How’s that for a recipe name?  These are also apparently known around the blogosphere as WIG for short.  Whatever you decide to call them, I like to think of them as my favorite basic go-to morning-of waffle recipe.  These yeasted waffles still hold my place as number one because of the amazing flavor the yeast provides, but these are a very close second.  Perfect when my little guy is shouting, “Waffles!  Waffles!” and I did not prep the yeasted batter the night before.  This recipe does call for a short 30 minute wait time to let the batter sit before using, but that’s nothing a little distraction with books and toys can’t fix.

The flavor is just what you would want in a plain waffle and the texture is dreamy – slightly crisp on the outside, tender and airy on the inside.  My only beef with this recipe is that, at least in my waffle maker, it only yields five waffles – enough for feeding our little family certainly, but not enough extra to feed guests or freeze leftovers.  If you are feeding more than two adults and a hungry child, definitely double it!


¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
¾ tsp. vanilla extract


  • 01

    In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

  • 02

    Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.

  • Atia

    Omg its like u read my mind! Just bought a waffle maker today so i was surfing online trying to find a good waffle recipe. I’m definitely going to give this one a try! thank you!!!

  • Annie, these look great but do yo have to use whole milk?

  • Annie

    No, use whatever you want.

  • Anne Marie

    I love this title! I’ll definitely be making these. I was looking for another waffle recipe to try other than my standard malted waffles. These look perfect!

  • Oooh…I love this. I like it drizzled with honey and a scoop of ice cream on top…yum. I need to go and get a waffle machine.

  • mmmmm….the Sunday funnies, a strong cup of coffee and these equal my perfect Saturday :)

  • These waffles truly are great. I want them now.

  • What a fabulous title! Now we just have to try them…we don’t want to be the only ones who don’t know the insane greatness! Yum yum yum – these are going on the menu for Saturday morning!

  • We Love waffles in my house and I can’t wait to try these! I made the yeasted waffles about a month ago and they were really good!

  • I have this recipe on my blog too – just made them again this weekend. They really are amazing. Love them!

  • I completely agree with you about the need for a recipe to make enough to freeze! Making waffles can get a little labor intensive and you don’t want to have to do it all over again every time you want a waffle. I wonder how easily the recipe would double?

  • Scharon Burgher

    I was wondering how to prep this recipe the night before. Can you just follow the directions and store in fridge till morning or is there a time frame that you should stick to? For example don’t mix ingredients more than 12 hours before cooking.

  • These would make for a fabulous weekend breakfast. They look great. :)

  • Atia

    what can you substitute if you dont have corn starch on hand? will using 1 cup flour be ok?

  • These look amazing! I’m a relatively new reader, but I noticed a particular love for waffles! I live in Brussels and have absolutely fallen in love with the Liege sugar waffle (which are available on every street corner here). I have a great recipe from a Belgian cookbook if you are at all interested!

    Anyway, I just wanted to add that your blog is truly mouth-watering and you have gained a new faithful reader!

  • Amrita

    Annie, do you think this batter could be prepared the night before and kept in the fridge to cut down on the half hour wait in the morning? Thanks!

  • This is making me wish I had a waffle maker, that’s for sure! They look dreamy from the photos, but I can imagine the taste is out of this world! Great job on these, Annie.

  • Christina

    This has been my go-to recipe for a few months now! My family LOVES them! I make them whole wheat but they are still amazing, not to sweet and are perfect with berries and whipped cream!

  • I have made and adore these waffles. They are insanely great. And your photo is stunning.

  • Annie

    Very easy to double.

  • Annie

    You can try it and see but I’m guessing the recipe was designed this way for a reason. Also, as I mentioned in the post, I think the yeasted waffles are the way to go if you want to prep the night before.

  • Annie

    The cornstarch is important to the texture and the results won’t be the same with just flour.

  • Wow, they look amazing! Can’t wait to try these WIGs! : )

  • Annie

    You can try it and see but I’m guessing the recipe was designed this way for a reason. Also, as I mentioned in the post, I think the yeasted waffles are the way to go if you want to prep the night before.

  • I love your blog! I will definately be making these waffles soon. Just to let you know, my daughter in-law made my son your Chocolate Ice Cream for his birthday. Three words – OH MY GOODNESS, oh wait one more – YUM!

  • What a great name for this recipe. I must try this out. Luckily I have some buttermilk that needs to be used up.

  • Lauren

    Annie, I have been looking for a good whole grain waffle recipe online. Do you think this could work if I just changed the flour?

  • Yum! I got a waffle maker for Mother’s Day that I still haven’t broken in. Maybe this will be the catalyst to finally make something in that dang thing. Thanks for sharing!

  • Thanks for sharing the WIG recipe! We love waffles over here!

  • Annie

    It’s never recommended because the texture and flavor will be different. Personally, I would just search for a whole grain waffle recipe but if you must, only sub out part of the flour, not all of it.

  • These look AMAZING! Wow.

  • Theresa

    Made these this morning. Was a little nervous because the batter seemed to thin but these were AWESOME! My son gobbled the up!

