Recipe

Crispy Fluffy Waffles

Golden, crisp-edged waffles with a cloud-soft center, made with simple pantry staples and one small trick that changes everything.

By Matt Campbell

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4.8

A stack of golden waffles with crisp edges on a plate, topped with a pat of butter and maple syrup in warm morning light

Jump to Recipe

If you have ever made waffles that looked promising, then turned out kind of soft and sad five minutes later, welcome. The goal here is the holy combo: shatter-crisp outside with a fluffy, tender inside. Not dry. Not cakey. Not soggy.

This recipe keeps ingredients accessible and the instructions low drama, but it sneaks in a couple chef-y moves that actually matter: cornstarch for crunch (a little extra starch helps the exterior dry and crisp), whipped egg whites for lift, and a rest so the batter hydrates and cooks up evenly. You will get waffles that can handle syrup without giving up their crisp edges.

A waffle iron open on a kitchen counter with batter being spooned in, ready to cook

Why It Works

Cornstarch plus a little extra fat helps the outside dry and crisp faster, which is what you taste as crunch.
Whipped egg whites create a lighter interior without needing a ton of baking powder. Fluffy, not bready.
Resting the batter lets flour fully hydrate, so you get better structure and less gumminess.
Cooking until deeply golden finishes the steam job inside and sets the shell. Pale waffles are basically a crispness scam.

Pairs Well With

Storage Tips

Best method (stays crispy): Let waffles cool completely on a rack, not a plate. Store in an airtight container or zip-top bag with a paper towel tucked in to absorb moisture.

Fridge: up to 3 to 4 days (best texture in the first 2 to 3).
Freezer: 2 months. Freeze flat on a sheet pan first, then bag them so they do not glue themselves together.

Reheat for crisp:

Toaster: best and easiest. Toast on medium until hot and crisp.
Oven: 350°F for 6 to 10 minutes directly on the rack, no foil.
Avoid: microwave if you care about crispness. It makes them soft.

Common Questions

How do I keep waffles crispy after cooking?

Place cooked waffles on a wire rack in a 200°F oven while you finish the batch. Do not stack them hot. Stacking traps steam, and steam is the sworn enemy of crunch.

Can I make the batter the night before?

You can mix the dry ingredients and the wet ingredients separately and refrigerate overnight. In the morning, combine them (do not combine early, or the leavening starts working before you are ready), then whip and fold in the egg whites right before cooking. Whipped whites do not hold their magic overnight.

Why did my waffles stick to the iron?

Usually one of three things: the iron was not hot enough, it needed a light brush of oil, or the waffles were opened too early. Wait until steam slows down and the waffle releases more easily.

Can I make these without separating eggs?

Yes, but they will be less fluffy. If you skip the whipped whites, you can try adding up to 1/2 teaspoon baking powder for a little extra lift. It is optional, and too much can taste a bit chemical depending on your brand, so start with less if you are sensitive.

Can I use buttermilk instead of milk?

Absolutely. Use the same amount. Buttermilk brings a gentle tang and a little extra tenderness. For the most precise results (and better browning), add 1/4 to 1/2 teaspoon baking soda when using buttermilk.

What waffle iron works best?

Belgian-style irons make thicker waffles with a softer center. Classic irons make a thinner waffle with more edge-to-center ratio, which means more crunch. This batter works great in both.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Waffle iron
2 mixing bowls (one for yolk batter, one for egg whites)
Whisk
Hand mixer or stand mixer (helpful for egg whites, or whisk by hand with determination)
Rubber spatula (for folding)
Measuring cups and spoons
Wire rack (for cooling and keeping crisp)

I used to think “crispy waffle” was mostly a waffle-iron personality trait. Like some irons were born crunchy and mine just was not. Then I started treating waffles the way I treat anything that needs texture: give it a little starch, do not drown it in liquid, and let heat do its job without rushing it. The first time I folded in whipped whites and actually waited for that deep golden color, I had a waffle that made me stop mid-bite and just nod at myself like, okay, we did something here.