Easy Crispy Waffles
This easy waffle recipe is a family favorite! Learn how to make waffles from scratch that are perfectly crispy outside and tender on the inside. These homemade waffles are a weekend staple for my family (well, that and these Fluffy Pancakes). Our recipe makes 4 classic waffles (like in the photos) or 2 to 3 thick, Belgian waffles. If you need more, no worries, the recipe is easy to double! Of all the breakfast recipes we’ve shared, these easy waffles are high on our list. I often find waffles too dense and eggy, but not these. These turn out nice and crispy on the outside and perfectly tender on the inside. My family loves them. Key Ingredients Flour: For the best waffles, use all-purpose flour. It keeps them light on their feet. You can substitute whole-grain flours like whole wheat flour or spelt flour, but expect them to be a bit denser. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that your waffles will be perfectly crisp and tender. Baking Powder and Baking Soda: These help them rise and brown. I recommend using both for the best waffles. Sugar, Salt, and Vanilla: This trio makes sure they taste amazing. I keep the sugar low since I love pouring maple syrup over these before serving. Oil: This is my favorite fat for waffles (also true for these Blueberry Muffins). As much as I love butter, these turn out lighter when made with oil. Save the butter for serving. Milk or Buttermilk: This recipe works with either! Buttermilk adds more flavor, but milk works perfectly well in this recipe. If you have buttermilk leftover, use it for these Buttermilk Pancakes. Egg: Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg whites (totally optional). Flour: For the best waffles, use all-purpose flour. It keeps them light on their feet. You can substitute whole-grain flours like whole wheat flour or spelt flour, but expect them to be a bit denser. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that your waffles will be perfectly crisp and tender. Baking Powder and Baking Soda: These help them rise and brown. I recommend using both for the best waffles. Sugar, Salt, and Vanilla: This trio makes sure they taste amazing. I keep the sugar low since I love pouring maple syrup over these before serving. Oil: This is my favorite fat for waffles (also true for these Blueberry Muffins). As much as I love butter, these turn out lighter when made with oil. Save the butter for serving. Milk or Buttermilk: This recipe works with either! Buttermilk adds more flavor, but milk works perfectly well in this recipe. If you have buttermilk leftover, use it for these Buttermilk Pancakes. Egg: Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg whites (totally optional). Find the full recipe with measurements below. Tips for Making My Favorite Waffle Recipe Say goodbye to flavorless, floppy results, and hello to waffles that are light and crispy on the outside and tender in the middle. Here are some tips for success: Tip 1: Let your waffle batter rest. I love this tip, and honestly, it’s an excellent tip for pancake batter, too. After mixing your batter, set it aside on the counter for 10 to 20 minutes. This rest gives the baking powder a chance to activate and the flour time to absorb some moisture. Tip 2: Grease your waffle iron. Hear me when I say, unless you are 100% positive that your waffle iron is nonstick, I highly recommend greasing it. Nothing is worse than opening your waffle iron and seeing half of your waffle stuck to the top and the other stuck to the bottom. Use a pastry brush and brush on melted butter, ghee, or vegetable oil (I prefer these over cooking spray). Tip 3: The amount of batter might change depending on your tool. My old-school waffle iron holds about 1/2 cup, but I’ve also made this waffle recipe using newer square-shaped irons and found they require a little more batter. You may need to dial in the perfect amount of batter for your iron. Tip 4: Wait for your waffle to stop steaming. Waffles are done when they stop steaming. Open up your iron before that, and they will likely stick. Tip 5: Keep cooked waffles warm and crispy in the oven. Unless you have multiple waffle irons going at the same time, you are making waffles one by one. Before starting, heat your oven to 200°F, then as they come off the waffle iron, slide them into the oven. I place them right on the racks so they don’t steam (or use a baking sheet with a wire rack). This is probably my best tip for the ultimate crispy waffle! Tip 6: Whip the egg whites for better Belgian waffles. I usually make the thinner, classic style, but if you love Belgian waffles, this recipe will still work. That said, to get the best fluffy texture inside, you can separate your egg and whip the egg whites, making them even fluffier in the middle. Whisk the egg yolk into the wet ingredients, but hold off on the egg white until after combining the wet and dry