Receta Essential Waffle Recipe
We’ve been searching for a waffle recipe to share with you for quite some time now. We’ve got lots of pancake recipes, but not one waffle. (You might want to check out our Essential Pancake Recipe).
Oddly enough, we generally prefer waffles to pancakes. For the last few weekends, we’ve tried different waffle recipes. We loved some, especially this yeast-raised waffle recipe from Smitten Kitchen. The waffles are light, crisp and deliciously yeasty. The problem? You really need to make the batter the night before and as much as we wish we thought that far ahead, we just don’t — not usually anyway. They’re in our recipe box, but we still needed a simpler, quicker version — the one we’d most likely pull out when the yearning for fresh, hot waffles on a Sunday morning hits.
After a few more trials, we found we loved buttermilk waffles — again, though, they didn’t match our need for the everyday, make on a whim waffle. (We never have buttermilk in our fridge and if we do, it’s most likely expired).
Eventually, we came to this waffle recipe. It’s simple, takes little time to prepare, uses ingredients we almost always have in our kitchen and makes waffles that are light and crisp with tender, chewy middles. Perfect.
Waffle Recipe Secret Ingredient: Cornstarch
After trying multiple recipes, our most common complaint was floppy waffles. We like waffles that are crispy on the outside. After lots of research, we stumbled across Pamela Anderson’s article about how to make crispy waffles. In it she shares the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.
We were skeptical at first, but after trying it we were sold.
More Waffle-Making Tips
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.
Try buttermilk. Our recipe calls for milk to be used, but for even more flavorful waffles try buttermilk. We’ve shared tips for how to convert our recipe to buttermilk waffles below.
For extra light 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.
For more inspiration, take a look at this highly rated Waffle Recipe from AllRecipes or this Basic Waffle Recipe from Alton Brown.
If pancakes are more your style, take a look at these from our archives:
Essential Waffle Recipe
Cornstarch is the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.
Yield: 4 to 5 waffles, depending on waffle iron
You Will Need
- 3/4 cup (105 grams) all-purpose flour, we use Gold Medal
- 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) milk, whole or 2% reduced fat milk are best
- 1/3 cup (80 ml) vegetable or lightly flavored oil
- 1 large egg
- 1 teaspoon vanilla extract
- Butter, syrup and/or berries, for serving
Directions
Prepare Waffle Batter: Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl. In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.
Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate.
Make Waffles: Heat the oven to 200° F and heat the waffle iron. Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown. Immediately 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).
Serve with butter, syrup and berries.
Notes and Tips
Buttermilk Waffles: To make buttermilk waffles, simply replace the milk with 1 cup of buttermilk. Or, use a combination of milk and buttermilk.
Extra Light Waffles: For even lighter waffles you can separate the egg. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve blended the dry and wet ingredients, fold in the beaten egg white.
About the Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
Recipe inspired and adapted from Aretha Frankensteins Waffle of Insane Greatness.
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About the Author
Joanne
I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.
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