My Honest Review of Martha Stewart’s “Go-To” Waffle Recipe

Martha Stewart is known for her reliable, classic recipes that are both easy-to-make and impressive. And so, in my search for the perfect waffle recipe, I really hoped I could count on Martha’s to be a solid contender.

Her recipe is highly rated and gets rave reviews, but what really sold me is how simple and straightforward they appeared to be. The recipe doesn’t call for buttermilk or separating the eggs, and you don’t have to rest the batter, either. In fact, it calls for just seven basic ingredients, all of which I happened to already have on hand. I had to see if these easy waffles lived up to their name, and if they came with an impressive taste, too. Here’s how it went.

Get the recipe: Martha Stewart’s Easy Waffles

While the waffle maker preheats, whisk together flour, sugar, baking powder, and salt in a large bowl, and set aside. Whisk together milk and eggs. Gently whisk the wet ingredients into the dry ingredients until just combined. Gently whisk in melted butter. Cook the waffles according to the manufacturer’s instructions.

While I was impressed with how quick and easy they were to make, I didn’t care for the too-sweet, eggy flavor and chewy texture of these waffles. The recipe calls for just four tablespoons of butter, which isn’t all that much for a batch of waffles. It’s enough to pick up a nice golden-brown color, but not enough to get a wonderfully crispy exterior. The recipe also uses more sugar than most, which makes for a decidedly sweet waffle that was too much for me when maple syrup was added.

If you’re in a pinch and want a basic, straightforward waffle that doesn’t require buttermilk or resting the batter, this is a good option. But I likely won’t be making these again.

1. Start by melting the butter. You’ll want to give the 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. Reduce the sugar to one tablespoon. Cutting the sugar in half makes for a subtly sweet waffle that leaves room for drizzling on plenty of maple syrup.
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: 5/10

Have you made Martha Stewart’s Easy Waffles? Tell us what you thought!