Imagine waking up to the irresistible aroma of freshly made waffles, golden brown with an exceptionally crispy exterior and a tender, airy interior. A generous drizzle of luscious warm maple butter and a handful of fresh, vibrant berries complete this picture of weekend breakfast perfection. This isn’t just a meal; it’s an experience – a leisurely savoring of morning joy that promises to elevate your entire day and leave you feeling utterly content.

Here at Striped Spatula, our passion lies in the pursuit of culinary excellence, especially when it comes to beloved comfort foods. What better way to celebrate our growing community of food enthusiasts than with a deep dive into the art of crafting truly exceptional, homemade waffles? With over 300 Facebook followers now part of our culinary journey, it feels like the perfect moment to share a recipe that promises to transform your weekend mornings from ordinary to extraordinary. And, as any dedicated home chef knows, the quest for breakfast perfection sometimes involves a little hardware upgrade, which in my case, meant acquiring a shiny new waffle maker!

It’s true; the glossy pages of a Williams-Sonoma catalog hold a certain undeniable allure, and I found myself once again captivated. While my trusty old waffle maker had been a wonderful companion, serving countless happy family breakfasts over the years, its time for retirement had clearly arrived. Among its various charming ailments, the “ready” beep had transformed into more of a weary croak, and its increasingly uneven browning could only be affectionately labeled “rustic” for so long. It was time to say goodbye to my old friend and embrace the future of flawlessly golden and perfectly cooked waffles, ensuring every batch meets the highest standards of crispiness and tenderness.

Waffles vs. Pancakes: The Ultimate Breakfast Battle for Superior Texture

In the perennial great breakfast food debate, a question that divides households and diners alike, my heart almost always leans decisively towards a good homemade waffle over a towering stack of pancakes. Don’t misunderstand; I genuinely love pancakes. There’s a certain fluffy, soft charm to them that’s undeniably comforting. However, there’s an undeniable magic and an extra-special quality to that very first bite of a warm waffle, fresh off the iron. That initial crunch of its perfectly golden, crispy shell, immediately followed by a tender, malty interior that just melts in your mouth – it’s a symphony of textures that, in my opinion, pancakes simply can’t replicate. When we talk about these wonders, we’re referring to the thinner, “classic” American-style waffles, known for their ideal crisp-to-chewy ratio, not the denser, often thicker Belgian or Liege varieties, which are delicious in their own right but certainly a different culinary discussion.

The Elusive Search for Consistent Waffle Perfection: No More Soggy Bricks!

One of my biggest frustrations and ongoing challenges with waffle-making over the years has been the elusive quest for a recipe that truly delivers on texture – one that justifies the effort involved. So many recipes promise that ideal crispiness but often lead to disappointment, yielding waffles that might start out appealing but quickly transform into dense, soggy “bricks” mere seconds after being served. I’ve experimented with countless “tips and tricks” touted by various sources – from meticulously folding in whipped egg whites for perceived lightness to adding cornstarch for an extra crisp bite, and even attempting the double-baking method. While some of these techniques showed initial promise, they ultimately failed to hold up, leaving me with less-than-ideal results. Let’s be honest, on a leisurely weekend morning, who truly wants to clean up a stack of mixing bowls, only to be faced with subpar, soggy waffles? Certainly not I! A truly great waffle recipe should not only be delicious and flavorful but also remarkably consistent, delivering that sought-after crispy-on-the-outside, tender-on-the-inside perfection every single time.

Discovering Jeni Britton Bauer’s Masterpiece: The Game-Changing Raised Waffle Recipe

After much trial and error, I finally stumbled upon a waffle recipe that truly stands out from the rest – a magnificent culinary creation from none other than Jeni Britton Bauer, the brilliant artisan behind Jeni’s Splendid Ice Cream. I discovered this exceptional recipe on Britton Bauer’s original blog several years ago, and it has since earned a permanent, cherished spot in my waffle-making rotation. The moment I learned that she developed this recipe from the venerable Fannie Farmer* cookbook, I knew instinctively that these waffles would be something special. Fannie Farmer’s culinary legacy is built on foundational, time-tested, and unfailingly reliable recipes, and this one is a testament to that tradition.

What truly elevates these raised waffles to an exceptional level? It’s a combination of thoughtful ingredients and a clever technique. The subtle yet impactful addition of a little whole wheat flour provides a wonderful depth of flavor and a satisfying, wholesome chew, all without compromising the delicate, light, and airy texture that is absolutely crucial for a perfect waffle. But perhaps the greatest gift this recipe offers is its unparalleled convenience. Almost all of the essential prep work is done the night before! Simply mix the batter before you head to bed, cover it securely with plastic wrap, and let it chill peacefully in the refrigerator. The yeast then quietly works its magic overnight, diligently developing rich, nuanced flavors and achieving that perfect, effortless rise. When you awaken from your beauty sleep, eager for a delicious breakfast, the only thing standing between you and a plate of hot, crispy waffles is the brief moment it takes to pre-heat your waffle iron. This overnight method is an absolute game-changer for anyone seeking stress-free, gourmet-quality weekend breakfasts.

