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    Home » Waffles and Pancakes

    Light and Fluffy Waffles (Tips + Video)

    Published: Jun 16, 2020 · Modified: Aug 29, 2023 by Milk and Pop · 2 Comments · This post may contain affiliate links

    Jump to Recipe Jump to Video

    Learn how to make the best fluffy waffles! This breakfast staple is rich, freezes well and has no buttermilk in the batter.

    The perfect waffle recipe: I spent years looking for the best one. How to get the best flavor with easy ingredients? How to make them stay crispy on the outside? What’s the secret recipe for a light and fluffy waffle?

    Keep reading and get all the answers!

    Jump to:
    • 🛒 Ingredients
    • 🥣 How to Make Them
    • 💭 Tips for success
    • 🍽 Keeping them crispy
    • 🧾 Flavor Variations
    • ❕ Storing and Freezing
    • 🥞 What to serve with them
    • 📖 Recipe
    A stack of american waffles.

    🛒 Ingredients

    Milk versus Buttermilk

    This recipe calls for only milk and still makes delicious waffles that don’t lack flavor.

    Although buttermilk can somewhat enhance flavor, using it only makes waffles that are more dense. Milk makes fluffier waffles, while still giving enough flavor.

    Butter versus Oil

    Oil will make waffles a bit crispier on the outside than butter, but the last one will give them much more flavor. Use butter.

    Egg Whites

    Yes, whipping the egg whites is one of the secrets to get your waffles to be fluffier when making using baking powder.

    For this recipe, you can skip it and still have supper light waffles. But I recommend doing it.

    Sugar

    Don’t skip the sugar. The ingredient is not only the responsible for a hint of sweetness but also gives a beautiful golden-brown color and helps with a crispier exterior.

    Just avoid adding more sugar that the recipe asks for. A batter too sweet can cause waffles to stick in the iron.

    Maple syrup pouring over waffle disk.

    Baking Powder

    Make sure this ingredient is not expired, or you’ll end um with dense waffles.

    If you don’t know if your baking powder has expired, check it before using:

    • Add ½ teaspoon of baking powder into a bowl and pour ¼ cup of boiling water over it.
    • When not expired, the mixture should bubble up right away.

    All-Purpose Flour and Cornstarch

    All-purpose gives the texture we know and love, but substituting a part of it for cornstarch is what makes these waffles lighter.

    For the fluffiest waffles, we’re going to need both all-purpose flour and cornstarch.

    🥣 How to Make Them

    Preheat the waffle iron

    It needs to be properly hot before you pour the batter on it. A cold iron will give you soggy waffles.

    Make the batter

    When making the batter, there are 3 important points to keep in mind:

    • You need to follow the ingredients order;
    • Whipping egg whites will give you an even lighter waffle; and
    • Avoid overmixing it after adding the flour. Some lumps are ok and better than overmixing.
    Batter pouring out of a whisk.

    Keep waffle iron closed until waffle is ready

    Usually there’s a light that goes on the iron when the waffle is ready. Wait for it, or wait at least 3 minutes (or the time recommended in the waffle iron instructions) before checking.

    Opening the iron before time might cause waffles to break apart.

    💭 Tips for success

    • Preheat the waffle iron for at least 10 minutes. That will guarantee you a hot iron, and with that, better waffles. It’s hot enough when batter crisps (or a drop of water sizzles and evaporates) as soon as it hits the surface.
    • Adding fat before pouring the batter prevent waffles from sticking. You can grease it using butter or cooking oil. Doing it will make waffles crispier in the outside.
    • I don’t recommend making this batter ahead. Making it as soon as you’ll ready to cook the waffles produces a better results, specially if you’re whipping the egg whites.
    • Don’t substitute ingredients, don’t overmix or make the batter ahead, and don’t stack waffle disks.

    🍽 Keeping them crispy

    Here are my top tips for you to have that crispy outside everybody aims for:

    • Never stack your waffles while they’re warm! Place them on a cooling rack as soon as they’re out of the iron;
    • Grease evenly the waffle iron with butter or cooking oil to give an extra help; and
    Disk ready in the waffle iron.
    • Keep waffle disks in a preheated oven. Preheat your oven to 200°F for ten minutes, rack in the middle shelf. You’ll be placing waffles directly into the rack, so make sure it’s clean. As soon as waffle is out of the iron, place it onto oven rack.

    🧾 Flavor Variations

    Cinnamon: add 1 teaspoon of ground cinnamon in the batter when mixing in sugar.

    Chocolate: add ½ cup of chocolate chips, and substitute 1 tablespoon of all-purpose flour for 1 of cocoa powder.

    Berries: add ⅔ cup of fresh berries (blueberries, raspberries or blackberries work for this) just before adding all-purpose flour.

    ❕ Storing and Freezing

    Wait for waffles to cool completely before storing.

    Once cooled, place them into an airtight container or bag. Store at room temperature. They’re good for about 3 days.

