This Copycat Eggo Waffle recipe is one of my favorites. They're light, fluffy, golden brown, and the perfect way to start thee day. Plus, they are so much cheaper than their frozen counterparts.
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Why you'll love this recipe
- Copycat Eggo Waffles are quick and easy to make, so I always have a stash in the freezer for a quick breakfast or snack.
- The flavor of our Eggo Waffle Recipe is spot-on, with a combination of buttery notes and sweetness.
- Top these homemade Eggo Waffles off with your favorite fruits or syrup for a special treat.
Ingredient List
- all-purpose flour
- baking powder
- light brown sugar
- salt
- buttermilk
- eggs
- unsalted butter
- olive oil or non-stick cooking spray
How to make Homemade Eggo Waffles
This is an overview of the recipe. The full instructions are below in the recipe card.
- Whisk together the dry ingredients until combined.
- Beat eggs, butter, and buttermilk until smooth and light.
- Combine dry ingredients with wet ingredients.
- Preheat a waffle maker. Add ½ cup of batter per waffle. Cook until crispy. Repeat until all waffles are done.
Eileen's Tips for Success
- Make sure your ingredients are at room temperature before beginning.
- Use a light touch when stirring the batter together, as over-mixing can result in tough waffles.
- If you don't have buttermilk on hand, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to one cup of milk; let it sit for 10 minutes.
- Use an ice cream scoop to portion out the batter for even-sized waffles.
- Cook the waffles until golden brown and crisp.
- Instead of an electric mixer, you can also whisk your batter by hand.
- I like to cool my waffles on a cooling rack to stay crisp on all sides.
Variations
Here are some ways to change the flavor of this dish.
- Spices: Add different spices like nutmeg, cinnamon, or cardamom to the batter to increase the flavor of these copycat Eggo waffles.
- Nuts: Sprinkle chopped nuts or shredded coconut for some crunch.
- Chocolate Lovers: Add ½ cup mini chocolate chips to the batter when you add it to the hot waffle iron.
- Fruit: For blueberry waffles, sprinkle fresh or frozen blueberries on top of the batter when you add the batter to the waffle maker.
- Try strawberries, raspberries, or chocolate chips.
Frequently Asked Questions
Yes! To freeze homemade eggo waffles, let them cool completely. Then place them in a single layer on a baking sheet. Put the baking sheet into the freezer until the waffles are firm. Once frozen, you can transfer them to a resealable plastic bag or container and store them in the freezer for up to 3 months.
The best way to reheat our copycat eggo waffles is to place them on a lightly greased baking sheet and warm them in the oven at 350°F for 5-10 minutes, or until heated.
You can heat them in the toaster oven, air fryer, or microwave. However, this won't give you the same crispy texture as the oven.
Make ahead, storage, and freezer tips
Storage: You can store these waffles in the refrigerator for up to 3 days. Just make sure that you keep them in an airtight container or freezer bag.
Freezing: These waffles freeze great, so feel free to make a huge batch and freeze them for later. Place the extra waffles on a sheet pan and freeze until solid. Then, transfer to zip-top bags or an airtight container and store in the freezer for up to 3 months.
What to serve with homemade eggo waffles
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Copycat Eggo Waffle Recipe
Equipment
Ingredients
Instructions
- In a medium-sized mixing bowl, whisk together dry ingredients; 3 cups all-purpose flour, 1 Tablespoon baking powder, ¾ cup light brown sugar (packed), and ½ teaspoon kosher salt.
- In a large mixing bowl, use an electric hand mixer with beaters attached,beat 3 eggs, 8 Tablespoons unsalted butter, melted, and 3 cups buttermilk until smooth and light.
- Slowly add dry ingredients to the wet ingredients mixture and mix gently until combined. The batter can be a bit lumpy.
- Preheat a waffle maker and brush the surface with non-stick cooking sprayor canola oil.
- Pour ½ cup batter per waffle. Cook the waffle until crispy (usually until steam doesn’t come out anymore) for about 3-5 minutes but it depends on your waffle maker. It is best to follow the waffle maker's instructions.
- Serve with desired toppings; maple syrup, whipped cream, Nutella, nuts, or your favourite fruits and syrups
- Any nutritional data I provide is an approximation, and actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
Liz
A little too sweet but texture is fine. I found it helped to toast them after they finished in waffle maker because after playing with rising the heat and cooking longer, they were still spongy. Could just be my experience!
Emily
This has been the best waffle recipe I’ve found yet! I added some vanilla and cinnamon to another batch I made, delicious. I will note, I think you missed adding salt in your written steps 🙂
Eileen Murphy Kelly
Hi Emily, I am so glad you enjoy the waffle recipe. We love this one too. Thank you for the salt info, we have corrected that in the recipe.
Deirdre
Absolutely delicious. The best copycat ego waffle recipe!!!!