Crispy Waffle Recipe | Easy Homemade Sweet Breakfast Treat
These crispy waffles are golden on the outside, tender inside, and made with simple pantry staples for reliable crunch. Cornstarch, buttermilk, and a hot waffle iron ensure crisp edges every time.
Ingredients
Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 large eggs, separated
- 1 3/4 cups (415ml) buttermilk
- 1/3 cup (75ml) neutral oil (canola, vegetable, or avocado)
- 3 tablespoons melted unsalted butter, slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon coarse sugar (turbinado), optional for extra crunch
- Oil or nonstick spray for greasing the waffle iron, as needed
Instructions
Instructions
- Preheat the waffle iron fully and let it heat for an extra 5 minutes; lightly grease the plates if not nonstick.
- Whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl until combined.
- In a separate bowl, whisk the buttermilk, egg yolks, oil, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and whisk gently until just combined with a few small lumps.
- Whisk the egg whites in a clean bowl to soft peaks, then fold them into the batter in two additions without overmixing.
- Ladle batter onto the hot iron; sprinkle a pinch of coarse sugar on top if using, then close and cook until deeply golden and crisp, 3 to 5 minutes or until steam subsides.
- Transfer cooked waffles to a wire rack in a single layer to keep them crisp while cooking the remaining batter.
- Serve hot with maple syrup, fresh fruit, butter, or a dusting of powdered sugar.
Notes
Rest the batter 5–10 minutes for better browning. Keep finished waffles on a wire rack or in a 200°F (95°C) oven directly on the rack to stay crisp. Refrigerate up to 3 days and re-crisp in a toaster or 400°F (205°C) oven for 5–8 minutes. Freeze in a single layer, then store up to 2 months and reheat from frozen at 425°F (220°C) for 8–10 minutes or toast twice. Variations: add cinnamon, chocolate chips, blueberries, lemon poppy seed, or swap in browned butter and a touch of maple.