ingredients. Then, gently fold in the whipped egg whites. The whipped egg whites thicken your batter and make the middles of your waffles more fluffy and tender. Serving Suggestions I love serving waffles with a pat of butter, maple syrup, and berries. My son insists on a batch of this crispy baked bacon on the side, and Adam loves our homemade breakfast sausage. For more like this, see our family’s favorite French toast, this baked French toast, our whole wheat pancakes, or these blueberry pancakes! Happy cooking! Easy Crispy Waffles PREP 25 mins COOK 10 mins TOTAL 35 mins PREP 25 mins COOK 10 mins TOTAL 35 mins I love these homemade crispy waffles. Cornstarch guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional, but I recommend it for deeper Belgian-style waffle irons. This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker waffles or use a Belgian waffle maker, you will get closer to 3 using our waffle recipe below. Makes 4 standard or 2 to 3 thick waffles Watch Us Make the Recipe You Will Need 1 cup all-purpose flour (130g) ¼ cup cornstarch (30g) ½ teaspoon fine sea salt ½ teaspoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar 1 cup whole milk or buttermilk (235ml) ⅓ cup vegetable oil (80ml) 1 teaspoon vanilla extract 1 large egg Butter, maple syrup, whipped cream, and/or berries, for serving Directions 1Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar. In a separate bowl, whisk the buttermilk, oil, and vanilla extract. Whisk the milk mixture into the dry ingredients until only small lumps remain. 2Let the batter rest: Set the batter aside for 10 to 20 minutes while you prepare the waffle iron. 3Preheat waffle iron: Heat the waffle iron to the highest setting. 4Cook them: Brush the iron with melted butter or oil. Pour enough batter to fill the lower grid and cook until they are golden brown and crisp. If they look too dark, turn the heat down slightly. 5Serve: Serve them immediately, or keep them warm and crispy on a rack in a 200°F (93°C) oven until you’re ready to serve. Don’t stack them outside the oven, as they will steam and become soft. 1Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar. In a separate bowl, whisk the buttermilk, oil, and vanilla extract. Whisk the milk mixture into the dry ingredients until only small lumps remain. 2Let the batter rest: Set the batter aside for 10 to 20 minutes while you prepare the waffle iron. 3Preheat waffle iron: Heat the waffle iron to the highest setting. 4Cook them: Brush the iron with melted butter or oil. Pour enough batter to fill the lower grid and cook until they are golden brown and crisp. If they look too dark, turn the heat down slightly. 5Serve: Serve them immediately, or keep them warm and crispy on a rack in a 200°F (93°C) oven until you’re ready to serve. Don’t stack them outside the oven, as they will steam and become soft. Adam and Joanne's Tips Storing: Store leftover waffles in an airtight container in the fridge for up to 5 days. For longer storage, freeze waffles in a single layer on a baking sheet. Once solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheating waffles: The best way to reheat waffles is in a toaster oven or in a 350°F oven for a few minutes until they’re crisp. For thick, fluffy waffles: Separate the egg. Whisk the egg yolk into the liquid mixture (the milk, oil, and vanilla extract). In a separate bowl, use an electric mixer to beat the egg white until it forms stiff peaks. After combining the wet and dry ingredients, gently fold the whipped egg white into the batter with a rubber spatula. Recipe updated May 2022 to improve results when making thicker waffles. For the original recipe, use 3/4 cup of flour. Recipe inspired by Aretha Frankenstein’s recipe. The nutrition facts provided below are estimates. Storing: Store leftover waffles in an airtight container in the fridge for up to 5 days. For longer storage, freeze waffles in a single layer on a baking sheet. Once solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheating waffles: The best way to reheat waffles is in a toaster oven or in a 350°F oven for a few minutes until they’re crisp. For thick, fluffy waffles: Separate the egg. Whisk the egg yolk into the liquid mixture (the milk, oil, and vanilla extract). In a separate bowl, use an electric mixer to beat the egg white until it forms stiff peaks. After combining the wet and dry ingredients, gently fold the whipped egg white into the batter with a rubber spatula. Recipe updated May 2022 to improve results when making thicker waffles. For the original recipe, use 3/4 cup of flour. Recipe inspired by Aretha Frankenstein’s recipe. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 waffle / Calories 255 / Total Fat 21.4g / Saturated Fat 16.3g / Cholesterol 53.2mg / Sodium 161.5mg / Carbohydrate 13.5g / Dietary Fiber 0.1g / Total Sugars 6.2g / Protein 3.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us