Indulge in the perfect homemade waffles that bring together a delightful crispiness with a soft, fluffy interior. Inspired by the renowned waffles from a popular diner in Chattanooga, Tennessee, this recipe will elevate your breakfast game and leave everyone craving more.
Ingredients for Insanely Great Waffles
To achieve waffles that are both crispy and tender, the choice of ingredients is crucial:
Flour: Using all-purpose flour provides a solid foundation for the waffles. Other flours haven’t been tested in this recipe.
Cornstarch: Combining cornstarch with flour results in that coveted crispy exterior while keeping the inside soft.
Leavening Agents: A mix of baking powder and baking soda ensures the waffles are light and airy.
Liquids: While you can use whole milk, buttermilk is preferred for its tangy flavor and richness. Vegetable oil adds moisture without overpowering the taste.
How to Freeze Homemade Waffles
Making extra waffles for future breakfasts is a breeze:
- Cool Completely: After cooking, place the waffles on a cooling rack (avoid placing them directly on a plate) to cool thoroughly. This prevents sogginess.
- Initial Freezing: Lay the cooled waffles on a baking sheet and freeze for about 2 hours.
- Store Properly: Once frozen, stack the waffles separated by parchment paper in freezer-safe containers or bags. They can be frozen for up to three months.
- Reheating: When ready to eat, warm the waffles in a toaster oven or bake them in a preheated oven at 425°F (220°C) for about 5 minutes. Adjust the time based on waffle thickness.
Ingredients
- ¾ cup all-purpose flour (100 g)
- ¼ cup cornstarch (30 g)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup buttermilk, room temperature (250 g)
- ⅓ cup vegetable oil (70 g)
- 1 large egg, room temperature
- 1½ teaspoons sugar
- ¾ teaspoon vanilla extract
- Confectioners’ sugar, for dusting
- Butter and maple syrup, for serving
Instructions
Mix Dry Ingredients:
In a large mixing bowl, whisk together ¾ cup all-purpose flour (94 g), ¼ cup cornstarch (32 g), ½ teaspoon kosher salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda.
Combine Wet Ingredients:
In a separate bowl, mix 1 cup buttermilk, room temperature (245 g), ⅓ cup vegetable oil (73 g), 1 large egg, 1½ teaspoons sugar, and ¾ teaspoon vanilla extract until well combined.
Blend Together:
Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are okay.
Let Batter Rest:
Allow the batter to rest for 30 minutes at room temperature. This step is essential for achieving fluffy waffles.
Preheat Waffle Iron:
Preheat your waffle iron according to the manufacturer’s instructions.
Cook Waffles:
Pour the batter onto the heated waffle iron, following the recommended amount for your machine.
Cook until the waffles are crispy on the edges and golden brown.
Serve Warm:
Dust with confectioners’ sugar.
Serve immediately with butter and maple syrup.
Enjoy these insanely great homemade waffles that combine a crisp exterior with a tender inside. They’re perfect for a weekend brunch or as a treat any day of the week. Plus, with the option to freeze and reheat, you can have delicious waffles ready whenever the craving strikes!
