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!"


35 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  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 bo...

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 thes...

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 compl...

Really excellent. I followed the directions exactly and didn't change a thing. Worth the few extra minutes to make that is for sure. I did use white-whole wheat flour for a little more nutrition...

These were very good. I only added 1/4 teaspoon of salt. If you use a belgian waffle maker the recipe it will only make 2 1/2 waffles. Next time I make them I might add a little more sugar beca...

wow, these did not turn out. all i could taste was saltly flavor. maybe too much cornstarch. i didnt even use the whole 1/4 cup, since that sounded too much. probably wont try it again. sorry.

I was going half crazy trying to find a waffle recipe that would come close to the crispy, light German waffles I used to devour at my friends' houses in Berlin... this one cut it! I only had r...

These really are the best. I made them for a brunch/shower and had several people call for the recipe days later. Getting the egg white nice and fluffy is key and don't over-stir the batter on...

I waffled (ha, ha) back and forth between giving this 4 and 5 stars. It's a 4.5 star recipe. Very light and crispy, and certainly my new favorite waffle, which is why I ultimately gave it 5 st...