Crispy Waffle Recipe
Few things hit the spot at breakfast more than a stack of waffles that are topped off with butter and maple syrup. Recipe developer Miriam Hahn of private wellness practice YouCare-SelfCare came up with this recipe for crispy waffles, and what makes them so unique is that you first cook them in the waffle maker, only to stick them in the oven later on to make them nice and crispy. Hahn notes that these would be great for a number of occasions. "These are perfect when you want to take it up a notch at home [for] a nice Sunday breakfast," Hahn says. "Or, [they're] great to serve for a brunch with a topping station!"
As for things to love about this recipe? There are plenty. One thing about these waffles that we're obsessed with is the taste. A slight hint of cinnamon goes a long way. As for Hahn? "What I love most about these waffles is how crispy and sweet they are — and how foolproof they cook up," she shares. "The other nice thing is these can be made totally vegan with the flax egg and a plant milk," Hahn adds. "So if someone has [a] dairy or egg allergy, these are great for them!"
Keep reading to find out how to make these delicious pancakes that will seriously knock your socks off.
Gather the ingredients to prepare crispy waffles
The first step in the process is to make a list of ingredients you'll need to whip up these crispy waffles. For starters, you'll gather a few commonly used ingredients like flaxseed and water. (Or, if you'd prefer, you can use two beaten eggs instead of the water and flaxseed mixture.) You will also need to grab cornstarch, coconut sugar, baking powder, and baking soda. A little cinnamon and salt add great flavor to these waffles.
We're almost there. Next, you'll need to get milk, coconut oil, and vanilla extract. You can also grab some butter, maple syrup, and fruit for toppings, too. Now, it's time to get down to business.
Preheat the oven, and mix together the flaxseed and water
Since you finish cooking these waffles in the oven, you want to make sure that it's nice and hot when they're ready to go in. So, preheat the oven to 200 F, and let it get nice and toasty. Since the temperature is pretty low, it shouldn't take very long to heat up.
Next, grab a mixing bowl, and combine the flaxseed with the water. Stir the two items together, and then, set the bowl to the side. If you opt to use eggs instead, beat them first, and then set them aside. Now, it's time to move on to the next step.
Whisk the dry ingredients, and mix the wet ingredients separately, then combine the two
Alright, now it's time to get out all of your dry ingredients! Take out a large bowl, and add in the all-purpose flour and cornstarch. At this time, you can also add in both your baking powder and baking soda. Use a whisk to combine all of the ingredients.
Next, add the flax mixture (or eggs), milk, oil, and vanilla to a separate bowl. Stir everything to combine. Then, pour the flour mixture into the same bowl as the wet ingredients. Whisk everything together to blend, and let it sit for 10 minutes to rest.
Prepare the waffles
Now comes the best part of all — actually making the waffles! Turn your waffle maker to the medium setting, and let it get hot. When the waffle maker is ready, use a measuring cup to scoop about ½ to ¾ cup of batter (depending on the size of your waffle maker). Let the waffles cook for about four to five minutes, using either a timer or just eyeballing the waffles. The waffle maker will stop steaming when the waffles are done cooking.
Once each waffle is done, stick them directly on the rack in the oven. This will make the waffles nice and crispy. "Since the oven is on very low, you can keep them in there while you are making them individually," Hahn notes. "If you weren't going to serve them for a few hours, I would make them and keep them covered, then put them in about 15 minutes before you need them."
Remove the waffles from the oven, and serve them with maple syrup and fresh fruit
Once all of the waffles are done in the oven, you can remove them. Hahn recommends serving these will butter and syrup. "I think they are absolutely great with just butter and [maple] syrup, but adding fruit adds a whole new dimension," Hahn says. "I always use strawberries and blueberries, but raspberries and blackberries are nice, too. Even kiwi works. They are super filling, so you don't need much else with it. A good cup of coffee [is] always nice!"
As far as leftovers are concerned (if there are any), Hahn says, "Leftovers work fine. You just will pop them back in the 200 F oven to warm and crisp [them] up. I would say [they're] good for a couple of days. I haven't frozen them, but many people do, and they seem to [keep] okay."
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups milk
- ⅔ cup coconut oil, melted
- 2 teaspoons vanilla extract
- butter, for serving
- maple syrup, for serving
- fresh fruit, for serving
- Preheat oven to 200 F.
- Mix the ground flaxseed and water. Stir, and set aside. (If you're using 2 eggs instead of the water and flaxseed mixture, beat them, and then set aside.)
- In a large bowl, add the flour, cornstarch, coconut sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- In a medium-sized bowl, add the flax mixture (or eggs), milk, melted coconut oil, and vanilla extract. Stir to combine, then add to the flour mixture. Whisk to blend, and let it sit for 10 minutes to rest.
- Heat up the waffle maker on the medium setting, and when it is ready, add ½ to ¾ cup of batter per waffle, depending on the size of your waffle maker. Cook for 4 ½ to 5 minutes. The waffle iron will stop steaming when the waffle is done cooking.
- When each waffle is done, place directly onto the oven rack to crisp. (You can keep them in the oven while you make the additional waffles.)
- When all of the waffles are done, remove them from the oven, and serve.
- Top with butter, maple syrup, and fresh fruit.
| Calories per Serving | 532 |
| Total Fat | 33.5 g |
| Saturated Fat | 27.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 9.8 mg |
| Total Carbohydrates | 51.4 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 10.1 g |
| Sodium | 478.3 mg |
| Protein | 7.6 g |
