Southern
Yield: 6-8
Author: Tammy Nichols
Waffles, Mama's - Master Cookbook Recipe # 194
These old-fashioned waffles are a true Southern classic, made just like Mama used to on Saturday mornings. By beating the egg whites separately and folding them in, you get a waffle that is incredibly light, airy, and fluffy on the inside with a perfect golden crunch on the outside.
This is recipe #194 in Tammy’s Master Cookbook.
Prep time: 15 minCook time: 5 minTotal time: 20 min
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Ingredients
- 1/4 cup salted butter, melted
- 3 large eggs, separated
- 2 cups sifted self-rising flour
- 1 tsp vanilla extract
- 2 cups buttermilk
- 2 Tbsp granulated sugar
Instructions
- Prep the Base: Melt the butter in a batter bowl. Whisk in the buttermilk, egg yolks, and vanilla extract until well combined.
- Whisk the Whites: In a separate bowl, beat the egg whites until they form stiff peaks. This is the secret to that signature fluffiness!
- Preheat: Turn on your waffle iron so it’s fully preheated and ready to go.
- Combine: Sift the self-rising flour into your wet batter and mix thoroughly until the lumps are gone.
- Fold: Gently fold the beaten egg whites into the batter. Do this carefully so you don't deflate the air you just whipped in.
- Cook: Pour about 1/2 cup of batter onto the waffle iron. Cook until they reach your preferred color (darker waffles stay crispier!).
- Serve & Store: Serve immediately with real maple syrup and a side of sausage. These also freeze wonderfully and can be reheated in an air fryer or waffle iron for a quick break
Notes
- Pro Tip: If making a large batch, place finished waffles on a wire rack to prevent them from getting soggy.
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Nutrition Facts
Calories
321Fat
13 gSat. Fat
7 gCarbs
38 gFiber
1 gNet carbs
37 gSugar
8 gProtein
11 gSodium
181 mgCholesterol
122 mg