The Very Best Waffles

This is the best Belgian waffle recipe I’ve ever tried! It beats restaurant waffles any day of the week!The best waffles I've ever made! Light, fluffy, and perfectly crispy. Perfect for your Saturday morning breakfast.

I recently bought a waffle iron. It works so well and my kids and I are looooooving all the fresh waffles coming out of it ever morning!

You would not believe the waffle ideas that are constantly bouncing around in my brain. It’s sort of ridiculous.

And, obviously, by “ridiculous,” I mean fabulous.

You guys should totally come live in my brain with the delicious waffles. It’s a happy place up in there.

Before I get all crazy on you with the strange-but-delicious waffle recipes, I thought it’d be best to start with the basics.

This waffle recipe is the one. It’s the yin to my yang. The Peeta to my Katniss. The salt to my pepper. It’s amazeballs.

Light and crispy and tender, but not mushy or soggy. Nobody wants a soggy waffle, you guys. Nobody.

These are the best Belgian waffles ever!!

The secret, I believe, is the addition of corn starch (makes it crisper) and the whipped egg white (makes it lighter). Unfortunately, whipped egg whites are a complete jerk to make. Seriously, have you ever whipped an egg white by hand? It takes If you have a hand mixer or immersion blender, drag it out. It’s pretty much impossible to whip a single egg white in a stand mixer, though. Trust me. I’ve tried. (This is the immersion blender I use and it comes in all kinds of pretty colors! Mine is orange!) (Update: This hand whisk works really well, to0!)

If you don’t have any of those fancy things, just bust out the wire whisk and hand it to your husband. He has those muscles for a reason, y’all.

Other than that, these waffles are simple to prepare and they are worth every single muscle ache you may or may not end up with after all the whisking. Promise.

You’re going to love this best waffle recipe! Crispy waffle perfection!

The Very Best Waffles

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  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon. baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup milk
  • 6 tablespoons vegetable oil
  • 1 large egg, separated
  • 1 tablespoon sugar
  • 1/2 tsp. vanilla extract


  1. Heat the oven to 200°F and heat up the waffle iron.
  2. Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl.
  3. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
  4. 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.
  5. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
  6. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
  7. Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
  8. Set the waffle directly on the oven rack to keep it warm and crisp.
  9. Repeat with the remaining batter, holding the waffles in the oven (don't stack them).
  10. When all the waffles are cooked, serve immediately.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1449kcal Calories from fat 841
% Daily Value
Total Fat 93g 143%
Saturated Fat 9g 45%
Transfat 1g
Cholesterol 199mg 66%
Sodium 1219mg 51%
Carbohydrate 127g 42%
Dietary Fiber 4g 16%
Sugars 25g
Protein 24g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

lightly adapted from Fine Cooking

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