9 Waffle Recipes That'll Make You Want Breakfast All Day

Photo: Courtesy of Joy the Baker.
This was originally published on March 25, 2015.

There's breakfast, and then there's Breakfast. The former typically involves a quick bite on your way out the door, while the latter is a meal worth your time and attention. Homemade waffles (not the toaster-oven variety of your youth) qualify as capital-B Breakfast, and they're totally worth the effort.

Many waffle recipes suggest advance planning: Make the batter the night before, and then getting them on the table — or just in your mouth — is practically as quick as stirring up a bowl of oatmeal or scrambling a couple of eggs. Plus, waffles keep well; store leftovers in a freezer bag for months and reheat in a 400-degree oven when the waffle-eating mood strikes.

The best part about a waffle breakfast — or dinner (just add bacon!) — depends on who you talk to. Personally, I'm perfectly happy when the stack is golden, buttery, and modestly dressed with a drizzle of honey, but if you're in it for the toppings, there's no shortage of choices: Fresh strawberries, sliced bananas, gently warmed maple syrup, chocolate chips, whipped cream, and maybe even blueberry butter are just some of the possibilities.

Ahead, nine mouth-watering recipes (including a gluten-free one) that will have you dusting off that trusty old waffle iron and getting down to batter business for your next meal.

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Photo: Courtesy of What's Gaby Cooking.
Chocolate Chip Almond Waffles

2 cups all-purpose flour
1/2 tsp salt
4 tsp baking powder
2 tbsp white sugar
2 large eggs
1 1/2 cups vanilla almond milk
1/3 cup butter, melted
1 tsp vanilla extract
1 cup mini chocolate chips


1. In a large bowl, mix together flour, salt, baking powder, and sugar; set aside. Preheat waffle iron.

2. In a separate bowl, beat the eggs. Stir in the milk, butter, and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Sprinkle in a handful of mini chocolate chips.

3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.

4. Serve with butter, extra chocolate chips, syrup, or strawberries.
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Photo: Courtesy of Apt 2B Baking.
Marion Cunningham's Yeast Raised Waffles
adapted from Orangette

1/2 cup warm water
1 package (2 1/4 tsp) dry yeast
2 cups whole milk, warmed (I used almond milk here, and I don't think these waffles suffered one bit.)
1/2 cup unsalted butter, melted and cooled
1 tsp salt
1 tsp sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
1/4 tsp baking soda

Night Before
1. Pour the water into a large mixing bowl, then sprinkle the yeast over top and let sit for about 5 minutes to give the yeast a chance to dissolve.

2. Add the milk, butter, flour, salt, and sugar to the yeast mixture. Whisk until smooth. Cover bowl with plastic, and let the mixture sit overnight at room temperature.

1. Preheat your waffle iron. While it's heating, mix the beaten eggs and baking soda into the waffle batter.

2. Cook the waffles according to your machine's specifications. I have this model that I lovingly call Tina Fey (she was in the hardware store when my boyfriend and I bought it!). Anyway, for my machine, I use a full 1/3 cup of batter, and it works like a charm. Cook until golden and crisp and douse in maple syrup or any worthy topping.
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Photo: Courtesy of Joy the Baker.
Buttermilk Chocolate Chip Waffles With Almond Butter, Banana, & Honey
Makes 2 generous or 4 small servings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp granulated sugar
1/3 cup melted unsalted butter
2 large eggs
2 tsp pure vanilla extract
1 1/4 cup buttermilk
1/3 cup chopped dark chocolate

Optional toppings
Almond butter
Sliced bananas

1. Set your waffle iron on a level, clean surface and turn on to preheat.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. In a medium bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk. Add the wet ingredients, all at once, to the dry ingredients. Stir until just incorporated. Stir in the chocolate pieces. Try not to over-mix the batter. If a few lumps remain, that’s okay.

