Description

Try my Easy Homemade Waffles with Self Rising Flour for delicious, fluffy, and crispy waffles with no baking powder. Top them with butter and maple syrup for a delicious homemade breakfast!

Ingredients

Units Scale

2 cups Self Rising Flour (I recommend sifting)
1/2 cup Corn Starch
1/2 tsp Salt
3 tbsp Granulated Sugar
1 cup Milk (I recommend 2% or whole)
1/2 cup Buttermilk
1/3 cup Oil (I use extra light olive oil instead of melted butter for a more crispy waffle)
2 Eggs
1 tsp Vanilla Extract

Instructions

First use a sifter and sift your flour and cornstarch into a medium mixing bowl. Whisk together until combined.
In a separate large mixing bowl, combine and whisk together your remaining ingredients to include sugar, oil, milk, buttermilk, eggs, salt, and vanilla extract.
Slowly add in your flour/cornstarch mixture a little at a time, and use a whisk to combine with your wet ingredients. Don’t overmix the batter, and only whisk until all the flour is incorporated and any large lumps are combined. It’s okay if the batter has a few small lumps.
Cover and place your waffle batter in the fridge to rest for a minimum of 30 minutes.
While your waffle batter is resting, preheat your waffle iron and if needed brush lightly with oil.
Once fully heated, remove the rested waffle batter from the fridge and use a large cookie scoop to add your batter to the waffle iron a square at a time.
Cook according to your waffle iron instructions, or until the waffles reach your desired level of golden color and crispiness. With this waffle iron, I cook mine on level 4.5 or 5 and they get perfectly crisp and golden every time.
Use non-stick tongs to remove your waffles from the waffle iron, and keep them warm and crispy by placing in a preheated 200 degrees F oven. You can either place cooked waffles directly on the oven rack or on a wire cooling rack on a large baking sheet.
Once all waffles are cooked, top with desired toppings, serve, and enjoy!

Notes

How to Store Leftover Waffles

Fridge: Let cooked waffles come to room temperature, and store in an airtight container in the fridge for up to 1 week.

Freezer: Let cooked waffles cool completely, and place in freezer safe bags, placing parchment/wax paper in between layers to prevent sticking, and freeze up to 2 months.

How to Reheat Waffles

From Fridge/Freezer: Place individual waffles in a toaster or toaster oven and heat on desired setting until warm and crispy.

If heating from frozen, you might need to use the defrost setting if you have one.

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