Light and Crispy Waffles

I love these light and crispy waffles. Our recipe is quick and simple to make and produces the best homemade waffles. Jump to the Waffles Recipe or watch our quick recipe video showing you how we make it.

Watch Us Make The Recipe

How To Make Light and Crispy Waffles

If you are looking for light and crispy waffles then you are most certainly in the right place. I love my waffles to be on the thinner side. Our recipe makes four to five thin and crispy waffles (maybe 1/2-inch thick). The recipe can be made quickly and calls for ingredients we always have in our kitchen. If you are looking to make thicker Belgian waffles or are using a deep waffle iron, you will get closer to three waffles using our recipe below.

A stack of  homemade waffles

Waffle Batter Ingredients

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 chewy in the middle.

All-purpose flour is my go-to flour for this recipe. You can try whole wheat flour if you’d like, just expect the texture to be a little heavier.

Cornstarch is our “secret ingredient” for making the crispiest waffles. Mixed with flour, cornstarch guarantees that they will be perfectly crisp on the outside and tender on the inside.

Baking powder and baking soda help the waffles rise and brown. For the lightest waffles, I recommend using both.

Sugar, salt, and vanilla extract provide lots of flavor. I keep the sugar amount low since I love pouring maple syrup on top, but for sweeter waffles, you can increase the sugar. I call for 1 tablespoon, but adding an additional tablespoon wouldn’t hurt.

Milk and oil are the liquid components to the recipe. You can use regular milk or non-dairy milk. As for the oil, I stick with something that tastes neutral like grape seed or safflower oil. For a coconut flavor, you could try melted coconut oil. If you are wondering about butter, you can use it, but the oil will produce a more light and airy waffle.

Egg adds tenderness and provides structure. Just one egg does the trick. If you want waffles without eggs, you can substitute with a flax egg.

How To Make Buttermilk Waffles

Since sharing our recipe, many of our readers have asked if the recipe can be made using buttermilk. The answer is 100% yes! Since we rarely have buttermilk in the fridge when waffle cravings hit, we thought it was important to share how to make them without buttermilk, but the great thing about this recipe is that you can use regular milk, non-dairy milk, and even buttermilk.

Step By Step Method

The process for making these waffles could not be simpler. Let me walk you through how I do it:

  1. Whisk the dry ingredients together. That’s the flour, cornstarch, baking powder, baking soda, and a touch of salt.
  2. Whisk the wet ingredients together in another bowl or do what I do and whisk them right in a measuring jug. Hooray for less dishes!
  3. Combine the wet and dry ingredients. I whisk until I no longer see streaks of flour. If there are a few small lumps of flour left, that’s okay.
  4. Set the batter aside for 10 minutes. In this time, you can preheat your oven (I talk about why below) as well as your waffle iron. The 10 minutes of rest time allows the baking powder to activate.
  5. Cook the waffles. I use about 1/2 cup of batter for each waffle, but the amount of batter will depend on your waffle iron.
  6. Transfer cooked waffles to a warm (200°F) oven so they stay warm and crisp.
Adding cornstarch to the dry ingredients
The combination of flour and cornstarch guarantees light and crispy waffles.
Adding the wet ingredients to make the waffle batter
For light and airy waffles mix the batter until just combined, there’s no need to over whisk the batter.
Pouring waffle batter on to a regular waffle iron
I love my waffles on the thinner side and find a standard waffle iron is perfect for this recipe.
Preventing floppy waffles by placing them into a warm oven while I finish cooking the rest of the batch
As waffles sit, they loose their crispness. To prevent floppy waffles, keep the cooked waffles in a warm oven while you finish cooking the rest of the batch.

More Of My Waffle 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, place them 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.

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 batter and makes them extra light.

Stack of crispy waffles

More Easy Breakfast Recipes

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

  • PREP
  • COOK

These light and crispy waffles come together quickly. 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.

* This recipe has been developed and tested using a standard waffle iron, not one that makes thick Belgium-style waffles. To see the type of waffle iron we use, watch the video shared in the article.

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.

    • 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.