    You can freeze waffles. Once cooled, place them into a freezer-safe container or bag. They’re good for up to 3 months.

    To reheat, place waffles from 4 to 5 minutes into a preheated oven (350°F). Keep an eye on them, as they can burn easily, and every oven is different.

    You can also use a toaster: they get an extra crispy exterior with it. Microwave also works, but it will give you soft waffles.

    Waffles with berries, maple syrup and butter.

    🥞 What to serve with them

    Waffles are amazing for breakfast, specially cause they go well with so many options:

    • Top them with butter while still warm;
    • Try with yogurt and a homemade granola;
    • Dust powdered sugar and add fresh berries;
    • Homemade blueberry compote is also delicious, as is apple butter.

    📖 Recipe

    Maple syrup pouring over waffle disk.

    Fluffy Waffles

    Milk and Pop
    Learn how to make the best fluffy waffles! This breakfast staple is rich, freezes well and has no buttermilk in the batter.
    4.71 from 17 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Total Time 8 minutes mins
    Course Waffles and Pancakes
    Cuisine American
    Servings 6 disks
    Calories 215 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 egg separated
    • 3 tablespoon unsalted butter melted
    • 1 ¼ cup whole milk
    • ½ teaspoon vanilla extract
    • 1 cup all-purpose flour
    • ⅓ cup cornstarch
    • 1 tablespoon baking powder
    • 2 tablespoon sugar
    • ⅓ teaspoon salt

    Instructions
     

    • Preheat the waffle iron.
    • Preheat oven to 200°F. This step is optional, but it helps to maintain waffle disks crispy until all the batter is cooked.
    • Separate the egg yolk from the egg white. In a medium bowl whisk egg yolk, butter, milk and vanilla extract until well combined.
    • In a medium bowl, whip egg white to stiff peaks.
    • In a large bowl, stir together all-purpose flour, cornstarch, baking powder, sugar and salt until well mixed.
    • Add the liquid mixture, and whisk only until everything looks homogeneous. Careful to not overmix.
    • Gently fold the whipped egg white.
    • Pour batter into preheated waffle iron and cook until ready. It usually takes from 3 to 4 minutes, depending on how much golden brown you want your waffles.
    • Place waffles disks directly into the oven rack as soon as they’re cooked, to keep them warm and crispy while finishing the remaining batter.
    • Serve warm, with topping of your choice.

    Video

    Notes

    Tips:
    • Preheat the waffle iron for at least 10 minutes. That will guarantee you a hot iron, and with that, better waffles. It’s hot enough when batter crisps (or a drop of water sizzles and evaporates) as soon as it hits the surface.
    • Adding fat before pouring the batter prevent waffles from sticking. You can grease it using butter or cooking oil. Doing it will make waffles crispier in the outside.
    • I don’t recommend making this batter ahead. Making it as soon as you’ll ready to cook the waffles produces a better results, specially if you’re whipping the egg whites.
    • Don’t substitute ingredients, don’t overmix or make the batter ahead, and don’t stack waffle disks.
    Flavor Variations:
    • Cinnamon: add 1 teaspoon of ground cinnamon in the batter when mixing in sugar.
    • Chocolate: add ½ cup of chocolate chips, and substitute 1 tablespoon of all-purpose flour for 1 of cocoa powder.
    Berries: add ⅔ cup of fresh berries (blueberries, raspberries or blackberries work for this) just before adding all-purpose flour.

    Storing:
    Place them into an airtight container or bag. Store at room temperature. They’re good for about 3 days.
    Freezing: Place them into a freezer-safe container or bag. They’re good for up to 3 months.

    Nutrition

    Serving: 1gCalories: 215kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 51mgSodium: 407mgFiber: 1gSugar: 7g
    Tried this recipe?Let us know how it was!

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      Almond Milk Pancakes (Dairy-Free Pancakes)
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    Reader Interactions

    Comments

    1. Ivy

      August 14, 2020 at 5:22 pm

      Hi Tatiana, may I know what’s the conversion from cup to ml and gram for the milk and flour, and tablespoon to gram the butter? Would like to get the precise measurements as the measuring cups for US and Australia could be different. Looking forward to your reply soon!

      Thank you!

      Regards
      Ivy

      Reply
      • Milk and Pop

        August 16, 2020 at 6:01 pm

        Hi Ivy!

        For butter, 3 tbsp equals 43 grams. Milk, 1 1/4 cup is 295 ml. And flour, 1 cup is 110 grams. Remember to whip your egg whites, preheat your waffle maker before you start, do not open your waffle iron before the right time and don’t stack your waffles if you want to keep them crispy! Good luck, and come back to tell me how it went! Cheers 😀

        Reply

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    Hello! I'm Tatiana, self-taught baker, coffee lover and food photographer. Here at Milk and Pop, I'll share with you my favorite bread, baking and breakfast recipes.

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