I’ve been trying to figure out, for some time now, how to make the perfect waffle. I should say the perfect waffle that doesn’t take a long time to make.
This recipe makes a crunchy but soft waffle that’s slightly sweet. It’s also on the healthier side with oats, honey, coconut oil and coconut milk. I share ingredients for both a healthier version and a normal one.
So, after finally purchasing a used waffle iron that doesn’t stick, I was ready for my challenge–to find the perfect waffle recipe!
I did! This recipe is a mix of tons of recipes I’ve tried. Finally, after many okay recipes, I was able to come up with this one.
My secret ingredient for crunchy waffles on the outside is corn starch. But also figuring out the perfect time to take them out of the waffle iron makes a big difference. If they’re undercooked then they won’t be crunchy no matter how much corn starch you use. If they are overcooked then it’s not soft on the inside it’s completely crunchy. So play with your waffle maker and figure out what is the perfect time to take your waffles out. Ours takes longer for the first batch and then 4-5 minutes after that. Your waffle maker-size and brand makes a difference for the cooking time.
Here are my waffle making tips:
- Pour your mix out of something with a spout or groove at the end, so that your batter pours out without making a huge mess. We use our large Pyrex 8 cups measuring cup to pour all of our pancake and waffle batter. Or use single cup measuring cups.
- When making more than one batch place the cooked waffles on a rack either a cookie cooling rack or in your oven (that’s off). This will keep them fluffy and let the moisture out instead of gathering on your plate and making them slightly damp. So, no stacking waffles until they are cool.
- 1.5 cups flour
- 1/2 cup of oats
- 1/4 cup corn starch
- 2-4 tbsp. brown sugar, honey or maple syrup
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 3/4 c. buttermilk (or almond or coconut milk for a healthy choice)
- 1/2 c. coconut oil or cooking oil
- 1 1/2 tsp. vanilla
- 1 tsp cinnamon
1. Mix all of the above ingredients in a bowl.
2. Whip just until it’s just mixed. Don’t mix too much. Then let it sit for 5-10 minutes.
3. Pour your batter onto your waffle iron. Our iron has 4 squares so I use 1/4 cup for each square. Again you’ll need to figure out what works best for your iron.
4. Place on a rack and continue process until your batter is gone or refrigerate the left over batter. I’ve only placed my batter in fridge for a day so I’m not sure how long it will keep.
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