Martha Stewart Easy Waffles Recipe

Martha Stewart’s easy waffles use the same basic ingredients as her pancakes: flour, sugar, baking powder, salt, milk, eggs, and melted butter. The batter takes five minutes to mix by hand and cooks in 2 to 3 minutes per waffle in a standard iron.

The extra butter and eggs compared to pancake batter are what give waffles their crisp outside and soft inside. Martha’s trick for keeping them crispy is tossing them back and forth in the air after cooking to let the steam escape before they go soggy.

Try More Breakfast Recipes:

• Easy Pancakes
• French Toast Casserole
• Granola

What Makes Waffles Different From Pancakes

Waffle batter has more butter and eggs than pancake batter. The extra fat is what crisps up in the hot iron and gives waffles their crunch. Pancake batter has more milk, which makes it thinner and pourable.

You cannot swap one batter for the other. Pancake batter in a waffle iron makes soggy, pale waffles. Waffle batter on a griddle makes dense, greasy pancakes. They look similar but they are built for different tools.

Martha Stewart Easy Waffles Ingredients

Seven ingredients, all from your fridge and pantry. The butter needs to be melted and cooled before you add it so it does not cook the eggs when they mix together.

• 1 cup all-purpose flour, spooned and leveled
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled

How To Make Martha Stewart Easy Waffles

1. Preheat the iron: Turn on your waffle iron and let it fully heat up before adding any batter.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix the wet ingredients: In a small bowl, whisk together the milk and eggs. Pour the milk mixture over the flour mixture and whisk gently to combine. Do not overmix.
4. Add the butter: Gently whisk in the melted butter.
5. Cook: Pour a generous 1/2 cup of batter into the center of the iron, spreading it to within 1/2 inch of the edges. Close and cook until deep brown and crisp, 2 to 3 minutes.
6. Release the steam: Take the waffle out and toss it back and forth between your hands a couple of times. This lets the steam escape and keeps the edges crispy.
7. Keep warm and serve: Place cooked waffles on a cooling rack set over a baking sheet in a 200°F oven. The rack keeps air flowing underneath so the bottoms stay crisp. Serve with butter and maple syrup.

Martha’s Trick For Crispy Waffles

Martha shared this on TikTok: when you pull a waffle out of the iron, toss it back and forth between your hands a few times. The trapped steam escapes and the outside stays crisp instead of going soft and soggy.

If you stack waffles on a plate, the steam from the bottom one makes the top one soggy. Use a wire rack in the oven instead. The rack lets air circulate under each waffle so they all stay crispy until you are ready to eat.

Can You Make The Batter Ahead

Yes. Martha says the batter keeps in the fridge, covered, for up to five days. Whisk it gently before using because it separates as it sits. The waffles may need an extra minute or two on the iron since the batter starts cold.

This makes weekday waffles possible. Mix a big batch on Sunday and cook fresh waffles every morning without any prep.

Variations To Try

Martha lists several ways to change these up. Add a teaspoon of vanilla extract or half a teaspoon of almond extract. Stir in 1 to 2 teaspoons of orange or lemon zest. For a sweet version, add a cup of mini chocolate chips or a third cup of rainbow sprinkles.

For gluten-free waffles, swap the flour for a cup-for-cup gluten-free mix. Martha also has a buttermilk waffles recipe and blueberry buttermilk waffles if you want something richer.

How To Freeze And Reheat Waffles

Let the waffles cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and they keep for up to three months. Reheat straight from frozen in a toaster on medium.

Martha says to skip the microwave for reheating. The toaster crisps the outside back up. The microwave makes them rubbery.

FAQs

• Can I use this batter in a mini waffle maker? Yes. It takes a little longer but works the same way. Make sure the mini iron is fully preheated.
• Why are my waffles sticking? The iron was not hot enough or not greased well. Most nonstick irons do not need grease, but older ones do. Brush with a thin layer of oil if waffles stick.
• What is the difference between Belgian and regular waffles? Belgian waffles have deeper pockets and use whipped egg whites or yeast for a fluffier texture. This recipe makes regular waffles with standard pockets.

More Breakfast Recipes:

• Morning Glory Muffins
• Banana Muffins
• Breakfast Bars

Nutrition Facts

(1 serving, serves 4)

• Calories: 310
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 320mg
• Total Carbohydrates: 34g
• Protein: 8g