Fifteen Spatulas

5 Secrets to Crisp, Flavorful Golden Waffles

Super crispy Belgian waffle

Did you ever eat those frozen pre-packaged waffles growing up?

I did.  And I almost can’t believe I did.

They’re quite a far cry from the crisp, thick, flavorful waffles I now make every Saturday for brunch.

Even though my waffle standards started out with the soggy, spongy frozen variety, I’ve gotten very demanding about how a waffle should be, and you should be too.

A waffle should be crisp as heck but a little fluffy in the middle, have good flavor, and also be doused in real maple syrup (though admittedly that last part has nothing to do with technique).

After experimenting with various waffle ingredient combinations, I’ve discovered there are 5 major secrets to a fantastic waffle:

1. Stiff egg whites-
The batter should have stiff egg whites folded into it. When you beat egg whites to stiff peaks, they hold in a TON of air (think about what’s going on with souffles). When you incorporate those airy egg whites into your batter, they make the waffles incredibly light instead of heavy and dense.

secrets to crispy, airy waffles.

2. Cornstarch-I first read about adding cornstarch to waffles after someone sent me Pam Anderson’s recipe, and the thought of adding cornstarch really surprised me. I went in skeptical but after testing it out I was convinced. The addition of cornstarch protects the waffle from getting soggy from cooking steam.

3. Amaretto liqueur (almond liqueur)-I can’t tell you what a difference adding a little amaretto liqueur makes. It makes the waffles much more flavorful and aromatic. If you don’t have amaretto, you really should get some. You can try vanilla extract, but it won’t be as good as amaretto or frangelico (hazelnut liqueur).

4. Buttermilk-Buttermilk is important for the same reason as #3…flavor. We all love substitutes, but be sure to use actual whole milk buttermilk from the store here, not vinegar curdled milk. It will make the waffles taste so much better.

extra crispy waffles

Once the buttermilk amaretto liquid is added to the dry ingredients, it’s time to fold in those stiff egg whites I mentioned earlier:

crispy waffles

And now we’ve come to Secret #5-A Flip Waffle Maker. As good as your waffle recipe may be, if you have a crappy waffle maker, you’re going to get crappy waffles.

I know this because I had one.  One side would get completely burned, while the other side was underdone.

It pained me to do so, but I threw it away and bought this flip waffle maker instead. Flipping the iron after pouring in the batter allows all the liquid to spread out evenly, and the waffle cooks evenly on both sides.

how to make crispy waffles

And of course, it can’t hurt to pour on some maple syrup, dust with a little powdered sugar, and add a little butter on top:

super crispy waffles

Here’s the recipe:

Crisp, Flavorful Waffles

Yield: 6 waffles

Prep Time: 20 minutes

Cook Time: 3-4 minutes

Total Time: 25 minutes


2 eggs, separated
2 cups whole buttermilk
1/3 cup vegetable oil
1 tbsp amaretto liqueur
7.5 oz all-purpose flour (1.5 cups)
2.5 oz cornstarch (1/2 cup)
1 tablespoon baking powder
1/2 teaspoon salt
3 tbsp sugar


Separate the egg yolks and whites, and beat together the egg yolks, buttermilk, vegetable oil, and amaretto to combine.

Whisk to combine the flour, cornstarch, baking powder, and salt. Set aside.

Combine the leftover egg whites with the sugar, and whip to stiff peaks (if you lift the beaters straight out of the egg whites, then invert the beaters, the egg white should stand up on its own as a stiff peak).

Stir the buttermilk liquid into the flour mixture (make sure the batter is still a little lumpy), then fold in the egg whites, being careful not to deflate them.

Pour the batter into a preheated waffle maker and cook for about 3-4 minutes. Enjoy!

Update: With the Presto wafflemaker, you flip the waffle right after pouring in the batter, and leave it like that for the 3-4 minute duration. See your waffle maker's instructions for specific instruction

109 comments on “5 Secrets to Crisp, Flavorful Golden Waffles

  1. Love the idea of the almond flavor – that would make an amazing waffle!

  2. These are some amazing tips and I never knew a single one of them! I have a crappy waffle maker, but I’m gonna try them anyway….then I’ll probably get addicted to this incredible recipe and buy a flip waffle iron!

