The Best Waffle Recipe in the World

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

5 from 10 votes

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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.

Course Breakfast

Cuisine American

Prep Time 40 minutes

Cook Time 19 minutes

Total Time 59 minutes

Author Janssen Bradshaw

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

1. In a mixing bowl, whisk together the dry ingredients. Pour in the remaining ingredients and blend well so that no lumps remain.

2. 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).
3. Preheat your waffle iron. I set mine to heat level 6 of 7.

4. 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.

5. Serve immediately.
6. Leftovers freeze well and are best reheated in a toaster.

Recipe Notes

(adapted from Orangette)

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• The Best Buttermilk Pancake Recipe