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These waffles are fluffy on the inside crisp on the outside. They are loaded with butter, buttermilk, and best served warm with maple butter and syrup!


  • 2 cups AP Flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon diastic malt powder
  • 6 Tablespoon butter melted
  • 3 large eggs separated
  • 1 egg white
  • 1/2 tablespoon vanilla extract
  • 3/4 cups buttermilk
  • 2/3 Cup whole milk


  1. Heat your waffle iron and pre-heat oven to 200 degrees to keep waffles warm as you make more.

    Beat your egg whites until stiff. Then set aside

     Next, melt your butter (or butta) and set aside to cool while you work on the rest of the waffles batter.

    In another large bowl, whisk up your dry ingredients: flour, salt, sugar, and baking powder.

    Then in another bowl, mix up your egg yolks and vanilla. Next, add that buttermilk to the mix. 

    First, add your buttermilk mixture. Then drizzle the melted butter over that. Gently mix that up before folding in your egg whites. 

    I always brush my waffle maker with melted butter before filling it with the recommenced amount of batter. My waffle maker makes super thick waffles, so just check what amount of batter fits your own waffle maker. Spread it out slightly too since it is thick batter. 

    Then just wait until they are ready and if desired, keep them warm in the oven. 

Recipe Notes

You can substitute the egg/ egg whites for all egg whites. Just use 5 egg whites and fold in at the end. 

Add in mix-ins like mini chocolate chips or blueberries.