Easy Crispy Waffles
- PREP 25min
- COOK 10min
- TOTAL 35min
I love these homemade crispy waffles. Cornstarch guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional, but I recommend it for deeper Belgian-style waffle irons.
This recipe makes 4 standard waffles (½-inch to ¾-inch thick). If you want to make thicker waffles or use a Belgian waffle maker, you will get closer to 3 using our recipe below.
You Will Need
1 cup all-purpose flour (130g)
¼ cup cornstarch (30g)
½ teaspoon fine sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
1 cup whole milk or buttermilk (235ml)
⅓ cup vegetable oil (80ml)
1 teaspoon vanilla extract
1 large egg
Butter, maple syrup, whipped cream, and/or berries, for serving
Directions
1Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar. In a separate bowl, whisk the buttermilk, oil, egg, and vanilla extract. Whisk the milk mixture into the dry ingredients until only small lumps remain.
2Let the batter rest: Set the batter aside for 10 to 20 minutes while you prepare the waffle iron.
3Preheat waffle iron: Heat the waffle iron to the highest setting.
4Cook them: Brush the iron with melted butter or oil. Pour enough batter to fill the lower grid and cook until they are golden brown and crisp. If they look too dark, turn the heat down slightly.
5Serve: Serve them immediately, or keep them warm and crispy on a rack in a 200°F (93°C) oven until you’re ready to serve. Don’t stack them outside the oven, as they will steam and become soft.
Adam and Joanne's Tips
- Storing: Store leftover waffles in an airtight container in the fridge for up to 5 days. For longer storage, freeze waffles in a single layer on a baking sheet. Once solid, transfer them to a freezer bag. They’ll keep for up to 3 months.
- Reheating waffles: The best way to reheat waffles is in a toaster oven or in a 350°F oven for a few minutes until they’re crisp.
- For thick, fluffy waffles: Separate the egg. Whisk the egg yolk into the liquid mixture (the milk, oil, and vanilla extract). In a separate bowl, use an electric mixer to beat the egg white until it forms stiff peaks. After combining the wet and dry ingredients, gently fold the whipped egg white into the batter with a rubber spatula.
- Recipe updated May 2022 to improve results when making thicker waffles. For the original recipe, use ¾ cup of flour.
- Recipe inspired by Aretha Frankenstein’s recipe.
- The nutrition facts provided below are estimates.