This waffle recipe is a family favorite! Learn how to make waffles from scratch that are perfectly crispy outside and tender on the inside.
These homemade waffles are a weekend staple for my family (well, that and these Fluffy Pancakes). Our recipe makes 4 classic waffles (like in the photos) or 2 to 3 thick, Belgian waffles. If you need more, no worries, the recipe is easy to double!
Of all the breakfast recipes we’ve shared, these easy waffles are high on our list. I often find waffles too dense and eggy, but not these. These turn out nice and crispy on the outside and perfectly tender on the inside. My family loves them.
Key Ingredients
- Flour: For the best waffles, use all-purpose flour. It keeps them light on their feet. You can substitute whole-grain flours like whole wheat flour or spelt flour, but expect them to be a bit denser.
- Cornstarch: The secret ingredient for making the crispiest waffles. Cornstarch guarantees that they will be perfectly crisp and tender.
- Baking Powder and Baking Soda: These help them rise and brown. I recommend using both for the best waffles.
- Sugar, Salt, and Vanilla: This trio makes sure they taste amazing. I keep the sugar low since I love pouring maple syrup over these before serving.
- Oil: This is my favorite fat for waffles (also true for these Blueberry Muffins). As much as I love butter, these turn out lighter when made with oil. Save the butter for serving.
- Milk or Buttermilk: This recipe works with either! Buttermilk adds more flavor, but milk works perfectly well in this recipe. If you have buttermilk leftover, use it for these Buttermilk Pancakes.
- Egg: Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg whites (totally optional).
Find the full recipe with measurements below.
How to Make Our Favorite Waffles
Tip 1: Let your batter rest. I love this tip, and honestly, it’s an excellent tip for pancake batter, too. After mixing your batter, set it aside on the counter for 10 to 20 minutes. This rest gives the baking powder a chance to activate and the flour time to absorb some moisture.
Tip 2: Grease your waffle iron. Hear me when I say, unless you are 100% positive that your waffle iron is nonstick, I highly recommend greasing it. Nothing is worse than opening your iron and seeing half of your waffle stuck to the top and the other stuck to the bottom. Use a pastry brush and brush on melted butter, ghee, or vegetable oil (I prefer these over cooking spray).
Tip 3: The amount of batter might change depending on your tool. My old-school waffle iron holds about 1/2 cup, but I’ve also made this recipe using newer square-shaped irons and found they require a little more batter. You may need to dial in the perfect amount of batter for your iron.
Tip 4: Wait for your waffle to stop steaming. They are done when they stop steaming. Open up your iron before that, and they will likely stick.
Tip 5: Keep cooked waffles warm and crispy in the oven. Unless you have multiple waffle irons going at the same time, you are making one by one. Before starting, heat your oven to 200°F, then as they come off the waffle iron, slide them into the oven. I place them right on the racks so they don’t steam (or use a baking sheet with a wire rack). This is probably my best tip for the crispest waffle!
Tip 6: Making Belgian waffles with this recipe. I usually make the thinner, classic style, but if you love Belgian waffles, this recipe will still work. To get the fluffy texture inside, you can separate your egg and whip the egg whites. Whisk the egg yolk into the wet ingredients, but hold off on the egg white until after combining the wet and dry ingredients. Then, gently fold in the whipped egg whites. The whipped egg whites thicken your batter and make the middles more fluffy and tender.
Serving Suggestions
I love serving these with a pat of butter, maple syrup, and berries. My son insists on a batch of this crispy baked bacon on the side, and Adam loves our homemade breakfast sausage.
For more like this, see our family’s favorite French toast, this baked French toast, our whole wheat pancakes, or these blueberry pancakes! Happy cooking!
Easy Crispy Waffles
- PREP
- COOK
- TOTAL
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 (1/2-inch to 3/4-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.
Watch Us Make the Recipe
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 3/4 cup of flour.
- Recipe inspired by Aretha Frankenstein’s recipe.
- The nutrition facts provided below are estimates.
