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!!
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!
- 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.
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.
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
The Very Best Crispy Waffles
- 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
- 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 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.
Leslie A Yoder says
Just as you said. Crispy on the outside, fluffy on the inside! Sooooooooo good that I will bring them to next Sunday’s brunch.
And thank you all you other 1-2 serving recipes. I am single, on a very restricted budget ($192.00 per month) so I don’t like leftovers for many reasons. Not a good use of food budget with all the waste. I do not freeze meals because the ingredients need to be as fresh as possible. And I DO NOT use the microwave for the same reason. Thank you so much for being you.
I wonder if you werbsite title/name Baking Mischief” is the best title?? I don’t think so because it really does not communicate the focus of your website/recipes.
I sure do love you!
Thanks, Leslie. I’m SO thrilled you enjoyed the waffles!
The best waffle recipe I tried. I didn’t have the cornstarch and used the flour as recommended and it still came out perfect!
This makes me so happy to hear!! Thanks for reporting back to let me know!
Amazing recipe. Love how there is substitute ingredients!
Kim Billhimer says
I have had many waffle recipes but this is a keeper!!!!
Tara H says
I admit that I was freaked out by how wet the batter was and I was skeptical that it would work but I was WRONG! You were right, these are the best waffles I’ve ever made, even better than the joy of cooking recipe. Thank you for sharing! I’ll definitely look to you for more recipes since It’s just me and my husband.
This comment makes me SO happy, Tara!! Thanks for reporting back!!
YUM, YUM, YUM!!!
I love crunchy waffles and these are great! Once I have the batter in the fridge, then I can make a waffle when the urge hits me…like 3 in the morning even
Juanita Morrow says
This is the best Waffle Recipe I have found. We absolutely love these.
Will be my go to from now on.
Beyond thrilled to hear it!!!
Would love to try this recipe because it is so simple and i am always looking to getting away from using the prepackaged mix. However, right now, I am going gluten free. Any suggestions for a flour substitute?
I made a Dutch Baby last week using coconut flour. While it tasted good, it did not rise like all purpose flour would have.
Not sure coconut flour would work here either.
Hi, Denise, I don’t have much experience with with gluten-free baking, but I would probably go with a gluten-free flour that is specifically designed to replace all-purpose flour without any adjustments to the recipe like King Arthur’s Measure for Measure flour. I haven’t worked with this sort of flour, so I can’t guarantee the results, but I know others have had good luck with it. If you do make these gluten-free, please let me know how they work out for you!
Always love a buttermilk recipe. Use King Arthur flour on this and they were perfect. Haven’t made waffles in a couple years. This Will be my go to recipe for sure. I also like the sweetness in this so I don’t have to add a whole lot of anything else to sweeten them. I like them sweet, such a weakness! Great recipe and so easy.
Thank you! I’m so glad you enjoyed them!!
I’ve tried the recipe as is and it is perfect. I did sub buttermilk for non-dairy almond buttermilk using the 1T vinegar method.
I also attempted using a gluten free flour blend from Costco (Namaste Brand). For anyone else looking to sub w/gluten free flour, you will need to add quite a bit of milk to get the consistency of the batter to match the consistency of the original.
Overall great recipe as is! But will need to look for a waffle recipe tailored to use gluten free flour.
So glad you enjoyed them, Jeannie!!
Did you ever double the recipe?
Yes! It works just fine doubled. No changes needed.
Karen S says
This waffle recipe certainly delivers crispy waffles. They were excellent! I made a double batch for my family, added blueberries and they gobbled them all up! Awesome recipe and I will keep this one forever!
I’m so happy to hear it, Karen! Looooove the idea of adding blueberries!
Benazir’s Kitchen says
Can’t wait to try this recipe, it looks very yum.
Hope you enjoy them!
