Trial and error has finally lead me here, to the best buttermilk waffle recipe— golden brown and crispy on the outside, but soft and cakey on the inside, all thanks to a secret ingredient you already have in your pantry.
Leading up to last month’s Inspire Retreat, I suggested a waffle bar for the breakfast a few of us were to plan and prepare. It was a wonderful idea, until I realized that by taking charge I would be responsible for providing a waffle recipe worthy of the scrutiny of some of my best food blogger buddies.
I stressed about it, and tried several recipes with no success before Heidi of Foodie Crush came to my rescue. Her Coconut Waffles, posted just days before the retreat, were a revelation. Her secret ingredient to perfect waffles? Cornstarch.
After reading her post, I did some research and it turns out cornstarch in waffles isn’t that big of a secret. If only I’d known sooner, I’ve been serving limp waffles for years… blech.
Using Heidi’s recipe as a guide, I tweaked my own recipe and loved the first hot crisp waffle so much it was devoured right on the spot. I may have even done a happy dance.
The waffles we served Sunday morning at the retreat were a huge hit and I was overwhelmed with compliments. So, the recipe stays as is and will be a permanent fixture in my family’s weekend brunch rotation.
These waffles are crisp on the outside, but light and tender on the inside. The buttermilk and vanilla extract lend such great flavor that I have no problem eating them completely plain , but I also highly recommend topping them with some whipped cream and berries, or butter and maple syrup.