Trial and error has finally lead me here, to the simplest buttermilk waffle recipe— golden brown and crispy on the surface , but soft and cakey on the within , all because of a secret ingredient you have already got in your pantry.

Are you on team waffle or team pancake? I even have real trouble picking sides, but if I absolutely had to, I’d probably pick waffles. Sure, they’re a touch more work but I feel it’s worthwhile. They’re just more special! And when they’re done right, with crispy edges and soft centers, there’s just nothing better on a lazy morning.


These waffles really are the best! And thave such incredible flavor all on their own because of the vanilla and buttermilk within the batter, but I still recommend piling them high with aaalll the toppings. 

Heidi of Foodiecrush first clued me in and that I owe her such a lot due to it. The cornstarch helps combat the matter of an excessive amount of moisture, which prevents the waffles from crisping up. But a touch cornstarch within the batter and boom! Super crispy waffles with soft moist centers.



  • 1/4 cup cornstarch (28 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup all-purpose flour (180 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 1/4 cup buttermilk (295 ml)
  • 2 large eggs
  • 1/2 cup unsalted butter (113 grams), melted and cooled
  • 1 teaspoon vanilla extract


  1. In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.
  2. Preheat a waffle maker according to manufacturer's instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown (this was about 5-6 minutes in my waffle iron.)
  3. Serve immediately, or keep warm in a 200 degree F oven in a single-layer.

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