The Irresistible Allure of Homemade Warm Maple Butter

Jeni Britton Bauer’s raised waffles are so intrinsically delicious, boasting such an exquisite flavor and perfectly balanced texture, that they honestly require very little in the way of elaborate embellishment. Often, a simple dusting of powdered sugar or a modest drizzle of our incredible warm maple butter (the recipe for which is thoughtfully provided below), accompanied by a few plump, fresh berries, is all it takes to achieve pure breakfast bliss. My first unforgettable encounter with the magic of maple butter happened several years ago at a delightful brunch, where it was served as a decadent accompaniment to French toast. The warm, lusciously sweet, and undeniably buttery sauce created an exquisite balance of flavors in every single bite. From that very moment, I knew I simply had to recreate this revelation at home for my next batch of homemade waffles, and it has since become an absolutely essential pairing, transforming every waffle into a gourmet experience.

The true beauty of this warm maple butter lies in its remarkable simplicity and its incredible ability to elevate any breakfast into a truly gourmet experience. It’s rich, deeply comforting, and perfectly complements the subtle yeasty, complex flavor profile of the raised waffles. Whether you prefer a light, delicate topping or a more generous, indulgent pour, this straightforward addition enhances the entire dish, creating a memorable taste sensation. And should you find yourself craving something wonderfully sweet for dessert, take a clever cue from Britton Bauer herself: top these delightful “North Market” waffles with a generous scoop of your favorite ice cream. These incredibly versatile waffles truly are a home run any time of the day, proving unequivocally that breakfast foods are not just reserved for morning meals, but can be enjoyed and celebrated around the clock.

*For those with a keen interest in culinary history, Fannie Farmer’s legendary Raised Waffles have been extensively discussed and celebrated across countless food blogs and culinary publications over many years. While I initially considered dedicating a separate, in-depth post to them when I first launched this site, I ultimately felt there was little truly new or groundbreaking I could add to the conversation that hadn’t already been eloquently expressed by other passionate food writers. Nevertheless, it steadfastly remains a personal favorite and a quintessential, must-have addition to any serious home cook’s recipe box, serving as a timeless testament to simple, delicious, and enduring cooking.

Print Recipe

5 from 1 vote

Raised Waffles With Warm Maple Butter

by Amanda Biddle

Crispy raised waffles, with a drizzle of warm maple butter and a few fresh berries, are all you need for weekend breakfast perfection!

Waffle batter adapted, mostly in language, from Jeni Britton Bauer (Jeni’s Splendid Ice Cream Desserts, 2014)

Prep Time: 12 hours hours 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 12 hours hours 45 minutes minutes

Servings: 8 – 12 waffles, depending on your iron

Ingredients

For the Waffles

• 2-1/2 cups whole milk
• 1 cup unsalted butter , cut into 1-tablespoon pieces
• 3 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 tablespoon instant yeast or “rapid rise”
• 4 large eggs , room temperature
• 2 teaspoons pure vanilla extract

For the Warm Maple Butter

• ½ cup pure maple syrup (not “pancake syrup”)
• ¼ teaspoon kosher salt
• ½ cup unsalted butter (1 stick), cut into 1-tablespoon pieces

Instructions 

Waffles

1. Place milk and butter in a small saucepan and warm over medium-low heat until butter is melted. Remove from heat and let cool to 105-110 degrees F (slightly warm). Insufficient cooling will kill the yeast in the waffle batter.
2. In a large bowl*, whisk together the all-purpose flour, whole wheat flour, sugar, salt, and yeast. Add the warm milk/butter mixture and whisk until smooth.
3. In a small bowl, whisk together the eggs and vanilla. Whisk into the waffle batter until combined. Using a rubber spatula, scrape sides and bottom of bowl, gently folding batter until smooth. Cover with plastic wrap and refrigerate for 12 to 24 hours.
4. Heat and prep waffle iron according to your manufacturer’s instructions. Remove risen batter from refrigerator and give it a quick stir with a whisk, fork, or rubber spatula. The batter will deflate. Pour the appropriate amount of batter for your waffle iron onto the center of the plates. Bake until heavy steam subsides and the waffle is just lightly golden, about 4 minutes.** Transfer to a wire rack.
5. Serve waffles immediately, or hold on a wire rack-rimmed baking sheet in a 250-degree oven for up to 10 minutes while additional waffles bake.***

Warm Maple Butter

1. In a small saucepan over medium-low heat, warm the maple syrup and salt until bubbles just begin to form around the edges of the pan. Remove from heat and whisk in butter until melted and smooth. Keep warm until ready to serve.

Notes

*Use a larger bowl than you think you need, as the batter will rise significantly overnight. The bowl photographed here is a 6-quart.

**The amount of batter used for each waffle will depend on your specific iron. My 6-1/2″ round takes a scant 1/2 cup.

***If you decide to go back for seconds long after the waffles have been baked, I’ve found that a quick trip to the toaster oven (just 1-2 minutes on “light”) brings them right back to their fresh-from-the-iron texture. Like all waffle recipes, even these will get soggy when allowed to sit at room temperature for prolonged periods of time. It’s the nature of the beast!

I find that these waffles are best prepared in a classic American-style waffle maker, as opposed to Belgian. The thinner waffles better achieve the crisp-chewy ratio that this recipe strikes so well. My Warm Maple Butter can be made up to a week in advance of serving, refrigerated, and gently rewarmed on the stove, stirring frequently.

Nutrition Estimate

Calories: 675kcal |
Carbohydrates: 67g |
Protein: 12g |
Fat: 39g |
Saturated Fat: 24g |
Cholesterol: 180mg |
Sodium: 726mg |
Potassium: 292mg |
Fiber: 3g |
Sugar: 19g |
Vitamin A: 1305IU |
Calcium: 143mg |
Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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