This classic buttermilk waffle batter is quick to whip up using just a whisk. Cornstarch is the secret ingredient which makes the waffle exterior crisp, while keeping the inside fluffy. If you don’t have cornstarch on hand, you may increase the flour to 1 3/4 cups and omit the corn starch. The waffles will be slightly more chewy, but still delicious.
In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and sea salt.
In separate large bowl (I use a batter bowl with a pour spout) beat together the eggs, buttermilk, melted butter, and vanilla extract, if using.
Pour the dry ingredients over the wet, and stir just until mixed and almost smooth. A few small lumps should remain.
Coat a waffle iron with a non-stick cooking spray and preheat it. Cook the batter according to the manufacturer's instructions. A waffle is usually ready to remove from the iron when it stops steaming, but waffle irons vary, so consult the user’s manual.
Serve waffles immediately with plenty of salted butter and real maple syrup. ENJOY!
Waffles are best served fresh, but you can reheat them in the oven for 5 minutes at 375F, or you can pop them in a toaster for a few minutes to crisp them up.Freeze cooled waffles between sheets of waxed paper stored in freezer bags. Defrost, then reheat them in the oven with the above instructions. For more savory applications, omit the sugar and optional vanilla from this recipe. Serve as the bread for a savory sandwich, or as the base for chicken and waffles.
Keyword all purpose flour, buttermilk, cornstarch, unsalted butter