When we made these simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime fans of yeast-based waffle. The recipe can be doubled, tripled, even quadrupled, just don't stack the waffles—they will become moist and limp. If necessary, recrisp the waffles directly on a rack in a 200°F oven. More Brunch Ideas

Light and Crispy Waffles

all-purpose flour

cornstarch

salt

baking powder

baking soda

buttermilk

vegetable oil

milk

sugar

vanilla extract

maple syrup (for serving)

Preheat the oven to 200°F. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.


In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.


Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.


Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven to keep warm and repeat with the remaining batter. Serve at once with maple syrup.


I've never left a review about anything online but felt the need to for this recipe because it's just awesome! Totally recommend. Every time I make waffles people fall in love so I've been sharing this recipe with my loved ones. I substitute yogurt for buttermilk though. Also I use the same exact mix for the best pancakes and sometimes add more milk or water to the same batter for what I call pan-crepes; and even more for crepes. It all works and yeah I'll never need another recette for any of those things, thank you!

I made this recipe exactly as it says, I even doubled it (my waffle iron wells are deep)!  With that said, the 200 degree oven is to keep finished waffles warm as you prepare the rest of the batter, if your waffles are not crisp enough, try increasing temp on waffle iron, if batter was too thick, you didn't measure correctly, solve that issue by adding a little more liquid.  Not trying to offend anyone, but reading is fundamental. That comment was strictly for the one and two star reviews that didn't even bother to make the recipe.

These are the best waffles ever. I've tried many waffle recipes over the years, and none have been worth saving. I will use this one always. I followed the recipe to a tee, my new Cuisnart waffle maker (double sided and flips) makes these perfectly. I did over brown my first go round with the waffle maker almost at 6, but once lowered to 4 the next time, perfect. Doubled the batch as the this batter only makes 3 in my waffle iron, so now I have 3 in the freezer ready to go.

This is actually a very good recipe and very similar to a yeast recipe. The only modifications I made was less salt (some people added, it’s up to your taste),  My whites  were a little stiffer and I had make buttermilk. My waffle maker is old so they were as fluffy as I liking like, but if I had my newer one it would have been perfect.

Excellent recipe. Works very well with the Cuisinart waffle maker.  Way better than the  one supplied with the machine.For the 4 waffle cuisinart this makes 5 waffles.

I didn't have buttermilk so I used a vanilla flavored Greek Yogurt instead. The waffles came out light and crispy. The only thing I will do differently next time is adding a pinch of more salt.

What deception! I always like to look for 5 star recipes with the most reviews. Well, if you scroll down and keep loading more reviews, you will see only 5 star ratings (no reviews) with all of them done on the same date!I'm not gonna bother even trying this recipe. Whoever was responsible for this should be ashamed of themselves.

These were so good. Had to modify the milk (I used macadamia nut milk). They came out fairly pale so I was a little sceptical but they are SO GOOD! Very light and delicate with just the right amount of crisp. Will be my go to recipe from now on!

I liked the recipe as a base but immediately saw that the batter was too thick. I added club soda and it loosened up pretty well. The club soda gave it that crispy texture I like. They were very light.

"Preheat the oven to 200 degrees" because why exactly, when you're making these in a waffle iron?

They taste good but they aren't crispy...

Best waffle recipe I've tried by far. Extremely light and crispy. But I did reduce the oil by half. 😬 These were the first waffles that came out of my budget Kmart waffle a nice caramel brown.

Ive tried many waffle recipes and this by far is the best! Ive made it 6 times so far and my kids love it. It’s so light and crispy.

These are incredible. I’ve made them with whole wheat flour and they’re just as tasty, but (maybe) less

Ya know, I never write reviews because I’m lazy but this is the very best recipe for waffles period. 10/10. Crispy but still fluffy at the same time. It’s never flopped for me.

Why does the recipe make SEVEN ? An 8" square waffle maker will logically make them in multiples of FOUR, so why not add some more flour and milk to make two pan-loads.

OMG. These are the best waffles I've had since the ones I ate in Brugge, many years ago.

Could one of the liquid ingredients be substituted with eggnog?

This was just awful... The waffles came out soft NOT CRISPY and the first few got stuck to the waffle iron. I won't bother with this recipe at all.

Will definitely be making these again - and multiplying the recipe!  In addition to being crispy, these were the lightest waffles I have ever made, and quite tasty too.  I have never posted before, and really not understanding the negative reviews for this one.

I thought these were pretty awful. Bland and way too crispy (6tbsp of vegetable oil? really?).

Made them today and they were so light and fluffy in the inside and crispy on the outside. They were most excellent. We dipped them in syrup and ate every single one of them. Great recipe!

Light and fluffy yes.  Crispy yes.  They were pretty bland though

When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime yeast-waffle fans. The recipe can be doubled, tripled, even quadrupled.

light and crispy waffles

Total: 35 minutes

Servings: 5

Author : Pam Anderson

Ingredients

Instructions

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