These homemade crispy waffles have a golden brown crunchy outside while staying light and fluffy inside! They are easy to whip up, made without buttermilk, and so much better than boxed waffle mix! The best waffles ever!
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What makes the perfect waffle?
When it comes to the perfect waffles, I have 4 requirements: they need to have a crispy outside, soft inside, be able to hold all the waffle toppings, and…they need to be beautifully golden brown!
After lots of testing, this recipe checks all those boxes. Making these crispy waffles from scratch will convert you, I can almost promise you. PLUS, these are waffles without buttermilk so that you don't have to run to the grocery store!
Why You’ll Love These Crispy Waffles!
- Crispy & perfect for toppings: no soggy waffles here! The addition of the cornstarch gives these a sturdy, yet light and crispy Belgian-style waffle texture that is perfect for holding my favorite waffle toppings!
- No refrigerating required: While most waffle batter recipes require you to chill the batter, these can go straight from the bowl to the waffle iron!
- No buttermilk needed: While most waffle recipes require you to have buttermilk on hand, these use regular milk & butter for the liquids!
PSST! Make these for a waffle bar and pair them with my 1-hour cinnamon rolls or moist banana bread and MY GAWD do you have the perfect brunch spread.
Ingredient Notes & Substitutions
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- All-purpose flour: I developed this recipe with all-purpose flour since it's what most people have on hand. It will give you a light & crispy texture. You can use other flours but keep in mind that something like a whole wheat flour will give you a denser texture.
- Cornstarch: this is the secret ingredient to crisp & sturdy waffles! If you've been striving for crispier waffles, this is your answer. Don't skip it!
- Granulated Sugar: While I found this amount of sugar to produce the best-tasting waffle, feel free to cut back the sugar as needed.
- Baking Powder & Soda: The baking powder will give you the lift, while a touch of baking soda will give them that even, golden brown color. Baking soda is also crucial in the crispiness, so don't skip it!
- Milk: I use whole milk but you can also use 1%, 2%, or even buttermilk!
- Butter & Oil: The butter will give you the flavor while the oil will help crisp them up. I use unsalted butter but you can use salted, if desired.
- Eggs (divided into yolk & whites): While beating the egg whites is an extra step, I promise you it’s worth it! Believe me, I tried this recipe without it and it’s just not the same!
- Waffle Maker: I use this rotating Belgian waffle maker from Amazon.
How to Make Light & Crispy Waffles!
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
Step 1: Separate Wet & Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour (2 cups), cornstarch (½ cup), granulated sugar (¼ cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.
- In a separate medium-sized bowl, melt the butter (¼ cup).
- Once melted, add in the milk (1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
- Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined.
- Add the milk mixture to the dry ingredients and mix until just combined (don’t stir too much or you can cause the batter to become tough!).
Tip: Adding the milk to the hot butter first will cool it down so that you don’t accidentally cook the egg yolk!
Step 2: Beat Egg Whites
In a clean small bowl, use an electric mixer to beat the 2 egg whites for 1-2 minutes until light, fluffy, and stiff (”stiff peaks”). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.
Tip: This is an important step! If you want the lightest & crispiest waffles, whipping the egg whites is crucial. I know it's an extra step but it's worth it!
Step 3: Pour Into Waffle Iron
Heat your waffle iron to the highest setting. Spray with nonstick cooking spray, then scoop batter into the preheated waffle iron. I fill my round waffle iron about ¾ full, then spread it to the ends. Cook until golden brown, or to your liking!
Tip: The batter will be thick & a little lumpy, which is why you want to spread it to the edges of the waffle iron.
Step 4: Top & Enjoy!
Serve immediately or keep them on a baking sheet or oven rack in the oven at 200°F to stay warm & crispy. Top with your favorite waffle toppings and enjoy!
Frequently Asked Questions:
The cornstarch combined with the whipped egg whites are what make a light & crispy waffle! I’ve tested this recipe with & without both and the results are just not the same. Adding both of those ingredients is what makes these the best crispy waffles ever! I truly believe that this is the best waffle recipe.
I recently got the rotating Belgian waffle maker and love how it cooks up and makes the waffles golden brown! It’s kind of like the flippy ones you see at hotel breakfast bars. I had an old belgian waffle maker that never got crispy, so the type of waffle iron definitely matters!
To keep your waffles hot & crispy, keep them on a baking tray or rack in the oven at 200 F. This is a great way to keep them warm for big families, brunch with friends, or even if you’re hosting a waffle bar!
If you have leftover waffles, you can freeze them for later in an airtight container! Just keep in mind that they can lose some of their crispiness, depending on how you reheat them. I don't recommend reheating in the microwave but rather toss in the toaster, air fryer at 350°F for 2-3 minutes, or in a 350°F oven for about 5 minutes (keep an eye on them so they don't overbrown!).
Tips & Variations
- Add mix-ins! You can add in mini chocolate chips, blueberries, or even cinnamon sugar to make flavored waffles! The fun of Belgian waffles is making them your own!
- Just make 2! Don’t need to feed a family? You can make these crispy waffles for two by simply cutting the recipe in half!
- Make them mini! Use an adorable mini waffle maker to make homemade Eggos! A true 90’s kid dream.
Waffle Topping Ideas
For sweet toppings: top your homemade waffles with fresh fruit, sliced strawberries, blueberries, syrup, honey, whipped cream, mini chocolate chips, and peanut butter! You could also turn these into crispy churro waffles by sprinkling on cinnamon sugar! My personal favorite way to top these are straight-up classic waffles: simple butter, strawberries, syrup, and whipped cream!
