Name: Waffle of Insane Greatness
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Ingredients: 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk or buttermilk; 1/3 cup vegetable oil; 1 egg; 1 1/2 teaspoons sugar; 3/4 teaspoon vanilla extract; Butter and syrup, for serving

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Waffle of Insane Greatness

all-purpose flour

cornstarch

baking powder

baking soda

salt

milk

vegetable oil

sugar

vanilla extract

Butter and syrup,

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

My family's favorite waffle. Tips: 1) Yes, let the batter rest for at least 30 minutes. It matters. 2) Measure your flour by scooping with a spoon into your measuring cup, and then leveling with the back of a butter knife. If you scoop with the measuring cup you'll compress the flour and get too much, and your waffles will be flat and gummy. 3) Let your waffle iron reheat for a few minutes between waffles, otherwise your waffle won't crisp up. 4) Don't peek! Figure out what setting your waffle iron needs to make a golden brown waffle, and then trust it. If you open the waffle iron to peek, you'll break the bond between the iron and the waffle, and it won't crisp up like it should.

This truly is a waffle of insane greatness.  I make homemade waffles all the time because I love them.  This recipe yields waffles with a great texture and taste.  The only changes I made were to add less oil and more vanilla.  Please don’t use milk, even though the recipe says milk or buttermilk.  After using buttermilk several times, I tried milk and got a sloppy mess not right for waffles.  I made that batch of waffles anyway, since, after all, the recipe said milk, but that was the one and only time.  Buttermilk is a key to this recipe’s insane greatness.  Just pretend that word milk isn’t there haha.  The thing I was most impressed with was the ingredient corn starch, which I would have never thought of.  I’ll be using this recipe for many years - with only buttermilk - and I appreciate finding it.

Our favorite waffle recipe - always consistent EVERY time! Hubby was a mostly pancake eater until these waffles. Crispy on the outside, soft on the inside - never greasy for me. Been my go to over 10 years; my Grands love them!

I have tried many waffle recipes but none made the waffle crispy until I tried this one and it is everything I wanted. This is a keeper.

This is a great recipe and the waffles turned out perfect and pretty. Crisp on the outside and tender on the inside. I doubled the recipe since I was making Belgian waffles and it made 4 large round waffles about 1 inch thick.  I let the batter sit for about 40 minutes while I was getting other things ready and it did thicken up. I also used buttermilk. Aretha's pancake mix directions say to absolutely not substitute the buttermilk or the oil so I prepared this recipe the same way. The reaction between the buttermilk, baking powder and baking soda give the waffles a nice lift. Upon reading the negative comments about being greasy, not browning, etc., it appears to me that the problem may be with the temperature of the waffle irons. The oil in the recipe is no more than other recipes and waffles need the oil for crisping. Anyway, this will be my go-to recipe for waffles from now on. BTW, Aretha Frankenstein's pancake mix is the best I've ever had. Do try!

This recipe works well.  I substitute butter instead of the oil.  Everyone loves these waffles.  

Still the greatest waffle recipe I have ever found. I sometimes replace one quarter of the milk with sour cream for added texture and tang. 

Lite crispy flavorful easy will make them again

I bought a new waffle maker recently and been trying out a few waffle recipes. This one is my most favourite so far. The corn starch genius, making the waffle soft and crispy. No need to beat the egg white separately is extra bonus. 

Finally, found my favorite Waffles. So easy to make and foolproof , just perfect every time. 

I've been using this recipe for years, never fail family favorite.

Best go-to waffle recipe. I’ll add different spices to mix it up a bit but this has been a family favorite for years

I’ve used this recipe soo many times and it is always a hit. Crispy on the outside and light/airy on the inside 

Favorite waffle recipe. It's my go-to every time now

This recipe never fails.  Awesome waffles!

Best waffle recipe I have ever tried! But you must be patient and let the batter sit as directed. I tested on a cheap and an expensive waffle iron - both came out amazing! 

