Golden crispy waffles

Soft inside but crispy outside, these homemade waffles turn any lazy weekend morning into something special. Using both flour and cornstarch makes them super light and lets those crisp edges really pop.

I've been making these waffles since my kids were tiny, and they've become our go-to on Sunday mornings. Now even grown, the first thing they want when they visit is a big batch of these waffles.

Tasty Ingredients

• Unbleached All-Purpose Flour: gives a sturdy base and a richer flavor than bleached
• Cornstarch: that's the trick for waffles that are light and crisp
• Baking Powder and Baking Soda: make waffles puff up and get all airy and light
• Brown Sugar: brings a deeper, almost caramel taste compared to plain white sugar
• Buttermilk: keeps things soft and adds just enough tang to balance out the sweet
• Canola Oil: helps your waffles stay moist long after they've cooled

Simple How-To Steps

Make the batter rest:

Let the mixture chill for about 10 minutes. This gives everything time to get thoroughly combined and lets the leaveners start their magic.

Cook the waffles:

Warm up your waffle iron as your appliance suggests. Spoon in about a cup of batter and let it cook for five minutes until they're nicely browned. They're done when you barely see any more steam coming out.

Mix things together:

With a silicone spatula, gently fold the dry bits and buttermilk into the wet mixture, taking turns. Always start and finish with the dry mix. If you spot a few lumps, no biggie—they'll vanish once cooked.

Add your oil:

Pour in the oil little by little, mixing the whole time. This way, everything blends evenly and your waffles won't dry out later.

Beat eggs and sugar:

Whip the eggs with brown sugar for a full five minutes until it gets pale and triples in size. Getting air in here is key for extra-light waffles. You'll know it's good when the mix falls in thick ribbons from your whisk.

Get your dry mix ready:

In a medium bowl, toss together flour, cornstarch, both leaveners, and salt. Doing this first makes sure everything rises evenly when it bakes.

Cornstarch is my not-so-secret weapon here. The first time I used it, I only did because I ran out of flour. Honestly, the waffles were so much better, I've never looked back. This happy accident turned our regular Sunday breakfast into a can't-miss family thing.

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Storing and Reheating

Keep leftover waffles in a sealed container in the fridge for up to three days. Skip the microwave—it'll just make them soggy. Pop them in a toaster or stick 'em in an oven at 180°C for about three to five minutes to get them crisp again. Freeze extras between sheets of parchment paper so you can toast them up straight from the freezer whenever you want.

Yummy Twists

Change up the base however you feel like. Stir in a teaspoon of cinnamon and nutmeg for a warm, spiced kick that’s perfect as the weather cools off. Throw in 80 grams of chocolate chips to make them dessert-worthy. Want something a little fancy? Grate in some orange zest and splash in a spoonful of Grand Marnier for a grown-up treat.

Serving Ideas

Stack them up with crunchy fried chicken for a fun take on the classic American diner dish. Or lay out a waffle bar for brunch with bowls of fresh fruit, warm maple syrup, Greek yogurt, whipped cream, and caramelized nuts. My kids love making waffle towers instead of breakfast birthday cakes.

Pro Tips

• Real buttermilk beats the soured milk hack for both taste and fluffiness
• Don't stress if your batter's a little lumpy, that's what keeps the waffles from turning dense
• Let your iron get fully hot before pouring in the batter for that perfect golden crunch

Frequently Asked Questions

→ What are the key ingredients for these waffles?

The main ingredients include flour, corn starch, baking powder, baking soda, eggs, buttermilk, and a touch of brown sugar.

→ How can I get perfectly golden waffles?

To get golden waffles, preheat your waffle maker well and stick to the cooking time (about 5 minutes per batch).

→ Can I use something other than buttermilk?

Sure! You can swap buttermilk for regular milk mixed with a bit of lemon juice or vinegar to give it the needed acidity.

→ How can I make the batter lump-free?

Add the dry ingredients slowly while gently stirring with a spatula. Don’t overmix so the batter stays light and airy.

→ What pairs well with these waffles?

These waffles go great with maple syrup, honey, whipped cream, or even a strawberry sauce. Get creative and try different toppings!