Are you searching for a waffle recipe that creates fresh, delicious, crispy waffles? This recipe hits the mark in every way.
Are you searching for a waffle recipe that creates fresh, delicious, crispy waffles? This recipe hits the mark in every way.
There is a key ingredient that leads to these waffles crispness — cornstarch replaces some of the flour. I was surprised at how much cornstarch is in this recipe and was somewhat hesitant to see if it would lend an off flavor to these waffles, but no worries — the flavor is great.
Important tips for this recipe:
- You may substitute whole wheat or white whole wheat flour for this recipe, but they won’t be nearly as fluffy.
- We added fresh blueberries which are in season right now. These are good plain, or another favorite addition in our family is chopped banana and chocolate chips.
For a pumpkin version for this recipe, click here: Cinnamon Pumpkin Waffles.
Extra Crispy Homemade Waffles
Are you searching for a waffle recipe that creates fresh, delicious, crispy waffles? This recipe hits the mark in every way.
Servings: 6
Calories: 382kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 T baking powder
- 1 t salt
- 3 eggs separated
- 2 T sugar
- 1 3/4 cups milk
- 1/2 t vanilla extract
- 1/2 cup 1 stick butter, melted
- fresh blueberries optional
Instructions
- In a large bowl, mix together flour, cornstarch, baking powder and salt. Set aside.
- In a smaller bowl, beat egg whites with a mixer until soft peaks form. Add sugar and continue beating until stiff peaks form. Set aside.
- Whisk together egg yolks, milk, and vanilla.
- Add egg yolk mixture to the flour and mix thoroughly.
- Gently fold in the egg white mixture.
- Mixture should be completely combined, but still lumpy.
- Add blueberries and mix until just combined.
- Cook according to your waffle iron’s directions.
Nutrition
Calories: 382kcal | Carbohydrates: 42g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 781mg | Potassium: 176mg | Fiber: 1g | Sugar: 8g | Vitamin A: 707IU | Calcium: 227mg | Iron: 2mg
Hi! I’m Bekah. I’m Sara’s daughter and I’m attending culinary school. I love cooking for family and friends, and I’ll be sharing my favorite recipes with you. Click hear to read my blog post about my culinary school experiences.
Hi Bekah! Thank you for sharing your recipe with all of us! I am excited to try this. I do have a question: Is the 1/2 cup of melted butter for serving, or does it go into the batter?
Thank you for your reply!
Hi Lory, Bekah is at work so I’ll reply until she gets a chance to get to the computer. 🙂 The butter goes right into the recipe.
Hi Lisa,
I have tried many types of pancake and waffle flavors before, but have never tried cinnamon and banana–it sounds delicious! I’ll have to try it!
I have never made muffins in the waffle maker, but that sounds interesting. I’ll have to try that too. I have, however made cinnamon rolls in the waffle maker and they are delicious, but very messy!
Hi Bekah, thanks for the awesome recipe! I have been wanting a new waffle recipe, so I am hoping to try this out!
A old favourite pikelet flavour for us is cinnamon and banana, and it makes me think that it could work really well in waffles too.
Have you ever tried baking muffins in the waffle maker? It is supposed to be good, but I haven’t been game enough to try it yet, but would love to know what you think, if you have tried it 🙂