My Recipe Box

Light, Crisp Waffles

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Yields four or five 8-inch waffles.

  • To learn more, read:
    Finally, A Crisp Waffle
  • by from Fine Cooking
    Issue 47

Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.

  • 3-1/2 oz. (3/4 cup) bleached all-purpose flour
  • 1 oz. (1/4 cup) cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 6 Tbs. vegetable oil
  • 1 large egg, separated
  • 1 Tbs. sugar
  • 1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Variations

Whole-Grain Waffles
Add 1/4 cup wheat germ to the dry ingredients.

Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.

Cornmeal Waffles
Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).

Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

nutrition information (per serving):
Size : per waffle; Calories (kcal): 290; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 3; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 25; Polyunsaturated Fat (g): 10; Sodium (mg): sodium mg 380; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 1;

Photo: Scott Phillips

Wow! Love these waffles... I've been experimenting with a variety of recipes for crispy buttermilk waffles and this is the best so far! I substituted melted butter for the vegetable oil and the waffles were ultra-rich and delectable. Next time I intend to use coconut oil...

Wonderful! The cornstarch worked it's magic, even though I used whole wheat pastry flour - with no objections from my very particular husband. I was pleased to see that someone else appreciates the trick of adding sugar to beaten egg whites to both stabilize and make easier to incorporate. Thank you so much for experimenting til you found the best recipe - which it is!

just made them this morning. didn't have buttermilk, so i looked up a buttermilk substitute using milk and lemon juice-- worked out perfectly. I added a little extra vanilla because i just love vanilla and wanted to be able to really taste it. we ate ours with bananas, pecans and maple syrup on top. definitely will be making these again!

This is one of my go-to recipes, but I've made a few tweaks: first, I virtually always triple the recipe (I like to freeze the leftovers), and in doing so, I've found that 4 egg whites produces a better texture than 3 (and rather than throw away the extra yolk, I add it to the batter--can't hurt, right?). Also, because I don't like to feed my family a lot of refined flour, I usually sub white-whole-wheat flour for the AP flour, and brown rice flour for two of the three ounces (when tripled) of cornstarch. I think rice flour gives it that same crispness as cornstarch. Finally, I've occasionally substituted kefir for the buttermilk if I don't have any on hand, and it works great too! For some reason, it's gotten easier to get kefir than buttermilk at my local supermarkets.

OMG!!!!!! Thank you so much for this recipe, I just finished eating my light, and crispy waffles, they came out exactly the way you said they would. I'm beyond excited, thrill, finally the waffles the way they're suppose to be, delicious!! And I'm surprise I manage to delivered and not crack under the pressure. Last night after work I stop by Walmart and got most if not all the ingredients, I have been really driven to make this waffles, ever since I found the recipe, I'm the type of person who never finishes a project, except when it comes to cooking. Cooking it's my new found joy and passion. The reason for my waffle obsession derives from my job, I'm a prep(cook) at a family restaurant who serves southern comfort food including chicken and waffles. The chicken it's phenomenal, but the waffles seem to never quite hit it (they are heavy, chewy and spongy) I don't have any kind of creative freedom at my job I have to follow their recipes, but I do modified some of the dishes, mostly behind their backs, and personally I feel I've added value to the flavor and taste of the dishes. With waffles it's different because anything that involves flour intimidates me, so I took my time and have been searching online, reading and reading about waffles, even their background history and stuff. I have become waffle obsessed. And after passing with flying colors this "project" I can't wait to give them my own spin and just experiment by adding other ingredients a toppings, the base I won't dare to touch, I think they are really perfect. About the preparation I have to say that it's pretty simple and straight forward, I've this OCD thing prep and cooking is very organized and exact, I think it helps specially when baking. (I consider waffles and pancakes, baked goods) The one item I couldn't find at Walmart was the buttermilk, but I followed someone else's comment here (sorry, forgot your name)about adding lemon to the milk, I did it and it worked great. Actually I read all the reviews, they were a good inside at what I was going to encounter. Finally thank you very much Pamela Anderson, I want you to know that your waffles are going to be enjoyed by my family and by many, many more families that come to eat at my job.

This has been my go-to recipe for a year now!! These are the best waffles ever. Better than our local waffle restaurant!! Thanks for sharing this recipe!

