2 cups all-purpose flour ¼ cup cornstarch 2 tbsp sugar 1 tbsp baking powder ½ tsp baking soda ½ tsp salt – 2 large eggs – 1¾ cups milk – ⅓ cup vegetable oil or melted butter – 1 tsp vanilla extract (optional)
Whisk flour, cornstarch, sugar, baking powder, baking soda, and salt. Store in an airtight jar for quick waffles anytime you want them.
To 2 cups of dry mix, add eggs, milk, oil or butter, and vanilla. Stir gently until just combined. Let batter rest 5–10 minutes.
Preheat your waffle iron and lightly grease it. Pour batter into the center and cook until golden and crisp, 3–5 minutes per waffle.
Serve waffles hot with maple syrup, fresh berries, or whipped cream. Each bite is fluffy inside with a perfect golden crunch outside.
Store extra mix in a dry, cool place for up to 3 months. Homemade waffle mix makes breakfast fast, fresh, and free from preservatives.