Aretha Frankenstein's Waffles of Insane Greatness

Excellent waffle recipe. I’ve tried it both ways, with oil and with melted butter. Hands down, the melted butter is the way to go - they’re so much better than making it with oil. They freeze beautifully, and reheat as good as new in the toaster.

I get so tired. Would you please get serious at Food52 and use weight (grams) in stead of cups? Cup measure is very imprecise unless you measure fluids.
Regards from a European.

Saw the post on IG and immediately pulled out my wafflemaker! 40 minutes later, enjoying crispy on the outside, soft and pillowy on the inside waffles, Delish! The recipe is incredibly easy which makes this a winner. One bowl, throw it all in, and let it sit for 30 minutes. I used half buttermilk half whole milk and melted butter. The only negative-it doesn't make enough waffles!

Have been making this recipe for a few years. Best recipe ever. I am wondering if anyone has had any luck preparing the mixture the night before. I have a large breakfast gathering coming up, and would prefer not to prep the day of.

A family favorite, this is one of our go-to recipes when hosting brunch for family or friends. The crisp shell-like outside with the steamy soft inside is what makes them work for people; you don’t have to over-iron them to get the texture contrast. For our gluten-free friends, we’ve experimented and learned that King Arthur’s Gluten-Free Measure for Measure Flour works really well in this recipe.

I've tried many waffle recipes over the years . . . these waffles are best when you don't have the time (or forgot!) to start the yeast-ed variety. Light on the inside, crispy on the outside. I used half whole milk half buttermilk. I used butter not the oil. I didn't have enough corn starch so I used potato. Delicious & Quick.

This recipe works well in both my Waring round flip maker and my All Clad square maker. I make a double recipe and add a tablespoon of malted milk powder to the batter.

Best waffle recipe I've found. However, the recipe as written makes for 2-3 waffles in a Belgian-style waffle iron. For our family of 4, I triple the recipe and store the extras in our freezer. These reheat from frozen beautifully in the toaster oven.

I did not get the same results as other reviewers. The waffle was very eggy tasting, not crispy and the quantity of butter made the waffles greasy.

I’ve been making these for several years in a flip over style waffle maker. The secret to getting both sides crispy is to flip the waffle maker right after filling it. The waffles are light, airy and crispy, served with sides of fruit and breakfast meat.

I have made waffles for my kids for years and never found the perfect recipe. With my oldest daughter I would use Bisquick but they were never that great. Once my second daughter came and was old enough to eat waffles (3 years later) we tried Aunt
Jemima because she liked the lady on the box. The waffles were OK but still not the right ones. Once my son was born I had gone through several different recipes. My son prefers Belgian waffles but my wife prefers normal waffles. I once ate waffles at waffle hut and they were not bad. I stumbled upon this recipe a few years ago and this is now my go to for waffles. This review makes no sense much like to ones that say I love this recipe but change the ingredients and proportions. If you change the recipe because you like to ruin perfection great, but guess what no one cares to hear about it!

Maybe it's dumb to add on but, having tried all the recipes after getting a waffle iron for Christmas a few years ago, this is the recipe I keep coming back to. My waffle iron is for the thick Belgian kind and this recipe works best if you blitz the batter in a Vitamix and use a combination of milk and Greek yogurt to get a thicker batter that will fill the waffle iron. I always double the recipe and freeze the leftovers for quick 'eggo' schoolday breakfasts. If you're hesitating over this recipe, don't. It's really good.

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.