Jackie Kennedy's Fluffy Waffle Recipe (2024)

FAQs

Jackie Kennedy's Fluffy Waffle Recipe? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Use Buttermilk

The acidity in buttermilk also helps to create a light, fluffy texture when mixed with a base like baking soda. This reaction creates tiny bubbles of carbon dioxide gas that give your waffles an airy structure.

Lighten your batter, separate your eggs, or add whipped cream. The easiest way to avoid dense waffles is to lighten your batter. Bon Appétit says that starting with the lightest possible batter will ensure your waffles won't turn out like bricks.

If you add too much protein powder to your waffles, they will get dry.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Whisk until the batter is combined, but not too heavily. A few lumps are fine. If you over-mix the waffles, you could end up with chewy, hard waffles from drawing all of the gluten out of the flour.

Most waffle recipes are leavened with baking powder and/or baking soda, which helps the batter turn light and fluffy as it cooks.

How to improve dry waffles? ›

Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender. Baking powder and baking soda: Help our waffles rise and brown. I recommend using both for the best waffles.

A waffle maker tends to take about 4–6 minutes to fully cook a waffle. Make sure you check your manual for specific information.

Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy. To make sure your waffle iron is hot, let it warm for at least five minutes before you start making waffles.

There could be several reasons your pancakes aren't as fluffy as you like. Overmixing is probably the most common. Pancake batter (for fluffy ones) should be mixed just until the flour is hydrated, but should still have a few lumps. Mixing until it is completely smooth will make thinner pancakes.

Mix the batter gently

Some lumps are fine and will cook out. If your recipe calls for whipped egg whites, carefully fold them into the batter in three or four batches. Don't overmix. Overmixing your waffle batter can leave you with tough, chewy or hard waffles instead of crisp waffles with tender insides.