Delicate sugar-free waffles with a light buttery taste


2-3 Servings


2 cups sifted flour*
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
1 1/4 cup milk
6 tablespoons butter, melted


1. In mixing bowl, sift together the flour, baking powder, and salt.

2. In separate bowl, beat egg whites until soft peaks form.

3. In another bowl, beat egg yolks with milk. Add melted butter to egg mixture and stir. Add flour mixture also, stirring to remove most lumps. Finally, fold in egg whites.

4. Cook on pre-heated waffle maker until browned. I like to set a timer so I don't have to keep checking, or risk forgetting to take the waffles out on time! Top with butter and jam or syrup of your choice.

Waffles with syrup and whipped cream

Waffles with syrup and whipped cream

Tips for freezing waffles

Additional Notes: 

*I really like to use 1 cup of whole wheat flour and 1 cup of all-purpose flour in this recipe!

Check waffles for doneness by lifting the lid of your waffle iron briefly. We like ours slightly golden, with strawberries on top. You can also serve with whipped cream as a dessert!

This recipe is from my Grandma L. and is the one my mom always made growing up!

Strawberry Syrup:
2 c whole Strawberries (loosely packed)
1/8 c white sugar
1 t cornstarch (disolved in a little water)

Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole). Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add disolved cornstarch while stirring the mixture. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner. The syrup can be used hot or can be refrigerated and used cold, depending on preference.

Homemade waffles with strawberry topping

Check out our other delicious homemade waffles recipes!

Preparation Time: 

20 minutes

Cooking Time: 

15-20 minutes

Tammy's Review: 

These waffles are so delicious!! I have never tasted a recipe that I like better. I even love to eat them plain, hot off the waffle iron! Sometimes I make extras and freeze to re-heat in the toaster later, but they really are best fresh. I would make these more often except that they are a little time-consuming to make and I'm usually in a hurry and reach for eggs instead. ;) My rating: 10/10

This recipe was included in my freezer meal plan of breakfasts and make-ahead mixes when preparing for the birth of my fourth child. Read my update on how this recipe and the others turned out!


A little background: I love waffles. Breakfast, Brunch, Dinner... Dessert. Does not matter--I love waffles. The problem is finding a quality waffle recipe. Like pancakes, a bad recipe can leave a bad taste in your mouth... literally. Maybe I have an accute sense of taste, but many pancake and waffle recipes leave a chemical after taste that does not sit well with my palette. You would think this problem is limited to bisquick, eggo, and other commodity waffles. Yet we have been to "waffle houses" that were no different. It always seems like a good waffle is hard to find.

Que Tammy's waffle recipe. This recipe is absolutely, positively outstanding. It meets all the criteria that a real waffle requires: It is light and fluffy on the inside, slightly crispy on the outside. They have a smooth, light texture and have a slight hint of butter in the taste. Best of all: No nasty aftertaste.

One of the best things about waffles is they can be eaten in a number of ways. Typically I would not suggest eating a waffle or pancake plain--but these are so good you can, especially if you ate them with a side of eggs and turkey sausage. They are terrific lathered in butter and drenched with syrup (blueberry and butter pecan are my preferences), although the perfect waffle, and my favorite way of eating them, is with strawberries (fresh or prepared into a homemade syrup). And for a real treat, top with whipped cream. This makes a wonderful desert that easily rivals strawberry shortcake.

Like most waffles, these are best eaten fresh off the griddle. This could be a problem for larger families though--the waffles are so good that no one will want to wait in line for seconds! If you happen to have leftovers (not likely!) I suggest freezing them for later use. Just pop them in the toaster and you have a quick breakfast or snack. They won't taste quite as delicious as waffles fresh off the griddle, but they sure beat the prepackaged variety.

This is a must try recipe. Your taste buds are certain to thank me!


See my review above. ~ Tammy


These do compare to the Belgian Waffle in their wonderful crispness! And a bonus ~ there is no sugar!!! Another wonderful waffle recipe from Tammy!


These are yummy. These may very well be the best I'v ever made.


I made the strawberry syrup ahead of time for our pancakes tonight and it tastes so good!I love it!

Thanks for sharing it!


It's amazing how difficult it can be to find or formulate the perfect waffle recipe. :)

I recently formulated a great recipe for gluten-free waffles using Pamela's gf baking and pancake mix (I make pancakes and crisps with this mix too, it's a great replacement). Even gluten-eating people think they are great! I usually add some frozen wild blueberries to make them more nutritious and serve the waffle sticks/dippers with heated 100% maple syrup! Delicious!


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