Easy Homemade Waffles with Self Rising Flour Recipe

Introduction

Homemade waffles are a delightful treat that can make any breakfast feel special. This easy recipe uses self-rising flour for a light, crispy texture and comes together quickly with simple ingredients you likely have on hand.

Ingredients

• 2 cups Self Rising Flour (sifted recommended)
• 1/2 cup Corn Starch
• 1/2 tsp Salt
• 3 tbsp Granulated Sugar
• 1 cup Milk (2% or whole recommended)
• 1/2 cup Buttermilk
• 1/3 cup Oil (extra light olive oil for crispiness)
• 2 Eggs
• 1 tsp Vanilla Extract

Instructions

1. Step 1: Sift the self-rising flour and corn starch into a medium mixing bowl. Whisk them together until well combined.
2. Step 2: In a separate large bowl, whisk together the sugar, oil, milk, buttermilk, eggs, salt, and vanilla extract until smooth.
3. Step 3: Gradually add the flour and cornstarch mixture to the wet ingredients, whisking gently to combine. Avoid overmixing; a few small lumps in the batter are okay.
4. Step 4: Cover the batter and refrigerate for at least 30 minutes to allow it to rest.
5. Step 5: Preheat your waffle iron. Lightly brush with oil if necessary.
6. Step 6: Once heated, scoop the batter onto the waffle iron—about one square at a time.
7. Step 7: Cook the waffles according to your waffle iron’s instructions until golden and crisp. For reference, cooking at level 4.5 or 5 works well on many irons.
8. Step 8: Use non-stick tongs to remove cooked waffles and keep them warm in a preheated 200°F oven. Place them directly on the rack or on a wire rack set over a baking sheet for best crispness.
9. Step 9: Once all waffles are cooked, add your favorite toppings, serve, and enjoy!

Tips & Variations

• For extra fluffy waffles, separate the eggs, beat the whites until stiff peaks form, and fold them into the batter just before cooking.
• Swap buttermilk with plain yogurt or a milk and lemon juice mixture if you don’t have buttermilk.
• Try adding cinnamon or nutmeg to the dry ingredients for a warm flavor twist.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days or freeze them for up to 1 month. Reheat by toasting or warming in the oven at 350°F until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

You can, but you’ll need to add 1 1/2 tsp baking powder and 1/2 tsp salt per cup of all-purpose flour to mimic self-rising flour’s leavening.

What oil works best in this recipe?

Extra light olive oil is recommended for a crispier waffle, but vegetable oil or melted butter also work well if you prefer richer flavor.

Easy Homemade Waffles with Self Rising Flour Recipe

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★★★★★

4.5 from 83 reviews

This Easy Homemade Waffles recipe uses self-rising flour and simple ingredients to create light, crispy waffles with a tender interior. Perfect for breakfast or brunch, these waffles are quick to prepare and come out golden and delicious every time, with a hint of vanilla and a crispy texture thanks to light olive oil.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 waffles 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Cups Self Rising Flour (sifted recommended)
• 1/2 cup Corn Starch
• 1/2 tsp Salt
• 3 tbsp Granulated Sugar

Wet Ingredients

• 1 cup Milk (2% or whole recommended)
• 1/2 cup Buttermilk
• 1/3 cup Extra Light Olive Oil (or melted butter)
• 2 Eggs
• 1 tsp Vanilla Extract

Instructions

1. Prepare Dry Ingredients: Sift the self-rising flour and cornstarch together into a medium mixing bowl. Whisk to combine thoroughly, breaking up any lumps.
2. Combine Wet Ingredients: In a separate large mixing bowl, whisk together the sugar, oil, milk, buttermilk, eggs, salt, and vanilla extract until fully blended.
3. Mix Batter: Gradually add the flour and cornstarch mixture into the wet ingredients, whisking gently to combine. Avoid overmixing; it’s okay if the batter is slightly lumpy.
4. Rest the Batter: Cover the bowl and refrigerate the batter for at least 30 minutes to allow the ingredients to meld and improve texture.
5. Preheat Waffle Iron: While the batter rests, preheat your waffle iron. If necessary, lightly brush it with oil to prevent sticking.
6. Cook Waffles: Remove batter from the fridge and use a large cookie scoop to pour batter into the waffle iron, one square at a time. Cook according to your waffle iron’s instructions until the waffles are golden brown and crispy, typically at a heat setting around 4.5 to 5.
7. Keep Warm: Remove cooked waffles carefully using non-stick tongs and place them in a preheated oven at 200°F to keep warm and maintain crispiness. You can place them directly on the rack or on a wire rack over a baking sheet.
8. Serve: Once all waffles are cooked, add your favorite toppings such as syrup, fresh fruit, or whipped cream. Serve immediately and enjoy your homemade crispy waffles!

Notes

• Resting the batter improves the waffle texture, making them lighter and crispier.
• Using extra light olive oil instead of butter gives a crispier waffle, but butter can be used for a richer flavor.
• Sifting the flour ensures a smoother batter and lighter waffles.
• Do not overmix the batter to avoid tough waffles; a few lumps are fine.
• Keeping waffles warm in the oven prevents them from getting soggy before serving.
• For fluffier waffles, ensure your buttermilk is fresh to activate the leavening in the self-rising flour.

Keywords: homemade waffles, easy waffles, self rising flour waffles, crispy waffles, breakfast waffles, buttermilk waffles