I have been looking for a crispy waffle recipe for years. Tried sooo many. This is it! They turned out light and crispy using in my Belgian waffle maker. Followed the recipe exactly and I whipped the egg whites and folded them in. I was wondering if I could substitute just a little melted butter for some of the oil. Would that spoil the crispness? I like the flavor the butter gives to the batter. Also my batter was not thin as described in the recipe, more like regular waffle batter, but they were perfect. And they freeze really well. Just pop them in the toaster oven for a few minutes and they’re like you just made them! Thanks.
You are so welcome! So glad you enjoy the recipe! 🙂
These are by far the best waffle recipe I have tried. Very crisp and airy waffles. I usually replace 100 gm of flour with ragi flour and add 1 grated carrot when making for my kids( they cant tell the healthy swaps). And also- separate the eggs and white the whites into stiff peaks and then mix in with rest ofthe batter. Easy to make batter beforehand and make fresh waffles when friends come home.
You have made our day with this review! 🙂
Okay. What in the world? I made this and it came out as a biscuit dough. I read and reread the recipe. I added milk just so I could put it in the waffle maker. It was disgusting. What recipe are ya’ll makin’ cuz it ain’t the same as this abomination.
Hi Kirsten, This is really odd. If anything, this batter is more liquid-y than what most of us are used to.
Wow! This is the best waffle recipe I’ve used. It’s been the go-to for my family for years now. You might want to give it another try. Something must have gone wrong somewhere
These were fantasia! I can confirm the batter may seem thick. Don’t over mix!
Thanks for coming back, Tiana!
These were the best waffles, thank you!! I am happy to report using all fresh milled flour (I used spelt) worked wonderfully and turned out crispy! If anyone here doesn’t have a grain mill, I highly recommend getting one for health and fun!
You are so welcome! 🙂
I loved these waffles! Thank you for sharing your recipe. I had some real buttermilk on hand and that, along with the addition of corn starch, made the crispiest waffles ever. Keeping them warm on the oven rack was another plus. Can’t wait to make them again.
This essential waffle recipe looks perfectly golden and fluffy—breakfast goals! For a quick, tasty alternative, I also love having toaster waffles ready to go.
The most crispier and delicious waffles tha we have eaten! Thank you!!!
I’ve been looking for a recipe for crispy classic Waffle’s for a while now, these are the best I’ve tried. I added a couple tablespoons of malt powder and my family loves them
ABSOLUTELY delicious fresh (out of the waffle maker) and the NEXT day/days. My household LOVES these and they are NOW our new recipe.
Makes great waffles. Light fluffy & crispy
So happy you enjoyed them Arina!
I bookmarked this recipe. Easy to make and I added blueberries, which made it delicious. Thank you!!
Wonderful! We love blueberry waffles 🙂
Really crispy! My family loved it.
Yay! Glad you enjoyed your homemade waffles 🙂
I rarely leave reviews but wow! You guys nailed these waffles to be reminiscent of store-bought toaster waffles but 1000x better bc of simple, pure ingredients and expert technique. My bf and I will sometimes finish them off in the air fryer for extra color and crisp but they are decadent as is! Reminds me of a donut or funnel cake with the buttermilk (I used almond milk with vinegar and did not separate the egg) tang, tender crumb, and crisp exterior. Just amazing. Skip buying a breakfast sweet and make these now!!! What a treat. Thank you!
I followed this recipe to the T. The first time, the mix came out watery. When cooked, the waffles came out very wobbly. When I poured syrup over the waffles, they became soggy. UGH! The second waffle batch was equally disappointing. I measured 2.5 tablespoons of flour and added it to the mix for a thicker consistency. The waffles cooked to a hard, crumbly mess. I won’t be using this recipe again!
Hi Mollie, I’m truly sorry to hear it didn’t work out for you! That sounds like a really frustrating experience, and I appreciate you taking the time to share your detailed feedback. While this recipe is a favorite for many, it’s clear it didn’t perform as expected for you, and I completely understand your disappointment. I wonder if the waffle maker’s heat setting might have played a role. I use a high setting for my older model and a medium heat for a newer one. You might find that dialing into how quickly the waffles cook makes a big difference in their crispness.