Ingredients

1 ½ cups all-purpose flour

½ cup fine yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon granulated sugar

½ teaspoon kosher salt

2 large eggs

2 cups buttermilk

2 teaspoons vanilla essence (or vanilla bean paste)

½ cup (1 stick) unsalted butter, melted

Softened butter and pure maple syrup, for serving

Instructions

Step 1: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Set the bowl aside.

Step 2: In another bowl, combine the eggs, buttermilk, and vanilla essence, then whisk well to blend.

Step 3: Gently add the dry flour mixture to the wet ingredients and stir until just combined. Pour in the melted butter and fold it into the batter with a rubber spatula until incorporated. Set aside while preheating your waffle maker.

Step 4: Preheat a Belgian-style waffle maker according to the manufacturer’s instructions. Lightly coat the waffle grids with nonstick spray once hot.

Step 5: Ladle batter onto the waffle maker, leaving about a 1-inch border for spreading. Close the lid and cook for 4–5 minutes, or until waffles are golden brown and slightly crispy.

Step 6: Transfer cooked waffles to a baking sheet fitted with a wire rack to allow ventilation and prevent sogginess. Repeat with remaining batter.

Step 7: Serve the waffles warm topped with softened butter and pure maple syrup.

Tips & Variations

For extra crispiness, leave the waffles on the rack in a low oven (around 200°F) while you finish cooking the batch.

Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.

Use coconut oil instead of butter for a dairy-free alternative with a subtle coconut aroma.

Storage

Store leftover waffles in an airtight container or zip-top bag in the refrigerator for up to 2 days. To keep them crispy, reheat waffles in a toaster or oven at 350°F for 5–7 minutes rather than microwaving. For longer storage, freeze waffles in a single layer, then transfer to a sealed bag and freeze for up to 1 month.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it refrigerated. Give it a gentle stir before cooking, as some ingredients may settle.

What if I don’t have buttermilk?

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute works well in the recipe.