Instructions

• Preheat your waffle iron according to the manufacturer’s instructions so it will be ready when the batter has rested.
• In a medium bowl, whisk together the dry ingredients: 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt until evenly combined.
• In a separate bowl, whisk together the wet ingredients: 3/4 cup buttermilk, 1/4 cup canola oil, 1 egg, 1 tbsp sugar, and 1 tsp vanilla extract until smooth.
• Pour the dry ingredients into the wet ingredients and gently stir with a spatula or whisk until just combined and no dry streaks remain. A few small lumps are fine—do not overmix.
• Let the batter rest at room temperature for 15 minutes.
• When the waffle iron is preheated, grease it if your manufacturer recommends (use the method your iron’s manual specifies). Add the amount of batter your waffle iron requires without overfilling and close the iron.
• Cook until the waffle iron indicates the waffles are done and the waffles are golden and crisp—about 2–3 minutes, though time will vary by iron.
• Transfer cooked waffles to a wire rack or a baking sheet in a single layer to keep them crisp. If needed, keep finished waffles warm in a 250°F oven until ready to serve.