Waffle | Waffle recipes for sweet treats and savory meals

Easy Homemade Waffles

Waffles are a great way to begin the day. The best waffles are the homemade ones. They are quite simple to make, and all you need are a few common ingredients and of course a waffle iron. The toppings can be simple like maple syrup to fancy such as fruit and nuts.

A simple homemade waffle recipe

Two eggs separated, first beat the egg whites stiff and set them aside

Turn on your waffle iron so it is getting warm.

In a mixing bowl, pour the following ingredients

2 cups Flour

1 tablespoon Baking Powder

½-teaspoon salt

Mix your dry ingredients well.

Add in the egg yolks

2 cups milk

1/3 cup oil

Once batter is mixed, fold in the egg whites gently.

Now go ahead, pour a ladle full of batter into your waffle iron, and allow them to cook. This recipe will make about a dozen waffles. If there are leftovers simply, pop them in the freezer until they are needed.

As far as the flour goes, you can use white or wheat. Some people prefer using the white all-purpose flour only. You can also add a cup each of white and wheat flour, this will give you more fiber. This is a great way to sneak extra fiber into our diets.

If you wish to add fruit such as blueberries or raspberries feel free to add them in the mixing step. You can also toss in chocolate chips, peanut butter chips or crushed nuts into the mixing step as well.

It's Still Pretty Cold, so why not Pretend it's Summer?

Check out this Recipe for Coconut Waffles with Mango and Vanilla Mascarpone

The cold weather might be dragging you down a little. If you’re missing summer, check out this recipe that’s sure to bring it back during breakfast.

For the waffles:

10oz/270g flour

2 tbsp sugar

4oz/100g desiccated coconut

7floz/200ml tepid water

7floz/200ml tepid beer

5floz/150g whipped cream

4oz/100g butter, melted

4 eggs separated

Sift the flour, sugar and ½ tsp salt together in a bowl and then mix in the desiccated coconut.

Stir in the water, beer, whipped cream, melted butter and egg yolks to make the batter.

Soft whip the egg whites and fold them through the batter, being careful not to over mix.

To cook the waffles, heat your waffle iron and brush it lightly with butter.

Spoon in some of the batter and spread it almost to the edge of the waffle pattern then close the lid and cook until golden (this should take about 4 minutes). The amount of batter you need will depend on the depth of your iron, so play around until you get the volume right.

For the vanilla mascapone:

5oz/150g mascarpone

5oz/150g double cream

Vanilla sugar to taste

Put the mascarpone into a bowl and loosen with a whisk.

Add the double cream and vanilla sugar and whisk until lump free and glossy.

To serve the waffles:

5oz/150g piece of fresh coconut or 5 tbsp desiccated coconut

Icing sugar

2 ripe mangos, peeled with a potato peeler then sliced into generous chunks

The pulp of 6 passion fruit

If using fresh coconut, then shave it into strips with a potato peeler.

Lay the strips out on a parchment-lined baking sheet and sprinkle generously with icing sugar.

Bake at 300F/150C/gas mark 2 for approximately 10 minutes, until golden.

If using desiccated coconut, put it in a heavy pan and stir in 1 tbsp icing sugar. Cook, stirring often, until the coconut is toasted brown.

Place a waffle on each plate and dust with icing sugar.

Spoon the mascarpone cream on top, place a few pieces of mango on this and then sprinkle over the toasted coconut and passion fruit pulp.

The Salted Caramel Craze is now for Breakfast?

Check out this Recipe for Crispy Waffles with Salted Caramel Coulis

Salted caramel became all-the-craze not too long ago and is still popular in a lot of desserts, but why not try it out for breakfast? Check out this recipe for crispy waffles with salted caramel coulis from Epicurious. It makes 4 servings.

Ingredients:

Salted caramel coulis:

1/2 cup sugar

1/4 cup water

1/2 cup heavy whipping cream

3 1/2 tablespoons unsalted butter

1/2 teaspoon fleur de sel or coarse kosher salt

Waffles:

1 3/4 cups all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups whole milk

2 large eggs

6 tablespoons (3/4 stick) unsalted butter, melted, slightly cooled

Peanut oil

Powdered sugar

For salted caramel coulis: 

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.

For waffles: 

Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.

Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.

Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulees separately.

