Light and Crispy Waffles

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

Watch Use Make The Best Waffles

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 waffles (maybe 1/2-inch thick). If you are looking to make Belgian waffles or are using a deep waffle iron, you will probably get around three waffles from our recipe below.

These waffles aren’t technically Belgian waffles, which often call for yeast or egg whites that have been beaten until fluffy. Instead, these easy waffles can be made quickly and calls for ingredients we always have in our kitchen.

Best Homemade Waffle Recipe

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 these waffles. 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 your waffles 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 waffle recipe, many of our readers have asked if our waffles 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 For Making Waffles

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.
The combination of flour and cornstarch guarantees light and crispy waffles.
The combination of flour and cornstarch guarantees light and crispy waffles.
For light and airy waffles mix the batter until just combined, there’s no need to over whisk the batter.
I love my waffles on the thinner side and find a regular waffle iron is perfect for this recipe.
I love my waffles on the thinner side and find a regular waffle iron is perfect for this recipe.
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.
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, 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.

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.

Secrets to Making the Best Waffles at Home from Scratch

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
  • TOTAL

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.

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.

    • 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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137 comments… Leave a Comment
  • McKenna January 21, 2017, 11:38 am

    I made these this morning, and on a scale of 1-10 I give them a 6. I used almond milk, since it was all I had. They earned an extra few stars mainly because the fruit, peanut butter, and powdered sugar I added on top helped add more flavor. However, they were more flat than I expected, the flavor was bland, and they weren’t crispy enough so I had to finish them off by toasting them. Overall, not horrible, but not amazing either. I probably will be trying a different recipe next time.

    Reply
  • Mike January 8, 2017, 10:40 pm

    This is a great recipe. Perhaps life changing is too strong, but I’m not sure we can make any other waffles from now on.

    Reply
  • Lauren January 4, 2017, 2:11 pm

    These turned out perfectly! Beautiful golden brown, fluffy and crisp! This will be my go to waffle recipe from now on

    Reply
  • Jane January 1, 2017, 11:40 am

    Loved this recipe!! Perfect waffle; crispy on the outside and soft on the inside.

    Reply
  • Gary January 1, 2017, 8:54 am

    Worst waffle recipe ever made. Tried many and majority are great. This one however was too runny, waffles would not cook correctly. Stick to ones that you know turn out instead of trying this one.

    Reply
    • Lisa January 14, 2017, 5:10 pm

      I totally agree with Gary. I have been making homemade waffles for decades. These were the worst ones I’ve ever made. I even redid the batter once because I thought I must have left out an ingredient or used the wrong measuring cup. these did not have a good flavor nor did they turn out a good consistency once cooked.

      Reply
  • Teana December 29, 2016, 7:41 pm

    Wow! They came out really good. Especially topped with fruit and powered sugar. I loved them and so did my large family. I tripped the recipe to make enough for 8 people. Thank you!♡♡♡♡♡♡♡♡

    Reply
  • Casey November 7, 2016, 8:18 pm

    I was very excited to try this recipe, but it turned out flavorless. Very disappointed.

    Reply
    • Joanne November 8, 2016, 2:31 pm

      Hi Casey, Sorry you were not happy with the waffles. The buttermilk version has a bit more flavor. Or, you could try adding some lemon zest, more vanilla, or topping the waffles with fruit.

      Reply
  • Jane September 14, 2016, 2:47 pm

    Fantastic recipe. Cooked in silicone moods in the oven, doubled the recipe, separated the eggs and whisked the eggs whites before adding. Also didn’t have enough milk so used an extra 2 eggs. Will certainly make this one again. Five stars for sure:-)

    Reply
  • Jen August 28, 2016, 9:08 am

    Made recipe as written. Waffles are definitely crispy but are a bit on the greasy side. Would decrease the oil next time.

    Reply
  • Chad August 26, 2016, 12:53 am

    These waffles are fantastic. One thing though… there were some little bits of egg whites in the final product. I’m not sure what I did wrong. Also I was wondering if I could mix the dry ingredients in bulk and store them to save time in the future. Thanks for the great recipe!

    Reply
  • Halie August 7, 2016, 12:52 pm

    Just tried these this morning and I’m disappointed to say it’s one of the worst waffle recipes I’ve ever tried! They were half the thickness of any other waffle I’ve ever had and I followed the recipe the way it was written. Will NOT make these again.

    Reply
    • Lory February 7, 2017, 10:32 pm

      Waffles were fantastic! Made them on my new “classic” waffle maker, much better than my Belgium one. Had to use fat free milk and they came out super.
      Thanks 😋

      Reply
  • Meeka July 29, 2016, 2:28 pm

    I decided to try this recipe since I had these ingredients in my home. I used 2% milk and regular table salt. I doubled the recipe because my waffle iron is about 7 inches in diameter. I separated my egg whites, whipped them up, and folded them in last. I followed the directions and they came out pretty darn good! They were light and crispy and I really liked using the oven to hold them at 200 degrees. This kept them perfect until serving. That also makes them just a bit more crispy! The first time I ever made waffles I used a box mix that had no flavor and was too thick. From now on this is my go to recipe! In the future I may try buttermilk.

    Reply
  • Shay July 9, 2016, 7:09 pm

    I doubled the recipe because I have a large belgieum waffle iron and made 5 waffles. Great flavor and fluffy on the inside.

    Reply
  • natasha June 24, 2016, 8:06 am

    This was the best recipe I have tried out there, and trust me I have tried a lot, due to my family, with big hungry men I have to feed, and the complainers they are. But they love this recipe the most, I will keep this one in my recipe book, so thank you. P.S I also use these waffles for sandwiches and OMG they are good that way, try it out….. mmmmmmmmmmm so good.

    Reply
    • natasha June 24, 2016, 8:10 am

      This is to my comment, I did subsitute a little I mixed my egg whites seperate and made them fluffy, and worked them in at the last.

      Reply
  • rachel June 7, 2016, 5:42 am

    Thank you for posting this recipe! ive been going through one failed recipe after another. I couldn’t find the right waffle recipe that would come out as crisp and with just the right flavor! I followed the recipe to the letter and it turned out great! my belguim waffle maker only yielded 3 waffles will just triple the recipe since the family are big eaters 🙂 thanks again.

    Reply

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