While pancakes and waffles are classic at-home breakfast options, French toast doesn't always get the love it deserves. If your every prior attempt at making homemade French toast has resulted in soggy, suboptimal slices, then my recipe is here to make your breakfast dreams come true. Crisp and golden on the outside, soft and custardy in the middle, my tried-and-true French toast treats you to decadent brunch perfection in the comfort of your own kitchen.
1 large egg
1 1/2 cups buttermilk
1/2 cup canola oil
1 1/2 tsp. pure vanilla extract
1 3/4 cups (210 g.) all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
Cooking spray
Pure maple syrup and unsalted butter, for serving
A waffle iron
8 serving(s)
5 mins
30 mins
314
Egg: Is there anything an egg can’t do? Here it binds, it leavens, it browns, it tenderizes. I could go on, but you get the idea.
Buttermilk: Provides tang and, more importantly, the acid that activates the baking soda and ensures light, fluffy waffles.
Canola Oil: Much as I love butter, waffles are all about the crispy edges, and butter—which, let’s face it, is part water—just can’t compete with oil when it comes to crisping.
Vanilla: A little vanilla extract elevates the waffles with sweet spice notes and rich, subtly floral aromas.
Flour: I included just enough all-purpose flour to give the waffles a solid spine without rendering them dry or dense.
Sugar: A little sugar in the batter gives the waffles a welcome touch of sweetness and helps them quickly turn a beautiful golden brown.
Baking Powder & Baking Soda: I found it took two leaveners to achieve the light texture I was after. The baking soda reacts to the acid in the buttermilk, producing gas and giving the batter its initial lift. The baking powder takes over from there; its leaveners powers go into hyperdrive when the batter meets the heat of the waffle iron.
Cooking Spray: Greasing a waffle maker is not as simple as greasing a griddle. Somehow, the fat has to find it’s way into all the wells. For that, cooking spray is king.
Don’t overmix:
Waffle batters should be lumpy when they get poured into waffle makers, never smooth. Overworking the gluten will result in tough, deflated, sad waffles.
Measure your flour correctly:
Too much flour and your waffles will be dry and dense, even if you don’t overmix them. Not enough flour, and you’ll have flimsy little waffles. Short of using a kitchen scale, the best way to guarantee the perfect amount is to spoon flour into a measuring cup without packing it in, then take the handle of your spoon and sweep off the excess flour that is over the rim of the measuring cup.
Make sure your waffle iron is hot!
Nothing ruins a waffle like a cold waffle iron. Your waffle will cook faster and more evenly and give you the crispy edges we all love. Once the waffle is in the iron, leave it alone! Lifting the lid will cause the waffles to steam and deflate.
Pour the right amount of batter:
Use a 2-oz. ladle or 1/4-c. measuring scoop to pour waffle batter into the waffle iron, starting in the center and working your way out. Waffle makers will vary in shape and size (some make four, while others may only make one or two!), so use your best judgment when pouring.
The difference between classic waffles and Belgian waffles:
Belgian waffles are typically leavened with yeast and whipped egg whites, which gives them a lighter, airier texture. They are made in special waffle makers that produce larger waffles with deeper wells. By contrast, classic waffles get their lift from a combination of buttermilk, baking powder, and baking soda, resulting in waffles that are thinner, richer, and slightly more dense, though still fluffy.
Step 1
In a medium bowl, whisk egg, buttermilk, oil, and vanilla until smooth.
Step 2
In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until combined. Pour egg mixture into dry ingredients and stir until just combined; batter should be lumpy. Let rest 15 minutes.
Step 3
Meanwhile, preheat waffle iron according to package instructions. Spray heated iron with cooking spray.
Step 4
Pour a generous amount of batter into the middle of iron until completely covered. Cook waffle until golden brown, about 5 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining batter.
Step 5
Divide waffles among plates. Drizzle with syrup and top with butter.