Waffle House Waffles Copycat Recipe

Waffle House is famous for serving up these treats 24/7, making it a go-to for both early-morning breakfasts and late-night cravings. 

Inspired by their irresistible golden goodness, I’ve perfected my own version of these classic waffles. With a few simple ingredients, you can recreate the Waffle House experience right at home.

Waffle House waffles are hands down my absolute favorite when it comes to restaurants serving the best waffles.

The restaurant was founded with the goal of crafting delicious waffles alongside speedy and comforting diner-style meals, forever cementing its place in waffle history.

Waffle House waffles have become a beloved classic, especially in the Southern United States. The key to making this copycat recipe at home lies in the perfect balance of ingredients, resulting in a golden, crispy exterior and a soft, fluffy interior.

Equipment Required

• Waffle Iron: This is the most essential tool for getting that perfect waffle texture. I prefer using a nonstick waffle iron for easy removal and even cooking.
• Mixing Bowl: I always use a large mixing bowl to combine the wet and dry ingredients without making a mess.
• Whisk: A whisk is my go-to tool for mixing the ingredients together smoothly and evenly.
• Measuring Cups and Spoons: I always rely on these tools for accurate measurements to make sure the proportions are just right for a perfect waffle batter.
• Ladle or Cup: A ladle or a measuring cup helps me pour the batter evenly into the waffle iron without spilling.
• Spatula: Once the waffles are cooked, I use a spatula to carefully remove them from the waffle iron.
• Cooling Rack: I like to place the waffles on a cooling rack so they stay crispy and don’t get soggy as they cool down.
• Serving Plate: Once my waffles are ready, I transfer them to a plate for serving.

Waffle House Waffles Ingredients & Substitutions

Note: The ingredients mentioned in this section make four servings of Waffle House Waffles.

• 1 ½ Cups Flour: If I don’t have all-purpose flour, I switch it up with whole wheat flour.
• 2 Tablespoons Cornstarch
• 1 Teaspoon Salt: For a change in flavor, I often use sea salt or kosher salt instead of regular table salt.
• ½ Teaspoon Baking Powder: If I run out of baking powder, I mix baking soda with cream of tartar (½ teaspoon each) as a substitute.
• ½ Teaspoon Baking Soda
• 1 Large Egg
• ¼ Cup Sugar: For a natural sweetness, I swap sugar with maple syrup, honey, or coconut sugar. It might change the texture a bit, but it’s a healthier option.
• ¼ Cup Salted Butter, Softened: If I don’t have salted butter, I simply use unsalted butter, or for a dairy-free version, coconut oil or vegetable oil works well.
• 1 Teaspoon Vanilla Extract: To mix it up, I sometimes replace vanilla with almond extract or even maple extract for a different flavor twist.
• 1 Cup Half-and-Half: If I’m out of half-and-half, I’ll substitute it with whole milk or even non-dairy milk like oat or almond milk for a dairy-free option.
• ½ Cup Buttermilk
• Cooking Spray: Instead of spray, I’ll use butter or vegetable oil to grease the waffle iron.
• Pure maple syrup
• Chocolate chips, for serving: I love serving my waffles with fresh fruit, like strawberries, blueberries, or bananas. 

Preparation And Cooking Time

How to Make Waffle House Waffles At Home

1. Start by whisking together the flour, cornstarch, salt, baking powder, and baking soda in a medium-sized bowl until everything is evenly combined. Set this dry mixture aside.
2. In a separate large bowl, whisk the egg, sugar, softened butter, and vanilla extract until the mixture is smooth and well blended. 
3. Gradually whisk in the half-and-half and buttermilk, ensuring the mixture stays creamy. 
4. Now, gently fold in the dry ingredients, stirring just until the flour mixture is incorporated. Be careful not to overmix; a few small lumps are perfectly fine and will help keep the waffles tender. Cover the batter and let it chill in the refrigerator for at least one hour, or you can leave it overnight if you’re prepping ahead.
5. When you’re ready to make the waffles, preheat your waffle iron to medium-high heat and lightly coat it with cooking spray to prevent sticking. Pour about 2/3 cup of batter onto the waffle iron, spreading it slightly for an even thickness. Close the lid and cook the waffle until it turns golden and the edges are beautifully crisp—this should take around 4 to 6 minutes, depending on your waffle iron. 
6. Carefully transfer each waffle to a plate, and keep them warm as you finish cooking the rest of the batter.
7. For serving, add a generous drizzle of pure maple syrup, a handful of chocolate chips, or a pat of extra butter for a truly indulgent touch. Enjoy the waffles warm and fresh for the best flavor and texture!

