Copycat Waffle House Waffles
These Copycat Waffle House Waffles are crisp, fluffy, buttery, and sweet, just like the diner classic. Make them at home with simple ingredients for the perfect breakfast.
Servings: 8 waffles
Calories: 242kcal
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ⅓ cup granulated sugar
- 2 tablespoons unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- ½ cup cream
- ½ cup 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.
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.
Nutrition
Calories: 242kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 279mg | Potassium: 104mg | Fiber: 1g | Sugar: 11g | Vitamin A: 402IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg
