Coconut-scented waffles with crisp edges and tender middles, perfect for topping with loads of berries, cream, and a flurry coconut, or a generous pour of maple syrup.
Even though waffles technically don’t have a season–I mean, waffles are great any day of the year–I always associate them with summer. They were a staple during weekend breakfasts at my grandparent’s house, often before a long day on the lake or by the river, and always topped with loads of “whipped cream” (in reality it was cool whip) and fresh California strawberries. Secret: sometimes my grandpa would sneak on scoops of vanilla ice cream instead of cool whip, which obviously made him grandpa of the century and certified breakfast genius.
Waffles happen a lot around here on the weekends, too, with fresh berries when we can get them and real, freshly whipped cream. I want to carry on the weekend waffling tradition with my family, and these coconut oil waffles are in heavy rotation. They’re an adaptation of my favorite, quick buttermilk waffle recipe from the blog Completely Delicious. The waffles come out of the iron tender on the inside and crisp on the outside–aka perfect! This version uses coconut oil instead of butter for a little boost of coconut flavor in the batter and has been scaled up just slightly to make a few extra waffles for the freezer because a weekday morning waffle is always a welcome treat. Top these with whatever you like, but since we’re in the height of berry season, it’d be a damn shame to skip out on the whole berries + whipped cream topping situation.
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1¾ cup coconut-almond milk (or dairy milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup coconut oil, melted and cooled slightly
- fresh berries, whipped cream, and coconut flakes for topping (optional)
- Plug in your waffle iron to heat. Place a cooling rack onto a baking sheet and set in the oven, preheat the oven to 200°F.
- In a large mixing bowl whisk the flour, cornstarch, sugar, baking powder, and salt together. In another bowl, whisk the milk, eggs, and vanilla together. Add the milk mixture and the coconut oil to the flour mixture and fold to combine–it’s okay if there are a few lumps of the flour mixture throughout the batter. Ladle the batter into your preheated waffle iron (my iron holds about 1 cup of batter) and cook until golden brown and crisp. Transfer to a baking sheet lined with a cooling rack and set in the warm oven, repeat with the remaining batter. Serve the warm waffles with whipped cream, berries, and coconut flakes, or with butter and maple syrup.
To freeze any leftover waffles, place them in a single layer on a parchment-lined baking sheet and freeze solid. Remove the waffles from the sheet and place in a zip-top bag, store in the freezer for several weeks. Reheat in a toaster or toaster oven.