Classic Homemade Crispy Waffles (Print-Friendly Version)

Golden, fluffy waffles with crisp edges, ideal for breakfast. Classic flavor with buttermilk and simple ingredients.

# What You'll Need:

→ Waffle Batter

01 - 1 large egg
02 - 360 ml buttermilk
03 - 120 ml canola oil
04 - 1.5 teaspoons pure vanilla extract
05 - 210 grams all-purpose flour
06 - 3 tablespoons granulated sugar
07 - 2 teaspoons baking powder
08 - 1 teaspoon baking soda
09 - 0.5 teaspoon kosher salt

→ For Cooking and Serving

10 - Cooking spray
11 - Pure maple syrup, to serve
12 - Unsalted butter, to serve

# How to Make It:

01 - In a medium bowl, thoroughly whisk together the egg, buttermilk, canola oil, and vanilla extract until smooth with no streaks of egg remaining.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until fully blended.
03 - Create a well in the dry mixture, pour in the wet ingredients, and gently stir just until combined and a few streaks of flour remain. Do not overmix—the batter should be lumpy. Let the batter rest at room temperature for 15 minutes.
04 - While the batter rests, preheat the waffle iron according to the manufacturer's instructions. Once heated, coat the iron evenly with cooking spray.
05 - Pour a generous amount of batter into the center of the waffle iron, ensuring it is fully covered. Close the iron and cook until golden brown, approximately 5 minutes per waffle. Transfer each cooked waffle to a plate and tent with foil to retain warmth. Repeat with remaining batter.
06 - Divide waffles among plates. Drizzle with maple syrup and finish with a pat of unsalted butter.

# Additional Tips:

01 - Do not overmix the batter; a few lumps will ensure tender waffles.
02 - Spoon flour into measuring cups without compacting, then level for accurate measurement.
03 - Always preheat the waffle iron fully to achieve a crisp exterior.
04 - Use a 60 ml (1/4 cup) ladle or scoop for even waffle portions, starting from the center.
05 - Classic waffles use chemical leaveners, resulting in a thinner and richer texture compared to Belgian waffles.

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