These easy homemade waffles are crisp on the outside and soft and fluffy inside. Made with buttermilk and oil in one bowl, there's no melted butter to cool and no egg whites to whip. A quick, fuss-free waffle recipe that's perfect for breakfast or brunch.
Waffle Iron - Preheat the waffle iron thoroughly according to the manufacturer's instructions.
Waffle Batter -In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Add the buttermilk and combine well. Add the flour, cornstarch, baking powder, baking soda, and mix until just combined. Add the melted butter and combine well, but don't overmix. A few lumps are better than overmixing.
250 g All-purpose flour, 2 tbsp Cornstarch, 2 tsp Baking powder, ¼ tsp Baking soda, 25 g Granulated sugar, 2 large Whole eggs, 360 ml Buttermilk, 2 tbsp Melted butter , 2 tsp Vanilla extract, ½ tsp Salt
Cook the waffles - Lightly grease the hot waffle iron with butter or oil. Pour about ½ to ¾ cup batter into the waffle iron and close the lid. Cook for 4–6 minutes, or until golden brown and crisp. Cooking time will vary depending on your waffle maker.Note: each waffle is different - mine takes about ⅔ cup batter to make a nice fluffy waffle. Yours might need less or more depending on the size and depth.
Repeat - Transfer immediately to a wire rack rather than stacking the waffles. Repeat with the remaining batter, allowing the waffle iron to reheat between batches when necessary.
Serve warm with butter, maple syrup, fruit, whipped cream, or your favorite toppings.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you