  • I love Waffles. It seems like I just haven’t found the perfect waffle for me though. I have the perfect waffle topping though. I will be trying these waffles with my insane strawberry sauce and see if they are the perfect fit.

  • I’d love to make these. Over here England it’s not commonplace to make waffles and I don’t have a waffle maker. How could I make these without one? Use a regular non-stick frying pan and make them a bit like pancakes? Any ideas?

  • Annie

    I really don’t think it would work without the waffle maker. I’m not sure what to tell you, sorry!

  • I’ve been looking for a good waffle recipe and just saved both this one and the yeasted one and will definitely be trying them out -thanks Annie!

  • These look insanely good Annie!!

  • Kathy

    I had to try this recipe out last night…so we had breafast for dinner. These were the best waffles I have ever made and they will be the only waffles I make from now on. I have a 8 inch griddle and the recipe made 3 waffles which was perfect for my husband and I but would need to double for company.

  • Scharon Burgher

    We love these waffles! I mixed the batter at 10pm last night and they were in the waffle maker at 7 this morning. The only problem is that I will need to make twice as much batter for my family because they loved them so much. This is a great way to get an easy breakfast in the morning.

  • the are the best waffles I have ever eaten. And I have been obsessing after waffles for years… putting them up on my blog too…

  • Alexis

    Just made these for our monthly ‘Waffle Sunday’. This recipe did not disappoint. It is my new go to recipe. I subbed skim milk and sour milk for the whole milk and buttermilk and they are still the best we have made.

    My husband wishes I had doubled the recipe, he said he could eat a few more lol!

    Thanks for the recipe!!!

  • Tried these last night, and they were of insane greatness. I LOVED the crispy outside texture combined with the fluffy and buttery inside. Seriously, these were wonderful.

    The only thing was that (perhaps this is because of our waffle maker?) this recipe only made 3, and between my husband and I (who had both went on long afternoon runs), that wasn’t quite enough for us. We’ll be sure to double it next time!

  • Val Reimer

    Made these waffles today! They are wonderful! I made a homemade white sauce/pudding to go with it and the two compliment each other nicely! But I’m feeling SO stuffed! If you want the white pudding/sauce recipe let me know. I would be happy to share it with you.

  • Ruchita

    I have not used my waffle maker in years, but now it will be making a regular appearance due to this recipe. These waffles are fantastic!

    The only change I made was to use skim milk instead of whole, and they came out great.

    I doubled the recipe so I could freeze some for later. I put them in the microwave for 20-30 seconds and then pop them in the toaster oven. Even after being frozen, they are nice and crispy and soo delicous. :)

  • i just bought a waffle maker! so ecstatic to try this out, thanks!

  • April in CT

    These are absolutely without-a-doubt THE best waffles I have EVER put in my mouth. We inhale these on a weekly basis since first trying this recipe amongst many “OMG *groannnnn* these are SOOOO freakin’ good!” exclamations. Thank you for posting these! Never shall another waffle recipe dare set foot in our kitchen.

  • Jackie S.

    Made this last night for our breakfast for dinner day. OMG this were beyond awesome. My husband said they’re thee best waffles he has ever tasted. My kids could not get enough either.
    Thank you so much for the recipe. ♥

  • Kat

    These waffles were spectacular! They came out crisp on the outside and light and fluffy inside, My husband wanted to eat them plain! I will forever use this recipe!! Thanks!!

  • Shannon

    I know you can’t do much with “what went wrong?” but these consistently come out oily and floppy for me. I have made them four times now and always the same. Does that give you enough to be able to give back a “try this?” I had these at a friends house and they were outstanding. And perfect.

  • Annie

    Unfortunately, no. So many readers have made them successfully and raved. Better luck next time!

  • Christin

    Wow! These are wonderful. We had these for dinner and I did put my extra batter in the refrigerator for breakfast the next morning. I let the batter warm a bit out of the fridge and added a touch of fresh baking powder and they were fine. They did lose that wonderful delicate crispness but they were still delish!! I am going to try the yeasted waffles next week to compare.

  • Patti

    Have you tried not oiling the waffle maker as much? I noticed my waffles were the same way and realized I was over-oiling the waffle maker before using it…I cut down on the amount of oil (sometimes not using any at all) and have noticed a HUGE difference! No more oily waffles! I can’t guarantee it will work for you, but its worth a shot!

  • To make this recipe come together even faster Saturday mornings, I make premixed packets of the dry ingredients, so I can just mix the wet ingredients together in a bowl then dump in the dry stuff and mix.
    Saves me pulling out all the ingredients and means less to put away and only one bowl to wash!

  • Annie

    That is a fab idea! Thanks for the suggestion.

  • I just tried these over the weekend and they defined their name to a T. Insanely great. Thank you so much for sharing! I posted about them on my blog this morning :-)


  • Joy

    I have made this as written & with ALL white wheat flour. It’s delicious both ways. I sub white wheat flour for all-purpose in almost everything without any issues.

  • Claire

    I made these waffles a couple weeks ago after receiving a waffle iron for Christmas, and they were fabulous! Annie, do you ever make your own buttermilk? I always have left over buttermilk that goes to waste, and I was thinking about trying to make my own. I would love your input!

