This is my family’s favorite waffle recipe! These homemade waffles are quick, easy to make from scratch, light, and fluffy. I love them!
These are the best waffles we’ve ever made at home. Honestly, of all the breakfast recipes we’ve shared on Inspired Taste, these waffles are at the top of my list of favorites! I usually find homemade waffles too thick and eggy, but not these. These are light on their feet.
Our waffle recipe makes 4 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, you can. For more of my favorite breakfast recipes, check out our fluffy pancakes, my favorite French bread, or these amazing homemade biscuits.
Key Ingredients
- Flour: I use all purpose flour in this recipe. It keeps the waffles light on their feet. You can add whole grain flour like whole wheat or spelled flour, but expect the waffles to be very dense.
- Cornstarch: The secret ingredient to making super crispy waffles. Cornstarch ensures that the waffles will be crisp and soft.
- Baking powder and baking soda: Help our waffles rise and brown. I recommend using both excellent waffles.
- Sugar, salt and vanilla remove: Make them taste amazing. I keep the amount of sugar low as I like to pour maple syrup on top, but you can increase the sugar for sweeter waffles.
- Vegetables oil: My favorite oil in these waffles (the same goes for the blueberry muffins). I’ve tried melted butter, and while it adds a buttery flavor, I prefer the texture of butter.
- Milk or butter: These waffles work with either! Buttermilk adds extra flavor, but milk works best in this recipe.
- Egg: It adds softness and gives structure. See our tips on the recipe for making waffles even easier, by whipping an egg white (totally optional).
How to make the best waffles
Say goodbye to raw waffles and hello to waffles that are light and crispy on the outside and soft on the inside. Start by mixing your dry ingredients, then whisk the wet ingredients in a separate bowl.
Then, mix the wet ingredients into the dry until there are only small lumps left in the batter. There is no need to beat this beat. Set the dough aside for 10 to 20 minutes (this gives the baking powder a chance to activate and the flour time to absorb some moisture).
When your waffle iron is ready, add enough batter to fill the grid belowclose the lid, and cook until brown and golden brown.
So that your waffles don’t start to puff up and turn floppy while you cook the rest of the batter, slide your cooked waffles into a 200°F oven in the oven to keep them warm and crispy (this is my best tip for crispy waffles).
Optional step (perfect for thick Belgian waffles)! If you are willing, you can separate your egg and beat the egg whites to make your waffles even more fluffy in the middle. Fold the egg yolk into the wet ingredients, but hold off on the beaten egg white until after you’ve combined the wet and dry ingredients. Then, gently fold in the beaten egg whites. The beaten egg whites thicken your batter and make the center of your waffles fluffy and soft.
Easy Crispy Waffles
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I love these light and crispy homemade waffles. Cornstarch is the secret to crispy waffles. It ensures that your waffles will be clean and soft. Separating the egg is optional but recommended (especially in deep waffle irons).
This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick). If you want to make thick Belgian waffles or use a deep waffle iron, you will approach three waffles using our recipe below.
Makes 4 regular waffles or 2 to 3 thick waffles
Watch We Make the Recipe
You will need it
1 cup (130g) all-purpose flour
1/4 cup (30g) cornstarch
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 spoon of sugar
1 cup (235ml) whole milk or butter
1/3 cup (80ml) vegetable oil
1 teaspoon vanilla extract
1 large egg
Butter, syrup and/or berries, served
Directions
1Combine the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.
2In a separate bowl, mix the butter, oil, and vanilla extract.
3For the easiest waffles, crack an egg. Mix the egg yolk in the milk mixture. If you don’t plan to separate the egg, whisk the whole egg into the milk mixture.
4If you separate the egg, put the egg white in another bowl, use a hand mixer to beat until stiff, then set aside.
5Whisk the milk mixture into the dry ingredients until only small lumps remain. Switch to a rubber spatula and gently fold in the beaten egg whites.
6Set the batter aside for 10 to 20 minutes while you prepare the waffle iron.
7Heat the waffle iron to the highest heat setting.
8Cook the waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire grid below. If the waffles look too dark, lower the heat a bit.
9Serve the waffles immediately or keep them warm and crispy on a rack instead 200°F (93°C) in the oven until ready to use. Leaving them out of the oven will make them smoky and floppy.
Tips from Adam and Joanne
- To save: Homemade waffles keep 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, and freeze for up to 3 months. The best way to reheat the waffles is in a toaster oven or bake in a 350°F oven for a few minutes.
- Buttermilk Substitute: Use whole milk or to imitate buttermilk, stir 1 cup of whole milk with 2 tablespoons of lemon juice or diluted white vinegar. Set aside for 5 minutes to thicken, then use the recipe above.
- Melted butter: It makes these waffles a little hard but delicious. Use 1/3 cup of melted butter.
- The recipe was updated in May 2022 to improve the results when making thick waffles. For the original recipe, use 3/4 cup flour.
- The recipe was inspired by Aretha Frankenstein’s recipe
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1 waffle
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Calories
255
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Perfect Oils
21.4g
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Saturated Fats
16.3g
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Cholesterol
53.2 mg
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Sodium
161.5mg
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Carbohydrate
13.5g
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Dietary fiber
0.1g
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Total Sugar
6.2g
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Proteins
3.6g
