The Best Waffles Ever

Recipe by Charles Hambrick

Charles Hambrick of Alexandria, Va. called one day awhile ago to talk to us about a baking problem he was having. As happens so often, we got talking about baking in general, and some of our favorite recipes. Charles swears this waffle recipe, which is served at one of Washington, D.C.'s famous hotels, is the best he's ever tasted. We made it, and we have to agree. Waffles are soft and light on the inside, crisp on the outside. They're particularly good made in a Belgian waffle iron. Thanks, Charles!

10 mins
25 mins
5 large (7") Belgian waffles; or 7 medium (5") square American-style waffles
The Best Waffles Ever


Prevent your screen from going dark as you follow along.
  1. Grease and preheat your waffle iron according to the manufacturer's instructions.

  2. In a large bowl, beat together the egg yolks, buttermilk, butter and oil until well combined.

  3. In a separate bowl, sift or whisk together the dry ingredients.

  4. Gently stir the dry ingredients into the wet ingredients. Don't beat the batter; it's unnecessary, and will make for tougher waffles.

  5. Beat the egg whites until stiff. Gently fold them into the batter.

  6. Bake the waffles according to your waffle iron's instructions. To keep finished waffles crisp as you continue baking, place them in a preheated 200°F oven, directly on the rack.

Tips from our Bakers

  • Note: For best results, use the ingredients listed, and follow the directions. Yes, it does make a difference if you use real buttermilk, the greater amount of fat, and the cornmeal/cornstarch (which help increase crunch). And yes, separating the eggs and beating the whites will yield lighter waffles.
  • Want to prepare waffle batter the night before, then make waffles in the morning? Separate the eggs, then beat together the egg yolks, buttermilk, butter, and oil. Whisk together the dry ingredients and add to the wet ingredients. Cover and refrigerate the batter (and egg whites) overnight. Next morning, let the batter and eggs whites come to room temperature while the waffle iron preheats. Beat the whites until medium peaks form, then gently fold them into the batter. Cook waffles as directed.