Best Crispy Waffles Recipes

CLASSIC CRISPY WAFFLES

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Serve with maple syrup, butter, sugar or fruit preserves.

LIGHT 'N' CRISPY WAFFLES

Steps:

• In a large bowl, combine the biscuit mix, eggs and oil. Add club soda and stir until smooth. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in freezer containers. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
• Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.

CRISPY CORNMEAL WAFFLES

Steps:

• Preheat waffle iron.
• Set oven on low to keep waffles warm after they are cooked.
• Mix the dry ingredients together.
• In another bowl, mix the all the wet ingredients together including the melted butter.
• Pour the wet into the dry and mix just until they are combined.
• Lightly spray your waffle iron with non-stick and pour about 1/2 c.
• batter for each waffle.
• Cook until browned and crisp.
• NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.

CRISPY, CHEESY POTATO WAFFLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
• Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
• Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
• Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

VERY TASTY CRISPY WAFFLES!

Steps:

• Firstly switch on your waffle machine to heat it up. Note: all spoon measurements were level.
• Put all of the ingredients, except the melted butter, into a mixing bowl and whisk together to make a smooth, thick batter, being careful to make sure there are no lumps. An electric whisk works best.
• Melt your butter in a small dish, you will use this to coat the waffle plates to stop the batter from sticking.
• Once your waffle machine has reached the correct temperature brush on a little of the melted butter to the top and bottom plates of your machine then carefully spoon the batter onto your waffle maker and spread out with a knife if needed, be careful not to overload the machine. Then follow the instructions on your machine to cook your waffles till crisp and golden. Top with your favourite filling and enjoy!

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
• Transfer to paper towels, Crumble bacon.
• Whisk flour and next 3 ingredients in a large bowl to blend.
• Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
• Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
• Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
• Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
• Transfer waffles to plates.
• Serve with maple syrup.

LIGHT & CRISPY VEGAN WAFFLES

Steps:

• Preheat your waffle maker.
• If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
• Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
• Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don't worry, a few lumps are okay).
• Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
• Cook until golden brown, as per your individual waffle maker.
• Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you'd like!

CRISPY BUTTERMILK WAFFLES

Steps:

• Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
• Make the batter in the morning OR evening:.
• Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
• That evening OR following morning:.
• Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
• Makes 4-6 large round waffles.
• NOTE: This recipe is easily made with milk OR buttermilk.

CRISPY WALNUT MAPLE WAFFLES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Preheat waffle iron.
• In a bowl, mix the pancake mix and whole wheat flour. Form a well in the center, and pour in water, oil, and syrup. Stir until evenly moist. Stir in the milk, vanilla, and cinnamon. Fold in walnuts.
• Pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. Transfer waffles to a baking dish, and place in the preheated oven. Cook 5 minutes, or until crisp.

SWEET N CRISPY CHEESY JALAPENO CORN BREAD WAFFLES

Steps:

• 1. Heat waffle iron.
• 2. Put cornbread mix in medium size mixing bowl.
• 3. Whisk the egg white until stiff but not dry; set aside.
• 4. Add remaining ingredients to cornbread mix (except for the egg white) and blend. Batter will be lumpy. Fold in egg white.
• 5. Spray waffle iron with PAM. Add about 2 ice cream scoops of batter per waffle. (NOT a heaping spoonful). This will make smaller odd shaped (kinda round) waffles. If you like a solid round or square waffle by all means add enough batter to the waffle iron to make them.
• 6. Cook in iron until they stop steaming, remove and top with chili and rice. Enjoy! NOTE: Keep warm and crisp in oven set at 170 degrees F until ready to serve.
• 7. Serve with your favorite homemade chili Eliminate the jalapeno's and serve Chicken A La King over waffles. Eliminate the jalapeno's and add pecans and serve with a chicken salad. Add 1/4 cup shredded carrots or parsnips for varieity.

LIGHT AND CRISPY WAFFLES

Steps:

• Lightly spray waffle iron, and preheat.
• Stir together flour, baking powder, salt, and sugar.
• Beat egg whites until stiff (I usually use a whisk until they're fluffy).
• In another medium bowl, beat yolks; add milk and oil and gently stir to combine.
• Add yolk mixture to dry ingredients, blending well.
• Fold in the egg whites.
• Bake 1/3 - 1/2 cup batter for each waffle, depending on the size of the waffle iron.
• Serve hot (wonderful with strawberries and pure maple syrup).

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

Steps:

• For salted caramel coulis:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.
• For waffles:
• Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.
• Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
• Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulis separately.

ULTRA CRISPY WAFFLES

Steps:

• Preheat waffle maker.
• In large mixing bowl, crack the eggs and mix on high for 1 minute.
• Turn down to low and slowly add milk, seltzer water, syrup and sugar.
• Turn off mixer and add baking powder, baking soda and flour then turn on low and mix for 1 minute. Scrap sides of bowl and mix for another 30 seconds.
• Using ladle,(or 1/2- 2/3 cup measurement), pour onto preheated waffle iron surface and cook for approximately 4 minutes. Waffle should be golden brown. Carefully remove from iron and place on warmed plate and cover with warm towel if not eating right away.
• Spread on butter just prior to drizzling with syrup.
• For EXTRA crispy waffles, cook for an additional minute until waffle is medium to dark brown, BUT NOT burnt.
• I hope you enjoy this wonderful breakfast treat.

