Waffle Recipe

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Our all-time favorite Waffle Recipe; these waffles are light and fluffy inside with a nice crisp exterior. They pair perfectly with syrup and fresh berries. (Truthfully, they're even delicious plain!)

Course Breakfast

Cuisine American

Keyword waffle recipe, waffles

Prep Time 15 minutes

Cook Time 5 minutes

Resting Time 10 minutes

Total Time 20 minutes

Servings waffles

Calories 272kcal

Author Chelsea

Ingredients

8 tablespoons unsalted butter melted
1 cup whole milk (minus 1 tablespoon)
1 tablespoon white vinegar (not white wine vinegar)
1 and 3/4 cups white all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon ground cinnamon optional (can increase to 1 full teaspoon as desired)
1/2 teaspoon salt
3 tablespoons light brown sugar lightly packed
2 large eggs
1 egg yolk
1 teaspoon pure vanilla extract
2/3 cup heavy cream

US - Metric

Instructions

Melt the butter in a small microwave-safe bowl and then place the bowl in the fridge to allow it to come back to room temperature. In a liquid measuring cup, add 1 tablespoon white vinegar and fill to the 1-cup line with milk. Whisk together and set aside for at least 5 minutes.
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. (Add salt to personal preference and depending on the type of salt you have. I use fine sea salt and add 1/2 teaspoon. If you use table salt, you'll likely want to decrease.) Add in the brown sugar and stir until combined. Make a large well in the center of the dry ingredients.
In another bowl, whisk the 2 eggs and 1 egg yolk with a fork. Pour in the vanilla and heavy cream and whisk to combine. Add the milk and vinegar mixture and whisk until everything is combined.
Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon, gently stir the wet and dry ingredients until only a few streaks of flour still remain, but most of the ingredients are incorporated (about 10 stir strokes). Pour in the melted (but now to room temperature) butter. Stir until just combined, being careful not to overmix.
Let the batter stand at room temperature for 10 minutes. Preheat the waffle iron (See Note 1). Preheat the oven to 200 degrees F. Place a cooling rack on a large sheet pan and set aside.
Using a 1/3 measuring cup, scoop batter onto the iron and cook according to the waffle maker instructions. If your waffle maker doesn't have a timer indicating when it's done, watch until steam stops coming out the side (usually around 4 and 1/2 to 5 minutes --See Note 2). Remove to the prepared sheet pan with the cooling rack (so your waffles remain crispy and the steam doesn't make them soggy) and place in the 200-degree oven or eat right away with your favorite toppings. Repeat the process of cooking waffles until all the batter has been used.

Notes

Note 1: If your waffle iron or pan has a nonstick surface, don't use cooking spray. Cooking spray builds up on nonstick surfaces and eventually becomes tacky, ruining that non-stick coating. Brush melted butter lightly over the surface of the pan instead.

Note 2: How do you know when your waffle is done? Most waffle irons tell you via a light or beep. If your waffle maker does neither, watch for the steam to stop seeping out the sides. Never open your iron until steam has stopped coming out!

Nutritional information is for waffles without any toppings.

Nutrition