I woke up early on the morning of Easter Sunday and surprised my parents with a special meal. Neither of my parents were expecting me to wake up before 10 o’clock, but I did! I took advantage of them sleeping and warmed up the waffle maker. I was more than ready to make some amazing waffles! I had a recipe jotted down on a tattered piece of notebook paper that I had wanted to try for weeks, so I gave it a go. I had no clue that these would become Perfect Waffles!
A lot goes into creating the perfect waffle. Everyone likes waffles of various consistencies, which makes it difficult to cook for a crowd. This recipe for “Perfect Waffles” comes from the new cookbook: Our Sweet Basil Kitchen by Cade and Carrian Cheney. They’ve truly created the perfect waffle recipe! My waffles turned out slightly crispy on the outside but soft and warm on the inside. I do not believe there is a better consistency for a waffle on this entire planet!
These waffles are filling. I was full after eating one and a half, which isn’t like me! Normally I’ll finish the second one out of pure determination. The versatility of waffles is something I have always liked about them. You can top waffles with anything! And if you’re feeling adventurous, maybe even put the toppings IN the waffle!
My parents were quite shocked when I woke them up with a piping hot breakfast laid out on the table. We all agreed that these were the best waffles we have ever eaten… I don’t know how I could ever eat waffles from a boxed mix or iHop ever again 🙁
I topped my waffles with fresh berries and maple syrup. That is always my go-to topping for pancakes/waffles and occasionally yogurt with granola. I am a huge fan of these Perfect Waffles. They are easily the best waffles I have ever made. Enjoy!
— PLEASE HELP —
My family is debating the right way to pronounce the word “syrup.” My dad believes it is pronounced “see-rup” as in see-saw. My mom and I believe it is pronounced “sir-up” as in Sir Lancelot. What do you guys think? Let me know in the comments!
- 1¾ cups all purpose flour
- 3 tablespoons + 1 teaspoon granulated white sugar
- 2 tablespoons cornstarch
- 2¼ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- ¾ cup heavy cream
- 3 large eggs
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt and baking soda. In a separate medium bowl, whisk together the buttermilk, cream and eggs.
- Using a wooden spoon, stir the wet ingredients into the dry ingredients until just a few streaks of flour remain and the batter is almost mixed together. Add the melted butter and stir until just combined. Let the batter rest for 15 to 30 minutes.
- Heat a waffle iron according to manufacturer's instructions. Spray the waffle iron with nonstick spray. Pour 1 cup of batter into the iron and allow to cook 3 to 6 minutes for each waffle.
Here are a few more waffle recipes you might enjoy:
- Classic Buttermilk Waffles by Brown Eyed Baker
- Pumpkin Waffles by Recipe Boy
- Blueberry Cake Waffles by The Baker Mama
- French Toast Waffles by Recipe Girl
Disclosure: There is an Amazon affiliate link included in this post.