Here are my top six tips for making the crispiest, most flavorful waffles for breakfast or brunch. The batter is simple, the flavor is excellent, and when served hot these waffles are golden and satisfyingly crisp at the edges while tender inside. Top with butter, pure maple syrup, or your favorite toppings.
I remember the frozen waffles of my childhood — soggy, spongy, and forgettable. After years of testing batters and waffle irons, I now make waffles that are thick, full of flavor, and crisp on the outside while light and tender inside.
To me, the perfect waffle has a crisp exterior, a fluffy interior, and enough flavor to stand up to a pat of butter and a drizzle of real maple syrup. Below are the six key techniques I use to get that result every time.
