Crispy Homemade Buttermilk Waffles
These crispy homemade buttermilk waffles are light, flavorful and super easy to make. They have an ultra crispy exterior with airy, tender middles and are made with minimal effort - no whipping egg whites required!
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If you search for a good homemade waffle recipe, chances are most of them will require separating eggs, whipping the whites, and folding the batter together. It's a process that requires time, patience, skill and a whole lot of dishes - which nobody needs in the morning.
These homemade waffles have a deep, rich flavor thanks to nutty brown butter and tangy buttermilk, and a shattering crispy outer crunch and a light, fluffy inside, without having to whip egg whites. It's the perfect waffle, but with zero fuss.
Serve them with plenty of real maple syrup, bacon (or candied bacon!) and maybe some soft scrambled eggs for a mouthwatering weekend breakfast or brunch spread.
For more breakfast recipes, try my eggs in purgatory, zucchini frittata with feta and basil or these easy blueberry baked oatmeal cups.
Why This Recipe Works
- A crispy crunchy outside and light and airy inside makes these the best crispy buttermilk waffles you'll ever have.
- They only have a few more steps than a boxed mix and taste infinitely better.
- No whipping egg whites required.
- They freeze beautifully for easy breakfasts on the go.
Flour - Use all purpose flour, whole wheat flour, or a combination of the two. You could use a 1:1 all-purpose gluten free flour to make these gluten free as well. Just don't attempt this recipe with other types of flour like almond or coconut as the liquid measurements won't be the same.
Buttermilk - This helps give the waffles a little extra boost while rising, as the acid in the buttermilk reacts with the baking soda. It also gives them a deeper, more developed flavor. If you don't have buttermilk, add 1 teaspoon of plain white vinegar or lemon juice to whole milk and let it sit for about 5 minutes. The acid will react with the milk to mimic buttermilk.
Butter - I like to brown the butter for this recipe because it adds incredible flavor! But you can easily skip this step and the waffles will still taste amazing. If using salted butter, reduce the salt in the recipe by half.
Cornstarch - This is the secret ingredient for making your buttermilk waffles crispy! Do not skip it.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Waffle maker (not a Belgian waffle maker)
- Small saucepan
- Whisk
- Wire rack
How to make homemade buttermilk waffles
- Combine the flour, corn starch, sugar, baking powder, baking soda and salt in a medium bowl.
- Melt the butter in a small saucepan over medium heat. Keep a close eye on it. After it's melted, it will foam up and then start to brown. Swirl it around in the pan every few seconds, then remove it from the heat as soon as the color of the milk solids darken to a caramel color. Pour it into another bowl or large liquid measuring cup to cool slightly.
- Add the buttermilk, egg and vanilla to the melted brown butter and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently whisk until no lumps (or very few) remain. Let the batter rest for 15-30 minutes.
Pro Tip: Avoid overmixing as this can make the waffles tough and chewy, not light and crispy. Mix just until there are no large clumps remaining.
- Preheat a waffle maker and cook the waffles according to the manufacturer's directions.
- Serve the waffles immediately with more butter and maple syrup on the side.
- Place cooked waffles on a wire rack in a single layer to cool to maintain their crispiness.
Tips for Success
- Do not skip the cornstarch - it's the secret to making these waffles extra crispy!
- Letting the batter rest helps the gluten in the flour tenderize, so that the inside of your waffles are light and fluffy, not dense. It's better to let it rest longer rather than cut the resting time short.
- Save time in the morning by measuring and mixing the dry ingredients together the night before.
- For an extra delicious topping, warm some maple syrup in the same pan you used to brown the butter - it adds an incredible flavor!
Variations
I find these waffles to be absolutely perfect as-is, but you can change up the vibe by adding different flavors or mix-ins to the batter.
- Swap the vanilla extract for almond, orange or coconut, or use a liquor such as rum or bourbon.
- Add a handful of chopped up fresh fruit, like peaches, berries or apples.
- Mix in warm spices like cinnamon, nutmeg or cardamom.
- Grate in a little bit of citrus zest (Meyer lemon is amazing!).
- Add chopped nuts, chocolate chips or dried fruit.
FAQs
A little bit of cornstarch is the secret to getting ultra crispy waffles. Avoid overmixing your batter and let it rest for at least 15-30 minutes. When your waffles are done, place them on a wire rack in a single layer, as stacking them will cause them to steam and get soggy.
You can substitute oil if you prefer, but you'll be missing out on the special flavor that comes from using butter, particularly browned butter.
If not serving waffles immediately, place them in a single layer on a wire rack and keep them warm in a 200 degree F oven for up to an hour. Store leftover waffles in the freezer for best results. Place them in a zip-top bag and freeze for up to 6 months. Reheat in a toaster or toaster oven.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Crispy Waffle Recipe
Ingredients
- ¾ cup all purpose flour
- ¼ cup cornstarch*
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter*
- 1 cup buttermilk*
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Combine the flour, corn starch, sugar, baking powder, baking soda and salt in a medium bowl.
