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Stack of crispy homemade waffles with maple syrup and berries for a weekend breakfast

Crispy Homemade Waffles With a Fluffy Buttermilk Center

Buttermilk waffles with a little cornstarch for a crisp golden shell and a soft, tender center. Freezer friendly and ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 577
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 3/4 cups 210 g all-purpose flour, spooned and leveled
  • 1/4 cup 32 g cornstarch
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon plus a pinch fine table salt
Wet ingredients
  • 2 large eggs room temperature
  • 1 3/4 cups buttermilk room temperature
  • 1/2 cup 1 stick unsalted butter, melted and cooled 5 minutes
  • 1 teaspoon alcohol-free vanilla extract
  • 1 tablespoon melted unsalted butter for brushing the iron

Equipment

  • Waffle iron (7-inch round or Belgian)
  • Wire rack set over a rimmed baking sheet
  • Silicone pastry brush
  • 1/2-cup measuring cup or small ladle
  • Silicone tongs or a wooden chopstick
  • 2 mixing bowls, whisk, and silicone spatula

Method
 

  1. Heat the oven to 200°F with a wire rack on a baking sheet. Heat the waffle iron on medium high for 10 minutes.
  2. Whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt for 30 seconds, until no cornstarch streaks remain.
  3. Whisk the eggs, buttermilk, and vanilla, then stream in the 1/2 cup melted butter while whisking until smooth and pale yellow.
  4. Fold the wet mixture into the dry about 15 times, just until no dry flour shows. Pea-size lumps are fine.
  5. Rest the batter 10 minutes, until thickened with small bubbles on top.
  6. Brush the plates with melted butter, add a scant 1/2 cup batter to the center, spread to 1/2 inch from the edge, and close. It should sizzle right away.
  7. Cook 4 to 5 minutes, until the steam slows to a thin wisp and the lid lifts freely.
  8. Move the deep golden waffle to the rack in the oven in a single layer. Repeat, brushing the plates after every second waffle. Serve within 30 minutes of the first.

Notes

Do not stack cooked waffles. Trapped steam softens the crust.
If the first waffle is pale at 5 minutes, raise the heat one notch; if the edges darken early, lower it one.
Storage: refrigerate up to 2 days, freeze up to 2 months, and reheat from frozen in a toaster for 2 to 3 minutes.