Teenage boys: they are an entire different breed. My 14 year old brother was spending the weekend with us and my husband and I were continually impressed by his ability to put away food. The morning I made these waffles he ate four of them. Just 8 hours previously, he’d eaten 8 tacos for dinner.
I like to think that the volume of food he ate was at least partly due to the quality of the recipes I made. This waffle recipe was really great. It was easy to whip up, uses whole grains, and is light and fluffy. The cornstarch in the recipe makes for a crispy exterior – if you aren’t looking for that, omit it. 
Waffles
- Total Time: 30 minutes
- Yield: 4-6 waffles 1x
Description
These light and fluffy waffles are made with whole grains and have a crispy exterior thanks to cornstarch, making them a satisfying breakfast for hungry teenagers.
Ingredients
- 4 3/4 oz (135 g) all-purpose flour, approximately 1 cup
- 4 3/4 oz (135 g) whole-wheat flour, approximately 1 cup
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cornstarch
- 3 tbsp sugar
- 2 large eggs
- 2 oz (55 g) unsalted butter, melted
- 16 oz (480 ml) buttermilk, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s directions.
- In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, cornstarch, baking soda, baking powder, salt, and sugar until well combined.
- In another bowl, beat together the eggs and melted butter until smooth. Add the buttermilk and vanilla extract, and mix until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly grease the waffle iron with cooking spray or brush with oil. Pour the batter onto the hot waffle iron, using about 1/2 cup for each waffle, or according to your waffle iron’s instructions.
- Close the lid and cook until the waffles are golden brown and crisp, about 4-5 minutes. Adjust the time based on your waffle iron’s settings.
- Carefully remove the waffles and serve immediately, or keep warm in a 200°F oven until ready to serve.
Notes
- If you prefer a softer waffle, you can omit the cornstarch.
- These waffles are best served immediately but can be kept warm in a 200°F oven.
- They can also be frozen and reheated in a toaster for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220
- Sugar: 5
- Sodium: 450
- Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 60
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- Spring Dessert: Mini Strawberry Mint Pavlovas
Frequently Asked Questions
What does the cornstarch do in this waffle recipe?
The article explicitly explains that the 1 tbsp of cornstarch is what creates a crispy exterior. The notes say if you prefer a softer waffle, you can simply omit the cornstarch without affecting the structure or flavor.
Can I freeze and reheat these waffles?
Yes — the notes say they can be frozen and reheated in a toaster for a quick breakfast. For same-day serving, keep them warm in a 200 degree F oven until ready to eat.
Why use both whole-wheat and all-purpose flour?
The recipe calls for equal parts — 4 3/4 oz each — of all-purpose and whole-wheat flour. The all-purpose keeps the waffles light and fluffy, while the whole-wheat adds a nutty, slightly hearty flavor and extra fiber.
