Easy and crispy waffle recipe

This is my family’s favorite waffle recipe! These homemade waffles are quick and easy to start from scratch, light and crispy. I love them!

These are the best waffles we have ever made at home. Honestly, of all the breakfast recipes we share, these waffles are high on my favorite list! I often find homemade waffles too dense and especially, but without these. These are the light on the feet.

Our waffle recipe makes four thin waffles (as in the photo) or 2 to 3 thick Belgian waffles. It’s also easy to double the recipe, so if you need to serve more people, you can. For my favorite recipes in the morning, see our fluffy pancakes, my favorite French toast or these incredible homemade cookies.

Key Ingredients

• flour: I used all-around flour in this recipe. It keeps the waffles lit. You can substitute whole wheat flour or spelled flour like whole wheat flour, but expect the waffles to be denser.
• Corn starch: The secret element to making the crispest waffles. Corn starch ensures that the waffles will be completely crisp and tender.
• Baking powder and baking soda: Help our waffles rise and brown. I recommend using both for the best waffles.
• Sugar, salt and vanilla refining: Make them taste great. Since I like to pour maple syrup on top, I can keep the sugar low, but you can add sweet waffles to the sugar.
• vegetable Oil: These waffles I like best (as well for blueberry muffins). I’ve tried melted butter and although it does add to the buttery flavor, I prefer the texture of the oil.
• Milk or buttermilk: These waffles are all available! Buttermilk adds more flavor, but milk works well in this recipe.
• Egg: Add tenderness and provide structure. Check out our tips in the recipe to make the egg white (completely optional) whisk the lighter, fluffier waffles.

How to make the best waffles

Say goodbye to the tasteless waffles and say hello to the light and crispy waffles outside, tender in the middle. First stir the dry ingredients together, then stir the wet ingredients in another bowl.

Then, stir the wet ingredients to dry until there are only tiny clumps in the batter. No need to hit the ball thoroughly. Keep batter for 10 to 20 minutes (This gives baking powder a chance to activate and flour absorb some moisture for the time).

When your waffles are ready, Add enough batter to fill the netclose the lid and cook until crispy and golden brown.

This way your waffles don’t start steaming and soften when cooking the remaining batter, Slide the cooked waffles into preheated 200°F The oven keeps them warm and crispy (this is my best tip for the best crisp waffles).

Optional steps (perfect for thick, Belgian waffles)! If you prefer, you can separate the eggs and whip the egg whites to make the waffles fluffy in the middle. Whisk the egg yolks into the wet ingredients, but secure the egg whites to the bright egg whites until the wet and dry ingredients are combined. Then, gently fold in the bright egg whites. Whipped egg whites thicken the batter and make the middle of the waffle fluffy and tender.