Bill W says
Just got a new Cuisinart Griddled and bought waffle plates. Today was its first outing. Not having made waffles in a VERY LONG TIME, I looked online for a recipe that used buttermilk. This recipe made sense on the page, and at first try the waffles came out perfectly!! I wish there were a way to cut the recipe in half, but I don’t know how that would work when there is only one egg. Thoughts?
All-in-all this recipe was such a success that I plan to spend more time on your site and try some of your other recipes.
Thanks, Bill! So glad to hear these worked out for you. As for making a smaller batch of the waffles, since these freeze really well, I usually just recommend making the full batch and freezing them, but you can cut the recipe in half if you don’t want leftovers.
To cut the egg in half, just whisk it really well and then measure out about 1 1/2 tablespoons of it to use in the half batch. Whisked egg is a little difficult to measure out, so don’t worry if it’s not perfectly exact, just try to get it somewhere in that ballpark. Hope that helps!
I’ve made these waffles 3 time and they were AMAZING!
I was wondering can whole wheat flour be used?
So glad you enjoyed the waffles, Jackie!! I’ve never made these with whole wheat flour, but it would definitely change the texture of the finished product. If you want to experiment, I’d probably try 1/2 AP flour, 1/2 whole wheat and see if you like the change, and then you can always up that ratio next time. If you try it, please let me know the results!
Linda T says
I haven’t used my waffle iron in years and had a craving for homemade waffles. I am glad I found your recipe. Not only was it easy and tasty but it also only made 3 large waffles which is more than enough for hubs and I. I did add a few dashes of cinnamon to the batter and they were delicious.
Thank you, Linda! I’m so glad you both enjoyed them!!
Laura C says
This has to be the best waffle recipe I’ve tried. I found the addition of cornstarch intriguing. I was a little worried that it might be too liquid of a batter but I was pleasantly surprised. And I didn’t even have separate the egg!! To top it off it was just perfect for 2. This will be my go-to waffle recipe for sure. Perfect texture and delicious.
This makes me so happy to hear, Laura!!
l like to double the recipe and freeze them and put them in the toaster l always have buttermilk on hand l put it in ice cube trays and when it freezes l put them in freezer bags then l take out what l need
Love this idea!!
Lil. What a GREAT idea to keep buttermilk on hand. That’s always been why I never buy it. It’s always too much & spoils. Thank you for the awesome storage idea!!
I substituted the vegetable oil with coconut oil and it turned out wonderful! Crispy and light waffles, not at all dense and heavy. The batter is a lot more runny than expected, but not to worry because it cooks perfectly. Next time I need to double or triple recipe because I was only able to make 2-½ waffles. Thank you so much for sharing.
So happy to hear you enjoyed them!!
This is the second time i have made these. First time i felt they were too crispy. Personally i like a bit of an outside crunch revealing a tender, fluffy inside. This recipe makes the perfect amount for two people. I made them again this morning and this time I substituted the buttermilk with 3/4 cup of plain yogurt + 1/4 cup of milk and reduced the cornstarch to 1/8 cup while increasing the flour by 1/8 cup. I also added a bit of lemon zest which is something my mom used to always do. It just adds a bit of brightness and works really well if your’re enjoying these with fresh strawberries or blueberries. This is my new go to recipe. Thank you.
So happy to hear it, Ramona!!
These really are the best waffles. My husband loves waffles and he said that these were the best he had ever had!
Was skeptical with how liquidy the batter was, and it didn’t thicken all that much after sitting, but none of that mattered because they turned out amazing!
Just made this recipe for the first time. I made a half recipe, and it’s PERFECT! Thank you for sharing this “for two” recipe. It’s so hard to adjust to cooking smaller meals now that the kids are gone. But I will definitely make these waffles when the kids come home 🙂 and I’ll be checking out your other recipes as well. These are delicious!
Yay! So happy to hear it, Gail!!
my batter came out a bit runny, but it still tasted ok! just not as fluffy as i would’ve wanted. but great recipe!
