Description
These crispy homemade waffles feature a perfectly golden, crunchy exterior with a light and fluffy interior. Made with everyday ingredients and a secret technique using beaten egg whites and cornstarch, these waffles stay crispy longer and taste absolutely incredible with any topping you choose!
Ingredients
2 cups all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups whole milk (room temperature)
2 large eggs (separated)
1/3 cup melted butter (cooled slightly)
2 teaspoons pure vanilla extract
Non-stick cooking spray or oil for waffle iron
Instructions
1. Preheat your waffle iron for at least 5 minutes until very hot.
2. In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine milk, egg yolks, melted butter, and vanilla extract.
4. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.
5. Pour wet ingredients into dry ingredients and stir until just combined (lumps are okay).
6. Gently fold in the beaten egg whites using a spatula, being careful not to deflate them.
7. Spray or brush the preheated waffle iron with oil.
8. Pour 1/2 to 3/4 cup batter onto the center of the waffle iron (amount depends on your iron size).
9. Close the lid and cook for 4-5 minutes until steam stops and waffle is deep golden brown.
10. Remove waffle carefully and place on a wire cooling rack (never stack).
11. Repeat with remaining batter, greasing iron between each waffle.
12. Serve immediately or keep warm in a 200°F oven on a wire rack.
Notes
For maximum crispiness, never open the waffle iron too early—wait until steam significantly reduces.
The cornstarch is crucial for creating that signature crispy texture, don’t skip it!
Beaten egg whites make waffles extra light and fluffy—fold them in gently.
Always use a wire rack to prevent sogginess from trapped steam.
Leftover waffles freeze beautifully—reheat in a toaster for quick breakfasts.
You can substitute buttermilk for regular milk for tangier waffles.
For dairy-free version, use almond or oat milk and coconut oil instead of butter.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 245
- Sugar: 5g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: crispy homemade waffles, homemade waffles, crispy waffles, breakfast waffles, waffle recipe, golden waffles