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5 from 1 vote

Waffles of Insane Greatness

This recipe (inspired by Aretha Frankenstein's restaurant in Chattanooga, TN) makes the best waffles I've ever tasted. The waffles require a short 30 minute resting period before being baked in your favorite Belgium waffle iron, and don't skip this part! During the rest, the combination of AP flour and cornstarch develops and expands to create the light texture inside and crispy-delicious outer crust.
Prep Time3 mins
Cook Time5 mins
Resting Time30 mins
Total Time38 mins
Course: Breakfast or brunch
Cuisine: American
Keyword: belgium, Breakfast, waffles
Servings: 4 waffles
Calories: 334kcal
Author: Sally Humeniuk


  • Belgium waffle maker



  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch, a generous 1/4 cup
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk, or whole milk
  • 1/3 cup vegetable oil, or other light oil (I don't recommend butter)
  • 1 egg
  • 1 1/2 tsp sugar
  • 1 tsp vanilla extract

Topping options

  • Maple syrup, butter, sour cream, powdered sugar, fresh fruit


  • In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
  • In a 2-cup measuring cup, add your 1 cup milk, vegetable oil, egg, sugar, and vanilla; mix well. Add the milk mixture to the flour mixture and mix well, until almost smooth. Let the batter sit for 30 minutes.
  • Heat a waffle iron (highly recommend using a Belgian waffle iron but classic will also work). Follow the directions on your waffle iron to cook the waffles. Serve immediately with toppings or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy).
  • If you have extra batter or want to make these ahead of time to reheat, cook the waffles until not quite as golden as you want. Cool the waffles on a wire rack and then place in airtight plastic and refrigerate. When you want to reheat and serve, remove waffles from refrigerator, heat Waffle iron. Place cold waffles in the waffle iron and heat just until warm, crisp, and until desired color has been reached; this takes only a couple of minutes.


  1. Only use oil in the recipe. The original recipe offers melted butter as one of the fat options but we tried butter with less than desired results.
  2. Be sure to let the batter rest the full 30 minutes, and if they end up resting almost 40 minutes, that's still fine. If you don't let the batter rest, you get a full waffle LESS than if you wait, plus they're more chewy and not as delicious. 30 minutes goes quickly while you're getting the your toppings ready, etc.


Serving: 1waffle | Calories: 334kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 439mg | Potassium: 172mg | Fiber: 1g | Sugar: 5g | Vitamin A: 158IU | Calcium: 100mg | Iron: 1mg