Excellent recipe. The waffles are very light and crispy. The secret is keeping them warm in the oven on the rack. Transfer them to a serving plate just before eating. Cover lightly to retain heat. I also heat the maple syrup before serving.

As a chef I was skeptical of this recipe since there's no yeast. Just bought a Double waffle iron and didn't have any yeast on hand so I tried this recipe. I have to say that it was pretty damn good. For those of you who don't have buttermilk or can't find it here's a trick; for every cup of whole milk add a tablespoon of lemon juice or vinegar and let it sit for five minutes. Voila tastes exactly like buttermilk. If you've never made waffles with yeast over night in the icebox try those too... definitely the best. For those of you complaining about overly chewy waffles you are likely over-mixing the batter. I personally let my batter rest for a couple hours to let the gluten relax and then whip up and fold my egg whites afterward.

I found this recipe whilst looking for waffles without butter, as I was out. Wow, these are wonderful! I won't be making waffles with butter again after this... so much lighter. I didn't have buttermilk either, so I can imagine they will be even better. Can't wait.

Outstanding waffles! Reminds me of the country western refrain something like i"if there ain't no beer in heaven who the he** wants to go?" Just change beer to waffles and that's how good they are!

These are the lightest and crispiest waffles I've ever had, and I've a lot of waffles! I agree, you have to let them brown well - keep them in the waffle iron until the iron stops steaming.

After having tried dozens of waffle recipes and always always coming away disappointed I can honestly say this is the best recipe ON THE PLANET! Perfect as is, no need to tweak anything, it works a treat plus a little goes a long way as with these measures I manage to make eight generous waffles. My kids and husband have insisted I comment to thank you for making our week end treats a delight!

This recipe is pretty perfect as is! It does not make a lot. It feeds my family of 2 adults and two toddlers perfectly. I would double the recipe to feed 4 adults. Nevertheless, the waffles are very delicious, crispy and light. The recipe delivers what it says. I use a large square waffle maker. It works well with my machine. I use the med-high heat setting, ignore the timer and follow the time suggested in the recipe.

I made these during midnight, just before the last day of my 12 years of working as a teacher, I must say it's simply wonderful! However, I didn't have buttermilk, so I used thicken coconut milk. It turned out well. This is definitely a recipe to keep!

I'm always looking for THE BEST. This is it ! No need to change a single thing. It's the perfect light and crispy waffle recipe. Also great info about buying a waffle iron. Thank Pamela.

I call these my OMG Waffles! Followed the recipe exactly and added a little cinnamon and nutmeg to the dry dry ingredients. Smells wonderful, crunches wonderfully yet soft on the inside. I serve with homemade blueberry syrup (recipe from Allrecipes.com). I make these at least once a week. This is my Sunday splurge or weekday indulgence if I don't have to go to work. We never get tired of them. Sometimes it's the chicken and waffles for breakfast, sometimes my husbands asks for them for dinner. For me, this recipe makes about 2.5 full waffles, which at first worked out great. My husband and I would each eat a full one and my son the half. But now that I have it down pat, my 12-year-old son has now requested a whole waffle. I guess I'll just have to make more. Thank you for sharing - I looove waffles. Now I can have them when I want, and not have to wait to go to a restaurant. These are just as good, if not better. Thanks again

Really enjoyed this recipe. Although I didn't get big, crispy waffles the taste was amazing. They were more like fat crepes than anything. The main reason for this is that I only had almond milk. I will get buttermilk and milk when I try this out again for next Sunday brunch. I doubled the vanilla, and think that I may triple it for next week. My boyfriend and I loved them, even though they weren't crispy. They were still light and yummy! Looking forward to next Sundays second attempt

A couple notes on this recipe... first of all... A-MAZING! Now that we have that out of the way, I made a few tweeks to this recipe for my liking that make it even more amazing. Firsly, used unsalted melted butter instead of oil. I tried it both ways and didn't find that it effected the crispiness but it did add that lovely butter flavor to it. Second, I added another egg white. I just tossed the second egg yolk I found this added the the crispiness and lightness. Thirdly, this is something my mom and her mom have always done, lay 1 1/2 strips of bacon (maple flavored is best) over the batter before closing the waffle iron. Yes, it will cook the bacon directly into the waffle. Yes, it will cook all the way through in the time it takes to cook the waffle. If you MUST have crispy bacon, this is not for you. It's not rubbery and undercooked, but it is not crispy bacon. LASTLY, something I picked up from tiple D, warm real maple syrup in a pan over low heat, then add an equal amount of butter to the syrup to melt the butter into the syrup. Absolutely incredible! Try it, it's amazing, I promise!

