Light & Crispy Waffles
These no-fuss waffles cook up light and crispy in a just a few minutes!
Servings 7-inch Belgian waffles
Equipment
- waffle iron - Waffle irons can vary a lot in size and capacity. Using a Belgian waffle iron (the round kind), this recipe will yield 7-8 4-inch Belgian waffles, or about 4 7-inch Belgian waffles. Any waffle iron will do, your yield will just vary based on how much batter it needs.
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 egg
- 1 ½ teaspoons sugar
- ¾ teaspoon vanilla
Instructions
- Whisk together the dry ingredients. Add the wet ingredients and whisk until combined. Allow to stand for 30 minutes, if possible.
- Heat a Belgian waffle iron. Make waffles by ladling a generous ⅓ cup of batter into the waffle iron and cooking until golden brown, about 3-5 minutes per waffle. Serve with desired topping (Buttermilk Syrup is our favorite!)
Notes
- Store finished, cooled waffles in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- You can make this batter smoother than you make pancake batter–don’t worry too much about over-mixing the ingredients!
- If possible, allow the batter to stand for 30 minutes. This allows the flour to fully hydrate, relaxes gluten, and allows air bubbles to form. All of these things help give the waffles their delicious light, airy texture.
- You can also refrigerate the batter overnight if you need to.
Nutrition
Serving: 17-inch Belgian waffle, Calories: 338kcal, Carbohydrates: 30g, Protein: 6g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 48mg, Sodium: 492mg, Potassium: 123mg, Fiber: 1g, Sugar: 5g, Vitamin A: 158IU, Calcium: 108mg, Iron: 1mg
Calories: 338kcal
Cost: $3
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