Crispy Sweet Rice Flour Waffles

Breakfast for One

Crispy Sweet Rice Flour Waffles

Waffles made with sweet rice flour that cook up extra crispy on the outside with a light, slightly gooey center — a fun twist on the classic with a hint of taiyaki-like texture.

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Yield: 2 waffles

Total Time: 30

Ingredients

Wet Ingredients

1 egg
¾ cup water
3 tbsp vegetable oil
½ tsp vanilla extract

Dry Ingredients

1 cup sweet rice flour Mochiko
¼ cup cornstarch or 3 Tbsp for softer waffles
2 tbsp sugar
2 tsp baking powder
½ tsp salt

For the Topping

Salted butter, maple syrup, and fresh fruit

Instructions

Beat the egg until frothy, then whisk in the water, vegetable oil, and vanilla.
In a separate bowl, sift and whisk together the sweet rice flour, cornstarch, sugar, baking powder, and salt.
Pour the wet ingredients into the dry and whisk until smooth and lump-free, then cover and let the batter rest for 10–15 minutes.
Preheat the waffle maker, pour in the batter, and cook until steam mostly stops, about 5 minutes. Transfer to a wire rack to keep crisp and repeat with the remaining batter.
Serve with salted butter, maple syrup, and fresh fruit.

Watch the Recipe

Notes

Resting the batter for 10–15 minutes is important — it lets the rice flour hydrate fully for a better texture. Using oil and water instead of butter and milk is what gives these their signature crispness, so don't swap them out. Reduce the cornstarch slightly if you prefer a softer, chewier center.