The Best Crispy Waffles

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!

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!

1. 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!
2. 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!
3. 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.

1. In a separate medium-sized bowl, melt the butter (¼ cup).
2. Once melted, add in the milk (1½ cups) and vegetable oil (¼ cup), then give it a quick stir until combined.
3. Next, add 2 egg yolks (not the whites yet!) and vanilla extract (1 teaspoon) and mix until combined.
4. 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:

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.