Light, Crisp Waffles

Light, Crisp Waffles

Kath 0

"THE best waffles. Crispy outside, tender inside, and delicious. I double the recipe for my family with two teen-age boys, triple it when friends are over!"

Ingredients 35 m {{adjustedServings}} servings 236 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.
  2. In a medium bowl, stir together the flour, cornstarch, salt, baking powder and baking soda. Combine the milk, buttermilk and oil in a measuring cup. Whisk in the egg yolk with a fork, and set aside. In a small bowl, beat egg white with an electric mixer until almost soft peaks. Gradually sprinkle in the sugar, while continuing to whip until thick and glossy. Stir in vanilla.
  3. Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.
  4. Pour batter onto the hot waffle iron in the recommended amount for your iron. My waffle iron takes a generous 1/2 cup. Close the iron, and cook until golden brown. A good indication that it is getting close is that the steam will stop coming out of the iron. Keep finished waffles in the warm oven directly on the rack. Do not stack, or they will become soggy.
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Reviews 93

  1. 108 Ratings


Wanted to try a new recipe, this one is "awesome". Good flavor!! Some reviews state that it is too time taking to make. I am giving this HINT. While you are measuring, just get out a few more bowls, and measure 5 or 6 batches of dry ingredients at one time, place in zip lock bags store in freezer, when you want to make the waffles, just get out your premeasured dry ingredients, add the rest of the ingredients and Presto!! you can make them without a lot of time. This works well, on saving time. Also, this waffle is better with 2 Tbls. of sugar which brings out more flavor. Very Good Recipe !!!!


These were awesome! The kids wanted waffles this morning and I was out of the frozen ones. I decided to make my own. I've never been able to get very crispy waffles from my waffle iron and these were crispy. The kids loved them and my oldest one wanted more. I did substitute one cup milk less a tablespoon and one tablespoon vinegar for the buttermilk. I never have that on hand. Everything else were things I always have around which makes this recipe convienent. They were a bit more work than the frozen kind but well worth it. I added mini chocolate chips to my second batch and they turned out great! Thanks for the recipe.


These were very good, everyone enjoyed them. I substituted low fat sour cream for the buttermilk without a problem. My biggest complaint is that in no way did it yield 6 waffles. A smaller complaint was the mess around me when I was done LOL! When I make it again I'll triple the recipe and *if* there are any leftovers I'll freeze them for the kids.