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!

  • Yield depends on the size/shape of your waffle iron


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.