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 1/3 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.