Pioneer Woman waffles from Ree Drummond fold beaten egg whites into a buttery batter with extra vanilla for crispy, light waffles straight from the iron. And the recipe makes 8 servings at approximately 320 calories each in just 20 minutes, since the batter comes together while the waffle iron preheats.
Most waffle recipes dump whole eggs into the batter at once, but Ree separates them and uses only 2 yolks with all 4 whites beaten stiff. So the whites aerate the batter from within, which gives each waffle a crispy shell and a tender, almost cloud-like interior that whole eggs cannot produce.
Folding the stiff egg whites into the batter and stopping before they fully incorporate is the technique that keeps the waffles light. And if you stir vigorously or mix until the whites disappear, you deflate the air you just spent minutes beating in, so the waffles bake flat and dense instead of tall and crispy.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Waffles
Course: DessertsCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes320
kcalSifted flour, baking powder, sugar, and salt combine with a milk, egg yolk, and vanilla mixture before melted butter stirs in. Then stiff-beaten egg whites fold gently into the batter just before scooping into a preheated iron until deep golden brown.
Ingredients
- For the batter:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/2 cups milk
2 egg yolks (from 4 eggs total)
1 tablespoon plus 1 teaspoon vanilla extract
1 stick (1/2 cup) salted butter, melted
4 egg whites
- For serving:
Softened butter
Warm syrup
Directions
- Preheat the iron: Set the waffle iron to the regular setting.
- Sift the dry ingredients: Then sift the flour, baking powder, salt, and sugar together into a bowl.
- Mix the wet ingredients: In a separate bowl, whisk the milk, 2 egg yolks, and vanilla together.
- Start combining: Then pour the wet mixture over the dry ingredients and stir very gently until only halfway combined.
- Add the butter: Once halfway mixed, pour in the melted butter and continue stirring gently until just combined.
- Beat the egg whites: In a separate bowl, beat the 4 egg whites with a whisk or mixer until stiff peaks form.
- Fold in the whites: Then slowly fold the stiff whites into the batter, stopping before they fully mix in.
- Cook the waffles: Once the batter is ready, scoop into the preheated iron in batches and cook until deep golden and crispy.
- Serve immediately: Then remove each waffle and serve right away with softened butter and warm syrup.
FAQs
Why does the recipe use 4 egg whites but only 2 yolks?
The extra whites add more structure and lift without the heaviness that extra yolks bring. And Ree tested multiple combinations during recipe development, settling on 2 yolks and 4 whites because that ratio produced the lightest, crispiest texture.
But the 2 leftover yolks do not have to go to waste, since you can refrigerate them for up to 2 days. And they work in custards, scrambled eggs, or as an egg wash for bread, so save them in a small container rather than tossing them.
Can I use buttermilk instead of regular milk?
Ree mentions on the page that buttermilk substitutes directly for milk, and it adds a subtle tang that pairs well with the sweet batter. And if you do not have buttermilk, adding a teaspoon of white vinegar to the milk and letting it sit for 5 minutes creates a quick substitute.
But buttermilk is slightly thicker than regular milk, so the batter may need an extra tablespoon of liquid to reach the right consistency. Since the batter should pour easily into the iron without being runny, adjust by eye after folding in the whites.
Why do waffles need to be served immediately?
Steam escapes from a fresh waffle the moment it leaves the iron, and that escaping moisture is what keeps the outside crispy. And once the waffle sits on a plate, trapped steam softens the surface within minutes, so the crunch disappears fast.
If you are cooking for a crowd and need to hold finished waffles, spread them in a single layer on a wire rack in a 200°F oven. Since stacking traps steam between layers, the rack keeps air circulating so each waffle stays crisp until the whole batch is ready.
Can I make this batter into pancakes instead?
Ree says on the page to thin the batter with a little extra milk and use it as pancake batter if you do not have a waffle iron. Since waffles have a higher fat ratio than pancakes, the melted butter in this recipe gives the pancakes a richer flavor than a standard pancake mix.
But skip the egg white folding step for pancakes, because the extra lift makes them puff too tall and cook unevenly on a flat griddle. And for another Pioneer Woman breakfast that pairs well alongside, the pioneer woman french toast cooks in the same low-heat skillet, so both can share the stovetop on a weekend morning.
How should I store leftover waffles?
Cool any leftover waffles completely on a wire rack, then place them in a freezer bag with parchment between each one to prevent sticking. And they freeze well for up to 2 months, since the high butter content keeps the texture from turning icy.
Then reheat from frozen in a toaster or a 350°F oven for about 5 minutes, because both methods crisp the outside better than a microwave does. And for another Pioneer Woman breakfast worth batch-cooking and freezing, the pioneer woman sausage balls freeze for up to 2 months and reheat in the same oven alongside the waffles.
