Bring the taste of Waffle House into your very own kitchen with this copycat recipe. Light and fluffy waffles with the perfect crispy exterior.
Waffles may have originated in Belgium, but it’s also a classic American breakfast. Recreate your favorite Waffle House waffles with this simple recipe!
What makes a perfect waffle? Is it the crisp exterior, or the fluffy and tender interior? Or is it perhaps the wide array of toppings that go with it?
The answer is all of the above. The combination of textures and flavors makes waffles the quintessential breakfast. With this easy copycat recipe, you get to enjoy mouthwatering golden waffles at home in just 20 minutes.
What are you waiting for? Heat up that waffle iron and let’s make waffles!
Waffle House Waffle Recipe
Waffle House waffles are made extra special with buttermilk. This is the secret to ridiculously light and fluffy waffles!
Unlike pancakes, however, waffles have a lovely crisp and crunchy exterior. It has a unique, gridded form, which adds a unique texture and character.
Topped with either sweet or savory ingredients, waffles are the perfect way to start the day.
Ingredients
- All-purpose Flour. The base that gives the waffles structure.
- Cornstarch. To help thicken the batter.
- Baking Soda and Baking Powder. Leavening agents that make the waffles fluffy.
- Egg. For binding the ingredients together.
- Granulated Sugar. For a touch of sweetness.
- Butter. For richness and flavor.
- Whole Milk. The liquid that saturates the dry ingredients. Use warm milk to keep the butter melted and incorporated into the batter well.
- Buttermilk. It reacts with the baking soda, making your waffles wonderfully fluffy.
Tips for the Best Waffles
Here are a few tips to remember:
- Preheat the waffle iron. A thoroughly preheated waffle iron is the easiest way to ensure crispy waffles. Set it to medium-high heat for best results. I recommend preheating it before combining the wet and dry ingredients so the batter won’t have to sit out long.
- Don’t over-mix the batter. If you do, the waffles won’t be fluffy.
- A note on adding berries. For fruity, berry-filled waffles, scatter the berries over the batter once it’s on the waffle iron — not in the bowl. If you add them in the bowl, they’ll likely sink to the bottom and clump.
- For extra fluffy waffles. Separate the egg white from the yolk. Beat it until stiff peaks form, then fold it into the batter.
- For crispier waffles. Toast them post-cooking. Or pop them in the oven and cook at 200 degrees Fahrenheit for 5 to 10 minutes.
- Cool in a single layer. Place the waffles in a single layer on a wire rack. Unlike pancakes, waffles shouldn’t be stacked while they’re hot. Doing so will cause them to lose their crispness.
- Storage tips. Ensure the waffles are cooled completely. Place them in an airtight container and refrigerate for 3 to 4 days or in the freezer for up to 3 months.
- Reheating tips. Reheat waffles in a toaster for the best results. They’ll be as crisp as the day you made them. The oven works, too – 200 degrees Fahrenheit for 5 to 10 minutes.
Topping Ideas
The best thing about waffles is that you can go crazy on the toppings. Whether you’re a fan of sweet or savory, waffles are the perfect vessel for toppings.
- Butter & syrup. For a classic breakfast, you can’t go wrong with a simple butter and maple syrup combo. It’s a delightful treat that will start your day on a high note.
- Sweet sauces. Chocolate, raspberry, and salted caramel sauces also make for a breakfast you’ll never forget.
- Peanut butter. If you’re like me, smothering waffles with peanut butter is the way to go! You can still drench it with maple syrup, too. It’s a beautiful medley of sweet and salty flavors.
- Fruit & cream. Waffles are very filling, so a light and refreshing topping makes perfect sense. A dollop of whipped cream and fresh fruit contrast the heaviness of the dish. Blueberries, bananas, mangoes, peaches – just use whatever you have on hand!
- Other fruit-based toppings. Aside from fresh fruit, preserves, compotes, and jellies pair beautifully with waffles, too.
- Nuts. For an element of crunch, top your waffles with chopped walnuts and pecans.
- Savory toppings. How about a piece of fried or poached egg? I love how the silky, golden yolk slowly oozes down the waffles after slicing into the egg! Also, you can never go wrong with bacon.
- Chicken & gravy. It’s the classic Southern meal!
- Tex-Mex toppings. Load them down with sour cream, guacamole, and cheese.
Why Add Buttermilk to Waffles
Buttermilk makes waffles extra light and fluffy, while still being crisp on the outside. It brings the traditional home-style waffles to shame.
True buttermilk is the liquid that remains after churning butter. Butter-churning isn’t a common, day-to-day activity, so it’s a good thing pre-made buttermilk is easy to find!
In case your local grocery is out of buttermilk, don’t worry, it’s easy to make at home. All you need is a tablespoon of vinegar (or lemon juice) and a cup of any type of milk.
Combine the two and then let the mixture sit for 5 minutes or until it starts to curdle. Voila – your very own buttermilk.
Waffle House Waffle Recipe
6
10
minutes10
minutesIngredients
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg, lightly beaten
1/3 cup granulated sugar
2 tablespoons unsalted, softened butter (plus more for serving)
2 tablespoons vegetable shortening, softened
3/4 teaspoon vanilla extract
3/4 cup whole milk
1/2 cup half-and-half
1/2 cup whole buttermilk
cooking spray
maple syrup
Instructions
- In a bowl, sift and stir together flour, cornstarch, salt, baking soda, and baking powder. Set aside.
- In a large bowl, whisk together egg, sugar, butter, shortening, and vanilla, until well-combined. Mix in whole milk, half-and-half, and buttermilk until the mixture is smooth.
- Gradually pour the dry ingredients into the egg mixture. Gently stir with a rubber spatula until combined. A few small lumps are okay.
- Preheat a waffle iron according to instructions and grease with cooking spray. Spoon 1/2 cup of batter into the waffle iron and cook for about 4 to 6 minutes, or until brown and crispy.
- Serve hot with a pat of butter and a drizzle of maple syrup. Enjoy!
