Waffle House Waffles copycat recipe by Todd Wilbur
Zoom image

Waffle House Waffles

By Todd Wilbur

Score: 4.60. Votes: 15
In stock (1 item available)
  • $0.00

Two friendly Atlanta, Georgia neighbors built the first Waffle House in 1955. With the dimpled breakfast hotcake as a signature item, the privately held chain grew into 20 Southern U.S. states. Today tasty food at rock-bottom prices, plus 24-hours-a-day service, makes Waffle House a regular stop for devoted customers any time of the day or night. And don't even think about referring to your server as a waitress—they're called "associates."

For the best clone of the 50-year-old secret waffle recipe you should chill the batter overnight in the fridge, just as they do in each of the restaurants. But sometimes you can't wait. If you need instant gratification, this copycat Waffle House waffle recipe still works if you make the waffles the same day. Wait for at least 15 to 20 minutes before using the batter so that it can thicken a bit. That'll give you time to dust off the waffle iron and heat it up.

How about some homemade Jimmy Dean Breakfast Sausage to go with those waffles? Check out all of my famous breakfast copycat recipes here

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

This recipe is available in

Get This

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/2 cup half-and-half
  • 1/2 cup milk
  • 1/4 cup buttermilk
  • 1/4 teaspoon vanilla extract
  • Do This
    • Restaurant/Brand
      Waffle House
    • Instructions

      1. Combine the flour, salt and baking soda in a medium bowl. Stir to combine.

      2. Lightly beat the egg in another medium bowl. Add the sugar, butter, and shortening and mix well with an electric mixer until smooth. Add the half-and-half, milk, buttermilk and vanilla. Mix well.

      3. Add the wet mixture to the dry mixture while beating. Mix only briefly. It's okay if there are small lumps in the batter since over beating could produce waffles that are too tough.

      4. Cover and chill overnight. You can use the batter right away if you like, but a good 12-hour chill makes a better batter.

      5. Rub a light coating of vegetable oil on your waffle iron, or use a non-stick oil spray. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.

      6. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are golden brown. 

      Makes 6 waffles.

Average rating:

Score: 4.60. Votes: 15
Rating of votes (15)
11 customers
2 customers
2 customers
0 customers
0 customers
Raquel Burson
Jun 24, 2019, 07:18

Easy peasy. I mixed mine up in the morning and let it sit in the fridge all day. We had waffles for supper. Very nice.

Kara allen
Apr 30, 2019, 16:27

Since waffle house has changed there waffle this is priceless. Hint for others that do not know.. YOU SHOULD HAVE LUMPS of butter this is what make the waffle!

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>