4. Cook according to your waffle maker's instructions.

5. Serve waffles warm topped with almond butter, bananas, and a good drizzle of honey.
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Photo: Courtesy of Food52.
Weekday Waffles


3 cups white whole-wheat flour (plain whole-wheat flour or all-purpose flour both work just as well)
4 tsp aluminum-free baking powder
1 tsp salt
1/4 cup sugar
2/3 cup unsalted butter, melted
3 cups warm buttermilk
2 large eggs
2 tbsp orange juice (optional, but King Arthur Flour says it cuts some of whole wheat’s bitterness)
1 tsp vanilla extract
1/2 cup mixed seeds (I use a combination of poppy seeds, sunflower seeds, and flax seeds)

For the maple-blueberry butter
1/2 cup fresh blueberries (or other berry of your choice)
3 tbsp maple syrup
1 cup unsalted butter, at room temperature

1. Get your waffle iron heating. In a medium bowl stir together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the butter, buttermilk, eggs, orange juice (if using), and vanilla.

2. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, stirring in the seeds toward the end of combining the ingredients. The batter will still have some lumps.

3. Cook in the hot waffle iron until well browned on the outside and cooked through. Serve with generous spread of maple-blueberry butter, or any topping your heart desires.

For the maple-blueberry butter
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for just a minute or so. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.

2. Once the berry mixture is cool, mix with butter in a food processor (stopping to scrape the sides down as necessary) for a couple minutes, until well-combined.
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Photo: Courtesy of I Am A Food Blog.
Gingerbread & Cardamom Waffles

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg and ground cloves
Pinch of salt
3 tbsp butter, melted
1 cup buttermilk
1 large egg
2 tbsp molasses
Softly whipped cream, to taste
Cinnamon, to dust
Syrup, to taste

1. In a bowl, mix together the flour, baking powder, baking soda, spices, and a pinch of salt. In liquid measuring cup, whisk together the melted butter, buttermilk, eggs, and molasses.

2. Add the wet ingredients to the dry, stirring until just combined. Let sit while you heat up your waffle iron.

3. Grease your waffle iron if needed and cook waffles according to iron instructions or until golden brown and crispy. Top with whipped cream, a dusting of cinnamon, and syrup.
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Photo: Courtesy of Dana Shultz.
7-Ingredient Vegan Gluten-Free Waffles
Serves 6

1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup olive, canola, or melted coconut oil
1/4 cup agave nectar or maple syrup (or honey if not vegan)
Heaping 1/2 cup gluten-free rolled oats
1 3/4 cups gluten-free flour blend
1 1/2 tsp baking powder
Pinch sea salt

Optional add-ins
1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp flax seed meal
1/4 cup dairy-free chocolate chips
1/4 cup chopped bananas or other fresh fruit

Related: Cinnamon Rolls You Can Make At Home

1. Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then, add olive oil, agave nectar, or maple syrup and whisk. Set aside.

2. Add dry ingredients to a large mixing bowl and whisk until well combined. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor.

3. Let set for 5 to 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)

4. Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200°F oven to keep warm.

5. Serve immediately with desired toppings, such as fresh berry compote or maple syrup.
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Photo: Courtesy of What's Cooking Good Looking.
Turnip, Shallot, & Chive Waffles With Eggplant

For the Waffles:
3 tbsp of olive oil
3 parsnips, diced
2 shallots, sliced
1 clove of garlic, roughly chopped
1/4 tsp of salt
3/4 cup of water
1 egg, lightly beaten
1 1/4 cups of oat flour
1 tsp of baking powder
1/3 cup of chives or green onions, diced
1 medium sized eggplant, sliced into thin rounds
A drizzle of olive oil
Salt and pepper, to taste

For the Salsa Verde:
3-4 tomatilllos, diced
1 jalapeño, seeded and minced
1/2 of a small red onion, minced
A handful of cilantro, roughly chopped
1 garlic clove, minced
Salt and pepper, to taste

For the Salsa Verde:
Once all of your ingredients are chopped, place them in one big pile on the cutting board and give them one more good chop while the are all mixed together. Then, place the salsa in a small bowl, season with salt and pepper, and refrigerate until you're ready to serve.

For the Parsnip Puree:
In a cast iron pan, heat up 1 tablespoon of the olive oil over medium heat and add the shallots. Cook for 1-2 minutes, or until they are soft. Add the garlic, stir, and then add turnips, salt, and pepper. Sauté the parsnips until they are soft, about 5-7 minutes.

