Almond Butter Waffles Recipe (2024)

FAQs

What is the secret to making good waffles? ›

To reduce fat in muffins, waffles and cookies, try subbing half of the butter with a neutral-tasting vegetable oil, such as canola or grapeseed oil — or a vegan butter — and the other half with a fruit purée, like applesauce.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Instead of water, you can use whole milk to make your waffles extra rich. Typically, for one batch of waffles, you'll need 1 cup of water for every 1 cup of classic pancake mix. A couple of large brown eggs will also help your waffles have the perfect fluffy interior.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

The Difference Between Belgian Waffles and Regular Waffles

Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream. They're sometimes made with egg whites to give them their signature crispy-on-the-outside, fluffy-on-the-inside texture.

Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.

What is the best oil for waffles? ›

Oil: A neutral oil, such as vegetable oil, ensures the waffles are nice and moist. Sugar: A tablespoon of white sugar adds the perfect amount of sweetness. Baking powder: Baking powder acts as a leavener, which means it contributes to the waffles' light and fluffy texture.

The problem is moisture. You need some of it to make sure your waffles are tender, but too much and that extra moisture will quickly soften the waffle's outer crust. Buttermilk is also a tricky ingredient because it tends to make a heavier batter, which results in less crispy waffles.

Some lumps are fine and will cook out. If your recipe calls for whipped egg whites, carefully fold them into the batter in three or four batches. Don't overmix. Overmixing your waffle batter can leave you with tough, chewy or hard waffles instead of crisp waffles with tender insides.

Most waffle recipes are leavened with baking powder and/or baking soda, which helps the batter turn light and fluffy as it cooks.

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Baking soda is a leavening agent, meaning it helps dough or batter rise when baked. To activate baking soda, it needs to be combined with an acid and moisture. This begins a chemical reaction that creates gas bubbles that give your baked goods a light and airy texture.

The milk in your waffles acts as a binding agent and adds a level of richness that you just can't obtain with water alone.