What a nice recipe! I’ve already made it 3 times for breakfast, my boyfriend and I love it! It’s simple and turns out great every time
Janice N says
Definitely the best waffle recipe I (and picky hubby) have eaten. I followed the recipe exactly (even using the weight method to measure ingredients). There were a few new steps for me to follow; the weighing of ingredients, waiting 30 minutes before cooking, and using corn starch. Everything was well worth it, the waffles were superb. It almost reminds me of the chicken and waffle I had at Lula’s Restaurant in Owosso Michigan. Yep these waffles are right up there. If I ever decide to add any thing to this waffle recipe it would be pecans, blueberries or chocolate chips. Thanks Tracy for an awesome waffle recipe!
Sorry I posted my comments before rating this awesome waffle recipe.
Tracy, I’ve been making waffles for 20+ years always fiddling with the right amount of cornstarch, flour etc. These were PERFECT!!! The only thing I did was separate the egg and add in the whipped white after the ingredients had sat on the counter, as per your instruction. Honestly won’t look for another recipe. LOVE this! Thank you1
You are not wrong about these waffles. I received an All Clad Belgian waffle maker for my birthday and the first I made was this recipe for supper for my husband and myself. My husband said keep this recipe and don’t change a thing. The only thing I did different was I doubled it and I used buttermilk powder since I didn’t have buttermilk. Thank you for sharing this recipe A+
Thanks, Marsha!! I’m so happy to hear it!
I substituted AP flour for bob’s red mill 1:1 gluten free flour and added 1 tsp of lemon-infused sugar that I had lying around (especially because I had to use the lemon juice and regular milk hack in place of the buttermilk). With all of those tweaks, this is my new favorite waffle recipe. They came out so light and crispy. It was like making belgian waffles without having to whisk egg whites and fold them in. This is going to be a recipe I come back to again and again.
So glad to hear it!!!
Absolutely the best waffle recipe!! Thank you for sharing.
So happy to hear it, Judy!! 😉
Thank you! These are the best & crispiest so far, but the batter was too oily and I think salt and sugar could be cut back. The melted margarine or butter definitely imparts a better flavor, so I’ll try that next time.
I doubled it because we have a big Cuisinart panini grill/waffle plate which needs more batter.
Also tried a little advice from several recipes and tried beating the egg whites to stiff peaks and folding them in, and set the iron to long preheat on high – but 450 was a bit too high. 400-425 would be better. The widely recommended 375 doesn’t cut it. Cooking them until steam stops was perfect.
These waffles were amazing! I wanted a quick recipe to make and thought this one had a lot of ingredients ( it doesn’t actually haha) but figured I should give it a try and I’m so happy I did! They turned out amazing and the tip about pre heating your oven completed this amazing recipe! Thanks so much
Linda Fensken says
Crispy is right!! Love this recipe. I don’t like soggy waffles. The cornstarch made all the difference. I added an extra tablespoon of sugar and an 1 extra teaspoon of vanilla. They were still crispy on the outside and fluffy on the inside. This will be the only recipe I use going forward. No more waffle mixes for me!!! Thanks for sharing it.
Love to hear it!!!
I need some help the flavor of these waffles is perfect! However I tried making them twice, following all tips and tricks, and bleh! They do not rise hardly at all and stay flat. The outside crisps, and the inside is half raw. What can I do? I’m thinking maybe I am skimping on the flour a bit too much using the listed method. I ever used my saltier baking scale and measured out ingredients the second time. Help!!!
Hi, Hannah. If the waffles are cooked on the outside but raw on the inside, that’s usually a waffle maker issue. If you have temperature controls on yours, I’d turn down the heat so the inside has time to cook through before the outsides burn. Since they’re not rising though, I’d also check the dates on your baking soda and powder. If they’ve lost some of their effectiveness, that could explain why they’re not fluffing up. Hope that helps!
