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What Makes a Great Waffle?
The best waffles, to me at least, have a crispy exterior and a tender, moist and fluffy interior, and a great flavour that's good enough to enjoy even without any toppings. This recipe ticks all the boxes.
There are a few secrets, but most important of all, cornstarch. The cornstarch cuts down the amount of total gluten in the flour, making a super light and tender waffle. A good amount of oil keeps everything tender and crispy. And the perfect amount of sugar makes them just sweet enough so you're not relying completely on toppings to make them tasty.
Waffles Done Ahead of Time
These can totally be prepped in advance, and there are even a couple of ways to do it:
- If you want to enjoy "fresh-off-the-iron waffles", you can mix all the dry ingredients the night before and leave them covered in the mixing bowl. Mix all the wet ingredients in another bowl and keep it covered in the fridge. In the morning you first preheat the iron, and while it's heating up mix the wet and dry ingredients together. This way you'll have waffles on the table in less than 15 minutes! I would not make all the batter in advance as batter with baking soda needs to be cooked shortly after mixing.
- If you want to have them within 5 minutes of getting up, make the waffles and freeze them. To reheat, microwave them for about 15-20 second just until they're no longer frozen. Then pop them in the toaster or toaster oven until they're hot throughout and crispy!
Waffle Iron
For this you want to use a Belgian waffle iron. This is the one I use and it's great. Makes 4 slices at a time, which means you only have to cook the waffles in 2 batches, and it has been working for us for over 10 years!
Watch The Full Video Tutorial!
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The BEST Waffles I've Ever Had!
- Yield: 8 waffles
Description
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Ingredients
- 225 g all-purpose flour, this is about 1½ cups (see notes on variations below)
- 60 grams cornstarch (you can also use regular rice flour)
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 cup plain yogurt (or use 1 ½ cups buttermilk and reduce the milk to only ½ cup)
- 1 cup milk
- ¾ cup vegetable oil (I use avocado oil)
- 2 eggs
- 2 tsp vanilla extract
- 3 Tbsp sugar
- Toppings of your choice: I like butter, yogurt, maple syrup and berries. Craig likes peanut butter, yogurt and jam/syrup on his 🙂
Variations: You can use whole wheat flour if you want to make it healthier, and it works just fine in this recipe. I have also tried substituting ½ cup of the flour with cornmeal which gave it a nice texture.
Instructions
- If you have to finish the whole batch before eating (as opposed to eating as soon as they are done), preheat your oven to the lowest temp (around 150°F) so you can keep your waffles warm and crispy while you finish.
- In a large mixing bowl, whisk all the dry ingredients together: flour, cornstarch, salt, baking powder, baking soda. *If your baking powder/soda is clumpy, make sure you sift it or break up the lumps with your fingers.
- In a small mixing bowl beat the eggs with a whisk, then add oil, yogurt, milk, vanilla and sugar; whisk everything until well combined. Tip: Use a 1 cup measuring cup to measure the oil first (you can eyeball ¾ cup if there aren't any graduated lines), then when you go to measure the yogurt, the oil-coated cup will help the yogurt slide right out with ease!
- Make a well in the dry ingredients and pour the wet ingedients into it. Whisk everything just until combined, little tiny lumps are okay. Don't overmix.
- Preheat your waffle iron while preparing a cooling rack to put the waffles on once they're done.
- Fill the waffle iron, making sure the corners are filled, but also don't over fill. For my waffle iron I use about ⅓ cup of batter each. Cook them until golden (on my iron I use darkness level 3 out of 5, but this could depend on your iron).
- Keep the finished waffles on a rack so they don't go soggy from condensation, and keep them in the low oven while you finish the rest.
Tim
This the only waffle recipe I need now. I have to remember to trust this chef, and not only with Thai food. The results are always what they’re advertised to be!
★★★★★
Corrine
Great recipe and I’ve made them many times. But what should I reduce if I want to add mashed bananas into the batter? Can I just add them with the existing measurements of wet ingredients?
Adam The HTK Minion
Pai said "Need to reduce the liquid. But can't say by how much without having tried it." Cheers! Adam
Jac
Best waffle recipe ever.. two thumbs up for my two picky eaters.. Thanks Pai for sharing❤
★★★★★
PamW
I used 1/2 cup oil and 1/4 cup melted butter and it turned out great.
PamW
Wow, these are really good.
I made mine on a Cuisinart Griddler with the waffle iron plates. Cooked the waffles at 400 for 4 minutes each. I think I need to up the temperature just a little bit as they were not as crispy on the outside as I'd like.
★★★★★
Betty Visser
This is absolutely the best waffle ever. I have tried many waffle recipes and this one is the best of all. My kids love this waffles so much they even have a name for it: ‘Pailin’s waffle’.
★★★★★
QB
I have extras. How do I store them to eat later or tomorrow?
★★★★★
tina
can i use plain Greek yogurt
Ruth
The best waffle recipe ever! I have made this so may times and always turns out great.
Waffles
Hi Pai, this is a great recipe, thank you for sharing! I've made this a few times now and it always turns out great. For those who have a scale, I weighed out some of the other ingredients not noted by weight to make it even easier the next time around:
225 g all-purpose flour
60 grams cornstarch
½ tsp salt
½ tsp baking soda
1 tsp baking powder
240 grams plain yogurt (Lactose Free Greek Yogurt)
235 grams milk (3% Lactose Free)
150 grams vegetable oil
2 eggs
2 tsp vanilla extract
40 grams sugar
I have the Breville Waffle maker and it also makes 8 waffles, I turn it down a notch from the Classic setting (4:30 mins?); I have the waffles with fresh whipped cream, berry compote and maple syrup. It's my new favourite sweet breakfast!
★★★★★
Waffles
Just made this again but with coconut oil and coconut milk (the stuff for cooking, not drinking) - same weight ratio, it turned out great. Crispy, light, airy & moist! I just ate two plain without any toppings.
★★★★★
James
Great Waffles - Light and airy, crisp on outside depending on how long their cooked. ..... Not heavy or dense! You CAN eat a lot of these so be careful.
Ly
Indeed, the best waffle ever. My kids loved it, and I am making a second batch as of now. Perfect Crisp on the outside, and the right amount of fluff that doesn’t Get stuck on your throat. Thank you!
★★★★★
Catherine
This was really good! Thanks for the recipe! However, I do miss that buttery flavour. How much butter do you reckon I should use if I were to substitute the oil with it?
★★★★★
Babasheep123
Maybe u can consider adding 10G butter but it might change the texture of the waffle
BICH
It is the best waffle I've ever had. My family love it. Thank you Pai for this recipe
★★★★★