If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside. If you do not plan on separating the egg, whisk the whole egg into the milk mixture. Whisk the egg yolk into the milk mixture. In a separate bowl, whisk the buttermilk, oil, and vanilla extract.ДЇor the lightest waffles, separate the egg. Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl. Since posting this in 2014, we have tweaked the recipe to be more clear and added a quick recipe video. Recipe updated, originally posted FebruaryВ 2014.

For fall-inspired breakfast, try our Fluffy Pumpkin Pancakes with Butter Pecan Syrup or these CinnamonВ PancakesВ with a Cinnamon Roll Glaze.

If you love banana, try these Spiced Buttermilk Banana Pancakes.

Or try our Easy and Delicious Whole Wheat Pancakes.

These Easy Fluffy Pancakes are my go-to pancakes.

If you donвЂ™t have the time, you can add the egg whole. I know this is an extra step, but trust me, itвЂ™s worth it. For example, we add less than 1/2 cup to the waffle iron in our video and just over 3/4 cup to our thicker, Belgian-style waffle iron.ДЇor extra light and crispy waffles, separate the eggs. The amount of batter you need will vary depending on your waffle iron. To keep cooked waffles crisp, place them directly onto the oven rack.ДЇill the waffle iron with enough batter to fill the entire lower grid. WeвЂ™ve tried four different waffle irons with this recipe and havenвЂ™t needed any heat setting other than high yet.Д«efore making your waffles, heat the oven to 200В° F. But, of course, waffle irons will vary, so if you have it set to high and think the waffles are too dark, turn it down a bit.

In our experience, waffles cook best when cooked at the highest heat setting. Set your waffle iron to the highest heat setting. Like pancakes or muffins, you want to be gentle when mixing the wet and dry ingredients. Our Best Tips for Making WafflesДonвЂ™t overwork the batter. I have shared the ratio below in the tips section of the recipe. Since most of us rarely have buttermilk in the fridge when waffle cravings hit, use the trick of mixing regular milk and lemon juice (or vinegar) to mimic buttermilk. Of course, the answer is 100% yes! In fact, we prefer them with it. Many of our readers have asked if you can make the recipe with buttermilk. Whisk the egg yolk into the milk, and then beat the egg white until stiff peaks form and fold it into the batter. For the lightest, fluffiest waffles, separate the egg. One egg adds tenderness and provides structure.If you donвЂ™t have lemon juice or vinegar, use plain milk. When I have buttermilk in the house, I use it, but when I donвЂ™t, a combination of milk and a little lemon juice or vinegar mimics buttermilk. Milk or buttermilk is the liquid in the batter.You can experiment with this yourself simply use the same amount of melted butter as the oil called for in the recipe. IвЂ™ve tried melted butter, and while it does add a buttery flavor, I prefer the texture with oil. Vegetable oil is my go-to fat for these waffles.I keep the sugar amount low since I love pouring maple syrup on top, but you can increase the sugar for sweeter waffles. Sugar, salt, and vanilla extract help the waffles taste great.For the lightest waffles, I recommend using both. Baking powder and baking soda help the waffles rise and brown.Cornstarch guarantees that the waffles will be perfectly crisp and tender. Cornstarch is our secret ingredient for making the crispiest waffles.Of course, you can substitute whole grain flours like whole wheat or spelt flour, but expect them to be a little denser. It keeps the waffles light on their feet. All-purpose flour is my go-to flour for this recipe.Let me walk you through what you will need so you can say goodbye to flavorless, floppy waffles and hello to waffles that are light and crispy on the outside and tender in the middle.

Crispy waffle recipe