This is the BEST waffle recipe! Crispy on the outside and soft on the inside, these homemade waffles are the perfect weekend breakfast and reheat perfectly in the toaster for an easy weekday breakfast.
Sometimes, when I read books about organizing and minimalism, they talk about getting rid of rarely-used appliances and frequently they mention waffle irons.
In our house, a waffle iron is NOT a rarely-used appliance.
We got this waffle iron for our wedding and it’s still going strong nearly 14 years later and is used ALL THE TIME (you’ll notice if you click the link that it’s a discontinued model and that they now sell for $400. It’s that good of a waffle iron).
So we are a waffle family for sure.
In our early years, we went through dozens of different waffle recipes, but when I discovered THIS waffle recipe, I haven’t made another variation since. It’s been more than 10 years and this is still the best waffle recipe I’ve ever made.
Every single time we make it, Bart and I both say, “These are the BEST waffles ever.”
It’s a crispy waffle recipe, with a nice shatter to the outside with a soft, almost melt-in-your-mouth center.
They’re easy to make (so much so that sometimes when Bart needs a late night snack, he’ll make a half batch), and if you’re looking to use up some buttermilk, this is a hard recipe to beat.
Also, they freeze and reheat in the toaster beautifully (just as good as fresh, in my mind).
I also like that these are subtle enough to go with pretty much any topping (this coconut buttermilk syrup is our favorite), but they have enough flavor and texture that we eat them plain too.
The recipe suggests letting the waffle batter sit for 30 minutes before baking and if you have the time to do this, I HIGHLY recommend doing so. It’ll give you a better flavor and a better texture. But if you don’t, they’ll still be the best waffle recipe you ever made.
By the way, I have a standard waffle iron, not a Belgian waffle iron, since I don’t like Belgian waffles nearly as much as a regular waffle – but my friend Ralphie makes these waffles in her Belgian waffle iron and says they work well there too.
The Best Waffle Recipe in the World
My Favorite Waffles
This is the BEST waffle recipe! Crispy on the outside and soft on the inside, these homemade waffles are the perfect weekend breakfast and reheat perfectly in the toaster for an easy weekday breakfast.
Ingredients
- 1½ cup flour I use white-wheat
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp table salt
- ½ tsp baking soda
- 3 tsp sugar
- 1 cup milk
- 1 cup buttermilk
- 2/3 cup oil I used canola for a long time, but now I use coconut (if your coconut oil is solid, warm it for a few seconds to get it to a liquid state)
- 2 eggs
- 1½ tsp vanilla extract
Instructions
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In a mixing bowl, whisk together the dry ingredients. Pour in the remaining ingredients and blend well so that no lumps remain.
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Set aside to rest for 30 minutes (you can skip this and they'll still be good, but I promise, it's worth waiting that thirty minutes. Gives you time to clean up the kitchen, make some syrup, set the table, and heat up the waffle iron).
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Preheat your waffle iron. I set mine to heat level 6 of 7.
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No need to grease your waffle iron (unless it's an extra-super sticky iron, I suppose). Pour the right amount of batter into your heated waffle iron. Cook until golden and crisp.
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Serve immediately.
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Leftovers freeze well and are best reheated in a toaster.
Recipe Notes
(adapted from Orangette)
if you liked this post about the best waffle recipe, you might also like these other recipes:
- Cinnamon German Pancake Recipe with Pineapple Syrup
- Make-Ahead Croissant French Toast with Lemon Cream Cheese
- The Best Buttermilk Pancake Recipe
I love waffles, but I only make them here when I have maple syrup. Dutch syrup is different and while I've learned to love it on pancakes, I can't eat it with waffles. It just tastes wrong somehow.
I'll try out your recipe next time I want a late-night snack!
We made these this morning as I needed to get my kids off of their cereal obsession and they were really good! My son said that he really liked these and they smelled so good. I like to make big batches and freeze them for throughout the weekday mornings. Thanks!
I have been thinking about waffles since your buttermilk post. Clearly I now have no excuses left: I must buy a waffle iron.
oh my husband loves waffles… might have to save this recipe and surprise him for father's day breakfast! thanks!
oh man, that looks good! I usually just make pancakes, uh, from the box, but maybe I'll have to try and make pancakes/waffles from scratch one of these days! silly question: where do you buy buttermilk?
I made these last weekend and they truly are the best waffles ever! I have eaten the leftovers for a few days and everyday think how good they are. I definitely will be making this my go-to waffle recipe.
These waffles are so delicious! I started making this recipe a few months ago and we love them, especially my kids! It's now the only recipes we make. We go through them so quick that I make a double batch to freeze. Thanks for the recipe!
I've tried it and it's so delicious, thanks for sharing this recipe
How many waffles would you say this recipe makes?
What waffle iron do you have?
They actually don’t make it anymore, but it’s this one! http://bit.ly/2P0t5JL
Those minimalist books also often mention ice cream makers but I actually do use ours all the time (in the summer). I did, however, get rid of our waffle iron.
I made these for the first time last weekend and they were wonderful. I subbed in kefir for buttermilk, which worked well. Thanks for such a great recipe!
Have you ever used make your own buttermilk in this recipe? And or almond milk?
I’ve never used almond milk but I have occasionally used a buttermilk substitute and they’re still delicious!
I made this recipe about a month ago, and they were sooo good! I loved using coconut oil instead of canola or vegetable, because it gave it just a hint of coconut flavor that I really enjoyed. Making these again for breakfast-for-dinner tonight, and very excited about it!