  3. Ohhh…thanks for sharing the secrets…!!! never imagine to add amaretto, I’m sure it will give that special taste.

  4. I agree–nothing beats homemade. I always ate the frozen waffles growing up, but can’t remember the last time I had one. Your waffles look absolutely perfect and golden. :) I need that waffle maker!

  5. I rarely eat waffles because of the carbs but this post will come in very handy the next time I do … great job!

  6. I need to get myself a waffle machine pronto! I come from Poland where they still do sell waffles like this with cream and jam from tiny little outlets that make nothing but. Yours look perfect Joannne!

  7. Fantastic tips, Joanne! Much like how your raspberry frozen yogurt hit home how much I need an ice cream maker, these waffles prove why I also need a waffle maker! (I know, I know … I need/want a lot of things.) I certainly don’t want crappy waffles so I’m looking for a flipping kind. Thanks!

  8. Oh my word, you are killing me. I’d like to request these for breakfast when I return to Florida one day. Purty pleeze!

  9. Thanks for sharing this tips!

  10. OK, so I just made these! I bought the waffle iron you suggested and decided to go for it for Mother’s Day. My wife and I are expecting our baby any day now, but I decided she still counts despite her protests to the contrary.

    The batter was light, fluffy and yummy, but I had trouble figuring out how long to cook the waffles. I tried 4 minutes, flipping it at the half way point, and that came up with uneven waffles. Some spots seemed to almost burn, while others looked nice. I cut it back to 3 minutes, and ultimate 2:40 but they ended up soft and squishy, not crispy on the outside.

    Do I need to adjust the batter or the cook time?

    Despite all these, they were a BIG hit! ^_^

    • Hi Andre, Congratulations on your soon-to-be-born baby!!! I wish you and your wife luck on delivery day =)

      I know with our particular waffle maker, the instructions recommend that you flip the waffle maker right after you pour the batter in, and leave it that way for pretty much the whole time. Sorry I wasn’t more clear about that in my directions, I updated it to specify about our particular iron.

      Also another thing to note is that seasoning the pan with butter vs. oil vs. nothing can change up the browning a bit. It’s kind of tricky…I usually brush the waffle maker with butter after every couple of waffles, not for every one, but you can experiment a bit with that. As a general rule of thumb, since butter contains milk solids (which burn easily), butter can lead to more browning than oil. If they get too brown you can try something like vegetable oil.

      Hope it goes better next time Andre!!! Sorry these didn’t turn out perfect for you and your wife the first time. Let me know again if anything comes up!

  11. thanks so much, i came from pinterest and this is a great and helpful article! my son who loves waffles is visiting and i can’t wait to make these for him xo

  12. Wow! It looks delicious!Thanks for this recipe. Will make some and share what happens =)

  13. Can you use almond extract instead of
    Amaretto? Isn’t that pretty much the same thing? Thanks!

  14. Can you use almond extract instead of
    Amaretto? Isn’t that pretty much the same thing? Thanks!

    • Hi Amy, Hm, I see you commented a few weeks ago but I didn’t get a notification, sorry for the delay in response! Almond extract would work, only use 1 tsp since it is stronger.

  15. I tried this, only instead of putting the amaretto in the waffle batter, I poured it on the waffles in place of syrup. It was amazingly good. Purely a weekend morning thing, though.

  16. First of all I want to say thanks for you time and I enjoy your website. I am sorry to report that I made these twice and both times no luck. I made a half recipe for a trial run and they just were not crispy or flavorful. I made them again since I bought the amaretto however I used half vanilla, a dash more salt and made sure I oiled the waffle iron instead of Pam. They still were not crispy. I turned the temp up but the indentions were overdone. The waffle cooking tips go right alone with cooking science but for me it didn’t work. Please do not take this as criticism, just baffled as your waffle photo is just beautiful.

    • Hi Deb, I’m so sorry to hear that this hasn’t worked for you. I know it is frustrating when you cook something and it doesn’t turn out with the results you want. Do you happen to know what brand of waffle iron you are using?

