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Fluffy Waffles

A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    10 waffles (6-1/2 inches) and 1-2/3 cups syrup


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated
  • 2 cups milk
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 can (5 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Mixed fresh berries, optional


  • In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.
  • Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. If desired, serve with fresh berries.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Fluffy Waffle Tips

Should waffle batter be thin or thick?

Waffle batter should be thick enough to pour out gently and with control from a ladle or measuring cup. It might be so thick you have to gently smooth the batter out and help it along with the back of the ladle. You’ll know your batter is too thick if you have trouble getting it into the corners and your waffles aren’t perfectly shaped. If that happens, just add a little more liquid to the batter.

Why are my waffles not fluffy?

Classic waffle batter is leavened both chemically (using baking powder or soda) and mechanically (with beaten egg whites folded in). To make fluffy waffles, be sure the egg whites are beaten to perfectly stiff peaks. Follow our three-step technique for folding in whites like a pro. Finally, cook the waffles as soon as possible after mixing, since chemical leaveners lose their power once mixed with wet ingredients, and your egg whites will also begin to deflate.

What toppings can I add to waffles?

Butter and maple syrup are classic waffle toppings. Fresh sliced strawberries and whipped cream are also popular, as is homemade blueberry maple sauce. You don’t have to go strictly sweet, even though homemade waffle syrups are delicious. There are dozens of sweet and savory waffle recipes to explore, including takes on the BLT, Ham and Egg, and more great sandwiches. Have fun!

Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts
1 waffle with 2-1/2 tablespoons syrup: 424 calories, 12g fat (4g saturated fat), 94mg cholesterol, 344mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 9g protein.