Easy Crispy Waffles (2024)

This is my family’s favorite waffle recipe! These homemade waffles are quick, easy to make from scratch, light, and crispy. I love them!

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These are the best waffles we have ever made at home.I often find waffles too dense and eggy, but not these. These are light on their feet.

Our waffle recipe makes 4 thinner waffles (like in the photos) or 2 to 3 thick, Belgian-style waffles. It is also easy to double the recipe, so if you need to serve more people, you can.

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Key Ingredients

  • Flour:I use all-purpose flour in this recipe. It keeps the waffles light on their feet. You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense.
  • Cornstarch:The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.
  • Baking powder and baking soda:Help our waffles rise and brown. I recommend using both for the best waffles.
  • Sugar, salt, and vanillaextract:Make our waffles taste amazing. I keep the sugar amount low since I love pouring maple syrup on top, but you can increase the sugar for sweeter waffles.
  • Vegetableoil:My favorite fat for these waffles. I’ve tried melted butter, and while it does add a buttery flavor, I prefer the texture with oil.
  • Milk or buttermilk:These waffles work with either! Buttermilk adds more flavor, but milk works perfectly well in this recipe.
  • Egg:Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg white (totally optional).

How to Make the Best Waffles

Say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle. Start by whisking your dry ingredients together, then whisk the wet ingredients in a separate bowl.

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Then, whisk the wet ingredients into the dry until only tiny lumps remain in the batter.There’s no need to thoroughly this batter. Set the batter aside for 10 to 20 minutes(this gives the baking powder a chance to activate and the flour time to absorb some moisture).

When your waffle iron is ready,add enough batter to fill the lower grid, close the lid, and cook until crisp and golden brown.

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So that your waffles don’t start to steam and turn floppy while you cook the remaining batter,slide your cooked waffles into a preheated 200°Foven to keep them warm and crisp (this is my best tip for perfectly crispy waffles).

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Optional step (great for thick, Belgian waffles)!If you’re up for it, you can separate your egg and whip the egg whites to make your waffles even more fluffy in the middle. Whisk the egg yolk into the wet ingredients, but hold off on the whipped 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.

Storing Homemade Waffles

Homemade waffles last in an airtight container in the fridge for up to 5 days.Alternatively, they can be frozen in a single layer on a baking sheet, transferred to freezer bags, and then frozen for up to 3 months.

The best way to reheat waffles is in a toaster oven or bake in a 350°F oven for a few minutes.

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Easy Crispy Waffles

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I love these homemade light and crispy waffles. Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons).

This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker Belgian waffles or use a deep waffle iron, you will get closer to three waffles using our recipe below.

Makes 4 standard waffles or 2 to 3 thick waffles

Watch Us Make the Recipe

You Will Need

1 cup (130g) all-purpose flour

1/4 cup (30g) cornstarch

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1 cup (235ml) whole milk or buttermilk

1/3 cup (80ml) vegetable oil

1 teaspoon vanilla extract

1 large egg

Butter, syrup and/or berries, for serving

Directions

    1Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.

    2In a separate bowl, whisk the buttermilk, oil, and vanilla extract.

    3For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.

    4If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.

    5Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.

    6Set the batter aside for 10 to 20 minutes while preparing the waffle iron.

    7Heat the waffle iron to the highest heat setting.

    8Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.

    9Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F (93°C)oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.

Adam and Joanne's Tips

  • Buttermilk substitute: Use whole milk or to mimic buttermilk, stir 1 cup of whole milk with 2 tablespoons lemon juice or distilled white vinegar. Set aside for 5 minutes to thicken, and then use in the recipe above.
  • Melted butter: Makes these waffles a little heavier but is delicious. Use 1/3 cup melted butter.
  • 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: Adam and Joanne Gallagher

Easy Crispy Waffles (2024)

FAQs

What is the secret of making crispy waffles? ›

You can substitute whole grain flours like whole wheat or spelt flour, but expect the waffles to be more dense. Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

Why won't my waffles get crispy? ›

Bake Them in the Oven for That Crisp Finish

Just remember to place them directly on the oven rack so the steam can escape. If you use a sheet pan, the steam will stay trapped and your airy and crisp waffle will go limp and soggy. A true tragedy when you're so close to breakfast!

Why are Belgian waffles so crispy? ›

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

Should you let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

How do you keep waffles crisp while making more? ›

Here are some other ways to keep the sogginess at bay:
  1. Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other).
  2. Throw your waffles in a toaster to refresh their crispiness.
  3. Make sure your waffle iron is very hot.
Mar 17, 2023

How to make Eggo waffles crispy? ›

Place frozen waffles flat on baking sheet and heat in the oven for about 3 minutes. Flip waffles and heat for an additional 3 minutes or until crispy and hot.

How to make waffles crispy again? ›

Reheating waffles in an oven allows them to regain their original crispiness and warmth. This method is suitable for both leftover and frozen waffles, ensuring they become golden brown without being soggy.

What kind of flour is best for waffles? ›

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Is butter or oil better for waffles? ›

According to Fine Cooking, oil as a liquid fat tends to work better than solid fats like butter because it helps to thin the batter out. Generally, you want about 1.2 tablespoons of oil in the batter per waffle you plan to make. So, a recipe for 12 waffles should include about 14.5 tablespoons of oil.

How to prevent soggy waffles? ›

You want to wait until there's hardly any steam left. Finally, use a cooling rack to rest the waffles on after they come out of the waffle maker. A plate traps the heat underneath which then creates steam and makes them soggy, so use a cooling rack if you can.

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