Debra Leist says
I followed your recipe exactly as written, weighing all ingredients. I let it stand for the required 30 minutes and when I stirred it up before cooking it was so runny I couldn’t have possibly put it into the waffle iron. I had to add another 1/4 cup of flour to get it thick enough to cook. The taste (according to my husband) was bland and needed something else. I put cinnamon in the remaining batter. They didn’t get crispy which was my whole reason for trying the recipe. I thought they were edible but not what I was looking for in terms of crispness.
Hi, Debra, sorry to hear that! These waffles should get very crispy if they’re cooked long enough. Sometimes they look golden and done but actually need a little more cooking time. If you ever try them again, I’d leave them in the waffle maker a little longer, until the waffle has mostly stopped releasing steam. That should ensure they end up fully cooked and crispy. Hope that helps!
Made this as written and I have to say I was a bit worried, after sitting for the half hour the batter was still rather thin, I went ahead and cooked them anyway (I was starving at that point lol) and I ended up with nice thick, crispy waffles that were nice and fluffy inside! I don’t usually make waffles only because most recipes want you to beat egg whites and fold them in etc…..I don’t have the time or patience for that. With this recipe I can whip them up anytime! Thanks for the recipe!
So glad you enjoyed them, Jane!!
The taste of these waffles was wonderful but appearance was not pretty. Not sure why but were burnt in spots and never got fluffy but sat flat.
Hi, Jolene, glad you enjoyed the waffle flavor! I saw the photo you uploaded with your Pinterest comment, and from the looks of it, my recommendation would be to fill the waffle maker a little fuller next time. I’m guessing that it’s not that the waffles didn’t rise, but that there wasn’t enough batter to make big fluffy waffles. This should also help with the burning issue (though because of the amount of oil in these waffles, they will burn more easily in places if your waffle maker has hot spots). Hope that helps!
These are my wife’s and I favorite waffles since It is only us. Love them I use a two waffle Square maker they come out really good. Awesome.
I love these waffles, and my husband says they’re the best waffles he’s ever had (and he’s eaten a lot of waffles). We’ve eaten them enough in the last four or so months that I nearly have the recipe memorized, and I’ve started keeping buttermilk in the fridge. Since I’m gluten intolerant, I make them with Bob’s Red Mill Gluten-Free Flour (the blue bag, cup-for-cup kind), and they turn out great like that.
I have not made these yet, but will try them. What I wat to know is what you are pouring the batter from. The cup looks very interesting to me. I would love to know where it is from.
Hi, Karen. It’s just a 1-cup measuring cup. My waffle maker uses 1 cup of batter per waffle, so I like to measure the batter so I don’t overfill it.
I’ve been making scratch waffles for years, but this is my new go-to recipe. They are perfect and just as described, crispy on the outside and soft on the inside. Pair these with butter and syrup and you’ll be in heaven! The name is what drew me in. I’m single and hate having too many leftovers and this delivers as stated, 2 waffles from my second hand 1959 General Electric waffle iron. One gets eaten immediately and the spare goes in the freezer. Thanks for the amazing recipe!
The only thing I’d change would be a teaspoon of vanilla paste and to separate the yoke and use a mixer on the albumen till its fluffy.
C. Hemphill says
OMG! You are a 1,000% right! Recently I have pulled out my waffle maker and have been testing recipes. These are the absolute best! Thank you for sharing.
Christine Dux says
Made the recipe to specifications. I have an All-Clad round waffle maker. I found this recipe definitely crunchy but almost too crunchy (tried different cooking settings) Also a bit too oily for my liking. Maybe better with a thicker waffle maker. Still searching for the perfect waffle…
Bummer to hear you didn’t enjoy them, Christine!!
Have you ever mixed the dry ingredients and stored them in an air tight container? If so, do you know the shelf life?
I haven’t tried this before, sorry!