Transfer the parsnip sauté to a blender or food processor, add the water, and blend on high until you have a smooth puree. Transfer the mixture to a bowl, refrigerate for about 10 minutes to allow it to cool (especially before adding the egg, because if it is too hot, it will cook the egg).

For the Eggplant:
Pre-heat the oven to 200°F. Drizzle the olive oil (lightly) over the eggplant slices and season with salt and pepper. Heat the same cast iron pan on medium heat, add the eggplant, and cook for about 3 minutes on each side. Cook 3-4 slices at a time, depending on the size of your pan, until all of the eggplant is cooked. Transfer the cooked slices to a baking sheet and place them in the oven to keep warm while you finish preparing the waffles.For the Waffles:
1. Remove the parsnip puree from the fridge, and stir in the beaten egg and the remaining 2 tablespoons of olive oil. Make a well in the center, add in the flour and baking powder. Stir until everything is combined. Lastly, fold in the chives.

2. Heat a waffle maker to a medium-high setting. I find that with this waffle batter, you want to err on the side of crisper waffles, so you want a higher heat setting.

3. Cook the waffle accordingly to your specific waffle maker's instructions. Carefully remove the waffle, place on a baking sheet and transfer to the oven (that was pre-heated for the eggplant) if you want to keep them warm. Do not stack the waffles and do not place them on foil, because they will become soggy.

When you've cooked up all of the batter, assemble the waffles. Place a single waffle on a plate. Add 1-2 slices of the eggplant, and finish with a large spoonful of the salsa verde. I also like to finish with a drizzle of really good olive oil and some fresh cracked pepper.

If you want to save the waffles for later, they keep really well wrapped up in the freezer. Cover them in parchment, then in foil, and then place in a freezer bag. To heat up, you can heat them in the oven at 350°F or toast them on a cast iron skillet.
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Photo: Courtesy of Kitchen Konfidence.
Savory Waffles With Rosemary, Ham, & Dubliner Cheese


2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp fine grain sea salt
1 3/4 cups buttermilk (be sure to shake up the carton before pouring and measuring)
4 tbsp butter, melted and cooled, plus extra for brushing
2 eggs
1 egg yolk
1 cup (3.5 oz) coarsely grated Kerrygold Dubliner cheese
1 tbsp finely chopped fresh rosemary
1/4 lb (4 oz) black forest ham, diced
*Maple syrup, for serving

1. Add flour, baking powder, and sea salt to a large bowl, whisking to combine and aerate.

2. In a medium bowl, combine buttermilk, butter, eggs, and egg yolk, mixing until just combined.

3. Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined. Don’t overmix here. It’s okay to have lumps, but make sure any large patches of flour are mixed in. Stir in Dubliner cheese and rosemary, then let the batter sit at room temperature for 30 minutes.

4. Preheat a waffle iron according to the manufacturer’s instructions. Brush the top and bottom plates lightly with melted butter to keep the waffles from sticking. Scoop 1/2 cup of batter in each well, and using a spatula, spread the batter out to the corners. Sprinkle a heaping tablespoon of diced ham over each well, close the waffle iron, and cook until golden brown.

Enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches, and keep waffles warm in a 250°F oven until ready to serve.
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Photo: Courtesy of A Beautiful Mess.
Peanut Butter (& Jam) Bubble Waffles

2 egg yolks
3 egg whites
3/4 cup cake flour
1/4 cup + 2 tbsp sugar
3/4 tsp baking powder
pinch of salt
1/4 cup + 2 tbsp milk
1/2 tbsp vanilla extract
3 tbsp butter, melted
1/4 cup creamy peanut butter

1. Separate the eggs and discard one of the yolks (or save it if you're making scrambled eggs or something later).

2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Add in the egg yolks, milk, and melted (and slightly cooled) butter. Stir together. Add the peanut butter and stir until creamy.

3. In the bowl containing the egg whites, whisk the eggs until they become foamy. Gently fold these into the batter until just combined.

4. Pour about 1/3 cup of batter into the ready waffle iron and cook according the directions.

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