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buttermilk waffles

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)