My family and I are waffle lovers. Topped with fresh strawberries and whipped cream- it’s a breakfast, brunch or dinner treat. My perfect waffle has to be crispy on the outside and light and fluffy in the inside. After trying many, many, many waffle recipes – I’ve finally found the recipe that is pretty much waffle perfection. Eggos needs not apply.
Let’s talk about store bought frozen waffles. Honestly, I’ve never had one that I liked. I’ve scarfed the blueberry variety down as a breakfast on the run, but there was never anything satisfying about it. Mushy and flavorless. It looked like a waffle but tasted more like a piece of cardboard with purplish-blue flecks in it.
I do understand the convenience of a frozen, throw it in the toaster breakfast. Life is busy and mornings are crazy. That’s what’s extra exciting about these waffles. You can mix these up and make a double or triple batch and throw them in the fridge for the week. Pop them in the toaster and they taste almost as good as fresh and a million times better than anything from a box.
So back to my perfect waffles. These are the real deal. I really have tried so many different recipes and this is it. Flavorful, great made with milk or buttermilk, a light crunch on the outside and light and fluffy on the inside. To top it all off – this recipe is also of insane simpleness. No sifting, no separating egg whites and yolks – just mix it all together and let it sit for 30 minutes. Pour batter into your waffle maker and wait for it to do it’s magic. It’s so easy, you’d feel almost silly not making these.
Serve these however you like. They go lovely with fresh fruit and whipped cream, butter and syrup, a sprinkle of powdered sugar, a spoon full of fruit butter or jam.
I can not wait to hear what you all think of these waffles! So simple, so delicious – you’ll be so glad you tried them! Thanks for stopping by and Happy Cooking!
*This recipe makes 6-7 waffles in my waffle maker which has 4″x5″ plates*
“Waffle of Insane Greatness” recipe courtesy of Aretha Frankensteins, Chattanooga, TN
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk or buttermilk
- ⅓ cup vegetable oil
- 1 egg
- 1½ teaspoons sugar
- 1 teaspoon vanilla extract
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Mix well.
- Whisk in milk, vegetable oil, egg, sugar and vanilla.
- Let the batter sit for 30 minutes.
- Preheat waffle iron.
- You can skip the non-stick spray on the waffle iron - the oil in the batter will allow the waffle to release easily. (Vintage cookware would be an exception)
- Cook waffles according to your machines instructions.
- Serve and enjoy.
- Leftovers reheat wonderfully in the toaster.