If ever there was a perfect way to start the morning, it's with some golden waffles. And these traditional waffles are everything you love in a waffle - light, buttery and crisp on the outside, fluffy on the inside!
The secret is the cornstarch and buttermilk, with just a kiss of pure vanilla. Perfect with whipped butter, and served with warm maple syrup, or our favorite homemade Raspberry Rhubarb Syrup in the summertime!
Our little ones would eat waffles every day if we let them...and they just love stirring up the waffle batter with a big wooden spoon!
These are especially perfect if you like your waffles soft and fluffy throughout - the touch of cornstarch is the trick for this! If you like a crispier waffle on the outside but soft and fluffy in the middle, simply leave out the cornstarch.
You know that a waffle is wonderful if you can eat it all by itself - no butter, no maple syrup, no nothing. And these freeze pretty easily - simply pop them in your toaster to warm them up again when you are ready to eat and enjoy!
But for the tiniest bit of summer when the raspberries and rhubarb are tender, sweet and perfectly ripe? There's nothing better than a drizzle of warm Raspberry Rhubarb Syrup - with the perfect combination of tangy tart and perfectly sweet!
There's many a night when my little ones are begging for a "backwards day" with warm waffles for dinner.
When they are as easy to make, and delicious to eat as these are, that's never a problem! Like we told you, these are PERFECT waffles!
3/4 cup (100 grams) all-purpose flour
1/4 cup (30 grams) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cup (235 ml) buttermilk
1/3 cup vegetable oil (or butter, melted & cooled slightly)
1 large egg (room temperature)
1 teaspoon vanilla extract
SERVE WITH: whipped butter, maple syrup, fresh fruit syrup, honey, or a dusting of powdered sugar
HOW WE MAKE THESE:
YIELD: Makes approximately 4 to 5 waffles, depending on waffle iron
Cornstarch is key! Flour mixed with cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside. Some of my little ones like waffles soft and fluffy throughout – for them, I’ll replace the cornstarch with flour.
Vegetable Oil or Butter: Vegetable oil will give you a light and airy waffle, but you can replace it with melted butter if you prefer – melted butter gives it a buttery flavor, which some prefer.
Don’t overwork the batter. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together. Only whisk or stir until just mixed — no need for beating here.
Be prepared to throw away the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need the first waffle to test out temperature and cooking time. After the first waffle you should have a better understanding of the amount of batter to add (ours takes a 1/2 cup of batter), the best heat setting and timing.
Before you start making your waffles, heat the oven to 200° F. Once each waffle is done, set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). The extra few minutes in the oven adds even more crispiness to the outside of the waffle and keeps them warm for serving.
For extra light and crispy waffles, separate the eggs. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve combined the dry and wet ingredients, fold in the beaten egg whites. Separating the egg and beating the white adds airiness to the waffles and makes them extra light.
Originally posted June 2017; revised and reposted February 2020.
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