Aretha Frankenstein's Waffles of Insane Greatness

August 11, 2011
33 Ratings
  • Prep time 40 minutes
  • Cook time 10 minutes
  • Serves 2 to 4
Author Notes

This recipe (originally from Aretha Frankenstein's restaurant in Chattanooga, TN) is the ideal I-just-woke-up-from-a-waffle-dream waffle, a morning-of alternative to the overnight yeasted kind. The cornstarch in the batter helps tamp down gluten formation, making these waffles silky and moist inside with a crust as thin and crisp as an eggshell. —Genius Recipes

What You'll Need
Watch This Recipe
Aretha Frankenstein's Waffles of Insane Greatness
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk or buttermilk (or a combination)
  • 1/3 cup vegetable oil or melted butter
  • 1 egg
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon vanilla extract
  • Butter and pure maple syrup, for serving
  1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
  2. Heat a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and pure maple syrup or hold in a 200 degree oven, directly on the rack (don't stack them or they'll get soggy). These also reheat very well in the toaster.

See what other Food52ers are saying.

  • Nathan Adams
    Nathan Adams
  • ccookery
  • Shwillary
  • MBE
  • Heather Campbell
    Heather Campbell
Genius Recipes

Recipe by: Genius Recipes

133 Reviews

Annie March 12, 2023
I've tried many waffle recipes over the years . . . these waffles are best when you don't have the time (or forgot!) to start the yeast-ed variety. Light on the inside, crispy on the outside. I used half whole milk half buttermilk. I used butter not the oil. I didn't have enough corn starch so I used potato. Delicious & Quick.
kmb November 13, 2022
This recipe works well in both my Waring round flip maker and my All Clad square maker. I make a double recipe and add a tablespoon of malted milk powder to the batter.
chelsea W. October 24, 2022
Best waffle recipe I've found. However, the recipe as written makes for 2-3 waffles in a Belgian-style waffle iron. For our family of 4, I triple the recipe and store the extras in our freezer. These reheat from frozen beautifully in the toaster oven.
Chef B. August 10, 2022
I did not get the same results as other reviewers. The waffle was very eggy tasting, not crispy and the quantity of butter made the waffles greasy.
Karla June 20, 2022
I’ve been making these for several years in a flip over style waffle maker. The secret to getting both sides crispy is to flip the waffle maker right after filling it. The waffles are light, airy and crispy, served with sides of fruit and breakfast meat.
Nathan A. May 18, 2022
I have made waffles for my kids for years and never found the perfect recipe. With my oldest daughter I would use Bisquick but they were never that great. Once my second daughter came and was old enough to eat waffles (3 years later) we tried Aunt
Jemima because she liked the lady on the box. The waffles were OK but still not the right ones. Once my son was born I had gone through several different recipes. My son prefers Belgian waffles but my wife prefers normal waffles. I once ate waffles at waffle hut and they were not bad. I stumbled upon this recipe a few years ago and this is now my go to for waffles. This review makes no sense much like to ones that say I love this recipe but change the ingredients and proportions. If you change the recipe because you like to ruin perfection great, but guess what no one cares to hear about it!
GViV June 5, 2022
I care. thank you.
Nida September 28, 2021
Maybe it's dumb to add on but, having tried all the recipes after getting a waffle iron for Christmas a few years ago, this is the recipe I keep coming back to. My waffle iron is for the thick Belgian kind and this recipe works best if you blitz the batter in a Vitamix and use a combination of milk and Greek yogurt to get a thicker batter that will fill the waffle iron. I always double the recipe and freeze the leftovers for quick 'eggo' schoolday breakfasts. If you're hesitating over this recipe, don't. It's really good.
Emily June 5, 2021
The best waffle recipe!! I used almond milk instead of cow's milk and they turned out beautifully: crunchy on the edges and soft in the middle and completely moreish
Bertarms April 7, 2021
