Whip up our family-favorite, perfectly Crispy Waffles every time with this simple extra step! They are utterly delicious.
Buttermilk Syrup is perfect for filling in the nooks and crannies on these show stopper Crispy Waffles. I love to pair these with a side of Breakfast Sausage or Bacon in the Oven and some fluffy Baked Eggs.
We love breakfast. We don’t always have time for a big breakfast to start the day – okay let’s face it, barely ever. But for those lazy weekends, or even a weeknight dinner, we like to pull out all of the stops!
While we love pancakes or other baked goods like cinnamon rolls, there is just something so tasty about waffles! I think it’s that crispy texture, and little pools of maple syrup or buttermilk syrup. They are a go-to in our house!
By adding in a simple step, I’ve created the perfect crispier waffles!!!
It’s crispy every. single. time.
The secret? Whip up the egg whites and fold them into the batter. It’s magic! This is my favorite way to achieve the perfect cooked waffles with a crisp exterior and tender inside. You’ll never go back. So round up your favorite toppings and enjoy some Crispy Waffles for breakfast, dinner, or dessert!
Making perfectly crispy waffles
DRY INGREDIENTS. Combine flour, cornstarch, salt, baking powder and baking soda in a medium bowl.
WET INGREDIENTS. In another bowl, whisk together the buttermilk, vegetable oil, milk and egg yolks. Add the sugar and vanilla beat until glossy.
EGG WHITES. Beat the egg whites until soft peaks form.
COMBINE. Add the liquid ingredients to the dry ingredients and mix until just blended (there may be a few lumps, which is okay). Fold in egg whites until just mixed in.
BAKE. Pour batter into a preheated waffle iron and bake until browned and crisp.
- flavored jams
- whipped cream
- powdered sugar
- melted butter
- chocolate sauce
- fruit – berries are the best!
- peanut butter
- Buttermilk Syrup
- even a scoop of ice cream
- chocolate chips
- strawberry jam
Don’t overfill the waffle iron. Learn exactly how much batter your waffle maker can take, and use that amount each time.
You want crisp light waffles, not heavy ones. Separate the yolk from the whites. Mix the yolk into the batter. In a separate bowl, beat the whites until stiff then fold them into the mixed batter.
Ignore your waffle maker’s lights. Don’t let flickering lights tell you when to check your waffle. Instead, let steam be your guide. Don’t open your waffle maker until there is no more steam.
Keep waffles warm in a 200-250°F oven. To keep them crisp, place them directly on the oven rack or on a sheet pan lined with cooling racks. Do not stack them.
FREEZE leftover waffles in a freezer safe container for up to 2 months. To keep them from sticking to each other, flash freeze them by placing them in a single layer on a baking sheet. Place them in the freezer until solid, then transfer them to a freezer container.
More tasty Breakfast Dishes:
- Breakfast Burritos
- Easy French Toast
- Chocolate Chip Pancakes
- Biscuit and Gravy Casserole
- Pumpkin Cinnamon Roll Cake
Crispy Waffles Recipe
- Combine flour, cornstarch, salt, baking powder and baking soda in a medium bowl.
- In another bowl, whisk together the buttermilk, vegetable oil, milk and egg yolks. Add the sugar and vanilla beat until glossy.
- Beat the egg whites until soft peaks form.
- Add the liquid ingredients to the dry ingredients and mix until just blended (there may be a few lumps, which is okay). Fold in egg whites until just mixed in.
- Pour batter into a preheated waffle iron and bake until browned and crisp.