Light and Crispy Waffles
We love these light and crispy waffles. Our recipe is quick and simple and produces the best waffles made entirely from scratch. Jump to the Homemade Waffles Recipe
How To Make Our Favorite Waffles Recipe
If you are looking for light and crispy waffles, you are most certainly in the right place. This easy waffles recipe makes waffles with the most delicate exterior while being soft and fluffy on the inside.
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 recipe makes four thin waffles — like shown in the photos and video — or two to three thicker, Belgian-style waffles. It’s also easily doubled, so if you need to serve more people, you can.
The recipe can be made quickly and calls for ingredients we always have in our kitchen. Let me walk you through them. The full recipe is below.
Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle.
- All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet. Of course, you can substitute whole grain flours like whole wheat or spelt flour, but expect them to be a little denser.
- Cornstarch is our secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.
- Baking powder and baking soda help the waffles rise and brown. For the lightest waffles, I recommend using both.
- Sugar, salt, and vanilla extract help the waffles taste great. I keep the sugar amount low since I love pouring maple syrup on top, but you can increase the sugar for sweeter waffles.
- Vegetable oil is my go-to fat for these waffles. I’ve tried melted butter, and while it does add a buttery flavor, I prefer the texture with oil. You can experiment with this yourself; simply use the same amount of melted butter as the oil called for in the recipe.
- Milk or buttermilk is the liquid in the batter. When I have buttermilk in the house, I use it, but when I don’t, a combination of milk and a little lemon juice or vinegar mimics buttermilk. If you don’t have lemon juice or vinegar, use plain milk. The waffles still taste great.
- One egg adds tenderness and provides structure. For the lightest, fluffiest waffles, separate the egg. Whisk the egg yolk into the milk, and then beat the egg white until stiff peaks form and fold it into the batter.
How To Make Buttermilk Waffles
Many of our readers have asked if you can make the recipe with buttermilk. Of course, the answer is 100% yes! In fact, we prefer them with it.
Since most of us rarely have buttermilk in the fridge when waffle cravings hit, use the trick of mixing regular milk and lemon juice (or vinegar) to mimic buttermilk. I have shared the ratio below in the tips section of the recipe.
Our Best Tips for Making Waffles
Don’t overwork the batter. Like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients. Only whisk or stir until just mixed.
Set your waffle iron to the highest heat setting. In our experience, waffles cook best when cooked at the highest heat setting. But, of course, waffle irons will vary, so if you have it set to high and think the waffles are too dark, turn it down a bit. We’ve tried four different waffle irons with this recipe and haven’t needed any heat setting other than high yet.
Before making your waffles, heat the oven to 200° F. To keep cooked waffles crisp, place them directly onto the oven rack.
Fill the waffle iron with enough batter to fill the entire lower grid. The amount of batter you need will vary depending on your waffle iron. For example, we add less than 1/2 cup to the waffle iron in our video and just over 3/4 cup to our thicker, Belgian-style waffle iron.
For extra light and crispy waffles, separate the eggs. I know this is an extra step, but trust me, it’s worth it. If you don’t have the time, you can add the egg whole. Add it to the oil and milk mixture. The batter won’t be as thick and fluffy.
More Easy Breakfast Recipes
- These Easy Fluffy Pancakes are my go-to pancakes. Or try our Easy and Delicious Whole Wheat Pancakes.
- If you love banana, try these Spiced Buttermilk Banana Pancakes.
- For fall-inspired breakfast, try our Fluffy Pumpkin Pancakes with Butter Pecan Syrup or these Cinnamon Pancakes with a Cinnamon Roll Glaze
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
Light and Crispy Waffles
These light and crispy waffles come together quickly. Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender.
This recipe makes four 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.
Separating the egg is optional but is recommended. We do not do this in the video; however, after years of feedback from readers, we have determined that whipping the egg white thickens the batter slightly and improves the results for deeper waffle irons.
Watch Us Make the Recipe
You Will Need
1 cup (130 grams) all-purpose flour
1/4 cup (30 grams) cornstarch
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 cup (235 ml) buttermilk or milk
1/3 cup (80 ml) vegetable oil
1 teaspoon vanilla extract
1 large egg
Butter, syrup and/or berries, for serving
Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
In a separate bowl, whisk the buttermilk, oil, and vanilla extract.
For 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.
If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.
Whisk 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.
Set the batter aside for five to ten minutes while preparing the waffle iron.
Heat the waffle iron to the highest heat setting.
Cook 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.
Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F 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.
- Melted butter makes these waffles a little heavier but is delicious. Use 1/3 cup melted butter.
- Recipe inspired and adapted from Aretha Frankensteins Recipe
- Recipe updated May 2022 to improve results when making thicker waffles. For the original recipe, use 3/4 cup of flour.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed four 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
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This is the best waffle recipe I’ve found. Crisp and delicious! I replaced the vanilla with maple extract and they smelled wonderful!!
Really nice texture and flavor. Crispy, fluffy. I followed the recipe exactly and used the method to separate the egg. I also used 1/2 buttermilk and 1/2 milk for the 1 cup milk or buttermilk requirement. The waffle is sweet, but not too sweet; however, if you are putting on sweet toppings such as banana, or you want a more savory waffle, you might want to cut back on the sugar by half. Thank you for sharing this great recipe!
My husband loves these waffles – as do I! I am throwing away my former favorite recipe – and will use this from now on. Excellent!
So great to read, Bev!
‘Excellent! Even better the next day from frozen. Reheat at 300 with fan on and they crisp right up. For an exotic taste a dd a touch of cinnamon and Chinese 5 spice . Thank you!
Hi Roxanne, We love the addition of spices and yes, these do freeze exceptionally well.
These were delicious! Definitely recommend separating the egg yolk & whipping the egg white. So light & crispy. My new favorite waffle recipe!
FINALLY!!! a Waffle recipe that lives up to it’s reputation. After trying so many Waffle recipes i decided to try this one. I pulled out my old dusty Waffle iron from the pantry cleaned it up and made these delicious Waffles. They were light, Airy, crunchy and most of all delicious. I promise, you won’t go wrong this recipe. It was like having restaurant style Waffle at home. Thanks again Inspired Taste this is a keeper.
So glad you enjoyed them 🙂
Thaaaank you thank you thnaaaaak you for the first time this works with me finally!! The recepie is I thought i would die before the day I can make crispy waffles comes
These are wonderful. I had a recipe similar to this but I’m moving lost it. So good to have this wonderful waffle recipe!!
Love homemade waffles with no bad ingredients in it.Especially when you smell them. I put my dry mix in canning jar than when I make them I just mix and cook. So gooood.Light and crispy
I’ve been making this recipe for at least a year and I noticed a difference in the amount of flour. I thought I was going crazy at first until I saw that you updated the recipe earlier this month. And I’m so glad you did! These waffles are SOOOO good! Even better than before. Especially in my Williams Sonoma All-Clad griddle. This recipe is almost exactly like the WS Waffle mix but OH so much cheaper. Thank you!!
Tried this recipe last week. I separated the egg whites from the yolk like you suggested. The waffles turned out super light, crispy on the outside but fluffy in the inside. So glad I came by this recipe. This one’s a keeper