What Makes a Great Waffle? The best waffles, to me, have a crispy exterior and a tender, moist and fluffy interior. They also need 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!
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!
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A mix of flours is the secret to this ultimate waffle recipe. Fluffy and moist on the inside, but decidedly crispy on the outside. It's a simple, straightforward recipe that requires no advance prep!
- 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.
- 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.