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Waffles · Classic

Crisp Classic Waffles

A little cornstarch and a hot waffle iron give these waffles a crunchy shell and a light, fluffy middle. Make a double batch and freeze the extras for toaster mornings.

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Prep
10 min
Cook
25 min
Total
40 min
Serves
4 · about 8 waffles
Level
Easy

Ingredients

Dry

  • 1 ¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt

Wet

  • 2 large eggs
  • 1 ¾ cups buttermilk
  • ⅜ cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • vegetable oil, or cooking spray, for the iron
  • maple syrup, butter and berries, to serve

Steps

  1. Plug in the waffle iron to heat. Heat the oven to 200°F (95°C) and set a wire rack on a sheet pan inside.
  2. Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk, melted butter and vanilla.
  4. Pour the wet ingredients into the dry and fold with a spatula just until no dry flour shows. Small lumps are fine.
  5. Let the batter rest while the iron finishes heating.
  6. Brush or spray the hot waffle iron with a little oil.
  7. Pour in enough batter to cover about two-thirds of the grid (usually 1/2 to 2/3 cup) and close the lid.
  8. Cook until the steam slows to a wisp and the waffle is deep golden and releases easily. Follow your iron's light if it has one.
  9. Move the waffle to the rack in the warm oven so it stays crisp. Repeat with the rest of the batter.
  10. Serve with butter, maple syrup and berries.

Tip: Don't open the iron early. If the lid sticks, give it another minute.

Tip: No buttermilk? Stir 1 1/2 tablespoons lemon juice into 1 3/4 cups milk and let it sit 5 minutes.

Storage: Cool on a rack, then freeze in a zip bag up to 2 months. Reheat straight from frozen in the toaster until crisp and hot.

Estimated nutrition per serving: 490 calories · protein 13 g · carbohydrates 61 g · fiber 2 g · sugars 12 g · fat 21 g (saturated 12 g) · sodium 820 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.