LIGHT 'N CRISPY WAFFLES (INCLUDING VARIATIONS)

Steps:

• Preheat your waffle maker and set oven temp to"warm" (so you can keep your waffles warm while the others are cooking).
• Place all ingredients in a large mixing bowl.
• Using hand-held electric beaters, beat on low until moistened.
• Increase mixer speed to medium, mixing batter until smooth.
• By hand, gently fold in the beaten egg whites.
• Pour 1/2 cup (125 ml) of batter over the grids.
• Close waffle maker gently and bake until steam no longer escapes (about 3-5 min).
• Remove waffle with a fork and place on a baking sheet to keep warm in the oven.
• Garnish as desired and Enjoy!
• Variations: Pecan or Macadamia Nut Waffles-sprinkle 1 Tbsp.
• (15 ml) finely chopped nuts (use your favorite) over pre-heated waffle grids.
• Pour 1/2 cup batter over nuts and cook as directed.
• Bacon Waffles-Cook bacon strips.
• Pour 1/2 cup batter over grids.
• Lay one bacon strip cut in 1/2 over batter and close.
• Bake as directed.
• Cheese Waffles- Fold 1 1/2 cups (375 ml) shredded cheddar cheese into batter.
• Bake as directed.
• Serve with Tuna A La King, Chipped Beef, Sausage Gravy, or your favorite creamed entree.
• Blueberry waffles- Fold 2 cups (500 ml) fresh blueberries into batter.
• Pour 3/4 cup (200 ml) batter over grids.
• Bake until golden.
• Chocolate Chip Waffles- Fold 1 cup (250 ml) chocolate chips into batter.
• Bake as directed.

LIGHT AND CRISPY WAFFLES

Steps:

• Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
• With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
• Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

DAD'S CRISPY WAFFLES

Steps:

• Heat the oven to 120°c and pre-heat the waffle iron. Mix the flour, corn flour, baking powder, salt, orange zest and baking soda in a medium bowl. Add the egg yolks and slowly mix in the milk, butter, vegetable oil and vanilla. Beat until the mixture is smooth and set aside (works best if mixture has been left to stand for 30mins) In another bowl, beat the egg white into peaks. Add in the icing sugar and continue to beat until the peaks are firm. Slowly fold the egg whites to the mixture (do not over mix or the mixture will flatten) Pour the mixture into the hot waffle iron. Cook until light brown and crisp. Steam should have stopped coming out from the cooking waffle. If you remove the waffles too soon they will collapse. Remove from the waffle iron and immediately transfer to a rack in the oven for 5 minutes to dry and crisp. Serve and enjoy!

BUTTERMILK-AND-BLUE WAFFLES WITH BUFFALO WHISKEY CRISPY CHICKEN

Steps:

• For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl, then whisk the wet ingredients into the dry. Stir in the blue cheese crumbles. Set the batter aside.
• For the seasoning flour: Mix together the flour, paprika, salt, cumin, mustard, granulated onion, black pepper, cayenne and baking soda, and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls.
• For the fried chicken: Set a rack into a baking sheet. Heat a few inches of oil in a Dutch oven or deep-fryer to 365 degrees F. Coat the chicken in the brine, then the flour, then the brine and flour a second time; shake off excess and place on the rack.
• Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished.
• Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes.
• Top the waffles with 2 pieces of chicken and some Buffalo Whiskey Sauce. Garnish with a few pickle chips and some scallions.
• In a small pot, melt together the hot sauce, maple syrup, whiskey, butter, tamari, Worcestershire and garlic. Simmer to thicken, then remove from the heat.

CRISPY WAFFLES

Steps:

• First preheat your waffle maker.
• It's important that it gets really hot.
• Next, separate the egg and beat egg whites until stiff, but not dry (dry egg whites are more difficult to incorporate and end up deflating quicker due to the increased amount of stroking to mix them with the batter).
• In a separate bowl, place the egg yolk, flour, baking powder and sugar.
• Mix to combine.
• Add the vanilla extract and enough water to make a batter a little thicker than the consistency of heavy cream.
• Add the egg whites and with large, delicate strokes incorporate into the batter.
• Spray the waffle maker with non stick cooking spray before the first batch.
• Pour a generous amount onto the waffle maker, it will vary depending on what kind you have.
• Bake until golden brown or until desired crispiness is reached.

CRISPY, CRUNCHY WAFFLES

Steps:

• Use a whisk to combine the dry ingredients in a large mixing bowl.
• Separate eggs,leaving the whites in a bowl where you can beat them easily.
• In a separate bowl,beat egg yolks until frothy and add oil and milk.
• Combine with flour mixture;add lemon rind,if desired.
• Beat egg whites until stiff peaks form,then fold into batter.
• Bake until crisp in a hot waffle iron.