I love these light and crispy waffles. Our waffle recipe is simple and quick to produces and make 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.
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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.
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. If you’d like, just expect the texture to be a little heavier, you can try whole wheat flour.
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 and salt, and vanilla extract provide lots of flavor. For sweeter waffles, you can increase the sugar, although i keep the sugar amount low since I love pouring maple syrup on top. I call for 1 tablespoon, but adding an additional tablespoon wouldn’t hurt.
oil and Milk are the liquid components to the recipe. You can use regular milk or non-dairy milk. I stick with something that tastes neutral like grape seed or safflower oil, as for the oil. For a coconut flavor, you could try melted coconut oil. You can use it, but the oil will produce a more light and airy waffle, if you are wondering about butter.
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.
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! The great thing about this recipe is that you can use regular milk, non-dairy milk, and even buttermilk, even though 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.
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:
- Whisk the dry ingredients together. That’s thecornstarch and flour, baking powder, baking soda, and a touch of salt.
- 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!
- Combine the dry and wet ingredients. I whisk until I no longer see streaks of flour. If there are a few small lumps of flour left, that’s okay.
- Set the batter as > 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. They loose their crispness, as waffles sit. To prevent floppy waffles, keep the cooked waffles in a warm oven while you finish cooking the rest of the batch.
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. Heat the oven to 200° F,
Before you start making your waffles. 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 wet and dry ingredients, fold in the beaten egg whites. Separating the egg and beating the white adds airiness to the waffles and makes them extra light.
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. – Joanne and Adam