Best Crispy Buttermilk Waffles
An amazingly fluffy and crispy buttermilk waffle recipe is just the beginning. Limited only by your pantry and your imagination, you’ll never run out of waffle combinations!
Servings: 6 Servings
Calories: 321kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 3 Tbs sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 250°. Place a wire baking rack in a sheet pan and set in oven. Your waffles will rest here as you finish cooking each one.
- Combine flour, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
- In a large measuring cup whisk buttermilk, oil, eggs, and vanilla.
- Add wet ingredients to dry and stir until just combined. Drizzle in butter while continuing to mix. Allow batter to rest for 10 minutes while you heat up your waffle maker.
- Pour about ¾ cup of batter onto preheated waffle maker, or the amount suggested by your waffle maker directions. Cook to manufacturer instructions, or about 4-5 minutes.
- Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.
Notes
Storing waffles:
Wrap each fully cooled waffle in plastic wrap and place in an airtight container or zip top bags. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in toaster until hot and crispy.
Wrap each fully cooled waffle in plastic wrap and place in an airtight container or zip top bags. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat in toaster until hot and crispy.
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 466mg | Potassium: 168mg | Fiber: 1g | Sugar: 10g | Vitamin A: 458IU | Calcium: 148mg | Iron: 2mg