This is my favorite waffle recipe and I’ve used it since before I was married and got it from an old friend in WV (thanks Effie Hollbrook). They come out light and fluffy – the secret is beating the egg whites and gently folding them in to the batter.


Course Breakfast


  • 1 3/4 c flour
  • 1 T baking powder
  • 1/4 t salt
  • 2 eggs - separated yolks & whites will be used separately
  • 1 3/4 c milk
  • 1/2 cooking oil


  • Combine flour, baking powder & salt together in mixing bowl.
  • In another bowl beat egg yolks, milk & oil
  • Add to dry ingredients, mix well to remove lumps (I use a whisk).
  • In separate bowl beat the 2 egg whites until stiff peaks form (but do not overbeat until they are dry). GENTLY FOLD this into the batter, leaving a few fluffs of egg white. Do not overmix.
  • Pour ~1 - 1/14 c batter into preheated and lightly greased (I use Pam) waffle iron and bake ~ 3 min 15 seconds.
  • Not sure how many this will make but our family triples this and everyone has 2-3 waffles, so maybe 10-14?
  • They are also YUMMY with powdered sugar, drizzled chocolate syrup and whipped cream for a youth group dessert!! ;-)

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