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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

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


  • 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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128 comments… Leave a Comment
  • Krista March 11, 2018, 12:23 pm

    The batter was way too thin and runny I had to add a cup of pancake mix to thicken it before putting in the iron. I think next time I’ll try to double the dry ingredients next time. Cornstarch is a must though that’s why I tried this recipe. I didn’t think it was anything like waffle house though as someone said, love those waffles but their batter is very thick.

  • Rusty February 11, 2018, 7:41 am

    Great Recipe. I substituted melted butter for the oil and I separated the egg.

  • Robert January 2, 2018, 5:11 pm

    These waffles were perfect! These were as close to Waffle House waffles as a home waffle can get on an electric Cuisinart traditional waffle iron (as I do not care for Belgium waffles) I followed the recipe to the letter with a small exception… I added 1 TBsp more sugar. My, my, my, just delicious!

  • Manal December 26, 2017, 1:04 am

    This is the best recipe ever ❤

  • Donna Young November 30, 2017, 10:31 pm

    I loved the simplicity of this recipe! I made them in a snap. The waffles were tasty, light and crispy and not too sweet. Just perfect!

  • DD November 18, 2017, 12:56 pm

    Can I make this batter up the night before and refrigerate it? I just have so much to do the morning of Thanksgiving that having this prepped already would be great.

    • Joanne November 20, 2017, 7:02 pm

      Hi DD, I’d mix the dry ingredients together and then mix the wet separately. Keep the dry and wet separate until the morning.

  • Kim September 23, 2017, 9:30 am

    This recipe does not work with the cuisinart waffle iron 😢

  • AB September 17, 2017, 11:34 am

    Crispy and light. Adding in whipped egg whites and keeping the batter just mixed are great tips. Kids loved them. Thank you! Try with some crushed pecans or blueberries. Delicious!

  • Julie September 2, 2017, 7:01 pm

    I used iciing sugar as it has cornstarch already in it 😉

  • Rickey Brown July 12, 2017, 12:22 pm

    Hey I liked recipe but had to go thicker wAffles and add a few things to make them have taste desired. Love the cornstarch idea has made huge difference in my own wAffles now. I had a pretty awesome recipe tried yours several times was really thin batter so we thickened it up some we made our wAffles about 1-1/2″ thick minimum on a hundred year old cast iron waffle maker. We loved them after a few small changes to your recipe. We liked your recipe just wasn’t our style of wAffles exactly. We always make them thicker to support fruit or compote of some sort fresh from ranch here. That cornstarch addition is brilliant makes best wAffles ever I had. Seems to me thicker batter though was key to perfect waffle even with your recipe. We kind of took that recipe and thickened it up added a few key ingredients we like we’ve done peaches blueberries all kinds of fruit in the batter and yeah it’s awesome thanks job well done.

    • Rickey Brown July 12, 2017, 12:25 pm

      Forgot bout The greatest part we added crushed amaretto cookies Oreos different cookies to thicken it up and it was so so good we had to share ameretto cookies give it royalty flavored. Awesome recipe guys tweak it up and make it your own we did awesome food

    • Troy September 9, 2017, 8:02 am

      What did you use to thicken up the batter? The original is thin which I didn’t mind as is rose fine and had a nice crispy outside. However, there is a lot of body to the waffle, very airy as it is. Any help you can provide is appreciated. Thanks.


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