For savory toppings: Add hot honey, fried chicken, bacon, or eggs! The beauty of making crisp waffles is that they can handle being stacked with hearty toppings.
The Best Crispy Waffles
Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ cup granulated sugar (i.e. 4 tablespoons)
- 1 tablespoon baking powder
- ½ teaspoon baking soda this is what really helps create a golden brown color!
- ¼ teaspoon salt
- ¼ cup unsalted butter (i.e. ½ stick)
- 1 ½ cups whole milk can also use 1% or 2%
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, divided separate the yolks & whites (but don't discard, we're using both!)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat your waffle iron to the highest setting.
- In a large mixing bowl, whisk together all-purpose flour (2 cups), cornstarch (½ cup), granulated sugar (¼ cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Set aside.
- In a separate medium-sized bowl, melt the butter (¼ cup). Once melted, add in the milk (1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
- Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined. Tip: We're adding the milk to the hot butter first so that it will cool it down and prevent you from accidentally cooking the egg yolk!
- Add the milk mixture to the dry ingredients and mix until just combined (don’t stir too much or you can cause the batter to become tough!).
- In a clean small bowl, use an electric mixer to beat the 2 egg whites for 1-2 minutes until light, fluffy, and stiff (”stiff peaks”). Use a spatula (not the electric mixer) to *gently* fold the egg whites into the batter. You want to mix until it's about 90% combined, where you can still see some streaks of egg whites.
- Spray waffle iron with nonstick cooking spray, then scoop batter into the preheated waffle iron. I fill my round waffle iron with ¾ cup of batter, then spread it to the ends. Tip: The batter will be thick & a little lumpy, which is why you want to help spread it to the edges of the waffle iron.
- Cook until golden brown, or to your liking! Note that to get a nice crispy waffle, you will need to cook it a little longer than you would typically do. A golden color is what we're going for! My iron takes 4-5 minutes to reach this color.
- Serve immediately or keep them on a baking sheet or oven rack in the oven at 200℉ to stay warm & crispy. Top with your favorite toppings and enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Mahss says
I followed the instructions and I am very happy with the results! I have a mini waffle maker and it gave me 15 waffles:)
Melissa says
So glad to hear you enjoyed the recipe! Thank you so much for leaving a review!
Gwen says
Nice and crispy, just the way I like them! We followed the step to melt the butter and then put the milk in, but the milk seemed to curdle the butter. We just heated the milk and butter up together which solved the problem. Thanks for a delicious breakfast!
Melissa says
Thank you so much for taking the time to leave a review, Gwen! So glad to hear you enjoyed the recipe!
Chyhart says
It's a decent recipe, a little on the heavy side, kind of dense for my preferences. This is the first recipe I've done that uses corn starch, not sure if that's the difference causing it. But they cooked well and looked pretty. I followed exactly step by step, but like other comments, I also warmed up the butter milk mixture to combine it better and not have curdled chunky butter.
Maren says
Beautiful crispy golden brown that taste as good as they look. 10/10 👍🏼 delicious.
Melissa says
Thank you so much for leaving a review, Maren!
Nina says
Delicious, light, and airy inside, crispy and golden on the outside—just the way I love my Belgian waffle. Thank you
Kate says
Really Really Good! Had the crunch that I was looking for on the outside! Cornstarch for the win! Paired them with whipped cream and macerated strawberries and my kids were definitely happy! Will be my go to! Thank you 🙏❤️
Shannon says
Delicious. Thank you for a great recipe!
Melissa says
Thank you so much for leaving a review, Shannon!
Carolyn Church says
I finally found a great waffle recipe! Thank you.
Melissa says
I'm so happy you enjoyed the Crispy Waffle recipe, Carolyn. Thanks so much for taking time to leave a review!
Roger Burke says
Well written recipe, and delicious end result. Everything I hope for in a crispy waffle with great chew.
Melissa says
I'm so glad you enjoyed these waffles, Roger! Thanks so much for taking time to leave a review!
Fiona Cunningham says
These are by far the best waffles we have ever made. Deliciously crispy on the outside and heavenly soft on the inside. I left the batter for 3 hours before adding the beaten egg whites. Its also great that recipie changes for the amount you are making, no need to guess. Could the measurements show in uk measurements ( grams/ounces) for your recipies too please. It would make it so much simpler.
Melissa says
I am so happy to hear you enjoyed the recipe, Fiona! Thank you so much for leaving a review! Unfortunately, the conversion from US to UK measurements isn't exact so I will have to re-test the recipes before putting that out but I am planning on working on that so stay tuned! I would love for that to be an option! :)
Pete says
Finally found a recipe that makes waffles crispy on the outside. However I'm having some trouble with making them light inside.
I fold the batter to avoid overmixing it. Do you have any other recommendations like maybe adding another egg white?
Thanks
Melissa says
Hi Pete! Another egg white may help in that regard - let me know if you try it!
Marissa Miller says
My kids requested waffles for breakfast and I knew what recipe I needed to try. These waffles are truly the crispiest I've ever made. They were so flavorful. I doubled the recipe and put the leftovers in the freezer to make mornings go quicker. I can't wait to see how the thawed ones taste.
-August Baking Challenge
Melissa says
I am so happy to hear you and the fam enjoyed this recipe! Thank you so much for leaving a review and for participating in the monthly baking challenge, Marissa! I really appreciate it!