Still Trying to Figure out What to Have for Breakfast?

Try Belgian Buttermilk Waffles with Glazed Bananas

If you’re entertaining family or friends or even both this holiday season, try this recipe from Epicurious for Belgian buttermilk waffles with glazed bananas for breakfast.

Ingredients

For waffles

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups well-shaken buttermilk

3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature

2 large eggs

Vegetable oil for waffle iron

For topping

2 tablespoons unsalted butter

2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices

1 1/4 cups pure maple syrup

Special equipment: a waffle iron (preferably Belgian-style

Accompaniment: sour cream or whipped cream

Preparation

Make waffles: 

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping: 

While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Dulce de Leche Waffles

Great for the Holiday Season

Waffles originally started out as a dessert that was then adapted to be a part of the most important meal of the day. They originated as wafers in the medieval times, which were very light, thin, crisp cakes that were baked between two waffle irons. This produced a variety of different, flat, unleavened cakes that came from a mixture of barley and oats. The waffle has since evolved into something very different made with white flour usually. Check out this recipe from Aaron McCargo Jr. for dulce de leche cake waffles.

Ingredients

1 box your favorite vanilla cake mix (or any other flavors)
Nonstick spray
1/2 gallon good-quality dulce de leche ice cream
4 bananas, sliced into 1-inch pieces
1 cup caramel sauce
1 cup toasted chopped walnuts
Whipped cream, for garnish

Special equipment: waffle iron

Directions

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.

In a large bowl, add the cake mix and prepare the batter according to the pancake instructions.

Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.

When you're ready to serve the waffles, remove from the oven and place 1 onto a warmed plate. Top with 2 scoops ice cream, some bananas, drizzle with the caramel sauce and top with the walnuts and whipped cream. Repeat with remaining ingredients.

'Tis the Season For Gingerbread Waffles

with this Recipe

This recipe for gingerbread waffles is sure to spice up your winter. After they are done, drizzle on some vanilla ice cream sauce and syrup.

For the Waffles:

1 1/2 cups flour
2 tsp. baking powder (didn’t make it into the picture)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ginger
1/2 stick butter, melted
1 Tbs. molasses
1 1/2 cups milk
3 eggs, separated

Heat the waffle iron. Beat the egg whites in a mixer bowl until stiff peaks form.

Mix the dry ingredients in a bowl. Add the molasses and milk to the melted butter, then beat in the egg yolks. Stir into the flour mixture until just combined.

Fold the egg whites into the batter until just combined. Put about 1/2 cup of batter into the waffle iron and cook until done.

For the Vanilla Cream Sauce:

2 cups milk
1/2 cup sugar
2 Tbs. cornstarch
pinch of salt
1 Tbs. butter
1 1/2 tsp. vanilla

Put the 2 cups of milk in a saucepan and heat it over medium heat until bubbles form around the edge of the pan. Mix the sugar, cornstarch and salt together. Gradually add this to the milk. Cook over medium heat, stirring constantly until it begins to thicken a bit. Don’t boil it. Pull it from the heat and add the butter and vanilla.

It’s best to make the sauce first, then fix the waffles. It will stay warm while the waffles cook.

Cinnamon Roll Waffles

This Recipe will Definitely Make Your Mouth Water

Cinnamon rolls are definitely a treat in the morning, but why not turn it into a traditional breakfast favorite with this recipe from RecipeGirl.com for cinnamon roll waffles?

Ingredients:

Waffles: 

1 3/4 cups all-purpose flour 
2 Tablespoons granulated white sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
2 large eggs 
2 cups buttermilk 
1/4 cup canola oil 
1 teaspoon vanilla extract

Cinnamon Topping: 

1/2 cup butter, melted 
3/4 cup brown sugar, packed 
1 Tablespoon ground cinnamon

Cream Cheese Topping: 

4 Tablespoons butter 
2 ounces cream cheese 
3/4 cup powdered sugar 
1/2 teaspoon vanilla extract

Directions:

1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.

2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.

3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200 degree oven is perfect).

4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop thze filling into a small zip baggie and set aside.

5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

Make Your Own Waffle Cones

How to make your own waffle cones (recipe adapted from The Cupcake Project):

1 C heavy cream
1 1/2 t vanilla extract
1 1/2 C powdered sugar
1 1/2 C all-purpose flour
1/4 t ground cinnamon
Pinch ground nutmeg
1 T cornstarch

In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks).

