Waffles (Crisp)

This is an easy recipe that tastes great and makes 6 waffles.

If the waffles are not crisp, put them in a convection oven at 250 degrees for a few minutes to remove the steam from the outside.


Dry Ingredients
  • 2 cups flour
  • 1.5 teaspoons baking powder.
  • 4 Tablespoons sugar
  • 1/2 teaspoon salt
Liquid Ingredients
  • 2 eggs
  • 2 cup milk (plus more to thin batter)
  • 1/2 cup oil (1.2Tbsp per waffle = 8.4 Tbsp = 4.2 oz)
    • Use Vegetable Oil, not Butter for better browning.
  • 1 teaspoon vanilla extract


  1. Mix Dry Ingredients in a Bowl
  2. Mix Liquid Ingredients in a 4-cup Measuring Cup
  3. Whisk the Liquid Ingredients into the Dry Ingredients
  4. Pour the Mixture into the Measuring Cup


  1. Waffle batter should be thinner than pancake batter. It should run easily when poured into the waffle maker.
  2. Fill then entire bottom of the waffle maker with thin batter or you will end up with hollow centers in the waffles.
  3. If you are out of eggs, whisk together 2 tablespoons of water, 1 teaspoon of oil (like corn or vegetable oil) and 2 teaspoons of baking powder. Use this in place of one egg.
  4. Live and learn. More is not necessarily better. I somehow doubled the baking powder which made the waffles hollow because the batter rose too fast. This has been fixed. Bisquick is basically 1 cup flour to 1.5 tsp baking powder so you might be able to use 3 tsp max.
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1 comment

  1. Recipe yields 5-6 full sized waffles. Adding 1/4-1/2 teaspoon of Vanilla enhances overall flavor of the waffles. 10/10 will cook again.

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