Finally!!! PERFECTLY Crispy and Light Waffles

These waffles are adapted using Pam Anderson’s incredible method for light and crispy waffles. They’re a brunch favorite!

I can’t stand heavy, dense, soft and mushy waffles.

Waffles should be light as a cloud, and crispy as heck.

And that’s what these ARE!

And who is it that saves the day?

Airy, stiff egg whites.

Just one more reason to LOVE our eggs.

Crispy and Light Waffles

These waffles are adapted using Pam Anderson's incredible method for light and crispy waffles. They're a brunch favorite!

1 review


  • 3.75 oz all purpose flour (about 3/4 cup)
  • 1.25 oz corn starch (about 1/4 cup)
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup milk
  • 1 tbsp white vinegar
  • 5 tbsp melted butter
  • 1 extra large egg, separated
  • 1 tbsp amaretto liqueur (optional, but gives it a lovely nutty aroma)
  • 1 tbsp vanilla sugar (or do regular sugar with 1/4 tsp vanilla extract)


  1. Place the milk and vinegar in a medium bowl and set it aside so it can curdle a bit. Preheat your waffle iron.
  2. In another bowl, whisk to combine the flour, cornstarch, salt, baking powder, and baking soda.
  3. Add the melted butter, amaretto, and egg yolk to your curdled milk, and whisk until well combined.
  4. Place the egg white in a very clean glass or metal mixing bowl (no plastic or the whites won’t whip up), and use a mixer to beat the egg white until foamy. Once foamy, add the vanilla sugar and beat until you get stiff peaks. You check for stiff peaks by putting the beater heads directly into the bottom of the bowl, lifting straight up out of the bowl, and inverting the beaters.
  5. Whisk the curdled milk into the dry ingredients, and make sure to leave some lumps. Next, add the stiff egg whites in plops, and gently fold them into the batter to lighten it. It’s fine to leave a few egg white clumps in there, because you don’t want to deflate them too much.
  6. Pour the batter into your waffle iron, and note that you will have to play around with your settings. For my particular waffle iron, cooking them on high burned them, and medium was about right for mine. I served my waffles with blueberry sauce, fresh berries, and a dusting of powdered sugar. Perfect for summer berry season. Enjoy!


Recipe Notes

Recipe adapted from Pam Anderson

Nutrition Information Serves 6-8 waffles     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 204kcal Calories from fat 108
% Daily Value
Total Fat 12g18%
Saturated Fat 7g35%
Transfat 0g
Cholesterol 64mg21%
Sodium 196mg8%
Carbohydrate 19g6%
Dietary Fiber 1g4%
Sugars 6g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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