{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/waffles","markdownUrl":"https://trevorfarias.com/recipes/waffles/recipe.md","name":"The Best Waffle Recipe (Crispy Outside, Fluffy Inside)","description":"The best waffle recipe: crispy, golden homemade waffles with a light, fluffy inside. Buttermilk, a little cornstarch and whipped egg whites make them better than any mix. Printable recipe card.","summary":"The best waffles are made with buttermilk, melted butter, a spoonful of cornstarch for crispness, and egg whites whipped separately and folded in for lift. Cook the batter in a hot, preheated waffle iron until the steam stops and the waffle is deep golden, then set it on a wire rack, never a plate, so it stays crisp. They are shatteringly crisp outside and tender and fluffy inside.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Breakfast","cuisine":"American","keywords":["waffle recipe","best waffle recipe","crispy waffles","fluffy waffles","homemade waffles","buttermilk waffles","easy waffle recipe","waffle batter recipe","belgian waffles","waffles from scratch"],"prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","yield":"8 waffles (about 7-inch rounds or 4-inch Belgian squares)","servings":8,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","unit":"cups","name":"all-purpose flour","note":"250 g","text":"2 cups all-purpose flour, 250 g"},{"amount":"2","unit":"tablespoons","name":"cornstarch","text":"2 tablespoons cornstarch"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","text":"1 tablespoon granulated sugar"},{"amount":"2","unit":"teaspoons","name":"baking powder","text":"2 teaspoons baking powder"},{"amount":"1/2","unit":"teaspoon","name":"baking soda","text":"1/2 teaspoon baking soda"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1 3/4","unit":"cups","name":"buttermilk","note":"420 ml, at room temperature","text":"1 3/4 cups buttermilk, 420 ml, at room temperature"},{"amount":"2","name":"large eggs","note":"separated","text":"2 large eggs, separated"},{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"113 g, melted and slightly cooled","text":"1/2 cup unsalted butter, 113 g, melted and slightly cooled"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"}]}],"steps":[{"step":1,"name":"Preheat the waffle iron","text":"Turn the waffle iron to medium-high and let it heat fully while you make the batter, at least 5 minutes. Preheat the oven to 200°F and set a wire rack on a sheet pan for holding finished waffles.","tip":null},{"step":2,"name":"Mix the dry ingredients","text":"In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.","tip":null},{"step":3,"name":"Mix the wet ingredients","text":"In a separate bowl, whisk the buttermilk, egg yolks, melted butter and vanilla until combined.","tip":null},{"step":4,"name":"Whip the egg whites","text":"In a clean bowl, beat the egg whites with a hand mixer or whisk until they hold soft peaks, about 2 minutes.","tip":null},{"step":5,"name":"Combine","text":"Pour the wet ingredients into the dry and stir just until no dry streaks remain; a few lumps are fine. Fold in the whipped egg whites gently in two additions, keeping as much air as possible.","tip":"Fold, do not stir. The batter should look airy and slightly streaky with white."},{"step":6,"name":"Cook the waffles","text":"Lightly brush or spray the iron with oil if it is not nonstick. Pour in enough batter to almost cover the grid, about 2/3 cup for a standard iron or 3/4 to 1 cup for a Belgian iron. Close the lid and cook until the steam slows and the waffle is deep golden and crisp, 4 to 6 minutes depending on your iron.","tip":null},{"step":7,"name":"Hold and serve","text":"Transfer each waffle to the wire rack in the oven, in a single layer, while you cook the rest. Serve hot with butter and maple syrup.","tip":null}],"equipment":["Waffle iron (Belgian or standard)","Two mixing bowls plus a clean bowl for egg whites","Hand mixer or whisk","Spatula","Wire rack set on a sheet pan"],"notes":["Preheat the iron fully and cook until the steam nearly stops; underbaked waffles go limp.","Cool waffles on a wire rack, never stacked on a plate.","No buttermilk? Mix 1 3/4 cups milk with 1 1/2 tablespoons lemon juice or vinegar and wait 5 minutes."],"storage":["Leftover waffles keep in an airtight container in the refrigerator for 3 days. Reheat in a toaster until crisp.","Freeze cooled waffles flat in a freezer bag for up to 3 months; reheat straight from frozen in the toaster or a 375°F oven for 8 minutes.","The batter does not keep, because the whipped whites deflate and the leavening fades. Cook it all and freeze the extras."],"variations":["Chocolate chip waffles: fold 3/4 cup mini chocolate chips into the batter.","Cinnamon waffles: add 1 teaspoon cinnamon to the dry ingredients and serve with apple butter.","Cornmeal waffles: replace 1/2 cup of the flour with fine yellow cornmeal for a crunchier, savory-leaning waffle.","Savory herb waffles: omit the sugar and vanilla, add 1/2 cup grated cheddar and 2 tablespoons chopped chives."],"faqs":[{"question":"Why are my waffles soggy?","answer":"They were taken out of the iron too soon, or they were stacked on a plate where the trapped steam softened them. Cook until the steam from the iron nearly stops, and cool each waffle on a wire rack."},{"question":"Do I have to separate the eggs?","answer":"No. Whisk whole eggs into the buttermilk for a quicker batter. Separating and whipping the whites makes the waffles taller and airier, but the shortcut still produces a crisp, tasty waffle."},{"question":"Can I use this batter for pancakes?","answer":"It is richer than a pancake batter, but it will work. For dedicated pancakes, use the buttermilk pancake recipe on this site, which is designed for the griddle."},{"question":"How much batter goes in the waffle iron?","answer":"Enough to cover about three-quarters of the grid before you close the lid, since the batter spreads. That is roughly 2/3 cup for a standard iron and 3/4 to 1 cup for a deep Belgian iron. The first waffle tells you whether to adjust."},{"question":"Can waffles be made ahead?","answer":"Yes. Cook them fully, cool them on a rack, and freeze them flat. They reheat in a toaster in a couple of minutes and come out nearly as crisp as fresh."}],"nutritionPerServing":{"calories":300,"fatGrams":14,"saturatedFatGrams":8,"carbohydrateGrams":34,"fiberGrams":1,"sugarGrams":5,"proteinGrams":8,"sodiumMilligrams":420,"cholesterolMilligrams":80}}