This is a fantastic waffle recipe if prepared properly. You can adjust the sugar or vanilla to taste, salt as well... I used extra light olive oil and it was even better than veg oil...tried both. Anyone who didn't have success probably did not beat the whites enough and incorporate sugar properly, then gently fold. I made about 12 variations, sweet and savory...11 turned out. Try some lemon juice w/ the egg whites, drop the sugar and vanilla and add some honey to the milk/yolk mixture. Then add some fresh thyme to the batter before folding in whites. Garnish with lemon zest and simple syrup (made with water, lemon, thyme stalks and honey). Edible flowers and a sprig of thyme sticking through the waffles looks sick as a garnish. I ate them before snapping a shot. Thanks for this recipe Pamela.

It's worth the extra work. I found out my first batch I took out of the iron too soon. Left the other one in a little longer and I didn't even need to use the oven. Secret is not to stack them or place them on a plate too long or they will get soft. But holds syrup well and very light. This receipe is a definite keeper. But know that it only made 7 in my waffle iron. Hopefully you can double it and it comes out the same!

Fantastic! Crisp, light texture, and very delicious. Only the next time I'll add half the salt. Second "Fine Cooking" recipe that I love by Pamela Anderson -- the first was for "Chops (Pork, Chicken & Turkey Cutlets)" with various sauces.

Excellent ---came out just as described.

Pros: The best waffles ever. Cons: Recipe only makes about 8 waffles.

This is the best ever! Now my grandchildren, neices and nephews rave about "B"'s waffles! I have tried to find the perfect recipe since I got my 'professional' waffle iron...finally I have! Thank you.

thank you soo much for this perfect waffle recipe, it is exactly as you said, crisp delectios waffles, i have maid ever. and i am soo happy because my 2 years daughter and my husband loved it. .waffles recipe should stop in here.

A-M-A-Z-I-N-G!! Light, fluffy, crispy - I added chopped crispy bacon to the batter & put that in my waffle iron, I can't even begin to tell you how fabulous they were. A little butter & real maple syrup on top, then put an 'over easy egg' on top of the waffle - OMG!!!!

My husband is such a finicky eater or I could say he has a fine palate. Either way, he hates cake and cakey waffles. So, I did a search and this recipe was the first I found that actually made sense on how to get a light waffle. Well, he loves the recipe. I added butter instead of oil, cinnamon, and doubled the vanilla because he loves the vanilla flavor. Super great recipe...I joined so that I could leave this review. Thanks for saving me from cakey waffles!!!

My family and I agree, these are the BEST waffles EVER. I don't normally post a review, but these are GREAT!!!!! The only suggestion I have is make sure you put them in the oven for at least 10-15 minutes so they get crispy. If they feel a little limp, just keep them in the oven a little longer. I laughed when I read a review from someone who thought about them all week, .. well.. me too! wow.. soooo good.

Excellent recipe. Very happy with the outcome. For those people who wrote that their waffles were chewy, make sure that your iron is heated properly and is VERY hot. Another tip is to let waffles (as the recipe indicates) get more brown.

good recipe :) but Pam, I have questions about it : - can I subtitute buttermilk&milk (liquid/evaporated) with Powder Milk ? - Can I keep the final batter for later use (next couple hours) ?

Ive been a waffle fanatic all my life 71 years and this is the best crisp, light waffle Ive ever eaten.

Waffles as they should be-light and crispy beyond belief. The waffle recipe I've been searching to find for many years. I made the cornmeal variation using stoneground cornmeal-so they were crispy and crunchy. Another fabulous recipe from Pam Anderson.

Best waffle I have ever made. This is the recipe I will to whenever we're craving waffles. Yum!

This is our go-to waffle recipe. Perfect every time!

These were delicious..but! They were a little too chewy. The exterior of the waffle remained crisp even with the syrup, which I loved. The internal texture looked open and airy but it wasn't as tender as I expected them to be. They tasted and smelled wonderful with nice soft vanilla flavor. I will make them again, I just need to figure out how to lighten them without losing the crispyness once the syrup is applied. Maybe less oil? Add addtional water or use water instead of milk?

i just tried this recipe, and i'm sicking to this henceforth. Even before the waffles were ready, the aroma was simply heavenly! THANKS!!!

