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Crispy Waffle Recipe With Egg Whites

Light, crispy egg white waffles with golden edges and a soft, fluffy center. Whipped egg whites give the waffles extra lift, while cornstarch helps create a crisp exterior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour 220 g
  • 1/4 cup cornstarch 30 g
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/2 cups milk or buttermilk 360 ml
  • 4 large egg whites about 1/2 cup
  • 1/3 cup melted butter or neutral oil 75 ml
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat the Waffle Maker: Preheat the waffle maker completely. Lightly grease the plates if required by your waffle maker.
  2. Combine the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt until evenly combined.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the milk or buttermilk, melted butter, and vanilla extract.
  4. Whip the Egg Whites: Place the egg whites in a clean mixing bowl and beat until soft-to-medium peaks form. The whites should hold their shape while still looking smooth and flexible.
  5. Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently until the flour is almost incorporated. A few small lumps are fine; avoid overmixing.
  6. Fold in the Egg Whites: Stir about one-third of the whipped egg whites into the batter to loosen it. Gently fold in the remaining egg whites with a spatula.
  7. Cook the Waffles: Pour the appropriate amount of batter into the fully heated waffle maker. Close the lid and cook for about 3–6 minutes, or until deeply golden and crisp.
  8. Keep Them Crispy: Transfer each cooked waffle to a wire rack instead of stacking them. Serve immediately or keep warm on a wire rack in a 200°F (95°C) oven.

Notes

For the crispiest waffles, make sure the waffle maker is fully preheated before adding the batter.
Do not overmix the batter; a few small lumps are perfectly fine.
Whip the egg whites only to soft-to-medium peaks. Overbeaten egg whites can be difficult to fold into the batter.
Do not stack freshly cooked waffles because trapped steam will soften them. Place them on a wire rack instead.
Carton egg whites can also be used. About 1/2 cup replaces four large egg whites, although package instructions should be checked.
Leftover waffles can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat them in a toaster, oven, or air fryer for the crispiest texture.