This copycat Waffle House Waffle Recipe makes waffles that are crisp on the outside, tender on the inside, and perfectly sweet, just like the ones you get in the restaurant. They are everything you love about Waffle House, without putting on outside shoes.
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In his later years, my father indulged in Waffle House Waffles once a month. He had a routine. He would go to the library and check out a few books, read one while donating blood at the Red Cross, and then head to the Waffle House and order their All-Star Special to "build up some new blood".
He sat at the same booth, ordered the same meal, and even had the same waitress for over 15 years. After he passed away, I visited that same Waffle House. Without hesitation, his favorite waitress brought me his exact order, and I ate my very first Waffle House waffle. From that moment, I knew I had to make them at home.
These waffles became more than just a recipe to me. Recreating them became a way of connecting with my Dad and my Southern heritage, one waffle at a time. Every batch tastes like a memory, and I hope this recipe brings a smile to your face, like it did to mine.
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Why you'll love this recipe ❤️
- Crispy - Perfect golden crunch on the outside.
- Fluffy - Light and airy inside, never dense.
- Flavorful - Sweet with a hint of vanilla.
- Simple - Pantry staples and easy steps.
- Nostalgic - Just like you would expect diner waffles to taste.
Ingredients & Substitutions
Here is everything you need to make Copycat Waffle House Waffles. Let's go over the major ingredients and how you can swap them if needed.
- Flour - All-purpose flour gives structure, but you could also use cake flour for extra tenderness. You could also use self-rising flour (leftover from making my no-yeast bagels and 2 ingredient biscuits) and omit the baking powder and salt.
- Cornstarch - Helps create that signature light texture. If you don't have it, you can use more flour, though the waffles may be a little more dense.
- Oil and butter - Using both fats gives you the flavor of butter but the extra moisture from oil. You can use just one or the other if you prefer.
- Dairy - The mix of milk, cream, and buttermilk is key to flavor and texture. You can use half-and-half in place of cream, or extra milk if buttermilk is unavailable, but the batter won't be quite as thick and rich.
See recipe card below for a full list of ingredients and measurements.
Variations
There are plenty of ways to put your own spin on these waffles. Here are a few ideas
- Chocolate Chip Waffles - Fold in half a cup of mini chocolate chips before cooking.
- Berry Waffles - Add blueberries, raspberries, or chopped strawberries for a fruity twist.
- Nutty Waffles - Sprinkle in a handful of chopped pecans or walnuts for crunch.
- Spiced Waffles - Mix in a teaspoon of cinnamon or pumpkin pie spice for cozy flavors.
- Savory Waffles - Reduce to just a teaspoon of sugar and add shredded cheddar and chopped scallions or chives. Maybe toss in some diced ham or bacon!
Cynthia's Recipe Review
These waffles are everything I hoped they would be: crispy outside, soft inside, with a rich, buttery-sweet taste. Every time I make them, I picture myself sitting in that booth at the Waffle House and sharing a meal with my Dad. If you grew up loving diner-style waffles, this recipe is going to make you ridiculously happy.
Equipment
Waffle House waffles are famous for being thin, crisp, and just a little chewy, thanks to their unique waffle irons. At home, I use a round classic waffle maker to get as close as possible to that style. If you only have a Belgian waffle maker, don't worry, the recipe will still work. Your waffles will just be thicker and fluffier, but every bit as delicious.
Quick Recipe Video
Step-by-Step Instructions
Making these waffles is easy if you follow the steps and photos. Just take it one step at a time and you'll have perfect waffles every time.
Step 1: In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, sugar, and salt.
Step 2: In another bowl, whisk the egg, milk, cream, buttermilk, melted butter, oil, and vanilla until smooth.
Step 3: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. If you have time, let the batter rest 15 minutes to fully hydrate the flour.
Step 4: Preheat your waffle iron and lightly grease it by spraying with cooking spray or brushing with vegetable oil.
Step 5: Scoop in batter and cook according to your waffle maker's directions until golden brown.
Finish: Serve hot with butter, maple syrup, or your favorite toppings.
I think my version looks very close to this plate of waffles that I ate, sitting in the same booth as my father, in the same Waffle House, being served by the same waitress. What do you think?
Cynthia's Helpful Tips
- Don't overmix - A few lumps in the batter are fine; overmixing makes tough waffles.
- Rest the batter - For the most tender waffles, let the batter rest 15 minutes before cooking.
- Preheat - Always preheat your waffle iron fully for the crispiest results that release easily from your waffle iron.
- Freeze extras - Cooked waffles freeze beautifully; just pop them in the toaster later.
Recipe FAQs
Yes, the batter can be made a few hours in advance and then chill in the fridge, up to overnight. Let come to room temperature and stir before using.
Absolutely. Cook waffles a little lighter than you usually do, then let cool completely. Freeze in a single layer before transferring to a freezer bag. Reheat in the toaster.
It helps with texture, making the crispier on the outside and more tender on the inside, but you can substitute with more flour if necessary. The waffles may be slightly denser and less crisp.
You can , but I would recommend substituting with plain yogurt, or Greek yogurt thinned with a little milk.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Copycat Waffle House Waffles
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ⅓ cup (67 g) granulated sugar
- 2 tablespoons unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup (180 g) whole milk
- ½ cup (120 g) cream
- ½ cup (120 g) whole buttermilk
Instructions
- In a large bowl, whisk together flour, cornstarch, salt, baking soda, baking powder, and sugar.
- In a separate bowl, whisk together egg, milk, cream, buttermilk, melted butter, oil, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently until just combined. Do not overmix. For best results, let batter rest for 15 minutes to fully hydrate the flour.
- Preheat waffle iron, lightly grease, and add batter.
- Cook according to manufacturer's directions, or until the waffle maker stop steaming and the waffles are golden brown.
- Serve immediately with butter, syrup, or toppings of your choice.
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Video
Notes
- For best texture, do not skip the cornstarch. It keeps the waffles light and crisp.
- If buttermilk is not available, use plain yogurt or Greek yogurt thinned with a bit of milk.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Waffles can be frozen after cooking. Cool completely, freeze in a single layer, then transfer to a bag. Reheat in a toaster or oven.
Cynthia Christensen says
I made this recipe as an homage to my dad and I hope you will love them as much as we do ❤️