Crispy Waffles

Has this ever happened to you?  You get up in the morning and you are pumped to make a batch of waffles.  But by the time you’ve finished making them, they’re all soggy and soft.  BOO!  I recently had a Bob Ross moment where I discovered a “happy accident” when I was making waffles but ran out of milk.  I had some heavy cream on hand to use and omg, it was the crispiest waffles I’ve ever had.  Who would’ve thunk more fat can make waffles crispy? (lol)

Crispy Waffles

  • Servings: 4-6
  • Print


  • 3 large eggs
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 Tb granulated sugar
  • 1 tsp brown sugar
  • 1 Tb & 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • Optional: 3/4 cup of add-ins (chocolate chips, blueberries, etc.)


  1. Preheat waffle iron.  In a large bowl, beat eggs until light and fluffy.  Beat in the remaining ingredients (except for add-ins) for 2 minutes.  Fold in add-ins, if desired.
  2. In preheated waffle iron, pour mix in and cook until ready.  (In a standard waffle iron, it is about 1/3 cup mix per waffle).
  3. Place finished waffles on a cooling rack to release steam or on a baking sheet and place in an oven set at 200°F.

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