I am perplexed as to what happened with these. Some reviews say amazing, mine were absolutely horrible - drenched in vegetable oil and never really baked. I’m wondering if one reviewer is right, it depends on your waffle iron, but I’m not sure why. So, be forewarned, they could be amazing or they could be an utter disappointment.

Great waffles, I’ve been making them for 1.5 years. Perfect every time.

It stuck to the pan and didn’t taste that great!

This recipe was truly crispy outside and tender inside. It’s a very thin, runny batter, but deceptively perfect results. I added cinnamon and extra sugar so they would taste like the eggs cinnamon waffles. 

Great waffles. Crispy on the outside and soft on the inside. Just make sure to plan to rest the batter for the 30 min before making the waffles. Can be hard with hungry kids. Worth the wait.

Very disappointed. Sure, it makes a really crispy waffle, but it tasted oily and lacked depth of flavor. 

Recipe was easy. Didn't make 4 servings in my waffle maker. As far as taste, not much different than any other I've tasted. I just need to remember to double the batch 

I've tried lots of waffle recipes and these are definitely the best! A perfect recipe. And so nice that you don't have to separate egg yolks and whites and beat them. Quick and easy. I had not problem with my waffles sticking. I'm guessing people who have trouble with the recipe may not have let the batter set for 30 minutes as per the instructions. This will be my go-to waffle recipe going forward!

Something is off in this recipe.  I have tried two times to make these, both times of which completely trashed my waffle iron.  The batter is oily and doesn’t take shape.   I have made hundreds of waffles and never had them not turn out.  I just wanted to try a new recipe.  Very disappointing.

Always great. Both kids and adults love these with the buttermilk 

Followed the recipe exactly and they came out flat and pale. Had to leave them in the waffle iron for a long time after they really were done to get any color/crispness. 

Very yummy recipe, my kids love it with less salt and add more sugar

I made these waffles for my grandkids and they gave them a 1000 on a 10 scale! Crispy goodness. 

I would give this recipe a 5 Star rating all day long!!!  I doubled the recipe so I would have some to freeze but that didn’t work out.  My hubby loved them.  These waffles were golden brown on the outside and yummy on the inside.  The taste was really good and just what I was looking for.  This is my go to waffle recipe!!!

This is it, this is the one iI use for my waffle maker.

Quick and easy to make. Best of all - my family loved them! Only problem I had was not enough. I’d suggest at least doubling it.

I accidentally forgot to add the egg and IT WAS AMAZING!!!!! Make sure to let it sit for 30 min! Makes a huge difference 

I thought this recipe was good.  I did need to spray my waffle iron, my first waffle stuck to the griddle.  My batter was very thin, the waffles came out thin rather than thick.  I would use this recipe again because it's simple (I used one bowl and one whisk), however it didn't make enough for my family, so next time I'll make more because they seemed to like eating the waffles.  This recipe sure beats having to whip egg whites and use several bowls

Loved this recipe. The waffles were crispy and delicious. Next time I'll cut back on the sugar.

I'm IN. PERFECTLY...wonderfully...QUICKLE. I think the cornstarch is the secret....of all secretssss. 

 I follow this recipe to a T. I wasn't particularly fond of this recipe.  Most Americans that waffles are fluffy an area on the inside and crispy on the outside. If you've had a true Belgian Waffle as  they are made in Belgium then you would know they tend to be heavier, denser and sweet.  These waffles were definitely more on the dense side but these tasted more like ego waffles and lacked  any sweetness of a true Belgian. I guess you could add six times the sugar and maybe get closer to what a true Belgian taste like but Belgian waffles actually use sugar pearls that provide a much more pronounced pop of sweetness.  In the end I would prefer an American style waffle to these .

These are delicious!  Just wondering if I can make the batter the night before, so I can just wake up, take the batter out the fridge and make waffles quickly the next morning for my hungry children:)

Batter seemed too thin and watery, but they came out pretty good. I'm trying to mimic diner waffles that my kids go crazy for, and we still haven't found the perfect recipe. These were on the heavy / dense side, but they were pretty crispy on the outside and tender on the inside. The flavor was ok.

