This is my family’s favorite waffle recipe. These homemade waffles are quick, easy to make from scratch, light and crispy. I love them!
These are the best waffles we have ever made at home. Honestly, everyone breakfast recipes we shared with Inspired Taste, these waffles are high on my favorites list. I often find homemade waffles too dense and eggy. These are light on the feet.
Our waffle recipe makes four thin waffles (as pictured) or 2 to 3 thick, Belgian-style waffles. It’s also easy to double the recipe, so if you need to serve more people, see my favorite recipes in the morning our fluffy pancakesmy beloved French toastor these are improbable homemade cookies.
Main ingredients:
- Flour. I use all-purpose flour in this recipe. It keeps the waffles on their feet. You can substitute whole grain flour, like whole wheat, but expect the waffles to be denser.
- Corn starch. The secret ingredient to making the most crispy waffles. The cornstarch ensures that the waffles will be perfectly crisp and tender.
- Baking powder and baking soda. Help our waffles rise and brown.I recommend using both for the best waffles.
- Sugar, salt and vanilla extract. Make them taste amazing.I keep the sugar low because I like to pour maple syrup on top, but you can add sugar for a sweeter waffle.
- Vegetables oil My favorite fat in these waffles (also right? blueberry muffins). I’ve tried melted butter and while it adds to the buttery flavor, I prefer the texture with butter.
- Milk or buttermilk. These waffles work with anything. Butter adds more flavor, but milk works great in this recipe.
- Egg. Adds softness and texture See our tips in the recipe to make even lighter, fluffier waffles by whisking in egg whites (optional).
How to make the best waffles
Say goodbye to bland, mushy waffles and hello to waffles that are light and crispy on the outside and soft in the middle.
Then mix the wet ingredients into the dry until there are only small pieces left in the batter. Set the dough aside for 10 to 20 minutes (this gives the baking powder a chance to activate and gives the flour time to absorb some moisture).
When your waffle iron is ready, add enough batter to fill the bottom gridclose the lid and cook until crisp and golden brown.
To prevent your waffles from steaming and falling apart while you prepare the rest of the batter, slide your cooked waffles into a preheated 200°F in the oven to keep them warm and crispy (this is my top tip for perfectly crispy waffles).
Optional step (great for thick, Belgian waffles). If you are up to it, you can separate your egg and beat the whites to make your waffles even fluffier in the middle. The beaten egg white thickens the batter and makes the middles of the waffles softer and more tender.
Easy Crispy Waffles!
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PREP
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Cook
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TOTALLY
I love these homemade waffles. The cornstarch is the secret to the crispy waffles. It ensures that your waffles will be perfectly crispy. The egg is optional, but recommended (especially for deeper waffle irons).
This recipe makes 4 standard waffles (1/2″ to 3/4″ thick). If you want to make thicker Belgian waffles or use a deep waffle iron, you’ll get closer to three waffles using our recipe below.
Makes 4 standard waffles or 2 to 3 thick waffles
Check out We’re Making the Recipe!
You will need it
1 cup (130 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/2 teaspoon of fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon of baking soda
1 tablespoon of sugar
1 cup (235 ml) whole milk or buttermilk
1/3 cup (80 ml) vegetable oil
1 teaspoon of vanilla extract
1 large egg
Butter, syrup and/or berries to serve
Directions:
1:In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda and sugar.
2:In a separate bowl, mix buttermilk, oil and vanilla extract.
3:For the lightest waffle, separate the egg and whisk the egg yolk into the milk mixture. If you are not going to separate the egg, mix the whole egg into the milk mixture.
4:If you separate the egg, add the egg white to another bowl, beat with a hand mixer until stiff, then set aside.
5:00Whisk the milk mixture into the dry ingredients until only small pieces remain. Switch to a rubber spatula and gently fold in the beaten egg whites.
6:00Set the batter aside for 10-20 minutes while you prepare the waffle iron.
7:00Heat the waffle iron to the highest heat.
8 o’clockCook the waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire bottom grid. If the waffles look too dark, lower the heat a bit.
9:00Serve the waffles immediately or keep warm and crispy on the rack 200°F (93°C) in the oven until ready to serve. Leaving them out of the oven will cause them to steam and become mushy.
Advice from Adam and Joan
- Storage. Homemade waffles are stored in an airtight container in the refrigerator for up to 5 days. Or freeze them in a single layer on a baking sheet, transfer to freezer bags, then freeze for up to 3 months.The best way to reheat waffles is in a toaster oven or bake in a 350°F oven for a few minutes.
- Butter substitute. To imitate whole milk or buttermilk, mix 1 cup whole milk with 2 tablespoons lemon juice or distilled white vinegar. Set aside for 5 minutes to thicken, then use in above recipe.
- Melted butter. Makes these waffles a little heavier, but delicious.Use 1/3 cup of melted butter.
- Recipe updated in May 2022 to improve results for making thicker waffles.Use 3/4 cup flour for original recipe.
- The recipe is inspired Aretha Frankenstein’s recipe
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 waffle
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Calories
255:
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Total fat
21.4 g
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Saturated fats
16.3 g
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Cholesterol
53.2 mg
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Sodium
161.5 mg
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Carbohydrate
13.5 g
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Dietary fiber
0.1 g
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Total sugars
6.2 g
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Proteins
3.6 g
