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.

The Very Best Crispy Waffles (for Two)

(90 grams) all-purpose flour

(30 grams) corn starch

(12 grams) granulated sugar

baking powder

baking soda

salt

buttermilk

vegetable oil

vanilla extract

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!

Light and crispy oat flour waffles! Made with whole-grain oat flour and other pantry staples, these waffles are delicious drizzled with maple syrup and melted butter!

Oat Flour Waffles {Light &amp; Crispy}

oat flour

cornstarch ((lightens the waffles but flour

sugar

milk (almond milk will work)

eggs

oil oil

vanilla

Whisk the oat flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.

In another bowl or large measuring cup, whisk the milk, oil, eggs and vanilla together until blended.

Pour the milk mixture into the flour mixture and whisk until just mixed. Let the batter sit for 10 to 15 minutes so the flours hydrate and the baking powder has time to activate.

COOK THE WAFFLES

Heat the oven to 250° F and heat the waffle iron.

Pour about 1/3-1/2  cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. I cook mine for about  3- 3 1/2 minutes. Remove and place on the rack of the oven to keep warm.

Repeat with the remaining batter. Enjoy! Break the extras into sections to freeze. Frozen waffles will reheat well using the defrost setting of the toaster.

MAKE THE BATTER

Make the perfect light and crispy waffles without any milk!

Light And Crispy Waffles Without Milk

tbsp butter

tbsp sugar

tbsp baking powder

all purpose flour

tsp vanilla extract

water

berries, sauce, melted chocolate, peanut butter, sugar

In a large mixing bowl, whisk together the butter, eggs, sugar, and vanilla extract, and mix until thoroughly combined and smooth.

Then, add the flour and baking powder and mix.

Next, pour in the water, and stir until the mixture is once again smooth.

Then, preheat the waffle iron, and pour ½ cup of the batter onto the waffle iron.

Close your waffle iron and cook in reference to the specific manufacturer instructions.

Serve up waffles warm with optional toppings.

Crispy Pumpkin Waffles taste like fall. They are super crispy on the outside and soft on the inside. The warm seasonal spices accentuate the pumpkin flavor!

Crispy Pumpkin Waffles

all-purpose flour

cornstarch

pumpkin pie spice

shaken buttermilk

pumpkin puree

neutral oil

unsalted butter

In a large bowl, whisk together the dry ingredients: flour, cornstarch, pumpkin pie spice, salt, baking powder, baking soda and salt.

To Make the Dry Mix:

In a large measuring cup, measure out the buttermilk. Whisk in the pumpkin puree, oil, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and mix until barely combined. Set aside.

In another bowl, using a hand-mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until just combined.

Cook the batter according to your waffle iron’s instructions. I cooked mine for about 3 minutes. Repeat until you’ve worked your way through the batter. Serve with maple syrup and butter.

Serves 4

To Make the Wet Mix:

I love these homemade crispy waffles. Cornstarch guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional, but I recommend it for deeper Belgian-style waffle irons. This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick). If you want to make thicker waffles or use a Belgian waffle maker, you will get closer to 3 using our waffle recipe below.

Easy Crispy Waffles

all-purpose flour (130 grams)

cornstarch (30 grams)

fine sea salt

whole milk or buttermilk (235 milliliters)

vegetable oil (80 milliliters)

Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar. In a separate bowl, whisk the buttermilk, oil, and vanilla extract. Whisk the milk mixture into the dry ingredients until only small lumps remain.

Let the batter rest: Set the batter aside for 10 to 20 minutes while you prepare the waffle iron.

Preheat waffle iron: Heat the waffle iron to the highest setting.

Cook them: Brush the iron with melted butter or oil. Pour enough batter to fill the lower grid and cook until they are golden brown and crisp. If they look too dark, turn the heat down slightly.

Serve: Serve them immediately, or keep them warm and crispy on a rack in a 200°F (93°C) oven until you&#8217;re ready to serve. Don&#8217;t stack them outside the oven, as they will steam and become soft.

The most crispier and delicious waffles tha we have eaten! Thank you!!!

I've been looking for a recipe for crispy classic Waffle's for a while now, these are the best I've tried. I added a couple tablespoons of malt powder and my family loves them

ABSOLUTELY delicious fresh (out of the waffle maker) and the NEXT day/days. My household LOVES these and they are NOW our new recipe.

Makes great waffles. Light fluffy &amp; crispy

I bookmarked this recipe.  Easy to make and I added blueberries, which made it delicious.  Thank you!!

I rarely leave reviews but wow! You guys nailed these waffles to be reminiscent of store-bought toaster waffles but 1000x better bc of simple, pure ingredients and expert technique. My bf and I will sometimes finish them off in the air fryer for extra color and crisp but they are decadent as is! Reminds me of a donut or funnel cake with the buttermilk (I used almond milk with vinegar and did not separate the egg) tang, tender crumb, and crisp exterior. Just amazing. Skip buying a breakfast sweet and make these now!!! What a treat. Thank you!

I followed this waffle recipe to the T. The first time, the mix came out watery. When cooked, the waffles came out very wobbly. When I poured syrup over the waffles, they became soggy. UGH! The second waffle batch was equally disappointing. I measured 2.5 tablespoons of flour and added it to the mix for a thicker consistency. The waffles cooked to a hard, crumbly mess. I won't be using this waffle recipe again!

https://www.youtube.com/watch?v=0g-h-HEQg-s

This is the best waffle recipe! Learn our secrets for making crispy, homemade waffles with chewy middles. Recipe and quick video is included.

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The Very Best Crispy Waffles (for T...

Oat Flour Waffles {Light & Cris...

Light And Crispy Waffles Without Mi...

Crispy Pumpkin Waffles

Easy Crispy Waffles

Top 5 crispy waffles recipes from across the web

The most viewed crispy waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Very Best Crispy Waffles (for T...

Oat Flour Waffles {Light &amp; Cris...

Light And Crispy Waffles Without Mi...

Crispy Pumpkin Waffles

Easy Crispy Waffles

The most viewed crispy waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Oat Flour Waffles {Light & Cris...