Description
These light and crispy waffles are your ticket to diner-style brunch right at home! Perfect for holidays, sleepovers, or cozy weekend mornings — the whipped egg whites make them extra airy, while rice flour gives that perfect crisp texture.
Ingredients
2 large eggs, separated
3 tablespoons sugar
1 1/2 cups whole milk
1/2 cup unsalted butter, melted and cooled
1 1/2 teaspoons almond extract (or vanilla, if preferred)
2 cups all-purpose flour
1/2 cup rice flour
1 tablespoon baking powder
1 teaspoon salt
Instructions
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Separate the egg yolks and whites into two bowls — yolks in a large bowl, whites in a smaller one.
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In the large bowl, whisk together the egg yolks, milk, melted butter, and almond extract until smooth.
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Sift the flours, baking powder, and salt into the yolk mixture. Gently fold until combined — don’t overmix.
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Add sugar to the egg whites, then beat with a hand mixer until stiff peaks form.
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Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate them.
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Scoop the batter into a preheated waffle maker and cook for 3–4 minutes, or until golden and crisp.
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Serve warm with your favorite toppings — whipped cream, maple syrup, berries, or even fried chicken for a savory twist!
Notes
Optional Crisp Tip: For extra crunch, place finished waffles on a wire rack over a baking sheet and bake in a 250°F oven for 5–10 minutes.
Storage & Reheating
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Fridge: Store cooled waffles in an airtight container for up to 3 days.
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Freezer: Freeze in a single layer, then transfer to a freezer bag with parchment between layers. Keeps up to 2 months.
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Reheat: Toast or bake at 350°F for 5–8 minutes until crisp. (Avoid microwaving — it softens them.)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Waffle Iron
- Cuisine: American