      • It is a Oster flip. It has made good waffles, I just want that Perfect waffle. I may have over beat the egg whites. With the sugar, it was more like meringue.
        Thanks gain.

  17. Thank you so very much! I am in love with these waffles! I’ve been searching for a recipe that would give me crispy-melt-in-your-mouth-delicious waffles for years. Thank you thank you thank you 😀

  18. I made a “ghetto” version of these tonight. I used Bisquick, oil, milk, corn starch vanilla 4 egg whites (whipped as you instructed). I made them with these ingredients because that is what I had in my pantry. I do have a flip waffle iron. (Love the flip waffle iron)
    They turned out soooo good. Perfect-crispy and melted in your mouth, they smelled so good cooking and my boys told me they were the best I have ever made. Keep in mind that I have 4 teenage boys and we have waffle night once a week, so we know our waffles. I can’t wait to make them with the proper ingredients.
    Thank you for the great tips!

  19. Hi there, your recipe says it makes 6 waffles – is the 4 square waffle 1 serving? I’m making these for myself so I only need 1 – 4 square waffle so I need to know how to divide the recipe. Any info would be much appreciated. By the way I grew up in Poland and I miss those waffles. All the ones I have tried here in Canada have been hard and gooey and not fluffy so I want to try to make them myself.

    • Hi Kathy, pictured above is considered 1 waffle. I wouldn’t divide the recipe up too much, as the outcome might start to break down. I would probably just halve the recipe at most, but even then I’m entirely sure how they would turn out. Hope you find your perfect waffle!

  20. I made these waffles, and I must say they were Amazing!! I used gluten free flour (I have Celiac), and coconut oil, added pecans, and they were the fluffiest, yummiest waffles I’ve ever tasted!! I’ve never heard of adding cornstarch, but what a great recipe!!
    Thanks for sharing!

    • Wonderful Lea! What kind of gluten free flour did you use? Bob’s Red Mill or another brand? Might be helpful for other readers who may be eating gluten-free. Thanks for stopping by to comment and leave your results.

  21. Hi there. My name is Hazmona from Malaysia. I was looking for tips for making goooood waffles as I am planning to sell waffles in my tiny little soon-to-be-huge cafe (in Malaysia we call it Warung ^__^) . My type of waffle iron is the stick waffle. It is kinda new type of waffle in Malaysia. I am looking way to make it fluffy and crispy. But since the iron has 6 holes for making 6 stick waffle at a time, is it advisable if I adjusting the iron temperature from 250degC to 150degC while pouring and then putting the filling then back to 200degC when I adding the batter prior to shut the iron? Is temperature fluctuating will effect the level of ‘rawness’ of the waffle?

  22. Oooh I am looking forward to trying this. We have waffles once a week and they are ALWAYS soggy! Thanks for the tips.

  23. Hi, I made these waffles twice now. The first time they were perfect! I didn’t have buttermilk so I substituted it with milk and vinegar mixed together and the whole family loved them. There are a total of eight of us so that is saying something. I was so sure that they would be a hit again when my sister came to visit, but I’m sorry to say they turned out terrible. They were soggy and burned easy. I had doubled the recipe and I used buttermilk. Could it be that my ratios were off or maybe my buttermilk was the problem..? Any tips?

    • Hi Aggie, that is so strange it went so well the first time and not the second! Did the milk and buttermilk have the same fat contents? The tricky part about liquid buttermilk is often it’s not truly buttermilk, so maybe the milk and vinegar just happens to work better for the brands you have available.

  24. Hey, Joanne! So, I’m making these waffles for a Mother’s Day brunch, and I was wondering if I could make the batter ahead of time and store it in the fridge until tomorrow. Would that work, or would the egg whites fall?

    • Hi Myrtle, that sounds lovely! You know, I’ve never tried making it the day before, so I’m not sure, but my guess is that the egg whites would lose their air and it might not turn out so well. I’m thinking it’s probably not very make-ahead for that reason.

    • I make mines the day before, but I use dry yeast instead of Joanne’s cornstarch (plus a few more alterations). The next day, the batter rises quite considerably. But all you have to do is fold the batter and it comes back down to its normal state.

