| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons sugar
- 3/4 teaspoon vanilla extract
- Butter and syrup, for serving
Instructions
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
- Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 354 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 50 mg |
| Sodium | 295 mg |
Reviews
Amazing!!! Worth looking for my waffle maker!! will make again for guests 100%. Didn’t have white sugar, used a drop of monk fruit sweetener – perfect. Thanks so much.
This truly is a waffle of insane greatness. I make homemade waffles all the time because I love them. This recipe yields waffles with a great texture and taste. The only changes I made were to add less oil and more vanilla. Please don’t use milk, even though the recipe says milk or buttermilk. After using buttermilk several times, I tried milk and got a sloppy mess not right for waffles. I made that batch of waffles anyway, since, after all, the recipe said milk, but that was the one and only time. Buttermilk is a key to this recipe’s insane greatness. Just pretend that word milk isn’t there haha. The thing I was most impressed with was the ingredient corn starch, which I would have never thought of. I’ll be using this recipe for many years – with only buttermilk – and I appreciate finding it.
I love these waffles!! They are crispy on the outside with a wonderful fluffy middle.
Our favorite waffle recipe – always consistent EVERY time! Hubby was a mostly pancake eater until these waffles. Crispy on the outside, soft on the inside – never greasy for me. Been my go to over 10 years; my Grands love them!
I have tried many waffle recipes but none made the waffle crispy until I tried this one and it is everything I wanted.
This is a keeper.
This is a keeper.
Awesome! Very light and airy!
This is a great recipe and the waffles turned out perfect and pretty. Crisp on the outside and tender on the inside. I doubled the recipe since I was making Belgian waffles and it made 4 large round waffles about 1 inch thick. I let the batter sit for about 40 minutes while I was getting other things ready and it did thicken up. I also used buttermilk. Aretha’s pancake mix directions say to absolutely not substitute the buttermilk or the oil so I prepared this recipe the same way. The reaction between the buttermilk, baking powder and baking soda give the waffles a nice lift. Upon reading the negative comments about being greasy, not browning, etc., it appears to me that the problem may be with the temperature of the waffle irons. The oil in the recipe is no more than other recipes and waffles need the oil for crisping. Anyway, this will be my go-to recipe for waffles from now on. BTW, Aretha Frankenstein’s pancake mix is the best I’ve ever had. Do try!
This recipe works well. I substitute butter instead of the oil. Everyone loves these waffles.
Not a fan. Way too greasy.
Still the greatest waffle recipe I have ever found. I sometimes replace one quarter of the milk with sour cream for added texture and tang.