- Melt the butter in a small saucepan over medium heat. Keep a close eye on it. After it's melted, it will foam up and then start to brown. Swirl it around in the pan every few seconds, then remove it from the heat as soon as the color of the milk solids darken to a caramel color. Pour it into another bowl or large liquid measuring cup to cool slightly.
- Add the buttermilk, egg and vanilla to the melted brown butter and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently whisk until no lumps (or very few) remain. Do not over mix. Let the batter rest for 15-30 minutes.
- Preheat a standard waffle maker (NOT a Belgian waffle maker) and cook the waffles according to the manufacturer's directions.
- Serve the waffles immediately with more butter and maple syrup on the side.
- Place cooked waffles on a wire rack in a single layer to cool to maintain their crispiness.
Notes
- *Do not skip the cornstarch - it's the secret to making these extra crispy!
- *If using salted butter, reduce the salt to ¼ teaspoon
- *If you don't have buttermilk, mix together whole milk with 1 teaspoon of lemon juice or white vinegar and let sit for 5 minutes and use that instead.
- Be sure to use a standard American waffle maker, not a Belgian waffle maker, which is much larger.
- If not serving immediately, waffles may be held in a 200 ℉ oven on a rack (they will get soggy if stacked).
- Leftovers freeze beautifully in a zip-top bag and are perfect reheated in the toaster.
So crunchy and tasty.
I'm so glad you enjoyed them! Thanks for leaving a review!
This recipe made one waffle in a standard waffle maker, fyi. Barely enough for a second waffle
It sounds like you used a Belgian waffle maker, which is much larger in volume than a standard American waffle maker. Thanks for pointing this out, I've made a note in the recipe.
Perfectly light and crispy!
So glad you enjoyed the recipe! Thanks for leaving a review!
I absolutely love these waffles and they are crispy as expected
So glad you love the recipe! Thanks for leaving a review!
I’ve tried many waffle recipes online and this one is top tier. Literally just finished eating it as I’m typing this. Crispy waffles just as touted. An uncomplicated recipe, without the need to mess with whisking egg whites separately then folding it in then blah, blah, blah. Came out light and crispy. This recipe will definitely be a go-to for me from now on.
I'm so glad to hear you loved the recipe! It's one of my all time favs. Thanks for leaving a review!
Pls tell me egg replacer
I don't recommend replacing the eggs in this recipe because it will not have the same texture. However, if you want to give ti a try, use a flax egg - mix 1 tablespoon ground flax seed with 3 tablespoon of water. Let it sit for 5 minutes, the use that.
Coley truly delivered on this recipe ! It's exactly as she says. And her insight as to why they are crispy is much appreciated ! Thank you Coley !
I'm so happy you like the recipe! Thanks for such a sweet review!
These are really good. I have done several different waffle recipes and these delivered on being light and crispy. Will definitely make again
I'm so glad you enjoyed the recipe! Thanks for leaving a review!
Since finding this recipe it's my go to! Only change I made is using vanilla bean paste. Xoxo
So glad you enjoyed the recipe! Thanks for leaving a review!
Every recipe claims to have crispy waffles but this one, it’s actually crispy! They are the bestttt waffles!
SO glad you love the recipe! They are my favorite! Thanks for leaving a review 🙂
This is the best homemade waffle recipe I have ever had. The waffles stay crispy, and I love adding fresh blueberries to mine!
I'm so glad you love the recipe! What a great idea to add blueberries - I'm going to try that next time. Thanks for leaving a review!
These are the best waffles I’ve ever made. These get through the week single-handedly every time.
I'm so glad you love the recipe! Thanks for leaving a review!
Marvelous.. Cornstarch is king.
Much appreciation
So glad you enjoyed the recipe! The cornstarch really does make a difference!
So unexpectedly light and crispy! Would never have thought about browning the butter or using cornstarch! Definitely saving this recipe!
So glad the recipe was a success! It's one of my all time favs!
This is the best waffle I have ever made (76 yrs old)! Made Gluten free using Cup-4-Cup gluten free flour. As stated crispy on the outside and tender on the inside. It is really hard to get gluten free to be crispy, but this recipe does it! A+
I'm so glad you enjoyed the recipe!
Hands down the best waffles I've ever had let alone made. These are 10/10
Aren't they SO GOOD?! Glad you loved them!
Phenomenal waffles. The best waffles I’ve ever had. Both homemade or in a restaurant. Follow the recipe exactly and you won’t regret it
So glad! Thanks for the review!
Are you saying Santa isn't real???
You've got to try this recipe, Joy. The corn starch makes them super light and crispy. Also, I love Amazon, I buy so much of my kitchen staples on there 🙂
My kids love waffles, too. I never heard making them with cornstarch though. What does it do for them? btw- you can get GMO free cornstarch on Amazon.... just look for "organic" corn starch.