Secrets to the 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

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!

Best Homemade Waffle Recipe

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

Secrets to the Best Homemade Waffle Recipe

  • PREP
  • COOK

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


  • 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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72 comments… Leave a Comment
  • Paul May 22, 2016, 11:09 am


    I just made these today with the following changes:

    used 1/3 cup of melted salted butter, added after the wet and dry ingredients were mixed.

    used 1/4 teaspoon salt instead of 1/2 teaspoon to account for salt in the butter.

    I did not separate the eggs.

    we have a 20 year old oyster round waffle maker with no heat settings and we got 5 waffles out of this batch.

    The waffles came out light, crispy on the out side and fluffy on the inside. the flavor was great. This is more than likely going to become our go to for waffles.

    Very well done and thank you.

  • Harpreet May 20, 2016, 8:34 am

    Very much like the Waffle Recipe,

    I hope this weekend can Make for my child,

  • EL May 6, 2016, 1:06 pm

    Fantastic recipe! I make it with Bob’s 1 to 1 gluten free flour, cashew milk and coconut oil. I also add in cinnamon and allspice or nutmeg…DELICIOUS!
    The magic is definitely the cornstarch, these are the lightest crispiest, moistest waffles I have ever had. Well done!

  • Jill Maclean March 29, 2016, 2:12 pm

    5*_ excellent

  • Ashanti Nicole March 29, 2016, 2:11 pm

    5 STARS!
    After 1 Gazillion attempts at making waffles in 2 days & a filthy kitchen I ran across this recipe. SUCCESS on 1st attempt. I used 1/2 milk/ 1/2 buttermilk & seperated my eggs!

    Thank You’

  • Juliana March 29, 2016, 2:06 pm

    I made these and they were soooo good! All of the waffles that I’ve made before have been so dense and heavy. This recipe gave me light and crispy waffles that are quick to make. I can finally put my waffle maker to use again!! Thank you so much 🙂 5 Stars

  • Christine February 7, 2016, 8:48 am

    Fantastic. This was a 5 star recipe. I followed the recipe exactly (which I usually don’t do) and they came out perfect. Thank you so much for the tip about keeping them warm on the rack in the oven. I have a large family and that is why I always go for pancakes instead of waffles. I starting making them an hour before we ate and they were perfect from the oven. One thing I did is I did let the batter sit for about 30 minutes before making because I was afraid to make them too early and they were perfect. Thanks for the recipe!!! This is our family’s new waffle recipe.

  • Josie January 23, 2016, 9:22 am

    I used half a cup of milk, 2Tbsp of confectioner’s sugar to replace regular sugar, and a half teaspoon of nutmeg. Delicious !

  • Joe January 16, 2016, 10:24 am

    I recently purchased a 60 year old ToastMaster waffle maker at a thrift shop. Looking for a waffle recipe on the net and found your website. Tried your recipe this morning and found it to be delicious. They came out nice and crunchy on the outside yet soft and delicious on the inside. Thank you for the recipe. Oh Yea! This was the first time I ever mad waffles!

    • Amanda B. February 4, 2016, 8:47 pm

      Yay!! I’m glad to see someone else loving the old kitchen gadgets!!! I also have a 60 year old electric waffle iron which I just bought at an estate sale this past weekend for $3.75, & that old chrome beauty makes PERFECT waffles! They far surpass many modern day irons. Anyone should get good results with them if you get lucky enough to find one- just be sure not to use Pam spray on it! 🙂

  • Lolwa althani January 14, 2016, 3:06 pm

    Hi I tried your recipe with the eggs whipped and added extra I mean a lot of vanilla but that’s how I like it they turned out soft chewy and extra fluffy this is the first recipe that worked well thank you very much for putting this up

  • Cindy November 30, 2015, 6:54 pm

    Made these waffles (exactly as the recipe states with Buttermilk) on the Sunday after Thanksgiving using the tips provided. They were the VERY BEST WAFFLES I HAVE EVER HAD!!!!
    You must put them in the oven so that they can get to the perfect crispness. Thank you so much for sharing : )

  • Janet August 29, 2015, 1:24 pm

    Super! I have tried lots of waffle recipes, and this is one of the best. I doubled the recipe and in a Belgium iron it made 6 squares. I used buttermilk, and believe it or not, was out of baking powder. I just doubled the baking soda per recipe and they came out great. I also whipped the egg whites. The waffles were crispy outside, chewy inside, even after sitting.
    When a recipe can be slightly altered and still come out great, you know you have a winner!

  • Kelli August 16, 2015, 1:12 pm

    The batter looked more like soup than what I expected waffle mix to look like, especially before folding in the egg whites, which scared me. But the waffles turned out lovely and we’re devoured faster than I could churn them out!

  • Shabir ahmed August 13, 2015, 6:37 pm

    Hi Joanne
    Is it possible to make waffles on a griddle pan or in oven using silicon waffles moulds using your recipe? If yes, what temperature, duration etc? many thanks.

    • Joanne August 14, 2015, 3:41 pm

      Hi, We have never used silicon waffle molds before so we really are not sure. Our best advice is to look to the directions that came with the mold to see if they have any suggestions on temperature and bake time.

  • Brittany May 13, 2015, 12:30 pm

    I haven’t made waffles in a long time because every time I made them they never tasted right, and we always blamed our waffle maker. But this morning I followed your recipe exactly, even using my digital kitchen scale to make sure I had the exact grams of flour and they turned out wonderfully! My husband and toddler loved them. I’ll be saving this one. Thanks for sharing your recipe 🙂

  • Heather December 20, 2014, 1:12 pm

    Finally, I found a great waffle recipe! These were delicious, crispy and light. Just perfect. I used 1 cube of butter instead of oil and 1 cup almond milk to substitute milk.