Expert Tips That I Recommend

• I separate the egg and whip the egg white until fluffy before folding it into the batter. This trick gives the waffles a lighter, fluffier inside.
• Make sure not to overfill the waffle maker, as the overfilling leads to spilling up and can also mess the crispiness of the waffle.
• Do not over-mix the batter, as it will create excess gluten, resulting in chewy and rubbery texture of the waffle. However, you can let the batter rest for sometime to achieve the fluffier texture.
• Swapping part of the milk or buttermilk with sparkling water or club soda makes the waffles extra airy, giving them a light and fluffy texture.
• Avoid using cold batter for making the waffles. The cold batter can make the waffles look uneven.
• Replacing part of the sugar with a tablespoon of maple syrup or honey gives the waffles a caramel-like sweetness that’s especially delicious with breakfast toppings like fresh fruit.
• Waffle irons tend to have certain heat settings, so make sure to set the temperature medium-to high in order to achieve the best results.

FAQs About Waffle House Waffles

Nutritional Information Per Serving

Waffle House Waffles are tasty but not particularly healthy. They’re high in calories, fat, and carbs, with limited protein and fiber, making them less filling and nutrient-dense. Hence, eating them in moderation is suggested. 

Recipe Variations For Different Diets

• Keto or Low-Carb Diets: Substitute the flour with almond flour or coconut flour, which significantly reduces the carb content. I also replace sugar with low-carb sweeteners like erythritol or stevia to keep the waffles sweet. To lower the carb content even further, I use unsweetened almond or coconut milk instead of half-and-half and buttermilk, making it easier to enjoy waffles.
• Gluten-Free Diets: To make this recipe gluten-free, I simply adapt this recipe by swapping out regular flour for a gluten-free flour blend or almond flour. I make sure that all the other ingredients, like baking powder and baking soda, are certified gluten-free. This allows me to enjoy delicious, fluffy waffles while staying safe from gluten contamination.
• Dairy-Free Diets: Instead of butter, I opt for dairy-free margarine or coconut oil, and I swap out the half-and-half and buttermilk for non-dairy milk, such as almond, oat, or soy milk. 
• Vegan Diets: Replace the egg with a flaxseed or chia egg, which acts as a binder in the batter. For the butter and milk, I go for plant-based alternatives like coconut oil or vegan butter and non-dairy milk such as almond, oat, or soy milk.

Storing And Reheating This Recipe

Storing

• Refrigeration: Make sure they are completely cooled first. I place them in an airtight container or resealable plastic bag and keep them in the fridge for up to 2-3 days. This method keeps the waffles fresh without them becoming soggy.
• Freezing: Once cooled, I place them in a single layer on a baking sheet and freeze them for 1-2 hours until they are solid. Then, I transfer them to an airtight container or freezer bag, layering them with parchment paper to prevent sticking. Frozen waffles can be kept for 2-3 months.

Reheating

• Oven Method: To reheat waffles in the oven, I preheat it to 350°F (175°C). I place the waffles on a baking sheet in a single layer and heat them for about 5-7 minutes, or until they’re warmed through and slightly crispy. This method ensures an even heat and helps maintain a fresh texture, especially if the waffles are frozen.
• Skillet Method: If I want to reheat waffles with a crispy edge, I use a skillet. I heat a nonstick skillet over medium heat, add a small amount of butter or oil, and place the waffles in the skillet. I cook them for about 2-3 minutes per side, until they are golden brown and heated through.
• Waffle Iron Method: For the ultimate crispiness, I reheat waffles in a preheated waffle iron. I lightly spray the plates with cooking spray and place the waffles inside for 1-2 minutes until they’re heated through and crisped up. This method gives them that fresh-out-of-the-iron texture.
• Microwave Method: If I’m short on time, I use the microwave. I place the waffles on a microwave-safe plate and cover them with a damp paper towel to keep them from getting too dry. I microwave them on high for about 30 seconds to 1 minute until heated through. While this method is quick, it doesn’t keep the waffles as crispy.
• Toaster Method: The easiest method for reheating waffles is using a toaster. I simply pop the waffles into the toaster, and they’re ready in a couple of minutes, with a crispy exterior and a warm interior. This is a great option when I’m in a rush.

What To Serve With This Recipe

• Whipped Cream: A dollop of homemade whipped cream makes the waffles feel indulgent. I often top it with a sprinkle of cinnamon or nutmeg for a warm, cozy touch.
• Peanut Butter: Spreading peanut butter, almond butter, or even Nutella on my waffles gives them an added richness and flavor boost. Plus, it’s an easy way to add some protein.
• Cinnamon Sugar: Sometimes, I like to sprinkle a little cinnamon sugar over my waffles right after they’re cooked. It adds a sweet and spicy touch that makes the waffles feel extra comforting.
• Ice Cream: If I want to make breakfast feel like dessert, I’ll serve my waffles with a scoop of Banana ice cream. It’s a fun, indulgent treat that’s always a hit.
• Fried Chicken: I absolutely love serving fried chicken with my Waffle House waffles. The crispy, savory chicken paired with the light, fluffy waffles creates the perfect combo. It’s a comforting and indulgent meal that always brings a smile to my face!

