I Tried the Trick for the Lightest, Crispiest Waffles, and It Works Like a Charm

Jocelyn Delk Adams’ wildly popular food blog, Grandbaby Cakes, is one of my first stops anytime I’m looking for a cake recipe. But earlier this year, we learned that Jocelyn also knows her way around savory recipes (especially chicken and dumplings). So as I was researching buttermilk waffle recipes for our recipe showdown, I couldn’t help but check out Jocelyn’s take on the classic breakfast staple.

As I anticipated, her recipe immediately drew me in. Unlike most waffle recipes, Jocelyn calls for separating the eggs, then gently folding the whipped egg whites into the batter at the very end. It’s the same technique we use for making our beloved ultra-light and fluffy pancakes, so I knew I had to try it out. Here’s how it went.

Get the recipe: Grandbaby Cakes’ Buttermilk Waffles

Begin by whisking together flour, granulated sugar, baking powder, and ground cinnamon in a large bowl. Whisk in egg yolks, buttermilk, melted butter, and vanilla extract until just combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter. Heat the waffle maker, spray both sides with nonstick cooking spray, and cook according to the manufacturer’s instructions.

These waffles smelled so good while they were cooking that I actually bent down to inhale the scent of the steam coming out of the waffle maker. And I’m happy to report that the cinnamon and vanilla aroma carried through into the flavor, too, making these barely sweet buttermilk waffles really stand out.

The real highlight, though, was the texture. The batter was thick and pillowy without being dense, and transformed into the most light and airy waffles when cooked. Just like it does for pancakes, separating the eggs and whipping the whites gave the waffles a crisp, golden-brown exterior and a light, fluffy, and airy center. If you love a light-as-air waffles with a crisp outside, this one’s for you.

1. Start by melting the butter. You’ll want to give the melted butter a few minutes to cool slightly before mixing it into the batter. So, melt the butter first, then set it aside while you gather the remaining ingredients and mix the batter.
2. You can use whole milk and lemon juice as a buttermilk substitute. A mixture of one cup whole milk and one tablespoon freshly squeezed lemon juice will work in a pinch as a buttermilk substitute for waffles and pancakes.
3. Don’t overmix the batter. Just like when making pancakes, don’t worry about some small lumps in the batter. You’ll get a better, less chewy waffle by not overmixing.

Rating: 9/10

Have you made Grandbaby Cakes Buttermilk Waffles? Tell us what you thought!