Copycat Eggo Waffle Recipe
An easy homemade Copycat Eggo Waffle recipe you can make at home. The waffles are light and fluffy with a tang from buttermilk. A great make-ahead waffle that freezes well.
Servings 10 waffles
Calories 344kcal
Ingredients
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ cup light brown sugar (packed)
- ½ teaspoon kosher salt
- 3 eggs
- 8 Tablespoons unsalted butter, melted
- 3 cups buttermilk
- non-stick cooking spray or canola oil
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
Notes
- 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
Serving: 1waffle | Calories: 344kcal | Carbohydrates: 49g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 218mg | Potassium: 301mg | Fiber: 1g | Sugar: 20g | Vitamin A: 470IU | Calcium: 164mg | Iron: 2mg
