Light and Crispy Waffles

This recipe courtesy of The Cook's Country Cookbook

Makes eight 7-inch round waffles, serving 4

Either whole or low-fat milk works here; skim milk, however, is too lean. All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don’t use enough batter, the Rice Krispies can scorch. Our waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.


  • 1 1/4 cups all-purpose flour
  • 1 cup Rice Krispies
  • 3/4 cup cornstarch
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs, separated
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • Maple syrup, for serving


  1. Preheat a traditional waffle iron to medium. Meanwhile, stir the flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the egg yolks, milk, vanilla, and oil together in a medium bowl.
  2. With an electric mixer or balloon whisk, beat the egg whites in a bowl to soft peaks. Pour the milk mixture over the dry ingredients and whisk until combined. Whisk in the beaten whites until just combined. Do not overmix; a few streaks of egg white should be visible.
  3. Pour 2/3 cup batter into the center of the preheated waffle iron and use the back of a dinner spoon to spread the batter toward the outer edges (the batter should reach about 1/2 inch from the edges of the iron before the lid is closed). Close the lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately, or if you want to freeze the waffles, wrap each cooled waffle in plastic wrap, then freeze in a zipper-lock plastic bag for up to 1 month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.


Light and Crispy Belgian Waffles

Some Belgian waffle makers make one waffle at a time, while others make two.

For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total.


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