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Recipe

Modern Waffle Recipe

Crisp edges, fluffy centers, and a batter that comes together fast with pantry basics. These waffles are weeknight-friendly (breakfast-for-dinner counts) and brunch-worthy.

Author By Matt Campbell
A stack of golden brown waffles with crisp edges on a white plate, topped with a pat of butter and maple syrup on a bright kitchen table
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Waffles have two jobs: stay crisp and taste like you meant to make them. This modern version is my go-to when I want something fast but still a little extra, the kind of breakfast that makes everyone wander into the kitchen to see what’s happening.

We’re using a simple batter with a couple smart tweaks: a touch of cornstarch for crunch, a little extra vanilla for that bakery vibe, and an optional splash of citrus that makes the whole thing feel brighter. Nothing weird, nothing fussy, and you can absolutely make this before your coffee fully kicks in.

A close-up photo of waffle batter being whisked in a glass mixing bowl on a countertop with a waffle maker heating in the background

Why It Works

  • Crisp on the outside, fluffy inside: Cornstarch helps the exterior set up crunchy, while baking powder keeps the centers light.
  • Fast mixing, low drama: One bowl for dry, one for wet, then gently combine. Overmixing is the enemy of fluffy waffles.
  • Works with real-life ingredients: All-purpose flour, milk, eggs, butter or oil. No specialty flours required.
  • Easy to customize: Keep it classic, add chocolate chips, fold in berries, or go savory with cheddar and scallions.

Yield note: Waffle makers vary a lot. A standard iron usually gives you about 6 classic waffles. A deep-pocket Belgian iron may yield fewer, and each waffle may take a minute or two longer.

Pairs Well With

  • A bowl of fresh berries with a spoon on a wooden table

    Fresh berries and a squeeze of lemon

  • A small saucepan of warm maple syrup with a pat of butter melting

    Warm maple syrup with butter

  • A plate of crispy bacon strips next to scrambled eggs

    Crispy bacon and soft scrambled eggs

  • A mug of coffee with a swirl of cream on a kitchen counter

    Hot coffee or a vanilla latte

Storage Tips

Waffles are secretly excellent for make-ahead breakfasts. The key is keeping them dry and airy so they stay crisp when reheated.

Fridge (up to 3 days)

  • Let waffles cool completely on a rack.
  • Store in an airtight container with a paper towel tucked in to catch moisture.
  • Reheat in a toaster or 375°F oven until crisp, about 4 to 6 minutes (thick Belgian waffles may need a couple extra minutes).

Freezer (up to 2 months)

  • Cool fully, then freeze in a single layer on a sheet pan for 30 minutes.
  • Transfer to a freezer bag with parchment between waffles if you like easy separation.
  • Toast from frozen on a medium setting or bake at 375°F for 8 to 10 minutes (again, add time for extra-thick waffles).

Microwave note: It will warm them, sure, but it also makes them soft. If you want that crunch, toast or oven is the move.

Common Questions

How do I keep waffles crispy for a crowd?

Heat your oven to 200°F and place cooked waffles directly on the oven rack (or on a rack set over a sheet pan). This keeps air moving so they do not steam and go limp.

Can I use oil instead of butter?

Yes. Use a volume-for-volume swap: 6 tablespoons oil for 6 tablespoons melted butter. Neutral oil (canola, vegetable, avocado) makes a slightly lighter waffle and still crisps well. Melted butter brings more flavor. Either works.

Why do my waffles stick to the iron?

Two common reasons: the iron is not fully preheated, or the waffles are being opened too early. Preheat until the ready light is on, lightly grease if needed, and wait for steam to slow down before opening.

Can I make the batter the night before?

You can mix the dry and wet separately the night before and combine in the morning. Fully mixed batter can lose lift overnight because baking powder starts working once it hits liquid.

Can I make these dairy-free?

Swap the milk for unsweetened oat or almond milk and use neutral oil or melted coconut oil. Note: some non-dairy milks brown a little less, so you may want to cook the waffles an extra minute for that deep golden finish.

My waffles taste a little “baking powder-y.” What now?

Waffle makers vary, and some folks are extra sensitive to leavening. If that is you, reduce the baking powder to 2 to 2 1/2 teaspoons. The waffles will be a touch less lofty, still crisp and good.

I love a recipe that feels like a small flex without acting like one. Waffles are that for me. They look impressive, they smell like comfort, and they forgive a little chaos, which is basically my cooking personality in breakfast form.

This version happened after one too many “why are these waffles kinda soft” mornings. I wanted the crisp edges you get at a diner, but with a batter I could pull off half-awake. Cornstarch and a gentle mix were the missing pieces. Now this is the batch I make when I want a reliable win and an excuse to use the good maple syrup. Also yes, I make them for dinner sometimes. No regrets.