May 30, 2012

My Favorite Waffle in the World

We love waffles around here and we've gone through a number of recipes over the years (I have vivid memories of making waffles just a week after our wedding, so this is no short-term love affair with waffles).

Of all of them, this is the recipe that we've stuck with the longest (about two years now) and every single time we make it, Bart and I both say, "These are the BEST waffles ever."

They're easy to make (so much so that sometimes when Bart needs a late night snack, he'll make a half batch), and if you're looking to use up some buttermilk, this is a hard recipe to beat. Also, they freeze and reheat in the toaster beautifully (just as good as fresh, in my mind).

I also like that these are subtle enough to go with pretty much any topping (the picture below is a lemon/blueberry sauce and plain yogurt topping), but they have enough flavor and texture that we eat them plain too. 

By the way, I have a standard waffle iron, not a Belgian waffle iron - I don't like Belgian waffles nearly as much as a regular waffle - but Ralphie makes these waffles in her Belgian waffle iron and says they work well there too.


My Favorite Waffles
(adapted from Orangette)



1½ cup flour (I use white-wheat)
½ cup cornstarch
1 tsp baking powder
1 tsp table salt
½ tsp baking soda
3 tsp sugar
1 cup milk
1 cup buttermilk
2/3 cup oil (I used canola for a long time, but now I use coconut (if your coconut oil is solid, warm it for a few seconds to get it to a liquid state))
2 eggs
1½ tsp vanilla extract

In a mixing bowl, whisk together the dry ingredients. Pour in the remaining ingredients and blend well so that no lumps remain.

Set aside to rest for 30 minutes (you can skip this and they'll still be good, but I promise, it's worth waiting that thirty minutes. Gives you time to clean up the kitchen, make some syrup, set the table, and heat up the waffle iron).

Preheat your waffle iron. I set mine to heat level 6 of 7.

No need to grease your waffle iron (unless it's an extra-super sticky iron, I suppose). Pour the right amount of batter into your heated waffle iron. Cook until golden and crisp.

Serve immediately.

Leftovers freeze well and are best reheated in a toaster.

8 comments:

  1. I love waffles, but I only make them here when I have maple syrup. Dutch syrup is different and while I've learned to love it on pancakes, I can't eat it with waffles. It just tastes wrong somehow.

    I'll try out your recipe next time I want a late-night snack!

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  2. We made these this morning as I needed to get my kids off of their cereal obsession and they were really good! My son said that he really liked these and they smelled so good. I like to make big batches and freeze them for throughout the weekday mornings. Thanks!

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  3. I have been thinking about waffles since your buttermilk post. Clearly I now have no excuses left: I must buy a waffle iron.

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  4. oh my husband loves waffles... might have to save this recipe and surprise him for father's day breakfast! thanks!

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  5. oh man, that looks good! I usually just make pancakes, uh, from the box, but maybe I'll have to try and make pancakes/waffles from scratch one of these days! silly question: where do you buy buttermilk?

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  6. I made these last weekend and they truly are the best waffles ever! I have eaten the leftovers for a few days and everyday think how good they are. I definitely will be making this my go-to waffle recipe.

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  7. These waffles are so delicious! I started making this recipe a few months ago and we love them, especially my kids! It's now the only recipes we make. We go through them so quick that I make a double batch to freeze. Thanks for the recipe!

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  8. I've tried it and it's so delicious, thanks for sharing this recipe

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