Sandra This crispy, light Alton Brown Waffles recipe is made with buttermilk and separated eggs, ready in just under 30 minutes. Folding whipped egg whites into the batter creates a remarkably light interior hidden inside a golden crust. I finally understand why separating the eggs is worth the extra bowl.
What I Learned Making This
Most waffle recipes just dump everything together, but this method taught me patience. Whipping the egg whites creates a structure that baking powder alone cannot achieve, resulting in a waffle that actually holds its shape.
I made the mistake of overmixing the batter initially, which deflated the whites and made the result dense. Now I fold them in gently until just barely combined, leaving a few streaks for maximum fluffiness.
Alton Brown Waffles Ingredients
- 4.75 ounces all-purpose flour (approx. 1 cup)
- 4.75 ounces whole wheat pastry flour (approx. 1 cup)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 large eggs, separated
- 2 ounces unsalted butter, melted
- 2 cups buttermilk, room temperature
- Vegetable spray, for the iron
How To Make Alton Brown Waffles
- Mix Dry Ingredients: Whisk together both flours, baking soda, baking powder, salt, and sugar in a medium bowl ensuring no lumps remain.
- Combine Wet Ingredients: Whisk together the egg yolks, melted butter, and buttermilk in a separate large bowl until fully combined.
- Beat Egg Whites: Beat the egg whites in a third bowl using a hand mixer or whisk until they form soft peaks.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just moistened.
- Fold In Whites: Gently fold the beaten egg whites into the batter using a spatula, leaving a few white streaks visible.
- Cook Waffles: Pour batter onto a preheated waffle iron and cook for 4-6 minutes until golden brown and crisp.
Recipe Tips
- Room Temp Buttermilk: Cold buttermilk creates clumps when mixed with melted butter, so let it sit out briefly before mixing.
- Don’t Overmix: Stop stirring the moment the dry ingredients are wet; lumps are perfectly fine here and prevent toughness.
- The Fold: Use a silicone spatula to cut through the center and fold over, preserving the delicate air bubbles in the whites.
What To Serve With Waffles
Serve immediately with warm maple syrup and a side of crispy bacon for a savory contrast. Fresh berries or a dollop of whipped cream cut through the richness of the butter nicely.
How To Store
Cool completely on a wire rack before stacking to prevent sogginess. Freeze in an airtight bag for up to a month and reheat in a toaster for crisp results.
FAQs
Can I use only white flour?
Yes, replace the whole wheat with equal parts all-purpose flour, but the texture will be slightly less nutty.
Why are my waffles soggy?
You likely stacked them while hot or didn’t cook them long enough to release the steam.
Can I make the batter ahead?
This batter is best used immediately because the beaten egg whites lose volume over time.
Nutrition
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 480mg
- Total Carbohydrate: 38g
- Protein: 10g
Try More Recipes:
- Alton Brown Sweet Potato Waffles Recipe
- Alton Brown Quinoa Casserole Recipe
- Alton Brown Eggs Benedict Recipe
Alton Brown Waffles Recipe
Description
A masterclass in texture that utilizes a “triple-leavening” approach—chemical (baking powder), reactive (buttermilk and soda), and mechanical (egg white foam)—to produce a waffle with maximum crispness and an open, airy crumb.
Ingredients
Instructions
- The Dry Sift: Whisk together both flours, baking soda, baking powder, salt, and sugar. The use of whole wheat pastry flour is a technical choice; it provides the bran and flavor of whole grain but with a lower protein content to prevent the waffle from becoming “bready” or tough.
- The Wet Emulsion: In a large bowl, whisk the egg yolks, melted butter, and room-temperature buttermilk. It is vital that the buttermilk is not cold, or it will cause the melted butter to solidify into small “fat pellets,” resulting in an uneven crumb.
- Mechanical Aeration: In a separate clean bowl, beat the egg whites until they reach soft peaks. This creates a protein-stabilized air foam that will provide the “lift” and lightness required for a crisp waffle.
- The Integration: Pour the wet ingredients into the dry. Stir gently until just moistened. Like pancakes, lumpy batter is desirable here to keep gluten development to a minimum.
- The Fold: Gently fold the beaten egg whites into the batter using a spatula. Do not over-mix; you should see a few white streaks. These air pockets will expand rapidly when they hit the hot iron.
- The Cook: Spray the preheated waffle iron. Pour the batter and cook for 4 to 6 minutes. The waffle is technically done when the steam stopped venting from the sides of the iron, indicating the internal moisture has reached equilibrium.
