Waffle House has served over a billion waffles, and there is a reason people line up at all hours of the day and night for them. These waffles are perfectly crispy on the outside with deep pockets that hold melted butter and syrup, yet soft and fluffy on the inside. This recipe cracks the code on what makes Waffle House waffles so special.
The Secret
Cornstarch is the ingredient that most recipes miss. Waffle House uses a batter that produces an unusually crispy exterior, and cornstarch is how you achieve that at home. It absorbs moisture and creates a shell that stays crunchy even after adding syrup. Separating the eggs and folding in whipped whites creates the light, airy interior that contrasts with that crunchy shell.
Pro Tips
- Do not open the waffle iron before 3 minutes. Opening too early tears the waffle and prevents proper crisping.
- Serve waffles on a wire rack if you need to hold them — never stack them on a plate, as trapped steam makes them soggy.
- The batter should be slightly thicker than pancake batter. If it is too thin, add a tablespoon more flour.
- For a pecan waffle (another Waffle House favorite), sprinkle chopped pecans onto the batter before closing the iron.