  • Anonymous

    No, I haven’t tried making it (I’ve only done the lemon juice + milk sub in a pinch, but I don’t think it’s really the same). I am pretty sure you can freeze it though I haven’t tried. Buttermilk is one thing I will use past its expiration date because it seems sour to me even when fresh, and I haven’t had any trouble doing this yet :)

  • Becky

    I made these waffles this morning and really enjoyed them. I froze the rest so we can eat them throughout the week. :)

  • Lsmaher

    New go-to waffle recipe! Will definitely double the recipe next time!

  • Stacy

    Annie, I love your site. Every recipe I’ve tried (and there have been A LOT) has been great! I just wanted to share with you the modified (healthier) version of this fabulous waffle recipe that I’ve been using. My kids absolutely love it! (And I have 6 of them, so that’s really saying a lot.) I usually quadruple this recipe which makes about 13 large belgian waffles. I like to have extras for freezing so the kids can pop them in the toaster oven during the week.

    Multigrain Waffles of Insane Greatness

    3/8 c. all-purpose flour
    3/8 c. whole wheat flour
    2 T. wheat germ
    2 T. flax seed meal
    1/2 tsp. baking powder
    1/4 tsp. baking soda
    1/2 tsp. salt
    1 1/2 tsp. sugar
    3/4 tsp. cinnamon (optional)
    1/2 c. milk
    1/2 c. buttermilk
    1/3 c. canola oil
    1 egg
    3/4 tsp. vanilla extract

    I mix everything together per the original recipe, but I do not let the batter sit for 30 min. It seems to thicken a bit too much when I do that and they seem fine cooked right away.

    Hope you decide to try it! Enjoy!

  • annieseats

    Awesome, I can’t wait to try these. Thank you!

  • Tishmo415

    The BEST recipe ever! Thanks so much for sharing! I use this recipe at least 1x a week! Yum!

  • becky

    hi annie, i made these waffles this morning for my sis and her husband who are in town visiting me. they loved them! i woke up this morning excited to get going because i knew i was gonna be making these for breakfast! :)

  • Jenny

    i made this recipe this morning and they were yummy. thanks

  • Michelle D

    Hi Annie – I made these waffles for dinner tonight and they were sooo good! My husband and I both agreed that these are the best waffles we’ve ever had at home (and we’ve tried a lot of different recipes). Thanks for the great recipe! :). I’m excited to try some of your other waffle recipes as well.

  • I made these and the are amazing! Blogged about it here if you would like to see it. Thanks for this awesome recipe!

  • BeenzM

    I made these the other day, turned out great! Crispy on the outside and light and fluffy on the inside. Thanks for the recipe!

  • radamesbm

    Annie, I was just curious…did you use a large, round belgian style waffle maker with these? Or did you use a smaller one? This was a really great recipe :) I love your blog :) Thanks!

  • annieseats

    I have used both. The type of waffle maker doesn’t matter. Enjoy!

  • AmyB

    I am obviously really late to the game, but these waffles were awesome! And in case anyone is wondering, they freeze and toast up very well. Since we don’t usually buy buttermilk, I like to use it up by making several batches and freezing them.

  • Cannella Vita

    These won a series on my blog called “Recipe Showdown” where I compare various popular recipes on the web to find out which ones are really worth making. These waffles were a clear winner! Check out the competition here
    Thanks for the great recipe!

  • Amanda Lacey

    I use SACO powdered buttermilk and these always turn out great. Just use the amounts on the container and add the powder to the dry ingredients and water with the wet.

  • slvenn

    These were wonderful. Instead of buttermilk, I used whole milk with lemon juice. It worked just fine.

  • slvenn

    Make sure you don’t stack your cooked waffles. I noticed that if I do that, the heat creates condensation and makes them soggy. If you want them to stay warm, lay them on a baking sheet in a warm oven.

  • Julia Casta

    thanks Annie for yet another great recipe!
    I’m 26 weeks pregnant and have been craving waffles for almost a week until I finally got around to making these today!
    I love how they are low fat and low sugar so I can justify eating 4 of them :o)

  • Kari Bharucha

    Did you ever end up trying the multigrain version Stacy provided. I very rarely make things at home without using whole wheat flour but of course that often results in denser product which for waffles you SO do NOT want. I also wonder about subbing white whole wheat or whole wheat pastry flour to keep it lighter. My husband used to make a pie crust with WW Pastry Flour that was divine, so light & fluffy, that my grandma (quite a cook & baker herself) raved and asked him to make it again.

  • annieseats

    I did not make her version. I guess I forgot about it! But, last time we made these, we used all white whole wheat flour instead of AP and they were great.

  • Allison Kennedy

    Yum! I made these this morning topped with bananas foster and your salted caramel ice cream. Decadent but delicious. Yay for dessert for breakfast!

  • Jen

    I know this post is old but I just made these for the first time and they’re delicious. What is the best way to freeze/reheat so that they are crispy the next time?

  • James Price

    This is a recipe from a small restaurant in Chattanooga, TN called Aretha Frankenstein’s. If you’re around, you should check it out. It’s really good.