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
  • 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
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 5 waffles. The calculations below are for 1 of 5 waffles.

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

Nutrition Per Serving: Calories 262 / Protein 5 g / Carbohydrate 25 g / Dietary Fiber 1 g / Total Sugars 5 g / Total Fat 16 g / Saturated Fat 3 g / Cholesterol 41 mg
AUTHOR: Adam and Joanne Gallagher

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88 comments… Leave a Comment
  • Cecilia Nuncio July 12, 2017, 10:54 am

    I just made these waffles and I really liked them. They came out fluffy on the inside and crisp on the outside. This recipe is a keeper!!!

    Reply
  • Ellie July 8, 2017, 10:18 am

    These waffles are amazing – crisp on the outside and soft on the inside, however, I was wondering if it would be possible to add in chocolate chips, or if it would change the consistency. Thank you.

    Reply
    • Wen September 27, 2017, 5:38 pm

      I have added chocolate chips with no problems but I don’t put them in the batter I add them when I put them on the top before I close the lid, not everyone here like chocolate chips 🙁

      Reply
  • Jolene S June 20, 2017, 10:05 pm

    A bit too much baking soda/baking powder taste. I’d reduce next time by half each. Other than that, good flavor, cooked well, easy recipe.

    Reply
  • Denise June 18, 2017, 9:21 am

    Waffles turned out great! Crispy outside, lighr and airy inside. My family loved them. The tip on folding inthe eggwhites helped greatly! Super easy resipe.

    Reply
  • Alicia M June 6, 2017, 12:03 pm

    Finally a good waffle recipe! I’ve probably tried 10 different waffle recipes in the last year and this one worked out great. They definitely stayed crispier than other waffles. The tips about not stacking them and heating them in the oven was really helpful.

    Reply
  • Amy June 6, 2017, 2:16 am

    Great recipe. Quick and easy to make and I was surprised by how light they were. I also added a bit of maple syrup for extra flavour. I will definitely make them again

    Reply
  • P June 4, 2017, 9:54 am

    Sorry we ate them all no picture! I omitted corn starch (gmo corn) and also in error I whipped not just egg white with sugar but the whole egg. I was very happy with taste and also crispy but did not brown as I would have liked. Maybe next time I will let them cook longer. I am also trying to adjust from cooking with electric to gas. Used 1cup flour, avocado oil and coconut palm sugar.

    Reply
  • Dennis May 15, 2017, 10:08 am

    I would say they are average. I like the less sugar part, but they were q bit bland. I used cultured buttermilk powder. The batter was way too runny, so I added another 20-30G of flour. Probably use a different recipe next, but I will add some cornstarch to them.

    Reply
  • Maira May 9, 2017, 5:11 am

    Great recipe! I love that there’s barely any sugar so I don’t feel guilty adding more jam or maple syrup on the waffles!

    Reply
  • Nina April 30, 2017, 11:30 am

    As I was searching for waffles on Yummly this recipe came along and bookmarked for future reference. I decided to make them today as I’m usually up to trying new recipes. The batter was thinner then other’s I’ve made but pleasantly surprised with how they came out. Who knew cornstarch is the secret. I used buttermilk which I make myself. It’s adding an acidic ingredient such as white vinegar or lemon juice, let sit for 10 minutes. I also added chocolate chips which my son likes. I will be saving the recipe to make again.

    Reply

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