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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194 comments… Leave a Comment
  • Sarah January 16, 2021, 10:41 am

    I’ve been trying a bunch of recipes and these are the lightest, crispiest waffles I’ve made so far. Really enjoyed them. Thanks!

  • Chris December 19, 2020, 10:12 am

    I have been trying recipes for Christmas breakfast in our new waffle maker (wife’s request), and these are perfect. Tried a few that were just too eggy. The only thing I changed was using melted butter in place of oil and added some ground cinnamon. This is exactly what I want from a waffle. Good stuff!

  • Greta Hensler November 8, 2020, 12:57 pm

    I make these in our Norwegian waffle maker….the perfect amount of crispness. I add a little cinnamon or cardamom and they are just perfection. A Sunday favorite.

  • CountryKitchen October 27, 2020, 11:53 am

    Absolutely devine! I made it today with blackwheat flour for breakfast and it was wonderful. Everyone loved it. Thanks for this gem of a recipe. I’ll definitely be making it again. 

  • Phil October 24, 2020, 12:33 pm

    Way too much oil, my waffles would not solidify on the inside even with my waffle iron on the lowest setting. The outside would become almost burnt and the inside would still be goop. Had to add about half a cup of flour to balance it out.

    • Adam December 20, 2020, 2:43 pm

      We would recommend that you try increasing the waffle iron temperature. This helps to prevent sticking and will help to evenly cook the waffles.

  • Paul D Spooner October 24, 2020, 11:33 am

    Just what I was looking for! Well done.

  • Ked October 23, 2020, 8:32 pm

    Thanks for the wonderful recipe. This recipe awesomely makes crispy waffles. My question is can we keep the batter in the refrigerator for later use? Or This is a one time batter only? Thank you in advance

    • Adam December 20, 2020, 2:32 pm

      You might be ok, although we haven’t tried it ourselves. You could do some experimenting or you could try pre-mixing the dry and wet ingredients separately to save when you are ready to make the waffles.

  • Paul October 21, 2020, 8:11 pm

    The batter was too watery and very difficult to remove from a waffle machine when cooked. The taste was alright.

    • Adam December 20, 2020, 2:34 pm

      Sorry to hear that your batter was on the watery end. This is a thin batter and it is important that your waffle iron is pre-heated before making each waffle. This helps to prevent sticking.

  • Erick October 4, 2020, 11:21 am

    I think the ingredient measurements are wrong on here. I followed this verbatim and the waffles were extremely runny and dripping with oil. They also had no flavor at all.

    • Adam December 20, 2020, 2:47 pm

      We are very sorry that you didn’t enjoy the recipe. These are intended to be thin and crispy waffles, which is why the batter is on the thinner side. For more flavor try adding fruit like blueberries or increase the vanilla extract called for in the recipe.

  • Bill H September 12, 2020, 7:08 pm

    Best recipe I have found for waffles that are crunchy and fluffy and just all around great breakfast food

  • Rebecca August 20, 2020, 6:01 pm

    Followed recipe exactly. Came out running and disgusting. Worst waffles.

    • Adam December 20, 2020, 2:50 pm

      So sorry that you didn’t enjoy the recipe. The batter is intended to be on the thinner side. You may find success by increasing the temperature of your waffle iron. This helps to prevent sticking and should help the batter cook quickly and evenly.

  • Jade August 8, 2020, 3:19 pm

    Delish! I made a double batch and did the buttermilk version. I also replaced the vegetable oil with half coconut oil, half unsweetened applesauce. Perfect crispy outside, soft interior!

  • Sherry Lee July 24, 2020, 6:35 am

    I don’t see how this recipe review doesn’t have a perfect score (and I have tried a few)! IT IS AWESOME! Plus it’s so fuss free without the need for a meringue base although the oil amount was a bit shocking, but the end product is fantastic. Highly recommend it!

  • Shamistha July 9, 2020, 7:54 pm

    These were great. Is it possible to make it without the oil totally? It was a little too oily

    • Adam December 20, 2020, 2:35 pm

      This is not something we have experimented with. Let us know if you give it a try.

  • Fran July 7, 2020, 1:17 am

    My family loves these! Easy to make and delicious.


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