This recipe comes straight from my 1989 Better Homes and Gardens New Cook Book.  This recipe has you whip the eggs in a separate bowl, there is a quicker version at the bottom of the recipe.  

I usually make a large batch and put them in the freezer.  They can be put in the toaster like you would regular eggo waffles.  Be sure to arrange the waffles on a baking sheet and freeze until hard, about 2 hours.  Next, you can stack the pieces into a resealable plastic bag.  The waffles will keep in the freezer for several months.


1 ¾ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 egg yolks
2 egg whites
1 ¾ cups milk
½ cup cooking oil


In a medium bowl stir together flour, baking powder, and salt; set aside.

In another medium bowl beat egg yolks slightly; stir in milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).

In a small bowl beat egg whites till stiff peaks form (tips stand straight).  Gently fold beaten egg whites into flour and egg yolk mixture, leaving few fluffs of egg white.  Do not overmix.

Pour batter into preheated waffle maker.


Prepare as above but do not separate eggs.  In a mixing bowl beat whole eggs slightly.  Beat in milk and oil.  Add to flour mixture all at once.  Beat just til combined but still slightly lumpy.

CHOCOLATE WAFFLES: Prepare as above, except reduce flour to 1 1/2 cups.  Add 1/3 cup unsweetened cocoa powder and 1/3 cup sugar to the flour mixture.  Add 1 teasoon vanilla to the egg yolk mixture.