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!
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.
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
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
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.
Cindee says
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.
Tracy says
So happy to hear you enjoyed them!!
lil says
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
Tracy says
Love this idea!!
S.Page says
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!!
Vic says
There is a powder form that you just add water to. I keep it on hand just in case. It’s been a while since I bought some and it maybe really expensive.
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.
Tracy says
This makes me so happy to hear, Laura!!
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.
Tracy says
Thank you, Linda! I’m so glad you both enjoyed them!!
Jackie says
I’ve made these waffles 3 time and they were AMAZING!
I was wondering can whole wheat flour be used?
Tracy says
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!
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.
Tracy says
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!
Benazir’s Kitchen says
Can’t wait to try this recipe, it looks very yum.
Tracy says
Hope you enjoy them!
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!
Tracy says
I’m so happy to hear it, Karen! Looooove the idea of adding blueberries!
MaryAnn says
Did you ever double the recipe?
Tracy says
Yes! It works just fine doubled. No changes needed.
Denise says
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.
Tracy says
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!
Martine says
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.
Tracy says
Thank you! I’m so glad you enjoyed them!!
Jeannie says
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.
Tracy says
So glad you enjoyed them, Jeannie!!
Juanita Morrow says
This is the best Waffle Recipe I have found. We absolutely love these.
Will be my go to from now on.
Thank you!!
A.Morrow
Tracy says
Beyond thrilled to hear it!!!
TW says
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
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.
Tracy says
This comment makes me SO happy, Tara!! Thanks for reporting back!!
Rebecca says
Amazing recipe. Love how there is substitute ingredients!
Kim Billhimer says
I have had many waffle recipes but this is a keeper!!!!
Nancy says
Me too! And how easy it is to make the conversion for 8! Company is coming for Memorial Day. Can’t wait to try it! Thank you!
ACK says
The best waffle recipe I tried. I didn’t have the cornstarch and used the flour as recommended and it still came out perfect!
Tracy says
This makes me so happy to hear!! Thanks for reporting back to let me know!
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!
Tracy says
Thanks, Leslie. I’m SO thrilled you enjoyed the waffles!