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Light, Crisp Waffles

Scott Phillips

Yield: Yields four or five 8-inch waffles.

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

Nutritional Information

  • Nutritional Sample Size per waffle
  • Calories (kcal) : 290
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 380
  • Carbohydrates (g): 25
  • Fiber (g): 1
  • Protein (g): 5


  • 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.

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.


Rate or Review

Reviews (81 reviews)

  • User avater
    dmullerd | 08/15/2019

    I'm very pleased with this recipe. The waffles are light and crispy and when everything goes perfectly they have a lacy almost caramelised texture. On my waffle iron I have to cook them on the highest setting (6 on a 1-6 scale). Also, I find the recipe a little on the thin (wet) side so I recommend reducing the amount of milk to make the batter thicker. Finally, I always substitute 1/4 cup of corn meal for 1/4 cup of flour. The corn meal puts the flavour over the top. As noted by others 6 Tbs of oil is a lot. I intend to experiment with reducing the oil.

  • RosieGirl | 12/09/2018

    This is an ok waffle recipe. Texture is good but not as fluffy as a recipe made with yeast that sits overnight (my favorite is the recipe in the book Cookwise). Not a huge fan of the oil in the recipe - the overall flavor is ok. A good alternative if you didn't think to make the batter the night before. But better to plan ahead.

  • Dellys1602 | 02/04/2017

    Best waffle recipe ever and I have tried a few. I could not purchase corn starch (Australia) so used arrowroot instead. They are so light and my family all loved them. I'm going to try freezing a couple of them to see how they go as it is mostly just my husband and self to eat them. Thank you so much for this recipe

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