Basic Waffles

David and I got married in August, and we’ve been planning to use our new Cuisinart Waffle Iron ever since. Of course, we both work, and David’s definitely not a breakfast-for-dinner kind of guy, plus he usually sleeps later than I do on the weekends. The point of all that is to say that we do not end up eating breakfast together very often. So up until this weekend, we’d never gotten around to making waffles.

Alton Brown is kind of a standby for us, and when we go to make something for the first time, we usually start with his recipes. And we adore his pancake recipe, among others. The basic waffle recipe, however, seems to be lacking something. It may be that our waffle iron just isn’t hot enough, but the waffles did not get crispy. Otherwise, they were delicious. Great flavor, fluffy, not too sweet. I just wish I could’ve gotten them crispier.

Alton Brown’s Basic Waffle Recipe
Makes 8 Waffles


  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour, approximately 1 cup (I did not have whole wheat flour, so I used all purpose)
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 3 whole eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • Vegetable spray, for waffle iron


Preheat waffle iron according to manufacturer’s directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle half a cup of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Tip: Do not press down on the lid of the waffle iron, just rest it on top of the batter. This will help reduce the mess and waste of batter dripping down the sides of the iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Note: I’m not sure if I’ll try to make these again–I may do what I can to adjust things and see if I can crisp them up, but I might just try a different recipe next time. The comments on Food Network’s site show that we aren’t the first people to have this issue.

I will say that the leftover waffles were excellent frozen and reheated in the toaster this morning. They were perfectly crispy; I just wish I could get them that crispy in the first place.

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