Vanilla Bean Waffles
A crisp, aromatic waffle that doesn't need to hide under a mountain of toppings. The real vanilla bean makes it elegant enough for dinner, but let's be honest—you're eating these in your pajamas. It yields 12 waffles.
Prep: 15 minutesCook: 20 minutesServes 12
| Item | Quantity |
|---|---|
| All-Purpose Flour | 555g (4 cup) |
| Powdered Sugar | 135g (1 1/8 cup) |
| Diamond Crystal Kosher Salt | 1 1/2 tsp |
| Baking Soda | 1 1/2 tsp |
| Baking Powder | 1 1/2 tsp |
| Vanilla Bean— split and scraped; optional, but less aromatic if omitted | 3 count (12g) |
| Cultured Lowfat Buttermilk— or 50/50 mix of plain nonfat Greek yogurt and milk | 1185g (5 1/4 cup) |
| Unsalted Butter— browned | 120g |
| Egg Whites— from large eggs | 6 count (210g) |
| Vanilla Extract | 3 tsp |
| Maple Syrup— for serving | 240g (3/4 cup) |
Steps
- In a saucepan over high heat, melt the butter and cook until browned.
- In a large bowl, combine the flour, powdered sugar, salt, baking soda, baking powder, and vanilla bean scrapings. Mix by hand until the seeds are well dispersed.
- Add the buttermilk, browned butter, egg whites, and vanilla extract. Whisk until smooth.
- Set the waffle iron to medium heat and preheat until ready — waffle irons vary by size, depth, and heat settings, so test with a small waffle first to dial in the best results for your machine.
- For an 8-inch square waffle iron, use about half the batter. For a 7-inch Belgian waffle iron, use about one-third.
- Close the lid and cook until the waffle is golden brown but still steaming, about 4 1/2 to 6 minutes (depending on the machine).
- Serve immediately with maple syrup. Repeat with the remaining batter.
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