Worked out well! Two slight changes - reduced the oil to 1/4 cup and separated the egg and folded in the whipped white after the 30 minute resting period. The waffles were light and crispy. Next time I’m going to substitute melted unsalted butter for the oil and we will decide which version we prefer.
ccookery February 26, 2021
The absolute best waffle recipe. I have used this recipe for many years and it's always a winner. Perfection on a plate!
Shwillary January 17, 2021
This recipe is perfect - comprised of pantry staples, easy to follow directions, and a reasonable breakfast for 2 (or for 1, guilty!) A quick fix for lazy weekends and a nice excuse to have breakfast for dinner.
The waffles are best when the batter has had a chance to rest but I haven't had issues or complaints when I've been impatient, either.
I've food-gifted the dry ingredients with instructions for adding wet later, and have found success there also. Insane Greatness Indeed!
MBE June 15, 2020
Nice waffles with little fuss! I usually make waffles with separated eggs etc. and would have to do a direct comparison but I thought these were very good. I appreciated light crispiness promised. I did use melted ghee in place of oil for flavor. I can see if one used melted butter which is around 20% water depending on the type of butter you are using, that the result might be different in texture. The batter was thinner than my beaten egg white version, but it spread nicely and baked beautifully. Can't wait to reheat the leftovers in the toaster.
Heather C. May 31, 2020
I am not a huge fan of these. I am an experienced cook and when I made these the batter is thin, and they turned out spongy and eggy in the middle. I won't be making again.
Melissa Y. March 21, 2020
I love not having to separate eggs, use a mixture, and dirty 3 bowls in the process! They make the perfect waffle (it’s better with butter), and can withstand a ton of substitutes. I’ve used potato starch, old baking powder, skim milk only, added nuts, fruit, chocolate chips, coconut—it’s all awesome. (Potato starch actually thickens they batter and gives a crispier outside but isn’t quite as fluffy inside.) Using 3/4 cup batter per waffle only makes 2 waffles, so I triple the recipe and freeze the remainder. It’s a keeper.
bettye198 March 7, 2020
I would substitute arrowroot for the cornstarch. Much healthier.
Benny March 7, 2020
Just made these on our george foreman waffle plates. The batter was thinner than I expected which worried me, but they came out great. Fluffed right up. I quadrupled the recipe and got 16 waffles. Next time I will likely reduce the salt a little, but it is the right amount of sugar. This was not too sweet like most recipes I have seen. The waffle was light, airy, and I think would be a great vehicle for sweet or savory toppings. I will definitely use this one again.
Linda D. December 26, 2019
Loved the waffles. Thank you!
bettye198 October 9, 2019
I would prefer to use butter instead of oil. I came up with separating the eggs and folding in the beaten whites, adding orange or lemon zest and pecans. I do on occasion use buttermilk.
Sarah H. September 18, 2019
These waffles are amazing! I have made several waffle recipes in hopes of finding one that met all my expectations. These are, light and airy, crispy yet also have some substance to them. They go very well with pure maple syrup. They freeze very well, heat up in the toaster oven or an oven on low. These are most definitely our Sunday go-to recipe. I make the batch in doubles, which gives about 6-7 waffles, 3 for breakfast and freeze the remaining. The last time I made them, I had to get them going quickly so I let the batter sit for about 15 minutes, instead of the 30 that the recipe indicated... they turned out totally fine. So if you are in a rush, don't sweat it!
margopdx July 7, 2019
Unfortunately this is not the best waffle recipe. Maybe the easiest, but not the best. The batter is too thin and waffles are too oily and tasteless. The best waffle recipe is Marion Cunningham's from her "The Breakfast Book." Her recipe has several fussy steps, but produces great waffles.
Donna T. May 19, 2020
I have no argument with your comment, but was surprised by it. I have Marion Cunningham's book, and thought about making her's, then thought, why when Arehta's is just so good. I use butter, not oil, and letting the batter sit as instructed allows it to thicken. I've served them often to guests who are as amazed as I by how great they are.