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You are here: Home / Breakfast / The Very Best Crispy Waffles

The Very Best Crispy Waffles

10/25/21 | Breakfast, Recipe for Two, Recipes

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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 requests for: waffles!!

Crispy waffles for two on a plate.

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

Collage photo of waffle batter being prepared.

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.

Waffle batter being poured into waffle maker.

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!

Variations

  • Blueberry waffles: Stir ⅔ cup of  washed and dried blueberries to the batter just before cooking. 
  • Chocolate chip waffles: Stir ½ cup of chocolate chips or chopped semi-sweet chocolate to the batter before cooking.
  • Strawberry and whipped cream waffles: Serve topped with strawberry sauce and whipped cream. (My FAVORITE way to eat waffles!)

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 cornstarch: 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.

FAQ

Do I have to let the batter rest?

Yes. As mentioned above, resting the batter gives it a chance thicken slightly and let the gluten in the batter relax so you get the best waffle texture possible. 

How many will this recipe serve?

This recipe makes about 2 cups of batter, which depending on your waffle maker will make 2 to 4 waffles. It generously serves 2, but if serving to children/with a large breakfast, it could be stretched to serve 3 to 4.

If you would like to double the recipe, go for it. It scales up with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

Pieces of crispy waffles on a fork.

Can I freeze waffles for later?

Yes!! Extra waffles freeze extremely well, and I often double the recipe just so I have extras to freeze for later. Store cooked waffles 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.

Troubleshooting and Tips

Batter is too thin: This batter will be a little thin-looking. This is normal, and it will thicken slightly as it rests!! If it looks like the photo of the batter above being poured onto the waffle maker, you’re good to go.

If you’re worried about it oozing out the sides of the waffle maker, make sure your iron is completely preheated before adding the batter. Ladle it on slowly, filling holes where more batter is needed, and then give it a moment to set (about 5 to 10 seconds) before closing the lid. This will help prevent batter from squeezing out the sides when you close the lid.

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 iffy when I took it out of the box, because it felt a bit 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.

More Favorite Breakfast Recipes

  • Banana Pancakes
  • Fluffy Buttermilk Pancakes
  • Banana Muffins
  • Cream Scones
  • The BEST Banana Bread
Crispy Waffles for Two

The Very Best Crispy Waffles

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.
4.83 from 169 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Batter Resting Time: 30 minutes minutes
Total Time: 55 minutes minutes
Servings (Hover or Click to Change Yield): 2 servings
Calories: 637kcal
Author: Tracy

Ingredients

  • 3/4 cup (98g) all-purpose flour
  • 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!

Notes

*Do not stack or overlap waffles in the oven. Placing them on top of each other will cause the steam to make them lose their crispiness.
*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, which depending on your waffle maker will make 2 to 4 waffles. It generously serves 2, but if serving to children/with a large breakfast, it could be stretched to serve 3 to 4.
If you would like to double the recipe, it scales up with no preparation changes needed. To change the recipe yield, hover over the serving size or click if you’re on mobile, and slide the slider.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Recipe slightly adapted from The Waffle of Insane Greatness

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

Comments | 134 comments

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Comments

  1. Troy says

    March 23, 2025 at 10:16 am

    5 stars
    Great recipe

    Reply
  2. Annette says

    February 23, 2025 at 5:51 am

    4 stars
    The batter was thin even after waiting the 30 minutes, but that may have been my fault. My measuring cups are a little worn. So I will try them again, but I always have to add spices like cinnamon, clove, ginger, apple pie spice, etc to the recipes to make them taste like something. This recipe was no different.

    Reply
  3. kbanaa says

    January 13, 2025 at 6:28 am

    Has anyone tried using tapioca starch or arrowroot instead of the corn starch? Im curious if those would work…

    Thank you for sharing your recipe. I haven’t tried it yet, but it looks great!

    Reply
  4. Samira says

    January 6, 2025 at 7:25 am

    5 stars
    Quick & easy recipe.

    Reply
  5. Scott says

    December 8, 2024 at 12:58 pm

    5 stars
    Best waffles I’ve ever made, and I’ve made a LOT over the years. Crispy and good flavour.

    Reply
  6. Sheridan says

    December 5, 2024 at 2:37 pm

    5 stars
    Okay. So after seeing the title and all the promises it makes about being the best waffle recipe ever and defendable by means of violence, I knew I had to follow the recipe like a chemist if I was going to have the right to tell you that it wasn’t the life changing experience it claimed to be. .. but it WAS. ..Dude. Absolutely the best waffles I’ve ever had. Thank you so much 😀
    Freekin A.

    Reply
    • Tracy says

      December 15, 2024 at 5:16 am

      Lol, I take my waffles very seriously!! I’m so glad you enjoyed them, Sheridan!!

      Reply
  7. Julia says

    November 3, 2024 at 9:23 am

    5 stars
    I don’t normally put comments on recipes, but I made these for my very picky boyfriend and he went back for SECONDS. This man eats like a bird. His praise literally moved me to tears (he has a lot of issues with food.)

    So thank YOU. This is our new go to waffle recipe.

    Reply
    • Tracy says

      November 5, 2024 at 9:31 am

      This makes me so, so happy to hear! Thanks for taking the time to let me know!!

      Reply
    • Chef D says

      December 5, 2024 at 6:34 am

      2 stars
      Followed the recipe exactly as written, the waffles are not crispy! Flavor somewhat flat! My advice, Find a different recipe.

      Reply
  8. LB says

    September 18, 2024 at 5:39 pm

    5 stars
    I’ve been making this recipe for a few years. My toddler grandsons love the waffles.
    Question: can this recipe be made the night before? It gets crazy making them in the morning.

    Reply
  9. koza says

    August 29, 2024 at 8:43 am

    3 stars
    Recipe works well, but the overall flavor is just so-so. Distinct flavor like that of funnel cakes from the oil and the starch. Not a great waffle flavor.

    Reply
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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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