The best (and easiest) waffle recipe I have found to date!  Tried the recipes with my waffle iron, as well as a few others from the internet with decent reviews, but hands down these take the cake!  You'll want to double the recipe if there is more than two people.  The leftovers freeze great, stick them in the toaster and you can enjoy whenever!

My best friend made this recipe and everyone raved, so I started making them for my family.  Best waffles ever!  Followed the recipe exactly and they turned out awesome!  Now, my husband doesn't want to eat waffles anywhere but at home!  I absolutely love them with strawberries and homemade whipped cream and my husband loves them with butter and maple syrup.

People who rated this poorly either completely missed a step and ruined the recipe or have faulty tastebuds.  These waffles were absolutely perfect.  They were fluffy and crunchy at the same time.  Perfect balance of sweet/salty.  I made the recipe 100% as listed and I wouldn't change a thing.  These are going on the list of "make again" recipes!

These are horrible! Tasteless! I made this for my daughter's birthday and regret it. Please tell me the restaurant the chef cooks for so I can NEVER GO THERE. 

Delicious and easy to make. I used low fat buttermilk and the taste was amazing! They were light, fluffy and crispy on the edge as they should be. Might be because my Cuisinart waffle maker is old, the first one stuck so I did end up spraying the waffle maker to avoid sticking for the rest of the batch.

This recipe is amazing! I have been using this recipe for at least a year. This is my go to recipe for homemade waffles. I use buttermilk every time I make it, and sometimes I add a healthy twist to it that my family loves. I switch the butter for coconut oil and add chia seeds to the batter. it is so good! It really deserves 6 stars.

Best recipe for waffles ever!  Just enough flavor by themselves, but add a little butter and some syrup or strawberry preserves ... ABSOLUTELY DELICIOUS!  Cooked golden brown, they are super crispy right out of the waffle maker and they stay that way without having to keep them warmed in the oven.  Fluffy and airy middle...  It's everything a waffle should be!!  My first attempt I found the batter worked better in a standard waffle iron than a Belgian waffle iron.  Can't wait to make them again!

I love this recipe! I've made it several times, both in a very old waffle iron and in a new non-stick one.  I have never greased either one and have had zero problems with sticking.  The waffles are crispy on the outside and yummy and soft on the inside.

THIS is the waffle recipe I've been searching for, for years! I've tried many other "best" waffle recipes but found them all to be too eggy and/or light. These waffles are just what a waffle should be - crisp, slightly dense, and JUST sweet and airy enough to make every bite literally melt in your mouth. Waffle heaven! I have also successfully veganized this recipe by making "buttermilk" from unsweetened soy milk and vinegar and using egg replacer instead of an egg. It's just as good as the original!

These are totally without taste or flavor, just oil and air, nothing at all.  I was ashamed to serve these today as frozen are better tasting, and certainly better texture. Look someplace else for a better recipe.  Please, do not bother with these, you will be disappointed, we were, totally, and so should the person that posted this to begin with. 

Yuck super oily tasteless waffles. They don't stick and brown nicely so for people who don't know any better these pass as great waffles bc they look nice. 

Been making these waffles for over 10 years and they are the bomb.  Always get rave review.  Only thing I do different is separate the egg, add the yolk to the batter, beat the egg white until fluffy and fold into the batter as a last step before the 30 minute wait.  Best waffles ever.  Better than any you will find in most restaurants.  The result is a fluffy, crisp waffle that almost floats off the waffle iron when cooked.

Wonderful recipe. My family raves about these every time. I have been making it for a few months now and here are my modifications for my daughter who cannot have dairy or eggs. 1) Use Almond or Cashew milk and 4 tsp of organic apple cider vinegar to replace the buttermilk. I use 1 1/4 cup. 2) Use 1/2 mashed banana instead of the egg. Must over cook to "crispy" if not using an egg. 3) Use Organic coconut oil. Wonderful, healthy replacement. The batter is thin and must sit for at least 20-30 minutes as the recipe states. I had no issues with sticking and did not use oil, depends on your machine. It is a greasy waffle and is best super crispy. Good luck!!

