Best Homemade Waffle Recipe

Learn the secrets to the best waffle recipe. Make light and crispy homemade waffles with tender, chewy middles. Jump to the Best Waffle Recipe now or read on to see how we make it.

We’ve been searching for a waffle recipe to share with you for quite some time now. We’ve got lots of pancake recipes, but no waffles. We’ve tried different recipes. We loved some, especially this yeast-raised waffle recipe from Smitten Kitchen. They are light, crisp and deliciously yeasty. The problem? You really need to make the batter the night before and as much as we wish we thought that far ahead, we just don’t — not usually anyway.

The recipe made it into our recipe box, but we still needed a simpler, quicker version — the one we’d most likely pull out when the yearning for fresh, hot waffles on a Sunday morning hits. After a few more trials, we found we loved buttermilk waffles — again, though, they didn’t match our need for the everyday, make on a whim waffle. (We never have buttermilk in our fridge and if we do, it’s most likely expired).

Finally, we stumbled onto this recipe. It’s simple, takes little time to prepare, uses ingredients we always have in our kitchen and makes homemade waffles that are light and crisp with tender, chewy middles. Perfect.

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Easy French Toast RecipeOr, try this easy French Toast Recipe. It is perfect for the weekday or over the weekend – it only takes 30 minutes and a few ingredients to make.

Secrets to Making the Best Waffles at Home from Scratch

Best Homemade Waffle Recipe

After trying multiple recipes, our most common complaint was floppy waffles. We like waffles that are crispy on the outside. After lots of research, we stumbled across Fine Cooking’s article about how to make crispy waffles. In it they share the secret for crispy waffles. It’s cornstarch!

Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.

Mixed with flour, cornstarch guarantees crispy waffles.

We were skeptical at first, but after trying it we were sold.

More Tips

Don’t overwork the batter. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together. Only whisk or stir until just mixed — no need for beating here.

Be prepared to throw away the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need the first waffle to test out temperature and cooking time. After the first waffle you should have a better understanding of the amount of batter to add (ours takes a 1/2 cup of batter), the best heat setting and timing.

Before you start making your waffles, heat the oven to 200° F. Once each waffle is done, set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). The extra few minutes in the oven adds even more crispiness to the outside of the waffle and keeps them warm for serving.

Secrets to Making Waffles at Home from Scratch

Try buttermilk. Our recipe calls for milk to be used, but for even more flavorful waffles try buttermilk. We’ve shared tips for how to convert our recipe to buttermilk waffles below.

For extra light and crispy waffles, separate the eggs. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve combined the dry and wet ingredients, fold in the beaten egg whites. Separating the egg and beating the white adds airiness to the waffles and makes them extra light.

You May Also Like This: If pancakes are more your style, take a look at these from our archives:

Secrets to Making the Best Waffles at Home from Scratch

Recipe updated, originally posted February 2014. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Best Homemade Waffle Recipe

  • PREP
  • COOK
  • TOTAL

Cornstarch is the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.

Makes approximately 4 to 5 waffles, depending on waffle iron

You Will Need

3/4 cup (100 grams) all-purpose flour

1/4 cup (30 grams) cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1/2 teaspoon kosher salt

1 cup (235 ml) milk, whole or 2% reduced fat milk are best

1/3 cup (80 ml) vegetable or lightly flavored oil

1 large egg

1 teaspoon vanilla extract

Butter, syrup and/or berries, for serving

Directions

  • Prepare Batter
  • Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl. In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.

    Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate.Essential-Waffle-Recipe-Step-1

    • Make Waffles
    • Heat the oven to 200° F and heat the waffle iron. Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown. Immediately set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). Serve with butter, syrup and berries.Essential-Waffle-Recipe-Step-2

Adam and Joanne's Tips

  • Buttermilk Waffles: To make buttermilk waffles, simply replace the milk with 1 cup of buttermilk. Or, use a combination of milk and buttermilk.
  • Extra Light Waffles: For even lighter waffles you can separate the egg. Mix the yolk into the wet ingredients. Then, whip the egg white until stiff peaks form. Once you’ve blended the dry and wet ingredients, fold in the beaten egg white.
  • About the Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Recipe inspired and adapted from Aretha Frankensteins Recipe

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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55 comments… Leave a Comment
  • Casey November 7, 2016, 8:18 pm

    I was very excited to try this recipe, but it turned out flavorless. Very disappointed.

    Reply
    • Joanne November 8, 2016, 2:31 pm

      Hi Casey, Sorry you were not happy with the waffles. The buttermilk version has a bit more flavor. Or, you could try adding some lemon zest, more vanilla, or topping the waffles with fruit.

      Reply
  • Jane September 14, 2016, 2:47 pm

    Fantastic recipe. Cooked in silicone moods in the oven, doubled the recipe, separated the eggs and whisked the eggs whites before adding. Also didn’t have enough milk so used an extra 2 eggs. Will certainly make this one again. Five stars for sure:-)

    Reply
  • Jen August 28, 2016, 9:08 am

    Made recipe as written. Waffles are definitely crispy but are a bit on the greasy side. Would decrease the oil next time.

    Reply
  • Chad August 26, 2016, 12:53 am

    These waffles are fantastic. One thing though… there were some little bits of egg whites in the final product. I’m not sure what I did wrong. Also I was wondering if I could mix the dry ingredients in bulk and store them to save time in the future. Thanks for the great recipe!

    Reply
  • Halie August 7, 2016, 12:52 pm

    Just tried these this morning and I’m disappointed to say it’s one of the worst waffle recipes I’ve ever tried! They were half the thickness of any other waffle I’ve ever had and I followed the recipe the way it was written. Will NOT make these again.

    Reply
  • Meeka July 29, 2016, 2:28 pm

    I decided to try this recipe since I had these ingredients in my home. I used 2% milk and regular table salt. I doubled the recipe because my waffle iron is about 7 inches in diameter. I separated my egg whites, whipped them up, and folded them in last. I followed the directions and they came out pretty darn good! They were light and crispy and I really liked using the oven to hold them at 200 degrees. This kept them perfect until serving. That also makes them just a bit more crispy! The first time I ever made waffles I used a box mix that had no flavor and was too thick. From now on this is my go to recipe! In the future I may try buttermilk.

    Reply
  • Shay July 9, 2016, 7:09 pm

    I doubled the recipe because I have a large belgieum waffle iron and made 5 waffles. Great flavor and fluffy on the inside.

    Reply
  • natasha June 24, 2016, 8:06 am

    This was the best recipe I have tried out there, and trust me I have tried a lot, due to my family, with big hungry men I have to feed, and the complainers they are. But they love this recipe the most, I will keep this one in my recipe book, so thank you. P.S I also use these waffles for sandwiches and OMG they are good that way, try it out….. mmmmmmmmmmm so good.

    Reply
    • natasha June 24, 2016, 8:10 am

      This is to my comment, I did subsitute a little I mixed my egg whites seperate and made them fluffy, and worked them in at the last.

      Reply
  • rachel June 7, 2016, 5:42 am

    Thank you for posting this recipe! ive been going through one failed recipe after another. I couldn’t find the right waffle recipe that would come out as crisp and with just the right flavor! I followed the recipe to the letter and it turned out great! my belguim waffle maker only yielded 3 waffles will just triple the recipe since the family are big eaters 🙂 thanks again.

    Reply

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