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

A stack of crispy waffles made from scratch

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.

A stack of homemade waffles

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.

Adding the wet ingredients to make the waffle batter

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.

Preventing floppy waffles by placing them into a warm oven while I finish cooking the rest of the batch

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.

Pouring waffle batter on to a regular 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

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 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.

Makes 4 standard waffles or 2 to 3 thick waffles

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

Nutrition Per Serving: Serving Size 1 waffle / Calories 255 / Total Fat 21.4g / Saturated Fat 16.3g / Cholesterol 53.2mg / Sodium 161.5mg / Carbohydrate 13.5g / Dietary Fiber 0.1g / Total Sugars 6.2g / Protein 3.6g
AUTHOR: Adam and Joanne Gallagher

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212 comments… Leave a Comment
  • Kyra Abdul Jalil June 9, 2021, 2:25 pm

    It was marvelous…!!! The taste was scrumptious… My family members were enjoying the crispiness on the outside yet fluffies on the inside. My kids even sent to our nearest neighbors. I only change the measurements of the flour to 3cups & cornstarch 1.5cups & we’ve got 26pcs of it. Next, we’re going to try your meatballs recipes. thanks for sharing.

  • Rockie June 5, 2021, 9:48 pm

    I rarely leave comments for recipes but had to for this one, so beautiful, light and crispy. Not heavy like others, thank you. We only just made sure we doubled the recipe.

  • Laurie May 15, 2021, 1:18 pm

    These are even better than the yeast waffles I tried a few weeks ago! Both were excellent but this one is thinner and crispier with the whipped egg white. Since I also like the yeast flavor I am not going to toss the other recipe but THIS! If you want a light, crispy waffle with a delectable flavor and easy prep this is certainly the One. Never again will I make waffles with a baking mix! Delicious!

    • Laurie May 15, 2021, 1:23 pm

      I forgot to mention: toppings were warm maple butter and chopped pecans. Served with a side of bacon and hot coffee. 🙂

  • Barb April 22, 2021, 11:02 am

    Finally! A crispy waffle! I’ve been trying and trying. These were perfect! The vanilla added a nice touch of flavor–I almost didn’t want to put on the maple syrup. Would have been perfect with some strawberries and whipped cream.

  • Rebecca April 13, 2021, 12:23 am

    Love, love, love this recipe. I’m hosting a mother’s day brunch this year and I would like to quadruple the original recipe. Would you recommend to simply multiply by 4 or should any of the ingredients be adjusted? Thanks!

    • Adam June 15, 2021, 5:40 pm

      So glad you love the recipe! Just multiplying by 4 should work fine.

  • Fouzia Shaikh April 3, 2021, 7:07 am

    The recipe looks awesome.. I just wanna know which waffle is good in taste, buttermilk or only with milk.. I have made both but what I have felt, buttermilk makes the waffle extra fluffy and soft.. I always want waffle crispy from outside and soft from inside and it never comes out like this.. Is it because of buttermilk

  • Ola March 22, 2021, 6:08 am

    I just made this for breakfast and it was really nice! The only thing I did was to add an extra 2 tbsps of plain flour because I didn’t want it too runny and ½tsp cinnamon. I topped it with some butter and maple syrup and I’m glad I tried this recipe!
    P.s. I saved 2 for icecream for later!

  • Jeri Hadley March 13, 2021, 11:47 am

    These crispy waffles were a complete hit with the family. I used gluten free flour and I didn’t have any baking soda,and they still tasted great and were perfectly crispy. I’m saving this recipe you can bet!

  • Lisa Marie February 14, 2021, 1:50 pm

    The best waffle I ever had was a Belgian Waffle in a local restaurant in our area. It was so crispy and light. For many years I have tried several waffle recipes and just could not get the waffles to come out crispy,or at least stay crispy. I made your recipe this morning for my husband and me on our heart Waffle Iron. What caught my eye was the cornstarch, and I looked no further for another recipe. The waffles turned out perfect…crispy and light. My batter was thicker than yours, not sure why, as I followed the recipe to a Tee. Thank you for this great recipe!

  • Marcy January 30, 2021, 11:44 am

    I’ve been looking for a good crispy waffle recipe. My waffles always turn out really soft. This recipe was awesome!! The best I’ve ever made. I used my cheap heart-shaped waffle iron and they turned out perfect.

  • Amanda B January 18, 2021, 1:57 pm

    I have tried many waffle recipe online. I came across your recipe and this is by far the best most light crispy waffles I ever made. I have a vertical waffle maker so works alot better with a slightly runnier batter. I will be using this for my all time favorite thank you

  • 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!

    • Lara January 12, 2021, 5:56 pm

      Hi Chris I like the idea of using butter instead of oil. Did you use same amount of butter as oil required?

  • 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. 


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