  25. I tried these in my non-flip waffle maker….and you were right, they didn’t turn out at all. The bottom was nicely colored and crispy, and the top completely raw. I tend to think that my waffle maker is quite good quality, and I’ve made really good waffles in it before, but this batter just doesn’t work in it. I think that this batter doesn’t rise like some others, so if you can’t flip it, the batter just sits in the bottom half and never rises to touch the top. Just wanted to let others like me who have good quality non-flip waffle irons know that this recipe is not for you.

    • Hi Casey, thanks for sharing your experience. Before I had my flip waffle maker I made these in a non-flip maker and I had the opposite problem…it would come out a bit burned on the top and perfect on the bottom. I’ll be getting another waffle iron next month (this time testing out a KitchenAid) and it seems that every waffle maker I have tried is very different, which is kind of unfortunate because it’s difficult to predict how one standard recipe will turn out with each one. I think the waffle mixes with the stabilizers and additives tend to do best across the board but I’m a stickler for making them from scratch. I hope you find a recipe that works well with your waffle maker.

  26. Hi! I made these waffles this morning and they were delicious! And I loved the texture. I didn’t have buttermilk, so I used vanilla Greek yogurt and skim milk (1 cup each). I doubled the recipe, but I only used 1/2 cup oil and 4 tablespoons of sugar, total. I used raw sugar, so I added it to the wet ingredients instead of the egg whites, because I was afraid it would weigh them down. I put a big pinch of cream of tartar in the egg whites, to stabilize them (especially since I had four to whip). The batter was very light and puffy and worked fine in my waffle maker (I have the old non-flip waffle maker that makes four at a time). They came out nicely browned and crisp, after about 4 minutes. I set my oven to 200 degrees and put them in there to rest while I finished making the others, and they stayed nicely crisp. My daughter said, “Oh mama, you made heaven!” If that gives you any idea how good they were. :) Thanks for sharing the recipe!

  27. Hi there Joanne.

    You have a wonderful website here. I love the idea of posting pictures with the recipes. It makes a world of difference.

    Anyhow, my question has to do with buttermilk. I have a slightly different recipe than yours, which incorporates active dry yeast. However, it also requires milk as well. I try to limit dairy as much as possible. Only use it when necessary but would it be possible to substitute your buttermilk with soya milk?

    I make a nice blueberry jam from scratch and spread that with maple syrup on my homemade waffles. I can never just eat one!

    Once you make your own waffles from scratch, you can never go back to eating frozen ones.
    I can’t wait until blueberry season starts =P

    • Hi Rij, that blueberry jam sounds lovely! Regarding the soy milk, I don’t have experience using it so unfortunately I don’t have any comment on how it would work. If you do try it though, please report back and let us know how it goes. I’m sure others are curious too!

      • Late reply, but a repky nonetheless =)

        So I tried the waffles with soya milk instead
        of milk and I am happy with the result.

        Here’s what I did differently.

        I substituted equal amounts of soya milk
        for milk.
        I added 2 more TBs of butter to the recipe.
        I used unsweetened soya milk. I find that
        this makes the batter neutral, otherwise
        the flavored kind will add more sugar
        (Without knowing exactly how much),
        and it will probably add a distinctive
        Soya taste
        to your waffle. Which is not what I
        And I had to use all purpose machine
        Bread flour. I had no other type of
        Flour lying around.

        Hope this is helpful to anyone.

        • I forgot to add that I increased the sugar
          Content by 2 TBs.
          I find a setting of 4 to 4.5 on your waffle
          Maker is best. With the increase sugar
          And butter, too high a setting can
          Make your waffle more burnt.

        • Fantastic, thanks so much for sharing your results! I’m sure this will be helpful for others.

  28. I would like to dispute the notion that if you don’t have a flip waffle maker, or at least a mid-grade waffle maker, that you’re going to get crappy waffles. My waffle maker is a $20 Oster I got from Wal-Mart, and my waffles turn out fantastic every time. I think people who are not getting good results are probably not beating their egg whites as stiff as they can, and are also taking the waffles out too early.

  29. In every conversion table I have read, the following data per your recipe doesn’t match:

    7.5 oz all-purpose flour (1.5 cups) 7.5 ounces is just under a cup.
    2.5 oz cornstarch (1/2 cup) 2.5 ounces is 5/16 of a cup.

