Aretha Frankenstein's Waffles of Insane Greatness

The best waffle recipe!! I used almond milk instead of cow's milk and they turned out beautifully: crunchy on the edges and soft in the middle and completely moreish

Worked out well! Two slight changes - reduced the oil to 1/4 cup and separated the egg and folded in the whipped white after the 30 minute resting period. The waffles were light and crispy. Next time I’m going to substitute melted unsalted butter for the oil and we will decide which version we prefer.

The absolute best waffle recipe. I have used this recipe for many years and it's always a winner. Perfection on a plate!

This recipe is perfect - comprised of pantry staples, easy to follow directions, and a reasonable breakfast for 2 (or for 1, guilty!) A quick fix for lazy weekends and a nice excuse to have breakfast for dinner.
The waffles are best when the batter has had a chance to rest but I haven't had issues or complaints when I've been impatient, either.
I've food-gifted the dry ingredients with instructions for adding wet later, and have found success there also. Insane Greatness Indeed!

Nice waffles with little fuss! I usually make waffles with separated eggs etc. and would have to do a direct comparison but I thought these were very good. I appreciated light crispiness promised. I did use melted ghee in place of oil for flavor. I can see if one used melted butter which is around 20% water depending on the type of butter you are using, that the result might be different in texture. The batter was thinner than my beaten egg white version, but it spread nicely and baked beautifully. Can't wait to reheat the leftovers in the toaster.

I am not a huge fan of these. I am an experienced cook and when I made these the batter is thin, and they turned out spongy and eggy in the middle. I won't be making again.

I love not having to separate eggs, use a mixture, and dirty 3 bowls in the process! They make the perfect waffle (it’s better with butter), and can withstand a ton of substitutes. I’ve used potato starch, old baking powder, skim milk only, added nuts, fruit, chocolate chips, coconut—it’s all awesome. (Potato starch actually thickens they batter and gives a crispier outside but isn’t quite as fluffy inside.) Using 3/4 cup batter per waffle only makes 2 waffles, so I triple the recipe and freeze the remainder. It’s a keeper.

I would substitute arrowroot for the cornstarch. Much healthier.

Just made these on our george foreman waffle plates. The batter was thinner than I expected which worried me, but they came out great. Fluffed right up. I quadrupled the recipe and got 16 waffles. Next time I will likely reduce the salt a little, but it is the right amount of sugar. This was not too sweet like most recipes I have seen. The waffle was light, airy, and I think would be a great vehicle for sweet or savory toppings. I will definitely use this one again.

Loved the waffles. Thank you!

I would prefer to use butter instead of oil. I came up with separating the eggs and folding in the beaten whites, adding orange or lemon zest and pecans. I do on occasion use buttermilk.

These waffles are amazing! I have made several waffle recipes in hopes of finding one that met all my expectations. These are, light and airy, crispy yet also have some substance to them. They go very well with pure maple syrup. They freeze very well, heat up in the toaster oven or an oven on low. These are most definitely our Sunday go-to recipe. I make the batch in doubles, which gives about 6-7 waffles, 3 for breakfast and freeze the remaining. The last time I made them, I had to get them going quickly so I let the batter sit for about 15 minutes, instead of the 30 that the recipe indicated... they turned out totally fine. So if you are in a rush, don't sweat it!

Unfortunately this is not the best waffle recipe. Maybe the easiest, but not the best. The batter is too thin and waffles are too oily and tasteless. The best waffle recipe is Marion Cunningham's from her "The Breakfast Book." Her recipe has several fussy steps, but produces great waffles.

These waffles are so delicious! Light, crisp and tasty. I used butter and separated the egg yolk and beat the egg whites to soft peaks and folded in. I always do that with pancake and waffle batter.

These are soooooo gooooood. I just bought a new Presto FlipSide Belgian Waffle Maker.

OMG, this recipe is fabulous!!!! Makes a puffy waffle, crisp edges, chewy yet tender inside, light as air.

These have been my go-to waffles for a few years, but oh my goodness, they climb an entire nother notch when you toss some blueberries in before you close the waffle-press.

I recently tested these out for my new stovetop waffler. I used all buttermilk, but separated the egg white and whipped with a pinch of cream of tartar until soft peaks. I then folded the whites into the batter (that was not quite mixed all the way as to not over mix). It was a lumpy batter, (a good thing!) and I did not let it sit. They were amazing! We ate them two nights in a row!

I tried this today. Easy to make and most importantly delicious. My children who usually will only eat waffles slathered with Nutella or honey, devoured these plain. I followed the recipe and checked the comments section for tips before proceeding, I appreciate one commentator who included the measurement in metrics as I am used to using scale.

I’ve been making this recipe for over 7 years. I always make several times the recipe and freeze a bunch.

These waffles are amazing! I was initially concerned with the thin batter, but they came out nice and fluffy. I noticed the serving size and doubled the recipe. There were just enough for our family of six. This is our new go-to waffle recipe!