Waffle Recipe
from kristineskitchenblog.comThis easy waffle recipe makes the best homemade waffles with light and fluffy insides and crispy edges. I love to freeze leftover waffles for quick breakfasts. See my tips for freezing and reheating in the notes below.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 4 tablespoons (56g) unsalted butter
- 2 cups (240g) all-purpose flour
- ¼ cup (32g) cornstarch
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups (360ml) buttermilk* see note, store-bought or see how to make buttermilk
- ¾ cup (180ml) milk whole milk is best
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle maker.
- Melt the butter and set it aside to cool slightly.4 tablespoons (56g) unsalted butter
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.2 cups (240g) all-purpose flour, ¼ cup (32g) cornstarch, 2 tablespoons (25g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Crack the eggs into a medium bowl. Add the buttermilk, milk and vanilla. Whisk to combine. Slowly whisk in the melted butter.2 large eggs, 1 ½ cups (360ml) buttermilk*, ¾ cup (180ml) milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry and whisk until just combined.
- Cook waffles according to manufacturer’s instructions, until crisp and golden. Waffles are usually done when just a small amount of steam is left escaping from the sides of the waffle iron. Serve immediately or keep warm in a 200 degree F oven (on a cooling rack placed on a baking sheet) while you cook the rest of the waffles.
Video
Notes
- To use only milk: You may substitute 2 cups whole milk in place of the buttermilk and milk. You'll need less liquid overall if using all milk because it is thinner than buttermilk.
- Flour: You may substitute half of the all-purpose flour with whole wheat flour.
- To freeze: Let cool completely on a cooling rack. Store, wrapped airtight, in the freezer for up to 3 months.
- To reheat frozen waffles: Thaw on the counter or in the microwave on low power. Then warm the waffles in a toaster (not too long or they'll burn) or on a wire rack set atop a baking sheet in a 250° F oven, for about 5 minutes, until warm and crisp to the touch.
- Yield: This recipe makes 6 large waffles in my waffle maker, which is enough to serve 8 people. The number of waffles you are able to make will depend on the size of your waffle iron.
Nutrition
Serving: 1/8 of recipe | Calories: 250kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 288mg | Potassium: 197mg | Fiber: 1g | Sugar: 6g | Vitamin A: 346IU | Calcium: 114mg | Iron: 2mg