    What’s the deal?

    • Hi Doug, The standard put out by America’s Test Kitchen is that 1 cup of flour weighs 5 oz. Flour should be fluffed before scooping, and leveled off with a knife.

  30. I’m surprised thar nobody has mentioned this, but there is too much baking powder in this recipe. My waffles came out with a sour aftertaste from the baking powder.. Maybe 2tsp is better than 1 Tbs. :/

  31. I don’t know what happened but I followed the recipe as stated and it was a disaster! The batter kept sticking to the machine no matter what I did to try and prevent it. I think the recipe doesn’t have enough of a fat content, but again I don’t know what went wrong. The ones I was able to get off the machine tasted ok but we’re definitely crispy. The recipe needs to be tweaked, as it is, it’s not a good recipe at all.

    • I’m sorry to hear that Fadia. I make this recipe often (actually made some for brunch yesterday) and haven’t had issues with sticking, so I can’t provide any suggestions to remedy that except to try cooking spray? Hopefully you can find another waffle recipe that works well for your maker and that you enjoy.

      • I made these today and didn’t have any problems with them sticking. They were definitely light and fluffy. They weren’t sweet enough for me, but I don’t use syrup. My wife uses syrup and thought they were just right…

  32. We tried this recipe this past weekend and it was…..FABULOUS! These are as good,or even better than the ones my family & I always order when have brunch @ our favorite breakfast restaurant! I admit the recipe was easy to prepare & I only had to adjust the cooking time a bit to achieve perfection. Yummy, yummy! I will be making these again on Christmas morning, per request from the hubby & kids! Thank you for sharing the recipe, technique tips & step by step photos. You made making restaurant quality waffles at home a “breeze!”

  33. i’ve made waffles using this recipe today and my oh my, i loved it! Thank you for sharing.

  34. I’ve tried a half a dozen different recipes, including some professional and highly touted recipes, and you’ve nailed it. This is my go-to recipe for the family and guests. I’ll normally sub almond or vanilla extract for the Amaretto, and I’ll add lemon/orange zest and cinnamon/nutmeg.

    Great find and post. Thanks

  35. I could write a best-seller on the number of disastrous Waffle episodes I have had trying out different recipes that I found online. You, Joanne, have thankfully, provided me the epilogue to that book! Thank you! This recipe absolutely nails it and I love the way you have broken down our woes into these 5 simple secrets. Even if I don’t find this recipe again, I will have no problem remembering these tips! Today’s breakfast has been fantastic. I no longer fear the Waffle! :)
    Next on my list of to-do’s is bungee jumping!

  36. I am allergic to almonds. Do you think vanilla extract would work in place of the amaretto liqueur? I just got a waffle maker and am dying to try some homemade recipes.

  37. We are very excited to be making these this morning. Although we do not have the flip waffle maker you suggest, we do have a heavy duty Cuisinart. We used vanilla as we did not have the liqueur. Bar none – the best waffles I have eve made. Thanks so much for the recipe.

  38. Hi,

    I recently purchased a stove top, cast waffle iron. I followed most of your recipe (no Amarretto nor cornstarch. I used melted butter instead of oil), the iron was heated to the suggested temp. Instead of butter or cooking spray, I put cake release on with a brush before pouring in the batter. Tried this a few times. The waffle itself came out great tasting as I was hoping, but no crispiness on the outside at all. Any ideas?

    • Hi Kevin, I’m glad the waffles tasted nice, but in order to have crispy waffles it is very, very important not to substitute ingredients. It sounds like quite a few major ingredients here were substituted. The amaretto isn’t essential but the cornstarch and oil definitely are. Hope that helps!

  39. These are delicious! Nice and light and crispy. This will be my “go to” waffle recipe from now on. Yummy!

  40. What should I do if I wanted to make banana waffle by using this crispy recipe?

  41. Do you ever make these waffles in bulk and freeze them? If so, what is your method for freezing and storing?

    • Hi Shelly, I’ve never done that before but my guess is the waffles would do well frozen. You’d need to reheat them well in the oven to crisp them again.

