On weekends, I like to make my husband breakfast. I’m an early riser and usually find myself with a couple of hours to kill before I can ply him out of bed. Whipping up a batch of pancakes or an omelette gives me something to do – and when I can offer a hot meal and fresh brewed coffee, I don’t feel so bad rousing him at 8 a.m. to keep me company.
Waffles are a quick and somehow fancy option. The batter comes together in minutes and the waffle iron does all the hard cooking. (If you don’t have a waffle iron, I think it’s a kitchen appliance worth investing in. I’ve been using an old model resurrected from my mom’s pantry but am thinking of upgrading eventually.)
Depending on your mood or the occasion, you can go sweet or savory. These buttermilk waffles are somewhere in between. They’re crispy on the outside, light on the inside and hold up well to any number of toppings – butter, fruit and syrup, or even chili. I like to pop leftovers in the toaster and sprinkle them with powdered sugar as an afternoon treat. And since they freeze well, consider doubling or tripling the recipe so you can enjoy homemade waffles throughout the week.
Recipe adapted from Food Network.
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (see notes*)
- ¼ cup coconut or vegetable oil (see notes**)
- ¾ teaspoon vanilla extract
- 1 egg
- 1½ teaspoons sugar
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda and salt; mix well.
- In a separate bowl, combine the buttermilk, coconut oil, vanilla extract, egg and sugar; mix well.
- Add the wet mixture to the dry mixture and stir until smooth. Let the batter sit for 30 minutes.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the oil in the batter will allow the waffles to easily release. Serve immediately, or set aside to cool and freeze for later.
**The original recipe calls for vegetable oil but I swapped in coconut oil, which lends a slightly nutty flavor.
I’ve made SO many recipes for “crispy” waffles that don’t deliver.
These are the waffles of my dreams.
They turn out perfect every time.
I freaked the first time at how thin the batter was compared to others.
Let me tell you, your hunt is over.
I make extra and freeze them for the toaster! Happy, happy.π₯³ππ
So glad you enjoyed the recipe, Deborah! Thanks for the feedback!