READY IN 35 mins

Light, Crisp Waffles

Read Reviews (93)

"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!" — Kath

Directions

Preheat the oven to 200 degrees F (95 degrees C). Preheat your waffle iron.
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.
Pour the milk mixture into the dry ingredients, and whisk just until blended. Fold in the egg white using a spatula.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 26, 2007

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 !!!!

—SWEETSUCCESS

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Most Helpful Critical Review

Sep 06, 2004

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.

—LOCHIN1

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108 Ratings

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Jun 01, 2006

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.

—kbraun

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Oct 22, 2006

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.

—LOVECED

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Dec 09, 2006

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 but these turned out well. I think the problem people are having with the amount of servings this recipe makes is that we as Americans have a warped sense of what a serving is - pay attention to the amount of waffle mix your grill requires and you shouldn't have a problem. Mine is two sided and takes about 1/2 cup for each side. A serving to me is one waffle, which is substantial. Top it with some fruit and you'll have a nice breakfast.

—EMERALDCITYJEWEL

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May 07, 2006

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 because I like my waffles sweeter.

—K

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Jun 08, 2009

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 regular milk, so I doubled the recipe (highly recommend it) and made it one cup of milk, one cup of water (water tends to make waffles crispier). It worked great for us- thanks for posting!

—APinkPanther

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Sep 16, 2006

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 once the egg white has been folded in. I made some in a regular waffle maker and some in a belgian waffle maker. I prefered the belgian waffles as they were crispier and had a better texture.

—JMWARNER

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Nutrition

Calories
236 kcal
12%

Carbohydrates
21.1 g
7%

Cholesterol
36 mg
12%

Fat
15 g
23%

Fiber
0.5 g
2%

Protein
4 g
8%

Sodium
324 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Light, Crisp Waffles

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 236
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 2.7g 14 %
Cholesterol 36mg 12 %
Sodium 324mg 13 %
Potassium 91mg 3 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 0.5g 2 %
Protein 4g 8 %
Sugars 4.2g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 9 %
Iron 9 %
** Thiamin 14 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 3 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.