OK, I consider myself to be a pretty good cook, but I must have done something terribly wrong to this recipe given all of the rave reviews. I'll make allowances for the fact that I forgot to add the salt (quite bland without it, I assure you!). However, the texture was gummy, so I perhaps over worked the eggs? Or was it the corn starch? I'm not sure, so I'm on the quest for a simpler recipe.

I first made the recipe in May or so on a Sunday morning. All week long I waited impatiently for the following Sunday when I could make them again. I may have even dreamed about them. After making these, I see no reason to try any other waffle recipe. They don't even need a topping....just hot straight out of the iron is good enough. When I made them last Sunday my two kids said they couldn't wait for toppings and they ate them hot out of the iron. Warning: the batter is also pretty tasty, on Sunday my 4-year-old asked if she could dip the hot waffle into the batter and eat it that way. I let her (hey, you're only young once) and she proclaimed: "Mommy, I don't like it like this. I LOVE it like this!!"

I created an account on this website specifically to comment on this recipe. When I was young my dad made waffles for us almost every weekend that we were at his house. He used an old waffle iron he had found on the side of the road and it made the BEST waffles! He has since lost the recipe, and I've gone through DOZENS looking for a waffle that even came close to the ones that dad used to make. FINALLY, after purchasing my OWN old waffle iron from the Salvation Army for $5, I found this recipe. Crispy, light, golden brown, perfect, BETTER THAN DAD'S!! I was soooo happy to finally have the PERFECT waffle recipe! My husband, mom, and sister ALL LOVE THEM! Thank you SOOO much for putting this recipe out for everyone to use! :)

i have a new favorite pamela anderson. my search for the perfect waffle ends here. thank you.

I LOVE this recipe and use it exclusively now. The first time, I thought the waffles tasted a little too much like oil though, so the next time, I mixed it up and used melted butter instead and WOW! I love butter though, so be prepared. You don't need to add anything to the tops of the babies before chowing down. Thank you so much!

I LOVE this recipe and use it exclusively now. The first time, I thought the waffles tasted a little too much like oil though, so the next time, I mixed it up with melted butter instead and WOW! I love butter though, so be prepared. You don't need to add anything to the tops of the babies before chowing down. Thank you so much!

Excellent! I made a few changes the second time: half the salt, added cinnamon and double vanilla. Used butter instead of veg oil.

The cornmeal waffles were great. They were light and crispy They were best after a couple of minutes in the 300 degree oven. This gives them extra crisp. I served them with fresh pineapple and raspberries and maple syrup.

Wonderful!

I've tried many waffle recipes. This one is the best so far. The waffles were light and crisp. I doubled the recipe. I didn't change anything else. Even the picky eater of the house loved them (and that says a lot).The batter was great - not thick or thin - very easy to work with. I will make them again.

The creator of "One Perfect Pancake Recipe - and nine intriguing variations" has done it again. Positively, the best waffle my family and I have ever enjoyed. Thanks Pam!!!

These waffles were terrible. The ratio of liquid ingredients to dry did not work. The batter was extremely thick and unyielding. I will not be trying this recipe again.

Best ever! Our family's favorite recipe. I always make them for morning guests. My 6 year old son is requesting them for his birthday breakfast party.

Best Waffles I ever made.

These were an amazing Saturday morning treat. I'll go a little lighter on the vanilla next time, but other than that they were perfect. The best thing is the batter is think enough it doesn't ooze from the iron if you put a little too much in!

I have been trying different waffle recipes for years, and these waffles are great! My family loves taste and texture. I did reduce the amount of oil to 3 Tbs.

I started making this waffle recipe when it first appeared in Fine Cooking and just love it. The waffles are crisp and tasty. I've tried many of the variations and they are good too. C.B., Grosse Ile, MI

great waffles. i used yogurt instead of buttermilk; used white whole wheat flour; added extra eggwhite; substituted butter for oil. great flavor when served with strawberries & maple-butter syrup.

This is the only Fine Cooking recipe that has ever disappointed me (and I've been getting the magazine for 7 years now). The waffles were crisp, but I didn't like the flavor.

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