Category Archives: Waffles


Copycat Waffle House Waffles recipe


  • 1cups all-purpose flour
  • 1 teaspoon salt
  • 1teaspoon baking soda
  • 1 egg
  • 1cup granulated sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1cup half-and-half
  • 1cup milk
  • 1cup buttermilk
  • 1teaspoon vanilla


  1. Combine flour, salt and baking soda in a medium bowl and stir to combine.
  2. Lightly beat the egg in another medium bowl and combine with sugar, butter, and shortening, mixing well until smooth.
  3. Add the half & half, milk, buttermilk and vanilla and mix well.
  4. Add the dry flour mixture to the wet mixture while beating and mix until smooth.
  5. If you can, cover and chill overnight, though the batter can be used right away.
  6. Rub a light coating of vegetable oil on a waffle iron, and preheat it.
  7. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
  8. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.

The Best Belgian Waffles


  • SERVINGS 4-6
  • YIELD waffles


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1teaspoon salt
  • 1cup sugar
  • 2 eggs
  • 1cup vegetable oil
  • 2 cups milk
  • 1 teaspoon vanilla


  1. Oil the waffle maker.
  2. Sift the dry ingredients together in a large bowl.
  3. In separate bowl, separate egg whites and beat until stiff peaks form.
  4. Mix together the egg yolks, milk, oil , and vanilla, stir slightly.
  5. Add to dry ingredients and mix well.
  6. Fold in egg whites.
  7. Cook in waffle iron on medium-high heat for around 5-10 minute.


Rich Buttermilk Waffles


  • YIELD large waffles
  • 1cup butter, melted and cooled (If you use salted butter, do NOT add the salt listed below or it will result in too salty a waffle!)
  • 3 eggs, large
  • 1 1cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 3cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar (add more if you enjoy a sweeter waffle, up to 1 tablespoon)
  • 1teaspoon salt (do NOT add the salt if you are using salted butter! It will make the waffle TOO salty!)


  1. NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
  2. When you begin to make the batter, turn on the waffle iron to get it nice and hot.
  3. Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
  4. In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
  5. Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
  6. Pour the buttermilk mixture into the dry ingredient’s depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
  7. Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.

Copycat Disney World and Disneyland Waffle Recipe

Recipe from Disneyworld and Disneyland
*makes 3-4 Belgium-style waffles

°o° 1 cup Carbon’s Golden Malted Pancake and Waffle Mix
°o° 2 tablespoons sugar
°o° 5 ounces water
°o° 1 egg, beaten
°o° 1 teaspoon vanilla extract
°o° 2 tablespoons butter, melted


  1. Preheat Belgian Waffle Iron.
  2. Mix Waffle Mix with sugar in a large bowl. Set aside. In a small bowl, whisk water and egg. Pour into the Waffle Mix. Add vanilla. Slowly add in the melted butter and stir well.
  3. Ladle the batter into the waffle iron and close the lid. Let cook for several minutes until golden brown. Remove from iron. Serve hot with warm syrup or top with fruit and whipped cream.

FRITTAFFLE – Frittata Waffle

  • YIELD: 6 (3.5 inch rounds) (4 Servings)


  • 1 tablespoon organic canola oil
  • 1 large organic red bell pepper (7oz), diced
  • 2 cups roasted organic potatoes, cubed
  • 2 cups organic arugula
  • 8 pieces organic bacon, broken into 1-2 inch pieces
  • salt and pepper to taste
  • 8 large organic eggs, whisked and combined
  • 1/2 cup organic parmesan romano
  • 1 cup organic mozzarella (or any cheese you prefer


  1. Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
  2. In a bowl combine whisk together salt, pepper, parmesan romano and eggs. Pour mixture into pan and evenly distribute it throughout. Stir in 3/4 cups of mozzarella and sprinkle the remaining 1/4 cup on top. Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge. Transfer pan to oven and bake at 375 degrees F for about 8- 10 minutes or until set. Remove from oven and slide out of pan to cool on a wire rack. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
  3. Heat waffle iron and cover with canola oil. Place a round in the center and heat until warmed through.
  4. **NOTES** (1) Make sure you use a high quality non-stick pan that is also oven proof. If your non-stick pan is not so “non-stick” lightly cover pan with a non-stick spray like PAM, making sure to cover the side walls. (2) Of course you don’t have to waffle this. It’s delicious and great as a stand-alone frittata.

Chocolate Waffles



Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners’sugar and top with berries and/or chocolate syrup.

Classic Waffles

“You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.”


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.