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Break out your waffle iron and learn the secret to making delightfully light and crispy homemade waffles!
Who doesn’t love waking up to the heavenly aroma of homemade waffles? But making good waffles is harder than it seems. It’s a common misconception that pancake batter can be used to make waffles; however, this results in dense, heavy waffles that lack that sought-after light and crispy texture. Yeasted waffles are known for their superior texture, but they require patience and planning. For a quicker alternative that still delivers a light and crispy texture without yeast, this easy waffle recipe is the way to go. The secret lies in separating the eggs and whipping the whites to produce a light, airy batter. Additionally, substituting some of the flour with cornstarch adds an extra level of crispiness.
While the waffles may seem a bit flimsy straight off the waffle iron, rest assured they’ll crisp up beautifully once they’re off the heat. If you find that they start to lose their crunch, simply pop them in the oven or toaster oven for a quick re-crisping. The waffles can also be frozen and served later in the week. This recipe is adapted from Pam Anderson’s cookbook CookSmart, as seen in Food & Wine.
What You’ll Need To Make Homemade Waffles
Step-by-Step Instructions
Preheat the oven to 200°F and set an oven rack in the middle position. Place an oven-safe rack on a baking sheet (this is to put the waffles on after cooking so they stay warm while you cook the others).
In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
In a medium bowl, combine the buttermilk, egg yolks, and vegetable oil.
Whisk to combine.
In the bowl of a stand mixer fitted with the whisk or beaters, beat the egg whites to medium peaks (when you lift the beaters out of the bowl, the peaks should stand up firmly but curl over slightly at the tip).
Add the buttermilk mixture and melted butter to the flour mixture and whisk until smooth.
Add the beaten egg whites to the batter and fold until evenly combined.
Preheat the waffle iron and cook the batter according to the manufacturer’s instructions, or until the waffles are golden brown.
The waffles will seem a little flimsy and limp straight out of the waffle iron, but they will crisp up almost immediately once off the heat.
Serve immediately or place on the prepared rack/baking sheet and keep warm in the oven while you cook the remaining waffles.
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Homemade Waffle Recipe
Break out your waffle iron and learn the secret to making delightfully light and crispy homemade waffles!
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- ½ cup cornstarch
- ¼ cup sugar
- Heaping 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups buttermilk (or make your own)
- 2 large eggs, whites and yolks separated
- ¼ cup + 2 tablespoons vegetable oil
- 4 tablespoons butter, melted and slightly cooled
- Pure maple syrup, for serving
Instructions
- Preheat the oven to 200°F and set an oven rack in the middle position. Place an oven-safe rack on a baking sheet (this is to put the waffles on after cooking so they stay warm while you cook the others).
- In a large bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
- In a medium bowl, whisk together the buttermilk, egg yolks, and vegetable oil.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk or beaters and beat to medium peaks (when you lift the beaters out of the bowl, the peaks should stand up firmly but curl over slightly at the tip).
- Add the buttermilk mixture and melted butter to the flour mixture and whisk until smooth. Using a rubber spatula, fold in the beaten egg whites until just evenly combined.
- Preheat the waffle iron and cook the batter according to the manufacturer’s instructions, or until the waffles are golden brown. The waffles will seem a little flimsy and limp straight out of the waffle iron, but they will crisp up almost immediately once off the heat. Serve immediately or place on the prepared rack/baking sheet and keep warm in the oven while you cook the remaining waffles.
- Make-Ahead/Freezing Instructions: Freeze leftover waffles in resealable plastic bags. Reheat, using a light setting, in the toaster.
Nutrition Information
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- Per serving (9 servings)
- Calories: 290
- Fat: 16 g
- Saturated fat: 5 g
- Carbohydrates: 31 g
- Sugar: 8 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 272 mg
- Cholesterol: 57 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.