  42. Made these today. Made a little tweak and added vanilla instead of amaretto. Cooked up deliciously. Was a huge hit with the husband. Will definitely try this again maybe with fruit! Thanks for sharing!!!!!

  43. Made these waffles today, and hands down, they are the best waffles!!! Fluffed up perfectly and nice and crispy on the outside. Substituted vanilla for the amaretto and coconut oil for the vegetable oil. Do you think there would be a way to add cocoa powder to make chocolate, dessert waffles while maintaining the appropriate consistency?

    • YAY! Glad to hear that Courtney! And I’m glad those substitutions worked well for you. I’ve actually never put cocoa powder in the batter for these, but will try it next time I make them. I make them often =)

  44. To save a few steps — and still get the crispy result — just warm the egg, milk and oil to around 100-110 degrees, before adding them to the mix. Then the egg white whipping and cornstarch won’t be necessary (and you can probably flip back to melted butter, which will help with the flavor), because the batter will be loose enough to let the leavening do its job. Also, if you cut the sugar down to 1 1/2 or 2 Tbsp., that will help keep the waffle a good bit crispier.

    Waffles were easy to get crispy back in the old days because no refrigeration meant all your ingredients were generally around room temp or warmer (as they would be, getting prepped near a fire/wood stove to heat the iron), and they all used butter (not oil) . . . where the only way to incorporate it was to melt it. There are some other factors (like density of the iron and the use of yeast vs. chemical leavening), but that was the key. Pam Anderson’s recipe didn’t take that into account, so she had to find workarounds to a not-so-obvious, yet very simple problem.

  45. I tried this recipe over the weekend, turned out wonderful! Mine didn’t turn out as thick but I think its because of my waffle maker. Great recipe, definitely a keeper! Thanks for sharing! ~Donika

  46. I just tried this recipe for brunch this morning and they were really good. Thank you very much. I used almond extract instead of amaretto and evaporated milk instead of buttermilk, since I didn’t have those two specific ingredients at home. Definitely will do this recipe again, trying it with the specific ingredients.

  47. I was really excited for your recipe because I have tried many different ones hoping to find The One Recipe that gave me the crispy, airy waffles I have always wanted. I don’t know if I hyped myself up too much, but it definitely did not turn out how I expected.

    I tried making these waffles yesterday and they were an absolute mess. I don’t understand, considering I followed the recipe exactly with no deviation and my meringue was quite stiff by the time I folded it into the batter. I likewise have a flip Belgian waffle maker, but even on the highest setting (and with extra cook time), these didn’t turn out crispy at all. My first waffle came out completely soft and borderline chewy, with nary a bit of crisp to any of its edges. Adjusting the temperature and cook time didn’t help much; the only time they were crispy was when they ended up burnt from overcooking.

    I was rather disappointed by the experience, considering I was expecting fabulously crispy waffles.

    • Hi Renee, I am sorry to hear these didn’t go well for you, as many have had success with this recipe. From what you described, particularly about being soft and borderline chewy, is that the batter may have been overstirred, resulting in excess gluten in the batter.

  48. I have a different method and recipe, but really appreciate the corn starch suggestion. Immediate improvement. Thanks very much.

  49. I am making waffles as a thank you for my co-workers tomorrow…can I make them this evening and reheat tomorrow? Freeze? Thank you.

  50. These were amazing waffle came out perfect. Thank you so much!!

  51. hi can this batter be stored for later use?

  52. Hi Joanne,
    Is there a technique to folding in the egg whites without deflating them? When I added the egg whites to the batter ,there was a hissing sound like the egg whites were getting deflated.

    • Hi Fahd, I think that’s normal. They will deflate slightly as you fold them, just try to do it relatively quickly and with an “over and under” folding motion.

  53. I used this recipe last night and it produced everything but beautiful crispy, full waffles. It was a disaster! Not to mention, they stuck to the top of my waffle iron. I’ve NEVER had that problem with any of the recipes I’ve tried. The batter was runny, it was just a disaster. 

    • Hi Alysha, I’ve listened to your comments and am trying to troubleshoot what might’ve went wrong. From the details provided I’m not quite sure (the batter should be runny), but if you want to provide any further details, I’d be happy to help. I know how disappointing it is for a recipe not to turn out, so I’m sorry to hear you had that experience.

