Step 1

If you have to finish the whole batch before eating (as opposed to eating as soon as they are done), preheat your oven to the lowest temp (around 150°F) so you can keep your waffles warm and crispy while you finish.

Step 2

In a large mixing bowl, whisk all the dry ingredients together: flour, cornstarch, salt, baking powder, baking soda. *If your baking powder/soda is clumpy, make sure you sift it or break up the lumps with your fingers.

Step 3

In a small mixing bowl beat the eggs with a whisk, then add oil, yogurt, milk, vanilla and sugar; whisk everything until well combined. Tip: Use a 1 cup measuring cup to measure the oil first (you can eyeball ¾ cup if there aren’t any graduated lines), then when you go to measure the yogurt, the oil-coated cup will help the yogurt slide right out with ease!

Step 4

Make a well in the dry ingredients and pour the wet ingedients into it. Whisk everything just until combined, little tiny lumps are okay. Don’t overmix.

Step 5

Preheat your waffle iron while preparing a cooling rack to put the waffles on once they’re done.

Step 6

Fill the waffle iron, making sure the corners are filled, but also don’t over fill. For my waffle iron I use about 1/3 cup of batter each. Cook them until golden (on my iron I use darkness level 3 out of 5, but this could depend on your iron).

Step 7

Keep the finished waffles on a rack so they don’t go soggy from condensation, and keep them in the low oven while you finish the rest.