  • Nokkelen December 5, 2014, 2:52 pm

    Found this recipe and took the time to do the egg white seperation, amazing!

    These waffles were light, crispy and soft inside. Made them with my boys and they disappeared. The mother-in-law was thoroughly impressed, ‘ bookmark them.’

    Can’t wait to make these for the wife when she’s back from her business trip. I’m going to score some serious brownie points.

  • heychubs September 10, 2014, 7:39 pm

    Excellent recipe! I followed the recipe to the letter (using buttermilk), and it made the yummiest waffles! The only bad part was that it only produced two waffles. I guess my waffle maker is larger than most? I’ll double up the ingredients next time!

  • KL September 6, 2014, 12:02 pm

    I made these this morning and they delivered on crispiness, flavour and ease of making. The kids loved them and so did I! Great recipe. Thanks.

  • Mrs Mack August 17, 2014, 1:11 pm

    Just tried this recipe this morning, and it flopped. I didn’t add in anything extra, and I followed the recipe exactly. Even used the same brand of flour. The waffles came out greasy and limp, and only one got crispy as it started to burn. The recipe also only yielded one full slightly burnt and two sad, greasy, thin half waffles. I’m glad other people got results, but I won’t be using this recipe again.

    • Joanne August 19, 2014, 9:43 am

      Bummer! Sorry the waffles didn’t work as well for you as it did for us. Maybe a different waffle iron is to blame?

    • Diana McLean November 3, 2016, 4:18 pm

      I wonder if it might be the waffle maker. Sometimes the newer ones don’t work as well as the old timers. I wouldn’t give up yet, but maybe you can borrow your neighbor’s wafflemaker and try again.

  • Heidi July 29, 2014, 11:43 pm

    Forgot to add, I’m asking because having the egg separated DOES make a HUGE difference, the baking soda and the “milked down” yogurt as well, it’s fluffier, like an explosion of waffle goodness *.* So I wondered how the mix behaves when it sits in the fridge for 5+ hours. Does it lose that special magic something? I don’t want to lose any bubble, otherwise it becomes an ordinary waffle :’|

    • Tim August 16, 2016, 7:05 pm

      batter that sits in fridge loses the baking powder rise / carbonation bubbles that make the waffle or pancake rise. letting sit for no more than 30 minutes seems to be the rule – just enough to activate the rise. Your folded egg whites will also fall flat if sitting to long. yeast on the other hand will use the 5 hours or more to rise well.

  • Heidi July 29, 2014, 11:37 pm

    I LOVE WAFFLES! Seriously. I thank so much you for this.. I truly do. We’ve been doing your great recipe for 3 days in a row now *.* That much we loved it. I have a question, because .. yes, you guess it, we’re doing it tomorrow again-lol! Have you tried mixing all the ingredients the night before? So far we’ve only tried having all the dry ingredients ready to mix it with the rest in the morning, but I want to speed the process even more by having just ready to pour. Thank you again, it’s perfect. This is the best waffle recipe. O.O

    • Joanne July 31, 2014, 11:17 am

      Yes, I think we have and they turned out well. It was a while ago, though, so I’m not 100% positive 🙂 We need to try that again!!

  • Angela July 29, 2014, 1:45 pm

    I made a double recipe of these and WOW. Thinnest waffles ever. Thankfully I added more flour and they’re looking much better now. However they do taste delicious!

  • drssg June 30, 2014, 6:20 pm

    Made this waffle recipe. My son said he prefers taste over previous recipes. Thank you! No need to keep looking for a suitable recipe… Found it!!!:)) I wasn’t able to activate the star rating, I give it 5 stars.

  • Samira Flaifel June 22, 2014, 11:02 am

    We make it it was very easy & toasty thank you.

  • John May 4, 2014, 9:36 am

    Its a really good waffle recipe, both me and my kids enjoyed them.

    • Joanne May 16, 2014, 11:56 am

      Awesome! So glad they worked well for you.

  • Paula - bell'alimento April 9, 2014, 9:09 am

    A good waffle is a thing of beauty!

    • Adam April 10, 2014, 2:52 pm

      So true!

  • Bill B March 13, 2014, 8:50 pm

    I want my buttermilk waffles to have more of a “sour” tang to them but have never found how to create that taste. I’ve tried package mixes with malted flour, added sour cream in lieu of buttermilk, but nothing has worked. Any ideas?

    • Joanne March 17, 2014, 4:35 pm

      Hmm, you might want to try yeast-raised waffles. They’re made the night before, but are easy to finish in the morning. The yeast adds so much flavor. Here’s our favorite recipe:

    • Ken March 26, 2014, 2:35 pm

      You can make a close substitute for buttermilk by adding 2-3 tbs. of white vinegar per cup of whole milk.

    • Woodrow Thomas October 11, 2014, 8:31 pm

      Add white vinegar (tablespoon) to milk to “sour.” You will notice the tasty difference!

    • Jo February 6, 2015, 12:49 am

      Use whey for your liquid will give you more rise and more tang

  • Paula – bell’alimento March 8, 2014, 8:55 pm

    You always need an amazing waffle recipe on hand! Pinning!

    • Joanne March 17, 2014, 4:31 pm

      Thanks Paula!

  • Rita F. March 4, 2014, 7:50 pm

    Thanks for sharing this great recipe. I tried it today (Mardi Gras) for the first time and was really impressed. The waffles turned out delicious and crisp. I served them with Maple syrup, a side of sautéed kielbasa, and a lovely cheese omelet. Delicious! I only wish the recipe made more waffles.

    • Joanne March 17, 2014, 5:02 pm

      So glad you enjoyed the waffles (your breakfast sounds amazing, by the way).


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