High Altitude Waffle Recipe
This has been my go-to High Altitude Waffle Recipe for years. They’re sweet- but not too sweet- and have a crispy exterior and soft interior. They freeze beautifully and make for awesome leftovers. All in all, these are a total win.
I love, love, LOVE waffles. Like I really looooove waffles. But I rarely order them when we go out for breakfast because I’m kind of particular about them. What can I say? I like what I like. I don’t like Belgium waffles and I don’t like doughy or thick waffles which seem to be the norm. I like mine thin and crispy…..kind of airy if you will. I also like them piping hot so I’m always happier with them if I make them myself at home.
I come by my love of waffles pretty naturally. My Grandma on my dad’s side had a MAJOR sweet tooth and going out for breakfast was her favorite things- a woman after my own heart. When I was in college I used to join my Grandma for brunch at least once a month. We’d hit one of her favorite spots and always order the same thing- waffles, scrambled eggs and bacon. I was less picky in college! I’d eat any kind of waffle and was always up for a free breakfast, you know? 🙂
Watching my Grandma prepare her waffles was a sight to see. She’d painstakingly make sure there was a dab of butter and a drizzle of syrup in every single square. She’d have syrup up to her elbows. She’d lick her fingers but there was still always syrup on her hands. Because she was constantly touching her glasses, those would be sticky and covered as well. It’s one of my fondest memories of her and I still miss those breakfast dates. In honor of her I prepare my waffles the same way now. It takes a little patience but it’s totally the way to go!
This recipe isn’t light. Nope. Not even a little bit. But I don’t care. No apologies here. These waffles are sooooo good and work perfectly at high altitude every single time. I’ll often make these for dinner during the week and then freeze the leftovers for a quick breakfast on busy school mornings. You could easily sub the Greek yogurt for sour cream but whatever you do, go for full fat- it will make for a much more satisfying waffle!
Happy weekending, everyone! If you’re planning a lazy Sunday morning- put these waffles on the menu. You’ll thank me! As always, thanks for reading. xoxo, KelleyPrint
A high altitude waffle recipe that works every single time. This is my go-to recipe and a family favorite!
- 4 eggs
- 1 cup whole milk
- 10 tablespoons butter, melted
- 1 cup whole fat, plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- In a bowl, whisk together the eggs, milk, melted butter, Greek yogurt, and vanilla.
- Add the flour, baking powder, baking soda, sugar, and salt all at once. Whisk just until batter comes together- it’s ok to have a few lumps- just take care not to over mix.
- Lightly spray your waffle iron with cooking spray and follow the directions for your waffle maker for specific cooking time. I use about 1/4 cup per waffle well and cook mine about 3-4 minutes.
This recipe works well in a Belgium waffle maker as well as a traditional one. I absolutely love mine. It makes thinner, crispier waffles which I adore. These freeze and reheat wonderfully.
photos by Kellie Hatcher/ recipe my Mountain Mama Cooks