How to make CRISPY Waffles

Crispy Waffle Recipe

This is the perfect Crispy Waffle recipe! There is a secret ingredient that makes waffles light on the inside and crispy on the outside.

How to make CRISPY Waffles
Waffles should be light inside and slightly crisp on the outside. There is a secret to getting the CRISP!

My family LOVES waffles but, I’ll admit, I hate how the first waffles made get soft after sitting for just a couple of minutes. Some recipes that I have tried never crisp up at all.

After much trial and error, I have found the secret to a perfectly crispy waffle. This recipe is easy and the secret ingredient isn’t some crazy item that you will have to search for or purchase specifically for this recipe to ensure you have it on hand.

What’s the secret to a crispy waffle?

The secret ingredient is….


Yep, that’s it. Just plain ‘ole vegetable shortening.

Last week I had to make a couple hundred sugar cookies for a friends’ wedding. A lot of people use butter in their sugar cookies but I have always used vegetable shortening. It keeps the outside crisp but the centers soft and moist (sorry but there is no better word here). Butter would give me a bit more crispiness throughout the cookie.

While that is not what I want in my sugar cookies, it seemed like the perfect solution for waffles.

So I took my normal waffle recipe, which uses 113 grams of butter (1 stick), and I used half butter for flavor and half shortening for crispiness. It worked like a dream.

My son ate the first two as soon as they came off the waffle iron and I got an immediate thumbs up!

It’s time to make the waffles!

When my youngest son asked for one of his favorite meals – Chicken and Waffles – I figured that I had the perfect excuse to experiment. The Chicken and Waffles recipe with Maple Sriracha will be up tomorrow. But for now, I am sharing the perfect crispy waffle recipe with you.

I tend to double this recipe because I have big eaters in my house. And if there are leftovers, these waffles freeze like a dream. Wrap them individually in cling wrap and then store them in a large freezer bag. Just pop them in the toaster when you get a waffle craving or need a quick breakfast!

If you make one batch and if your waffle iron is about a 6″ circle, you should get about 6 or 7 waffles. The smaller square waffle irons will yield more but thinner waffles.

*** This post contains affiliate links where I may make a small commission at no additional cost to you if you make a purchase. ***

Crispy Waffle Recipe

Recipe by Tanya OttCourse: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 255 grams all purpose flour

  • 2 Tablespoons granulated sugar

  • 1 teaspoon salt

  • 1 Tablespoon baking powder

  • 350 mL whole milk

  • 4 Tablespoons crisco shortening, melted and cooled

  • 4 Tablespoons unsalted butter, melted and cooled

  • 2 large eggs, at room temperature and lightly beaten

  • Chocolate chips, blueberries or other favorite mix-in, optional


  • In a large bowl, whisk together the dry ingredients.
  • In a medium bowl, mix together the butter and shortening. Make sure that it is cooled and then add the milk and eggs.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Make sure that you get the dry ingredients from the bottom of the bowl mixed in!
  • If making an entire batch with the same mix-in, stir them in gently now. Otherwise, sprinkle mix-ins on top of each waffle as desired.
  • Spray waffle iron with cooking spray and preheat. Pour about 1/2 cup of batter on waffle iron and cook until done. This will be different for each waffle iron but should be about 5 to 6 minutes.
  • Remove from waffle iron and lay on a cooling rack in a single layer. Do not stack or the waffles will soften!
  • Keep warm in a 200℉ oven or lay on a cooling rack and reheat in 300 ℉ oven for 5 minutes just prior to serving.

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  1. Erin Frankford

    The texture of the waffles is great and as described! My new favorite waffle recipe! I need help with one piece, though. I thought adding the milk to the butter/shortening combo would help with cooling. But the fats solidified. I added the eggs and soldiered forward, but some of the fat ended up pooling under the waffles. Should the milk have been at room temp? Thanks in advance!

    • So glad you like them! All the ingredients should definitely be at room temperature! Sorry there was a problem with that. I will go back and modify the post to make it more clear! Thank you!

  2. Maple Sriracha… OMG. My heart missed a few beats….

    Great post, Tanya! did you know I only had waffles ONCE in my entire life and not that long ago? I did not grow up with those and was quite intrigued. They are delicious, I might end up caving and getting a waffle thingie maker

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