Wow! These waffles taste just like the ones you would get in a restaurant. Delicious!

This recipe doesn't even deserve one star. Not only does the recipe's suggestion of not using non-stick cooking spray create a mess that'll ruin anyones morning, it also does not in any way, shape, or form have a flavor to hold up to the standard of being called "Waffle of Insane Greatness". Worst. recipe. ever. DO NOT BE FOOLED BY THE PLETHORA OF WRONGLY PLACED FIVE STAR RATINGS! Unless of course you want to spend away your morning scraping crusty "waffle" batter from your favorite waffle maker.

Fantastic recipe!  I've made these waffles nearly every Saturday for the past couple of years. Usually making a double or triple recipe. I've used buttermilk, 2%, 1%, skim...whatever I have on hand at the time.  If I don't have buttermilk, I just put a couple of tablespoons of lemon juice in with the milk while I mix the dry ingredients to allow it to sour a bit.  Sometimes I replace half of the oil with melted butter.

I followed the recipe exactly. I used whole milk. This waffle is truly insanely great. It is crispy and light and melt in your mouth delicious. My husband told me to throw away all the other waffle recipes.

Followed this recipe exactly as written.  It's excellent. The easiest way to get an extremely light and crispy waffle.  My new go-to waffle recipe even though it's not exactly low fat!

I keep making this again and again and again. One of the best waffle recipes out there yet still simple to make. Thank you for sharing!

Best waffles- EVER! Just made them for the first time and they turned out perfectly. Crispy, light, yummy! Followed the recipe exactly. I have a question- will the batter keep in the  fridge, and if so for how long?

i have made this recipe a lot!  It is fun to make waffles at home so we can add whatever toppings we want.  I have always used the buttermilk. Easy, yummy!

coconut oil subbed for veggie oil, adds some extra crispiness, these are perfect!

This is a very nice recipe. Make sure to use buttermilk and let it sit the half hour.  The number of people having issues with the recipe has me concerned for the future of humanity. I did not need to oil the waffle iron but it might be a good idea to do that if your waffle iron was manufactured in  1940.

These are perfect. Followed the recipe exactly. Crispy on the outside and fluffy on the inside. Didn't stick whatsoever. Made exactly (weird) 4 waffles in my Sunbeam Belgian waffle maker. This will be our go-to recipe!

Baking soda + baking powder + salt = double-acting rise.  First rise from baking powder and liquids during 'rest' after mixing.  Second rise during cooking.  Salt + baking soda + heat = rise!

Greatest waffles for sure!! Have made for several years and always turn out perfect! Loved by all my family. Make them exactly according to recipe.

Very good recipe I made it for the very first time and it turned out excellent. I only replaced oil with butter.

These waffles were great! I let the batter sit covered on the stove for about an hour before I I cooked them.  I had no sticking issues with or without spray.  I kept them warm in a 200F oven until I was ready to serve.  I used whole milk buttermilk which I hadn't ever found before in the store, a good find for sure. Next I want to make another batch and freeze them so I can toast them off in the mornings.

Good recipe, however, I manipulated the recipe a bit to make it great! I added cinnamon to the dry ingredients for flavor. I mixed wet ingredients separately then added to dry. I used extra light olive oil for a healthier oil option. Next time I may cut down on the oil a bit. I did not add the sugar to wet ingredients, instead, I beat it with the egg whites which helps make waffles more crispy. So this is what I did, instead of adding the whole egg to the wet ingredients I separated the egg whites and beat until foamy then added sugar and continued beating until stiff peaks, and folded gently into batter at the end. I also put my done waffles in preheated 200 degree oven on rack or oven broil pan rack for 5 minutes for extra crispiness. My waffles were so light and crispy..Yum! My waffles did not stick. I did have to quadruple the recipe to feed my family though, lol. Husband and kids loved it! Remember; never over mix the batter, just mix until moisten, lumps are okay.

