Breakfast Waffles

Waffle French Toast with Coconut Buttermilk Syrup, recipe provided below (adapted from No Biggie)

Waffle French Toast

  • 6 slices of bread (your choice)
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon cinnamon

Directions: Mix the eggs and milk together. Move mixture into a pie plate for easy dipping. Sprinkle the egg mixture with cinnamon. Dredge both sides of the french toast in the mixture allowing the excess to drip back into the pie plate. Place into warm waffle iron and close until finished cooking.

Coconut Buttermilk Syrup

  • 1 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter or margarine
  • 2 Tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 2 teaspoons coconut extract
  • *Powdered sugar

Directions:Bring to a boil the first four ingredients (sugar, buttermilk, butter, and corn syrup). Remove from heat and stir in the baking soda. It will bubble up big. Having it off the heat and stirring constantly will help it not boil over. Finish by stirring in the vanilla and the coconut extract.

Pumpkin Waffles, recipe provided below (adapted from Cooking Classy)


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 large eggs, yolks and whites separated
  • 1 pinch cream of tartar
  • 5 Tbsp granulated sugar, divided
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Vegetable oil cooking spray
  • Apple cider syrup, maple syrup or butter pecan syrup, for serving


  1. Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  2. To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  3. In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.

Oatmeal Waffles, recipe provided below (adapted from Butter With Side of Bread)


  • 1 1/2 cups flour
  • 1 cup oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 6 Tbsp. melted butter
  • 2 Tbsp. brown sugar


  1. Combine the flour, oats, baking powder, cinnamon and salt in a large bowl.  
  2. In a separate bowl, mix together the eggs, milk, butter and brown sugar.
  3. Pour this mixture into the dry mixture and mix well.
  4. Bake in a waffle iron until golden brown.  Enjoy!

Mini Cinnamon Roll Waffles, recipe provided below (adapted from Pillsbury)


  • Vegetable oil
  • 1 can Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
  • 5 wooden skewers
  • 2 tablespoons powdered sugar, if desired


  1. Heat Belgian-style waffle maker. Grease generously with oil.
  2. Separate dough into 5 rolls; set icing aside. Cut each roll into fourths, and gently shape them into mini cinnamon roll shapes. Lightly brush all sides of dough with oil before placing onto waffle maker; space dough pieces diagonally apart from one another, fitting 2 to 4 pieces on waffle maker. Close lid of waffle maker.
  3. Bake 1 to 1 1/2 minutes or until lightly browned and cooked. Using wooden kitchen utensil, carefully remove to cooling rack. Repeat with remaining cinnamon roll dough, greasing waffle maker and dough each time.
  4. Thread 4 waffle pieces on each wooden skewer, and serve with icing. Sprinkle waffles with powdered sugar.


Egg Waffles, recipe provided below (adapted from The Lean Green Bean)


  • Eggs
  • Sausage (pre-cooked)
  • Peppers, onions or other veggies
  • Cheese, if desired
  • Oil


  1. Grease waffle iron and heat to medium setting.
  2. Crack 2 eggs in a bowl and whisk to combine.
  3. Pour eggs into waffle iron.
  4. Top with sausage, veggies and cheese.
  5. Shut waffle iron and hold firmly closed for about 15 seconds.
  6. Let go and let cook for another 30-45 seconds.
  7. Open and remove with a fork.
  8. Repeat as many times as desired.


Waffle Iron Hash Brown Tater Tots, recipe provided below (adapted from Family Fresh Meals)


  • 1 (32 oz) bag frozen tater tots
  • salt and pepper to taste
  • non-stick spray or oil


  1. Set waffle iron to medium /high. Wait until iron indicates it is ready to go and spray with non-stick stray or coat with oil. Set tater tots evenly on waffle iron. My iron measures 7 inches across and I used about 22 tots per waffle.
  2. Close iron and press down firmly to flatten out the tots a little. While they cook, you press down more and more as they continue to cook. Total cooking time is about 2-3 minutes depending on your waffle iron.
  3. When done, season with salt and or pepper to taste. Serve with your favorite breakfast eggs and some fruit for a fun, filling breakfast!

Waffle Tacos, recipe provided below (adapted from Ready Set Eat)


  • 10 frozen round buttermilk waffles
  • 8 ounces Odom's Tennessee Pride® Mild Country Sausage
  • 1-1/2 cups Egg Beaters® Original
  • Maple-flavored or pancake syrup, optional


  1. Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside.
  2. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add Egg Beaters to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
  3. Remove wooden picks from waffles. Divide sausage evenly between waffles; top evenly with Egg Beaters. Drizzle with syrup, if desired.


Overnight Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples, recipe provided below (adapted at Half Baked Harvest)

Ingredients for Waffles:

  • 2/3 cup warm milk (any % milk will work)
  • 2/3 cup warm apple cider
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup pumpkin puree
  • 6 tablespoons butter, browned
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Ingredients for the Toasted Pecan Butter:

  • 1/2 cup raw pecans
  • 1 tablespoon brown sugar + 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup salted butter, softened

Ingredients for the Cider Maple Syrup

  • 1/2 cup pure maple syrup
  • 1 cup apple cider1/2 teaspoon cinnamon
  • 2 tablespoons butter

Ingredients for the Spiced Apples

  • 2 tablespoons butter
  • 1 1/2 cups honeycrisp or pink lady apples, cored and chopped
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract

Instructions for the Waffles:

  1. In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
  2. Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.

Instructions for the Toasted Pecan Butter (can be made the night before too):

  1. Heat oven to 350 degrees F. Line cookie sheet with foil or silicone baking mat.
  2. In small bowl, mix together the maple syrup, brown sugar and 1 tablespoon of bourbon (optional) with a whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
  3. Whip the butter with a hand mixer or stand mixer until fluffy, about 3 minutes. Using a rubber spatula, fold the cooled pecans into the whipped butter. Either transfer to a serving bowl and serve immediately, or cover and refrigerate, use within 2 weeks.

Instructions for the Cider Maple Syrup (can be made the night before too)

  1. Add the maple syrup, apple cider and cinnamon to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the waffles.

Instructions for the Spiced Apples

  1. In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
  2. Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with warmed cider syrup, toasted pecan butter and spiced apples... make sure to add lots of butter and syrup!
Ashley PolicastroComment