Fluffy but Crunchy Waffles

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fluffy but crunchy waffles

Fluffy but Crunchy Waffles

I love Crunchy Waffles, but I also like for them to be that fluffy almost cake-like texture on the inside.  I have tried sooooo many different recipes that it would make your head spin!  Seriously!!!  It seemed like ALL of them were just like pulling a pancake out of the waffle iron.

Here were some things that I found out I was doing wrong:

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  1. Use Cornstarch – Using Cornstarch in the batter actually helped keep the waffle from steaming itself to death.
  2. Use Medium Heat – Give this batter time to cook as it browns
  3. Use a Flip (or rotating) Waffle Iron – It is really important to have a good waffle iron.  Even heating and one that will help your batter spread out on the iron.
  4. Use Buttermilk – Buttermilk adds an AMAZING flavor.  If you don’t readily keep Buttermilk around the house, think of getting a Powdered Buttermilk and keeping it in your pantry or fridge.  It is so easy to have the taste buttermilk in all your baked goods.  And in this, it honestly makes the waffles a little nutty tasting.  YUM!
  5. Use Stiff Egg Whites – Having the eggs separated and then beating the whites to stiff peaks before you incorporate them into the batter makes a HUGE Difference.  It makes for that light and airy texture on the inside and keeps it from getting too thick on the outside.
  6. Use a Preheated 200 degree oven – Giving the waffles time to finish crisping up in the oven after cooking works like a charm.

So, yes, this recipe may seem more labor intensive, but really it isn’t.  It is totally worth it.  You will see.  My girls have now asked to make Wednesdays – “Waffle Wednesdays” from now on.  They were that excited.


Fluffy but Crunchy Waffles

Fluffy but Crunchy Waffles


  • 1-1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-1/2 cup buttermilk
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs, separated
  • 3 Tbs. sugar
  • 1 tsp. vanilla extract


  1. Preheat the oven to 200°F
  2. Heat the waffle iron to Medium Heat.
  3. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
  4. Combine the buttermilk, milk, and vegetable oil in medium bowl
  5. Mix in the egg yolk in the buttermilk mixture and set aside.
  6. In yet a third bowl, beat the egg white to very soft peaks.
  7. Add in the sugar a little at a time and continue to beat until the peaks are firm and glossy.
  8. Add the Vanilla and Beat to combine.
  9. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
  10. Combine the egg whites into the liquid batter folding and lightly stirring. Being careful to not deflate them too much
  11. Pour the batter onto the hot waffle iron (mine takes about 3/4 cup) and cook until the waffle is crisp and nutty brown.
  12. Immediately place the waffle from the waffle iron into the warm oven and leave there for at least 5 minutes. Do not stack the waffles, make sure they are laid out in a single layer on the oven rack.
  13. Repeat until you have made them all.
  14. Should make 6-8 8" waffles.


So, what do you think?  Will you make these Fluffy but Crunchy Waffles?

TAG: Fluffy but Crunchy Waffles

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  1. 9-5-13
    Your recipe was featured on Full Plate Thursday and we really enjoyed it, thanks for sharing it with us!
    Miz Helen

  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
    Come Back Soon!
    Miz Helen

  3. I love making waffles as a weekend treat. I’ll definitely give your recipe a try next weekend. Thanks for sharing at Inspire Us Thursday on Organized 31.

  4. okay, so I NEVER would have thought to try cornstarch. I can’t wait to make these:)

  5. My family really loves waffles. This recipe sounds like it would be a winner in my house.

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