. Try it. item not reviewed by moderator and published
If you're not into box mixes, and prefer to bake from scratch, this recipe is perfect. I love that it calls for 1/2 wheat and 1/2 white flour. This creates a wonderful balance between the density and fluffiness of the waffles. The flavor is spot on and beats the pants off any box mix. It's super easy to make. I personally did not want to wait for the buttermilk to warm up to room temperature since breakfast is not really something I like to wait around for, but the waffles still came out great. Since I am just cooking for two, I made the whole batch, and am freezing the extras. Waffles re-heat wonderfully in a toaster oven (I do not have a belgian waffle maker, so my thin waffles heat up quickly. I cannot say how a thicker waffle would fair in a toaster oven). As with many of Alton's recipes, it is a great base for hundreds of other concoctions. The last third of the batch, I added mini choco chips for some dessert waffles. I've been known to add mashed banana and cinnamon...etc. Will be making these again! item not reviewed by moderator and published
I made these waffles for dinner last night, and I could not believe how wonderful they were! Don't get me wrong, I love fancy schmancy recipes and trying new and different things, but sometimes I just want a good, basic recipe I can always rely on - and this one is definitely that! I didn't change anything about the recipe, and even waited two days to make them until I had gone to the store to get the buttermilk, and I would not do anything differently. This is, not when I'm just looking for a perfectly basic yummy waffle! And the great thing about this recipe is that you can always add stuff to make it something different, if you so desire!! With that being said, I think it's important that others who have reviewed the recipe view and review it is such, and as the title of the recipe implies - It's a "Basic Waffle" recipe. If you're looking for a gourmet waffle with all kinds of crap in it, then that's what you need to look for! Or, take this recipe and add to it whatever you are looking for! That is what all good cooks do... However, for you to rate this recipe based on those expectations is really very unfair and not authentic to the recipe. Just saying... item not reviewed by moderator and published
There's not much to it. The batter is of a perfect thickness, and the flavor is excellent. The only thing I do differently is that I omit the baking powder and instead create a meringue out of the egg whites to add some natural leavening. The waffles don't always come out perfectly due to the nature of air-leavened batter, but I don't mind. By the end of the batch, the batter flattens for the most part and makes perfectly perfect waffles. item not reviewed by moderator and published
Agreed we make these for the kids they love this. item not reviewed by moderator and published
I had excellent results using soy milk (Very Vanilla) and vinegar. I will try it with coconut milk. :-) item not reviewed by moderator and published

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Waffles

Recipe courtesy of Ree Drummond