  54. Cortney Something

    Just finished eating these waffles–delicious!  No complaints here!  I didn’t have any amaretto, so I just used my home-steeped vanilla extract.  Perfect flavor for us, and I love to use it any time I can–it’s been steeping for going on three years now!  I followed the rest of the recipe to the letter except for two things–my eggs were on the small side, so I used three, and I didn’t read the recipes closely enough, so I put the three tablespoons of sugar in with the flour, figured out it should have put into the eggs whites, added a tablespoon in with the egg whites and then beat them, so I ended up with four tablespoons of sugar.  Turned out great anyway–we like sweet!  I don’t have a flip waffle maker, but I do have a very nice Cuisinart one, and they turned out beautifully.  The finish on this maker is glass-smooth, so I didn’t grease the grates at all and had absolutely no sticking.  Oh, I just remembered…I don’t use vegetable oil (ever…never buy the stuff!) so I substituted 1/3 cup of melted butter for the oil.  I like to add flavor wherever I can, and always sub butter for oil in dessert/breakfast recipes.  Hasn’t let me down yet!  Thanks for a delicious recipe!

  55. Hi! I just finished making these and they taste great!! I make a whole batch and put them in the freezer for my kids and I believe I have found my go to recipe! The only problem I had was folding in the whipped egg whites. At the time the batter was a little loose and the egg whites were just huge stiff lumps so i used my whisk and gently beated it into the batter. I was thinking i might of whipped the egg whites to stiff? But in the end they came out perfect being all light and crispy, with that perfect sweet amaretto taste! Thank you!

  56. I followed the recipe to the letter, but the batter is too thin. Is it supposed to be like that? I went ahead and added more flour to thicken it.

    What consistency should the batter be?

    Thanks for your help.

  57. Never made waffles before, but i’ve been collecting old cast iron. Whipped up this recipe and fired up my old McClary number 9 that’s at least 80 years old on the stovetop. Wonderful waffles to say the least – minute on one side, flip then 2 mins on the other. Have since found a twin cast waffle iron, can make 2 at a time.

  58. This is a great recipe..Thanks for posting!

  59. Brilliant tips, thank you for sharing. You get those here in London at all the waffle vans. I actually don’t like them at all! Too sticky-chewy. I prefer light fluffy waffles.

  60. Waffel is very good taste while add ice cream . This kind Waffel ingerdints is very simple, and easy to made. My nbfamily like it very much.

  61. Randall Drescher

    In your article titled ‘5 Secrets to Crisp, Flavorful Golden Waffles’, you state “what a difference adding a little amaretto liqueur makes. It makes the waffles much more flavorful and aromatic. If you don’t have amaretto, you really should get some”.
    I’ve followed your directions to the letter, plus added the amaretto, yet cannot attain any flavor or amaretto smell. What may be the cause. Please help.

  62. Randall Drescher

    Will ‘dry’ flavoring not cook out of baked goods such as waffles, as much as would liquid extract or an emulsion?

  63. Found this a couple of years ago and have considered it the best waffle recipe I’ve tried so far. I make the waffles in an super cheap Moulinex sandwich maker. (It has a waffle iron attachment; the machine doesn’t flip.) Unlike some of the other commenters here I didn’t have any problems with sticking, under/over cooking, or bitterness from the baking powder. They’re so yummy.

  64. bonny timblin

    i tried another recipe that added half a cup of melted butter flavor shortening at the end and it worked wonders for non sticking!

  65. Will try your recepie.
    I always make my waffles in bigger amount then freefrewhrn cooled. When i want one I pop it into toaster and voila.  Crispi warm waffle for children’s breakkie

  66. Very Good! It turned out crispy as desired. I extracted the butter from some heavy cream, and used the remaining milk plus a few tbs of lemon juice, and I didn’t have any Amaretto, so I substituted it with 2 tsp of Whiskey (Glenmorangie 12) and 2 tsp of vanilla; I don’t think it added any significant flavor. Now I have a reason to buy a bottle of Amaretto; and use it the next time with store bought buttermilk so that I may compare.

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