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
  • Lorrie February 18, 2019, 12:06 pm

    This recipe is easy and delicious! I have made many recipes that required a lot of additional steps/ingredients and left me feeling like the results weren’t worth the extra effort. Not the case with this recipe. Like another reviewer said, I am throwing away all my other recipes! This one is my family’s new favorite!

    Reply
  • KK February 16, 2019, 4:30 pm

    My first ever waffles made using this- big success. Thank you!

    Reply
  • Cyn February 13, 2019, 9:48 pm

    My first try at waffle making in our new waffle iron so I’m gonna keep experimenting! Our vanilla was expired so I used cinnamon and they tasted pretty good except they didn’t come out crisp. I’m not sure what I did wrong but I still enjoyed them very much….thank you!!

    Reply
  • Karen February 8, 2019, 9:04 am

    Lovely recipes.

    Reply
  • Marilee M Cottrell February 7, 2019, 2:36 pm

    My new favorite. Throwing away all my other waffle recipes!

    Reply
  • Nancy Howell January 5, 2019, 12:20 pm

    Great recipe, but next time will double the amount. I got 2.5 waffles out of the recipe.

    Reply
  • Jon January 1, 2019, 11:04 am

    Outstanding! First time recipe, and Christmas present waffle iron. I made it straight this time, extremely pleased. Next time I’ll tweak it with a touch of freshly ground nutmeg. This is definitely a keeper!

    Reply
  • Amy M. January 1, 2019, 11:02 am

    I was skeptical about the cornstarch, as I never used it in my mother’s recipe. But since it called for Bisquick, and I had none, I searched and found this recipe. I would agree, maybe a bit more flour, and a tad more sugar. I doubled the recipe and the three of us ate well.

    Reply
  • Janell December 15, 2018, 2:39 pm

    I’ve been trying to find the perfect waffle recipe for the last couple of years. Just made this on — an it was delicious! Will definitely make this one again. Thanks for sharing!

    Reply
  • Stephanie December 1, 2018, 3:20 pm

    We made these this am—yummmm!

    We made some modifications because of what we had on hand:

    – doubled recipe
    – almond milk instead of cow’s milk
    – Olive oil with a little coconut oil
    – arrowroot powder instead of cornstarch
    – whipped the egg whites

    These made four waffles in our big Belgian waffle maker. I’d definitely make again!

    Reply
  • Toni Cummings November 25, 2018, 12:22 pm

    I made these for Thanksgiving breakfast. I doubled the recipe and whipped the egg whites. I got busy with the turkey so the batter sat for much longer than the 10-15 minutes. My husband ended up finishing them off in the waffle iron and company showed up, turkey went in the oven so no time for them to crisp in the oven and they were still wonderful! Today I am making them again (4 days later) and will put them in the oven to crisp and I’m going to add a little pumpkin spice to the batter.** Also, I am a gluten free baker and use only my own gf flour mixture, these were perfect ** Thank You for all your hard work! Even GF they are winners in my book!!

    Reply
    • Toni Cummings November 25, 2018, 12:38 pm

      I forgot to mention that I used Almond Milk instead of cows milk and they were still awesome!

      Reply
  • Michelle Squire November 12, 2018, 2:22 pm

    It is the first recipe i tried and I need to look no further. Nice and moist in the middle and lightly crispy on the outside. YUMMY!

    Reply
  • Aisa November 11, 2018, 10:31 am

    Really greasy waffles but they tasted ok for the most part. Not my fav recipe but they came out fine.

    Reply
  • laura October 28, 2018, 9:54 am

    I haven’t made waffles since I was a kid, so I wasn’t too confident. But they were great! THank you!

    Reply
  • Dawn October 21, 2018, 2:39 pm

    I have been making this Recipe for over a year or longer now & omg I freaking LOVE it !!!! The only thing I change if I add a tad more flour — sometimes a teeny bit of cake flour. & I cannot have dairy I add almond milk instead. I live by a store called Trader Joe’s and they sell this almond milk pumpkin stuff which I add a splash of this in too to make it super fall like! I think the added corn starch & letting it sit for that 15 minutes really makes it so much better! I cook mine for about 4 minute or so so they are a bit more toasty. Congrats congrats congrats to whoever came up with this because I am not joking everyone always loves these waffles so much !!! Thank you thank you thank you !!

    Reply

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