Copycat Waffle House Waffles

By
Marianne Williams
Marianne Williams portrait
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
Learn about The Spruce Eats' Editorial Process
Published on 04/24/23
Close up of a waffle with melting butter on top

The Spruce Eats

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Yield: 6 waffles
Nutrition Facts (per serving)
359 Calories
12g Fat
57g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 359
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 29%
Cholesterol 51mg 17%
Sodium 411mg 18%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 7g
Vitamin C 0mg 0%
Calcium 135mg 10%
Iron 2mg 10%
Potassium 185mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you live in a state without a Waffle House or just want to recreate their food at home, you can't have a copycat Waffle House meal without an at-home interpretation of their signature waffles. Our version uses pantry staples rather than a $15 bag of mix and comes together in 20 minutes. Serve with a side of Copycat Waffle House Hash Browns.

Tips for Making Waffles

  • A combination of butter and shortening provides buttery flavor and a crisp texture. However, you can use all butter or all shortening if you prefer.
  • If you prefer to make all the waffles at once rather than serving them hot off the iron, keep them warm in a 200 F oven. To help keep them crisp, place them on a cooling rack set in a large baking sheet.
  • Resist the temptation to mix the batter until completely smooth. There should still be some lumps. Don't worry! You won't notice them in the finished waffles.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 large egg, lightly beaten

  • 1/3 cup granulated sugar

  • 2 tablespoons unsalted butter, softened, plus more for serving

  • 2 tablespoons vegetable shortening, softened

  • 3/4 teaspoon vanilla extract

  • 3/4 cup whole milk

  • 1/2 cup half-and-half

  • 1/2 cup whole buttermilk

  • Cooking spray

  • Maple syrup, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Stir together the flour, cornstarch, salt, baking soda, and baking powder in a large bowl; set aside.

  3. Whisk together the egg, sugar, butter, shortening, and vanilla in a separate bowl until well combined; stir in milk, half-and-half, and buttermilk until combined and smooth.

  4. Fold flour mixture into milk mixture until just combined (some lumps may remain).

  5. Preheat a waffle iron. Spray with cooking spray, and spoon about 1/2 cup batter into waffle iron. Cook until golden brown and crispy, 4 to 6 minutes.

    Repeat with remaining waffle batter.

  6. Serve immediately topped with butter and maple syrup.

How To Store Leftover Waffles

Refrigerate leftover waffles in an airtight container or zip-top bag for up to 4 days. Reheat in a toaster oven or the oven for the crispiest waffles.


You can also freeze leftover waffles on a baking sheet, then transfer them to a freezer bag or container and keep frozen up to 3 months. Reheat in a toaster oven or 350 F oven straight from frozen until heated through and crisp.

Recipe Variations

  • Pecan Waffles: Fold 1/2 cup finely chopped toasted pecans into the batter.
  • Chocolate Chip Waffles: Fold 1/2 cup mini chocolate chips into the batter.