I haven't made this but I do have some observations. 1. I have always had to spray my waffle maker. The manufacturers say not to, but my waffles always stick w/o it. 2. The recipe has Baking Soda so you need something acidic in it to activate it. Milk is pretty poor, you need butter milk or cocoa or some vinegar. I use cream of tartar. The recipe says milk or butter milk but it's not really a choice since milk is bad choice. 3. There's no reason for the salt either. Look at the soda and baking powder and see how salty they are. 4. The cornstarch is a great idea for crispy waffles. They generate a lot of steam/moisture and you need to compensate if you want crispy.

Awful.  Oily to the taste and so overly oily that the waffles looked as if they'd been cooked in a frying pan.

FOR HEAVEN'S SAKE remove that STUPID line about not using cooking spray!!! I ended up wasting half my waffle batter and delaying breakfast by a hour to clean my waffle iron! I gave it three stars because the recipe actually was very good once I USED COOKING SPRAY!  SOMEONE READ THESE REVIEWS AND REMOVE THAT STUPID LINE!!!

A disaster. Stuck to my waffle iron...had to soak overnight to clean them.

I liked the crispy outside.  They stuck to my waffle iron so should have oiled it.  These had no flavor and I would not make it again.

I've made large batches (recipe x 8) twice for the office now. They are fantastic. Some advice: 1) use full-fat buttermilk 2) use fresh baking soda! (this makes a real difference, the first time I used fresh baking soda, the second time it was months old, got fluffier waffles the first time) 3) let the batter sit the full 30 minutes before cooking to give the baking soda/powder enough time to make bubbles 4) don't overmix the batter (the action of mixing creates gluten and you'll end up with slightly chewier waffles instead of crispy ones). Thoroughly mix the dry ingredients and separately mix the wet ingredients, then combine them and mix only enough for the mix to come together, lumps are OK!

This recipe is pretty good.  The waffle did, however, stick when I didn't use oil.  This could be due to my waffle iron being from probably the 1950's (and I'm pretty sure made by the same company as the Cornballer, yikes don't get too close).  It does make nice waffles though, as long as you oil it.  I think the recipe in my old Betty Crocker cookbook is a little better.

OMG!! Can it get any better than this? I doubled the recipe, used buttermilk, and didn't have oil so I used butter. Those babies were fantastic - crispy on the outside and light and tender on the inside. Absolutely perfect! I had been searching for a belgian waffle iron and finally found one today at the thrift store for ninety cents. I got online to find a waffle recipe and this is the first recipe I found. My search is over.

The best waffle recipe I have ever made and I have tried a lot of recipes! I doubled it and used 2 cups of sour cream mixed with 2/3 cup of water instead of buttermilk and they came out delicious! It made 6 decent sized waffles.

Just made these as part of my quest for the Ultimate Waffle recipe.  Crisp on the outside, light and airy on the inside.  Still not my favorite.  Very rich which I think is due, in part, to the 1/3 cup of oil that produces only two round Belgium size waffles.  I'm going to make these again and reduce the amount of oil.

These are simply the best I've ever had.  I made the batter the night before because I wouldn't have time in the morning.  Refrigerated it and took it out in the morning before going to church.  I wanted the batter to be room temp.  They came out perfectly!  I could only get 3 waffles with my waffle maker.  Next time I'll double it and refrigerate left over batter, if there is any, for the next morning. In the future I'll add bacon or fruit after it's on the waffle maker.

I made this recipe this morning and it was wonderful.  This will be my waffle recipe from now on.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/9/97/976/9765/97656

Rachael Ray has a big breakfast at a southern hot spot in Chattanooga.

Waffle of Insane Greatness

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 50 minutes

Servings: 4

Author : Food Network

Ingredients

Instructions

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