I love homemade waffles! Did you know Jackie Kennedy is known for making amazing waffles? This homemade waffles recipe from Jackie Kennedy is light, fluffy, and oh so delicious.
The story goes this recipe was John F. Kennedy’s favorite thing to eat for breakfast. And I can see why, they are incredibly yummy.
Next time you are craving waffles give this homemade waffles recipe a try. They are very easy to make. If I can do it, you can do it!
Step 1: Gather the ingredients
In order to make these Jackie Kennedy homemade waffles you need just seven easy to find ingredients. You may even have all of them at home right now:
- Butter – You can use salted or unsalted, although she used unsalted.
- Buttermilk – Storebought or this homemade buttermilk substitute. You can also just use whole milk.
- Flour – She always used cake flour, but you can use all-purpose flour as well.
- Baking powder
Step 2: How to make Jackie Kennedy’s homemade waffles
First, separate the yolks from the egg whites. Crack the egg on the counter or side of the bowl, then open it up and shuffle the yolk back and forth between the two big eggshells, allowing the egg white to fall down into a large bowl, then place the yolks in another bowl.
Now using a hand mixer beat the egg whites on medium speed until stiff peaks form. You will know they are ready after to turn off your mixer and raise up the beaters a little peak will form but it won’t dissipate back into the egg whites, it will say there. Hence the name “stiff peaks”. Set the egg whites aside for now.
In a separate bowl cream together the butter and the sugar until well combined. Then add the two egg yolks to the creamy butter and sugar mixture and mix until combined.
Next we add in our cake flour and butter milk a little at a time. So add 1/3 of your cake flour and 1/3 of your butter milk. Mix them until incorporated.
Then repeat the process, make sure to add your salt too during one of those mixes. Scrape down the sides of the bowl with a spatula as necessary throughout this process.
Step 3: Fold in the egg whites
Now, add the egg whites and then the baking powder to the batter. Gently fold it into the batter using a spatula. Take the spatula go under the batter then fold it into itself. Keep repeating until the egg whites have been combined and you are left with a nice light fluffy homemade waffles batter.
NOTE: It seems a bit odd to add the baking powder now and not with the flour earlier, but that is how she did it. I personally think it is perfectly fine to add it with the flour, haha.
Step 4: Cook the homemade waffles
Now, heat up your waffle iron. I have a professional restaurant-style waffle iron. I decided to splurge and get an awesome waffle iron back in the day because I love making waffles. It has been used numerous times!
Give your waffle iron a good spray with kitchen spray, then add some waffle batter. I usually use a soup ladle to add the batter.
Close your iron and let it cook. My particular waffle iron also has an indicator that beeps when the waffles are ready. Once they are done cooking, open up the iron and behold your awesome waffle. It usually takes a few minutes.
It is okay to check it, and if it isn’t done, just keep cooking it. The homemade waffles will be golden brown when fully cooked.
Now use a fork or tongs to get under the waffle and set it onto a plate. Then serve it however you like. I love some maple syrup and a dollop of butter and of course I love strawberries, whipped cream, etc. Enjoy! 🙂
How long do homemade waffles last?
Homemade waffles if stored in a plastic bag or an airtight container will last a few days in the fridge after being cooked. You can also freeze them for a few months. Then I just put them in the toaster when I want to eat them.
Here are other recipes you may like:
Homemade Waffles Jackie Kennedy Recipe
- Waffle Iron
- Hand mixer
- kitchen spray
- 1/2 cup of unsalted butter softened (113g)
- 1 Tbsp of white granulated sugar 15g
- 2 large eggs separated
- 1 cup buttermilk 240g (or use 7/8 cup of whole milk)
- 1 cup of cake flour you may use All-purpose/plain flour (120g)
- pinch/dash of salt
- 4 tsp. of baking powder 16g
- Separate the egg yolks from the whites and put each in separate bowls.
- Beat the egg whites with a stand or hand mixer until you have stiff peaks. When you raise the beater out of the egg whites, the peak that is left should not fall over but hold its shape. Set aside.
- In a large bowl cream together the sugar and the butter. Then add in the egg yolks and mix until combined.
- Next, add the cake flour and buttermilk a little at a time. So add 1/3 of your cake flour and 1/3 of your buttermilk. Mix them until incorporated. Then repeat the process, make sure to add in your salt too during one of those mixes. Scrape down the sides of the bowl with a spatula as necessary throughout this process.
- Fold in the egg whites with the waffle batter and then fold in the baking powder (or add the baking powder to the flour – Jackie always did it after folding in the egg whites). Use a spatula. Don't stir, it will ruin the air you created with the egg whites. The batter is ready.
- Give your waffle iron a good spray with kitchen spray and heat it up on medium heat if you have a temp dial. Then add some waffle batter, I usually use a soup ladle to add the batter. Close your iron and let it cook for 3 to 4 minutes, if you have an indicator light, go by that. Otherwise, it should be nice and golden brown.
- Use a fork or tongs to get under the waffle and place it onto a plate. Then serve it however you like. With maple syrup, whipped cream, powdered sugar, fresh fruit, fruit sauce/compote, etc. Enjoy!
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