Cheddar Bacon Cornbread Waffles Recipe - Crunchy Creamy Sweet (2024)

FAQs

What is the secret of making crispy waffles? ›

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

“Waffles typically contain more fat (butter or oil) than pancakes,” she explained. They often have more sugar too. Another source, chef Todd Richards, agrees, but here is where their opinions diverge: Marzalek-Kelly believes that a waffle made with oil will be crispier because oil results in a thinner batter.

Bake Them in the Oven for That Crisp Finish

Just remember to place them directly on the oven rack so the steam can escape. If you use a sheet pan, the steam will stay trapped and your airy and crisp waffle will go limp and soggy. A true tragedy when you're so close to breakfast!

An Extra Dash of Sugar Make All The Difference

While you'll find sugar in both batters, the extra bit added to waffles serves a function beyond flavor: it helps create a caramelized exterior, aid in the browning, and is a booster for crispness. Thanks, sugar!

Egg: Adds tenderness and provides structure. See our tips in the recipe for making even lighter, fluffier waffles by whipping the egg white (totally optional).

Pour the batter into a preheated waffle maker and cook for about 3-4 minutes. Enjoy! Note: If the waffles don't get crispy enough in your waffle iron, place them on a rack set on a baking sheet (or it can be the rack in the oven if it's clean) and bake in a 250F oven for another 5-10 minutes, until crisp.

Let the batter rest for about 30 minutes.

The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).

Waffle batters contain a higher proportion of fat than pancake or crêpe batters, as the extra fat helps to keep the waffles soft. Nigella's recipe uses 125ml (1/2 cup) of vegetable oil. Generally you can switch oil for melted butter in a waffle recipe.

Set air fryer to 350 °F. Place frozen waffles in basket or on rack and heat for 4-5 minutes until crispy and hot.

What to add to waffle mix to make it better? ›

Discover the secret to preventing soggy waffles by taking them out of the waffle maker and tossing them back and forth to release steam. Keep those edges crispy!

They key to the fluffiness is the egg whites that you mix separately adding cream of tartar to as well which acts as a stabiliser for the egg whites, keeps them supple and elastic allowing them to lift and fluff up. They get folded gently into the batter and keep the batter frothy, airy and light.

Place frozen waffles flat on baking sheet and heat in the oven for about 3 minutes. Flip waffles and heat for an additional 3 minutes or until crispy and hot.

A: The best way to reheat waffles and keep them crispy is by using an air fryer. Preheat your air fryer to 350°F. Place the waffles in the air fryer basket in a single layer. Air fry frozen waffles for 7-9 minutes, flipping halfway.