Luan Do says
This is the best recipe we’ve tried. It has a nice crisp crust but soft and airy inside. We substituted plain yogurt for buttermilk. We added 2 shots of orange liqueur and 1/4 tsp. of citric acid to the batter. We also added 1/2 stick of melted butter. Yes, it was rich and very flavorful.
Can this batter be used for pancakes?
I wouldn’t. If you’re looking for a pancake recipe, this is my very favorite one: https://bakingmischief.com/make-fluffy-buttermilk-pancakes-two/
This was a descent waffle. But way too much oil and dint crisp in my waffle maker (could be my maker) I put them in air fryer to toast up. But my batter was still runny after 30 minutes and I followed recipe to a t. I’m gonna use this as a base recipe and adjust measurements next time. Room for improvement!
Really excellent waffle recipe! Crispy on the outside and soft inside, these waffles really hit the mark. I’m picky about waffles and these were delightful. Thanks so much.
Thank you, Mary! So glad you enjoyed them!!
Made the waffles and were delicious but not crispy at all. Let batter rest and followed all instructions. What went wrong.
I only have one complaint about these waffles! And that is, they are soooooo good I want to make them ALL the time. Best recipe for waffles ever. Thank you.
I would like to know how to make these in an oven, as I do not have a waffle maker. I have a waffle silicone mold for oven baking. Any help would be great. Thank u.
Tracy U. says
Thank you Tracy! A wonderful recipe, crispy and fluffy absolutely! My 10 year old daughter took charge of your recipe this morning! Wonderful that there was no need to seperate the egg white as some recipes require…with the whisking and then adding in later. We waited out the half hour as per your instructions. Spooning in only 1/3 cup batter at a time, on 3/4 heat setting for a total time of two minutes (for a one waffle maker).
Another suggestion from another, for making buttermilk is mixing half natural Greek yogurt and half whole milk. Works a treat.
I’m so excited to try this! If I’m allergic to corn can I substitute the cornstarch for something?
You can replace the cornstarch with the same amount of AP flour. The waffles will still be good, but won’t be as crispy.
TAVANA K. BAIN says
Indeed! The best waffle recipe! Thank you.
Made these this morning. I didn’t have oil so I substituted with butter. They came out perfect. This is a keeper. They were so crispy outside & tender in the middle.
Loved the waffles even though my batter seemed even more liquid than yours they came out crispy and fluffy. One question – have you tried mixing the batter in the evening, leaving it in the fridge overnight and then baking them first thing in the morning? I know that works with yeast but not sure if it will be ok with powder and soda…
I made these and my family all wondered why we haven’t been eating them our whole lives. They loved how crispy they were. The only change I made was to substitute melted bacon grease for the oil. This will be my new go-to for waffles.
Lynn Woodward says
I found this while looking for a crispy waffle recipe – didn’t care for the last one I tried.
This turned out GREAT! Quick and easy to make, no separate egg white to beat, no yeast.
The family agrees. Keep this recipe!
I am not sure what’s wrong with this recipe… but it did not come out neither crisp or delicious, llike the other say…it was .a desaster!! And I am good cooker..First of all, the liquid was why to much in receipe, via dry ingredients. I have to add almost another 1/2 cup of flour. Yes I add the corn starch as well. I check duble the recipe to see if I forgot something or what?!? Second I don’t understand why so much oil?!?.Way to much for a smal amount of wafers bater. Anyway, thanks but….sorry,. No thank you.
These waffles were the best Ive ever made! I made them exactly as the recipe said. I have a Dash waffle maker which makes waffles about the size of store bought frozen waffles. It made about 12! I am freezing the rest and can pop them in the toaster when the mood strikes for an easy breakfast. Thanks!!!
P Roche says
The perfect waffle. Made these this morning following recipe exactly and they were heavenly.
So happy to hear it!!
These were excellent! I have been searching for a recipe for crispy waffles and THIS IS IT!!! I doubled the batch and it made 5 standard round waffles (non Belgian).