I Tried John F. Kennedy’s Favorite Breakfast—Now It’s Mine, Too

What do you like most about waffles? The nooks and crannies that provide the ultimate spot for butter and maple syrup? The crispy exterior that pairs so perfectly with the tender, just-sweet-enough interior? If you’re a waffle lover like me, then you appreciate these things and so much more.

And just when I thought I’d already landed on my favorite waffle recipe, I stumbled upon President John F. Kennedy’s version, and my waffle game has never been better.

President John F. Kennedy’s Waffles

Kudos to whoever decided (and continues) to keep track of things like a former president’s favorite recipes. They not only provide a peek into the past and personalities of the people who enjoyed them, but many of them are also quite delicious. J.F.K.’s favorite waffles are no exception. His recipe, which is now saved in the National Archives, only requires seven ingredients and results in the most delicious waffles.

The recipe starts with beating butter with a bit of sugar in the bottom of a bowl. Next, add two egg yolks and beat until combined. Then alternately add cake flour and buttermilk into the batter. Just before baking, beat two egg whites to stiff peaks and fold them in along with four teaspoons of baking powder. 

The resulting waffles are airy, crispy, and melt in your mouth as soon as you take a bite. They taste buttery, but aren’t heavy. And when enjoyed right away with some warm maple syrup? Perfection. Here’s what makes these waffles so good:

• The butter. I don’t have to convince you that butter is delicious, so I won’t. What I will say is that butter is a key component to the flavor of these waffles. Without it, I’m not sure I’d like them as much.
• The cake flour. Cake flour is lighter than all-purpose flour, which is often used in waffle and pancake recipes. And in this recipe, it gives the waffles structure, but doesn’t weigh it down, which is the secret to that crispy, airy result.
• The egg whites. Another reason these waffles are so crisp and airy is the egg whites. Once they’re beaten to stiff peaks, they’re capable of contributing structure, but also lift—and that’s key to keeping the waffles light, not dense.
• The baking powder. Those four teaspoons of baking powder add another layer of security when it comes to the light, crispy nature of these waffles. I’m into that kind of security.

Tips for Making John F. Kennedy’s Waffles

These waffles are pretty straightforward, but if you don’t cook much—or make waffles often—there are a few things you should know that will take the guesswork out of this recipe: 

• Separate your eggs when they’re cold. It’s much easier to separate the yolk from the egg white while your eggs are cold. Do this step first before you get started on the rest of the recipe.
• Use room temperature butter. Room temperature butter will be easier to beat, so pull it out of the refrigerator at least 20 to 30 minutes before making the recipe. To speed things up, dice the butter instead of leaving it whole. More surface area exposure will help take the chill off faster. 
• Use buttermilk. Milk is okay, but buttermilk is better. Use one full cup.
• Watch the salt. The recipe doesn’t specify, but I recommend using unsalted butter. The baking powder and additional pinch of salt (which you can also skip) provide plenty of sodium to bring out the flavor of the waffles.