Sift the remaining ingredients together and stir them into the cream to make a batter.

Let the batter sit for 30 minutes.

Heat up the waffle cone iron; heat setting 2.5.

Once the light turns green, it means that the waffle iron is ready. Grease the top and bottom.

Put a dollop of batter onto each of the three waffle molds. The waffle maker comes with a spoon to scoop the batter with so you know exactly how much batter to use. If you use too much, the three waffles will stick together. If you use too little, the waffles will be hard to roll. Tip: The first time that you do it, I would highly recommend doing only one at a time. That way, you can make sure that you've got the technique down without wasting any batter.

Close the lid.

The light will turn red. When it turns green again, it's time to roll your waffle.

The waffle maker comes with a cone shaped mold to roll the waffle around. Here are a couple of rolling tips:

Work fast. The waffles harden super quickly.
Protect your hands. The waffle will be really hot and you could burn yourself. You might want to use a towel or wear gloves to help you roll.
As soon as the cone begins to overlap itself, press down firmly as you continue to roll to make it stick closed. It also helps to hold the waffle in the position shown in step four for a few seconds.
Use your fingers to pinch together the hole at the bottom of the cone.
If you are making three waffles at once, take them off the iron one at a time. Don't take a waffle off of the iron until you are ready to mold it, otherwise the third waffle will be too hard to shape by the time you get to it.
Store the cooled waffle cones in a Ziploc bag until you are ready to fill them with ice cream or whatever else your mind dreams up.

Caramel Apple Waffles

The transition of fall to winter is the perfect time for waffles especially when they involve caramel and apples. Check out this recipe for caramel apple waffles next time you’re having some guests over.

Caramel Apple Waffles

(4 servings)

For The Sauce:

1 and 1/4 cup brown sugar
1/3 cup water
4 Tablespoons butter
1/2 cup whipping cream
1 teaspoon vanilla extract

For The Apples:

3 large apples - peeled / cored / cut into wedges
2 Tablespoons butter
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

For The Waffles:

1 and 1/4 cups flour
1 Tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1 cup milk
3 Tablespoons canola oil
1 teaspoon vanilla extract

To make the sauce:

In a small saucepan, mix the brown sugar and water together. Bring to a low-boil and cook 5 minutes. Add the butter and cook until dissolved. Remove from heat. Stir in whipping cream and vanilla. Set aside.

To prepare the apples:

In a bowl, toss the apples with the brown sugar and spices until well coated. In a large frying pan over medium heat, melt the butter. Add the apples and saute for 5 minutes, or until the apples are tender yet still firm.

To make the waffles:

In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. In a medium bowl, beat the eggs with the milk, oil and vanilla. Add wet ingredients to dry ingredients and stir until just combined. Bake according to directions for your waffle maker.

To put it all together:

Top each waffles with apples and drizzle caramel sauce generously over each portion. Enjoy!

Everything has Some Type of History

Even the Waffle

The batter-based flat cake known as a waffle is a Belgian culinary specialty, where each region of the country has its own recipe. There are basic ingredients that remain the same such as flour, milk, eggs and some salt, but recipes vary when it comes to yeast, caramelized sugar, leavenings and fillings or toppings.

Prior to the waffle iron, there were variations of this food where they were mainly flat cakes made from oats and barley and were the size of a small pizza. The waffle became a popular food item rather quickly. It was something that was enjoyed by all social classes except the rich were able to add eggs, milk, and honey to flavor their doughy treats.

In 1789, just as the French Revolution started to take off, Thomas Jefferson’s second term as ambassador to France was ending. Jefferson left France after sharing some ideas with French revolutionary leaders to return to the United States and with him, he brought a pasta machine and a long-handled waffle iron. The introduction of this waffle iron set of a national waffle craze. After this, there were a lot of waffle parties where attendees could top waffles and enjoy them either sweet, using maple syrup or molasses or savory, usually under a heap of kidney stew.

Waffle parties are easy to start as long as you have some friends willing to send over some waffle recipes and some time for a Sunday morning get together. Everyone is able to bring their own toppings for the waffle and they are laid out buffet style where guests can pick and choose what they place on their waffles.

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