If you’re a fan of crispy waffles, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
Today’s recipe is one I’ve gotten a ton of recipe-for-two requests for: waffles!!
The Best Waffle Recipe (Fight Me)
If you’re a crispy waffle fan, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
They are substantial and sturdy enough to pile whatever you want on top. Soak them in syrup, strawberry sauce and whipped cream, scoops of ice cream and hot fudge sauce. However you eat these waffles, they’re going to be great.
And, as should be expected of the best waffle recipe in all the world, they’re very, very, very easy to make. You just need one bowl and a waffle maker.
How to Make Crispy Waffles
1. Start the waffles by combining all your dry ingredients: flour, corn starch, sugar, baking soda and powder, and salt, in a large bowl and whisking them together.
2. Then make a small well in the center of the dry ingredients and add all the wet ingredients: buttermilk, vegetable oil, an egg, and vanilla. This might seem like a lot of liquid, but don’t freak out! The recipe is correct, and the batter will be just fine. I promise.
Once the liquid ingredients are added, switch to a wooden spoon, and stir everything together until just combined. There will be some lumps, but that’s okay. Just make sure you don’t have any dry flour at the bottom of your bowl.
3. Let the batter rest for about 30 minutes. Remember all that liquid we were just talking about? The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here’s a good article on what’s happening while batter is resting, if you’re curious).
If you’re serving waffles with sides, this is a great time to cut fruit, prep any meat you’re making, or make a fruit sauce.
4. Once your batter is ready, preheat your waffle iron and cook the waffles according to your iron’s instructions. This recipe makes pretty exactly 2 cups of batter, so it will make 2 to 4 waffles depending on the capacity of your waffle maker.
Keep waffles warm in a 200°F oven while all the waffles cook, and then top with toppings and enjoy!
Waffle Recipe Substitutions
This recipe uses a couple ingredients that not everyone keeps stocked in their baking cupboard. These waffles are best when made as written, but you can make the following substitutions and still end up with a pretty great waffle.
- Substituting for Buttermilk: To make a buttermilk substitute, put 1 tablespoon of white vinegar or lemon juice (fresh or bottled) in a 1 cup measuring cup. Fill the cup the rest of the way with milk. Let the mixture sit for 5 minutes to “sour,” and you’re good to go.
- Substituting for Corn Starch: Corn starch is one of the ingredients that makes these waffles so crispy, so I recommend using it if possible, but in a pinch, you can replace the corn starch with the same amount of flour.
Recipe Notes
- Waffle Maker: If you don’t own a waffle maker, this is the one I own, and I absolutely love it. I’ll be totally honest, I was little disappointed when I took it out of the box, because it felt a little cheap compared to waffle makers I’ve handled in the past, but it does such a good job cooking waffles that I don’t care. And you can stand it upright for storage, which is a nice space-saver.
- For more breakfast recipes for two, try these Banana Pancakes, Fluffy Buttermilk Pancakes, Banana Muffins, and Cream Scones.
- Extra waffles freeze well. Store in an airtight container or freezer bag for up to 2 months. To eat, place frozen waffles on a baking sheet and bake in a 350°F oven for about 10 minutes or until heated through.
The Very Best Crispy Waffles (for Two)
If you’re a fan of crispy waffles, these are the best waffles in existence. They come out beautifully golden with a crispy, crunchy exterior and light and fluffy insides every time.
Ingredients
- 3/4 cup (90g) all-purpose flour measured by weight or using the spoon and sweep method*
- 1/4 cup (30g) corn starch
- 1 tablespoon (12g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 teaspoon vanilla extract
- Melted butter optional for serving
- Syrup optional for serving
Instructions
In a large bowl, whisk together flour, corn starch, sugar, baking powder, baking soda, and salt.
Make a shallow well in the dry ingredients and add buttermilk, vegetable oil, egg, and vanilla, and stir together until just combined.
- Allow batter to sit for 30 minutes.
Preheat oven to 200°F and set a baking sheet inside to place the waffle(s) on after cooking to keep warm while you cook the rest of the batter.
Preheat waffle iron and cook batter according to your iron’s instructions*, typically 4 to 6 minutes per waffle, until waffle is nicely golden and has mostly stopped releasing steam. Waffle may not initially seem crispy to the touch, but will crisp up out of the waffle maker.
- Top with melted butter and syrup if desired, and enjoy!
Recipe Notes
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).
*If using a non-stick waffle maker, you should not need to grease the plates, but if you typically need to grease your waffle maker, go ahead and do so.
This recipe will make approximately 2 cups of waffle batter.
Recipe slightly adapted from The Waffle of Insane Greatness
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