Waffle Recipe Secret Ingredient: Cornstarch
After trying multiple recipes, our most common complaint was floppy waffles. We like waffles that are crispy on the outside. After lots of research, we stumbled across Pamela Anderson’s article about how to make crispy waffles. In it she shares the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.
Don’t overwork the batter. Just like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients together. Only whisk or stir until just mixed — no need for beating here.

Be prepared to throw away the first waffle. Unless you know your waffle iron like the back of your hand, you’ll probably need the first waffle to test out temperature and cooking time. After the first waffle you should have a better understanding of the amount of batter to add (ours takes a 1/2 cup of batter), the best heat setting and timing.

Before you start making your waffles, heat the oven to 200° F. Once each waffle is done, set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). The extra few minutes in the oven adds even more crispiness to the outside of the waffle and keeps them warm for serving.

Prep time:
25 minutes

Cook time:
10 minutes

Total time:
35 minutes

Cornstarch is the secret for crispy waffles. Mixed with flour, cornstarch guarantees that your waffles will be perfectly crisp on the outside and tender on the inside.

Yield: 4 to 5 waffles, depending on waffle iron

You Will Need:

3/4 cup (105 grams) all-purpose flour, we use Gold Medal 1/4 cup (30 grams) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cup (235 ml) milk, whole or 2% reduced fat milk are best
1/3 cup (80 ml) vegetable or lightly flavored oil
1 large egg
1 teaspoon vanilla extract
Butter, syrup and/or berries, for serving

Prepare Waffle Batter: Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl. In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate.

Make Waffles: Heat the oven to 200° F and heat the waffle iron. Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown. Immediately set the cooked waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (try not to stack them).