Printable Version

Waffle House Waffles Recipe

Author : Samah

Serving : 4

Calories : 467 kcal

Total time : 40 minutes mins

Waffle House waffles have become a beloved classic, especially in the Southern United States. The key to making this copycat recipe at home lies in the perfect balance of ingredients, resulting in a golden, crispy exterior and a soft, fluffy interior.

3 from 275 votes

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Ingredients

• ▢ 1 ½ Cups Flour
• ▢ 2 Tablespoons Cornstarch
• ▢ 1 Teaspoon Salt
• ▢ ½ Teaspoon Baking Powder
• ▢ ½ Teaspoon Baking Soda
• ▢ 1 Large Egg
• ▢ ¼ Cup Sugar
• ▢ ¼ Cup Salted Butter Softened
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 Cup Half-And-Half
• ▢ ½ Cup Buttermilk
• ▢ Cooking Spray
• ▢ Pure Maple Syrup (For Serving)
• ▢ Chocolate Chips (For Serving)

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Equipment

• ▢
  Waffle Iron
• ▢
  Mixing Bowl
• ▢
  Whisk
• ▢
  Measuring Cups And Spoons
• ▢
  Ladle Or Cup
• ▢
  Spatula
• ▢
  Cooling Rack
• ▢
  Serving Plate

Instructions

 

• Start by whisking together the flour, cornstarch, salt, baking powder, and baking soda in a medium-sized bowl until everything is evenly combined. Set this dry mixture aside.
• In a separate large bowl, whisk the egg, sugar, softened butter, and vanilla extract until the mixture is smooth and well blended.
• Gradually whisk in the half-and-half and buttermilk, ensuring the mixture stays creamy.
• Now, gently fold in the dry ingredients, stirring just until the flour mixture is incorporated. Be careful not to overmix; a few small lumps are perfectly fine and will help keep the waffles tender. Cover the batter and let it chill in the refrigerator for at least one hour, or you can leave it overnight if you’re prepping ahead.
• When you’re ready to make the waffles, preheat your waffle iron to medium-high heat and lightly coat it with cooking spray to prevent sticking. Pour about 2/3 cup of batter onto the waffle iron, spreading it slightly for an even thickness. Close the lid and cook the waffle until it turns golden and the edges are beautifully crisp—this should take around 4 to 6 minutes, depending on your waffle iron.
• Carefully transfer each waffle to a plate, and keep them warm as you finish cooking the rest of the batter.
• For serving, add a generous drizzle of pure maple syrup, a handful of chocolate chips, or a pat of extra butter for a truly indulgent touch. Enjoy the waffles warm and fresh for the best flavor and texture!

Notes

• I separate the egg and whip the egg white until fluffy before folding it into the batter. This trick gives the waffles a lighter, fluffier inside.
• Make sure not to overfill the waffle maker, as the overfilling leads to spilling up and can also mess the crispiness of the waffle.
• Do not over-mix the batter, as it will create excess gluten, resulting in chewy and rubbery texture of the waffle. However, you can let the batter rest for sometime to achieve the fluffier texture.
• Swapping part of the milk or buttermilk with sparkling water or club soda makes the waffles extra airy, giving them a light and fluffy texture.
• Avoid using cold batter for making the waffles. The cold batter can make the waffles look uneven.
• Replacing part of the sugar with a tablespoon of maple syrup or honey gives the waffles a caramel-like sweetness that’s especially delicious with breakfast toppings like fresh fruit.
• Waffle irons tend to have certain heat settings, so make sure to set the temperature medium-to high in order to achieve the best results.

Prep Time : 10 minutes mins

Cook Time : 20 minutes mins

Total Time : 40 minutes mins

Cuisine : American

Course : Copycat Recipes

Nutrition

Calories : 467kcal  |  Carbohydrates : 58g  |  Protein : 11g  |  Fat : 23g  |  Saturated Fat : 13g  |  Polyunsaturated Fat : 2g  |  Monounsaturated Fat : 7g  |  Trans Fat : 0.5g  |  Cholesterol : 101mg  |  Sodium : 951mg  |  Potassium : 323mg  |  Fiber : 5g  |  Sugar : 21g  |  Vitamin A : 690IU  |  Vitamin C : 1mg  |  Calcium : 163mg  |  Iron : 2mg

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Conclusion

I love their versatility whether for a cozy breakfast, a sweet brunch with friends, or even a fun dinner, they never fail to impress. I hope you enjoy making these waffles as much as I do and that they bring a little taste of Waffle House right into your kitchen.

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