Fluffy Homemade Waffles
Breakfast · Quick Meals · Vegetarian · Nut-Free · Time: 30 min · Servings: 6 · Difficulty: Easy
Truth be told, the very first version of this recipe looked quite different from the one you see here today. Back when we were preparing for IVF, I found myself experimenting more with anti inflammatory ingredients and trying to create meals that still felt comforting during a season that honestly felt anything but relaxed. One of the things I kept coming back to was waffles. Warm, crisp, comforting waffles that somehow made difficult mornings feel a little softer.
At the time, I made these almost entirely with oat flour. They were wholesome, hearty, and exactly what I needed then. But as the months passed and pregnancy cravings slowly took over, I started craving the kind of waffles you would order at a cozy café on a slow weekend morning. The kind with crisp golden edges, fluffy middles, and just enough richness to make you reach for a second one before the first has even cooled.
So this version slowly evolved into what my husband lovingly called the “normal version.” When I was deciding which recipe to post on the blog first, he very kindly suggested I share this one because, in his words, “this is the waffle people will keep making.” And honestly, I think he was right.
These waffles are simple, comforting, and reliably delicious. The kind you make barefoot in the kitchen while coffee brews in the background and fruit gets sliced on the counter beside you. They are not overly sweet, not overly complicated, just genuinely good waffles with crisp edges and soft centers.
If you enjoy simple breakfasts like this, you can also click here for my full Overnight Oats Chia Seed Pudding recipe. It's ready in just 5 minutes, can be made the night before, and is one of my favorite breakfasts for busy mornings.
That said, I still have a soft spot for the oat flour version that started it all, so I’ve included notes below if you’d like to make them a little more wholesome.
About the Ingredients
This recipe uses simple pantry ingredients, but each one plays an important role in creating waffles that are fluffy inside with crisp golden edges.
All-purpose flour gives the waffles their classic soft structure, while a little cornstarch helps create that light crispness on the outside. Coconut sugar adds a gentle caramel note without making the waffles overly sweet, and milk powder adds subtle richness and depth to the batter.
Instead of butter, I use olive oil here because it keeps the waffles tender while adding a light flavor that pairs beautifully with berries, maple syrup, or even just a dusting of powdered sugar.
One of my favorite tricks in this recipe is the soy buttermilk. If you don’t usually keep buttermilk on hand or prefer a dairy-light option, you can simply mix soy milk with a little lemon juice to create a lightly tangy base. This reacts with the baking soda and helps produce softer, fluffier waffles. You can also use regular milk if you prefer, but I love the texture soy milk brings here.
Oat Flour Variation
If you’d like a more wholesome version, you can replace the all-purpose flour with oat flour for a nuttier, more rustic waffle.
Oat flour naturally creates a softer, more tender texture with less crisp edges compared to wheat flour. The batter also thickens as it rests, which is completely normal as the oats continue to absorb liquid. Because of this, oat flour waffles may need a slightly longer cooking time to fully set and turn golden. It’s best to avoid opening the waffle maker too early so the texture can properly develop.
The result is a delicate, comforting waffle with a gentle nuttiness that pairs especially well with fruit, yogurt, or maple syrup.
Ingredients
- 100 g All Purpose Flour
- 24 g Coconut Sugar (or sweetener of choice)
- 32 g Organic Cornstarch
- 8 g Milk Powder
- 3 g Salt
- 1 g Baking Soda
- 2 g Baking Powder
Wet Ingredients
- 240 g Soy Butter milk (to make soy buttermilk: Mix 1 cup soy milk with 1 Tbsp lemon juice and let it sit for 5–10 minutes)
- 1 whole Egg
- 5 g Vanilla extract
- 56 g Extra Virgin olive oil
Directions
- Prepare the Soy Buttermilk Mix the soy milk and lemon juice together and let it sit for about 5 minutes until lightly thickened.
- Combine the Dry Ingredients In a large bowl, whisk together the flour, coconut sugar,cornstarch, milk powder, salt, baking soda, and baking powder.
- Add the Wet Ingredients Pour in the vanilla extract, olive oil, soy buttermilk, and egg. Gently mix until combined. The batter does not need to be perfectly smooth. Avoid overmixing.
- Rest the Batter Let the batter rest for 10 minutes. This helps the flour hydrate properly and improves the waffle texture.
- Cook the Waffles Preheat your waffle maker fully before cooking, and lightly grease it if needed. Pour in the batter, then close and cook until the waffles are golden brown with crisp edges. For reference, I use a small Kenwood waffle maker that’s been with us for years, and it takes about 7½ minutes per waffle. That said, every waffle maker is slightly different, so it’s important to test yours and fine-tune the cooking time to find what gives you the best golden, crisp result.
- Serve Serve warm with butter, maple syrup, fresh berries, yogurt, or a dusting of powdered sugar.