Sweet crispy waffles

You’ll love biting into these homemade waffles—they’re crisp when you first bite in, but so soft inside. Mixing flour with cornstarch gives the batter a lighter feel, so every golden bite is a treat for a lazy weekend morning.

I’ve been making these waffles since my kids were little—weekend mornings pretty much meant batter and a hot waffle iron. Even now, as adults, they come home and these are still their top breakfast request.

Ingredients

• Buttermilk: keeps every waffle tender and adds a hint of tang that balances out the sweetness
• Canola oil: helps keep waffles soft and stops them from drying out
• Brown sugar: sweetens the batter with a lovely caramel twist you won’t get from regular sugar
• Baking powder and baking soda: work together to help the batter rise, so your waffles turn out super fluffy
• Cornstarch: it’s the little secret for waffles that don’t get dense or heavy
• All-purpose unbleached flour: gives the right bite and real flavor, better than the bleached stuff

Step-By-Step Directions

Waffle time:

Crank up your waffle maker following the manufacturer’s tips. Pour in about 250 ml of your batter. Cook for 5 minutes till you see golden brown waffles and almost no steam coming out.

Let the batter chill:

Give the batter 10 minutes to hang out on the counter. This lets everything soak up just right and gets those rising agents going.

Mixing dry and wet:

Using a silicone spatula, fold in dry ingredients in batches, swapping with buttermilk in between. Always start and end with your dry stuff. Don’t sweat the small lumps—they’ll smooth out as the waffles cook.

Get that oil in:

Pour in the oil bit by bit and keep whisking. This keeps your batter mixed and makes sure the waffles stay soft, even after cooling down.

Whisk eggs and sugar:

Whip up eggs together with brown sugar for exactly 5 minutes. You want the mix pale and tripled in size—it’ll form soft ribbons from the whisk. That’s your clue you’ve trapped plenty of air for light waffles.

Dry ingredients ready:

In a medium mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Pre-mixing makes sure everything gets evenly spread through the batter later on.

Cornstarch is the not-so-secret magic here. The first time I used it, it was a happy accident because I was low on flour. The result was so good I never looked back! Now it’s a staple every Sunday morning—we just wouldn’t do it any other way.

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Storing and Reheating

Pop waffles in an airtight box and they’ll keep for about 3 days in the fridge. Skip the microwave for reheating—it’ll just make them soggy. I usually throw them in the toaster or straight onto the oven rack at 180°C for 3–5 minutes to get them crispy again. If you want to stock up, freeze them with parchment between layers, then toast them straight from frozen.

Tasty Twists

It’s easy to put your own spin on this classic. Try mixing in a teaspoon each of cinnamon and nutmeg for an autumn vibe. Toss in 80g of chocolate chips before cooking when you’re feeling indulgent. For a grown-up touch, add orange zest and a spoonful of Grand Marnier—suddenly they’re perfect for dessert.

Serving Ideas

To turn these into a full meal, stack them with crispy fried chicken—classic American style. If you’re hosting brunch, set up a waffle bar with toppings like fresh fruit, Greek yogurt, warm maple syrup, homemade whipped cream, and caramelized nuts. My kids love building breakfast waffle cakes for special mornings at home.

Pro Tips

• If you can, grab real buttermilk instead of making your own—it makes a difference in taste and texture
• No need to aim for a perfectly smooth batter—leaving little lumps gives extra-tender waffles
• Let your waffle iron get nice and hot before you start, so you get perfect golden outsides every time

Frequently Asked Questions

→ What basic items do I need for this?

You'll need flour, corn starch, baking powder, baking soda, eggs, buttermilk, and a little brown sugar for sweetness.

→ How do I get that golden touch?

To get beautifully golden waffles, preheat your waffle iron well and stick to the suggested cooking time (roughly 5 minutes per batch).

→ Is buttermilk swappable?

Sure! Mix regular milk with a spoon of vinegar or lemon juice for a tangy substitute that works just as well.

→ How do I avoid lumpy batter?

Blend the dry ingredients slowly and gently fold them in with a spatula. Don't overdo the mixing to keep the batter air-light.

→ What pairs well with these waffles?

They're amazing with strawberry sauce, honey, maple syrup, or even whipped cream. Feel free to get creative with toppings!