Spoon Simple
Waffle House Waffles
A copycat of the iconic Waffle House waffle — crisp on the outside, tender inside, with that signature buttery flavor. Chill the batter overnight for the best results, or cook right away. Add ¼ cup chopped pecans for pecan waffles.
Prep 20 min
Cook 5 min
Total 25 min
Serves 6
Ingredients
Step 1 — Dry ingredients
- 1½ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
Step 2 — Wet ingredients
- 1 egg
- 1 tbsp granulated sugar
- 2 tbsp butter (softened)
- 2 tbsp shortening
- ½ cup half-and-half
- ½ cup milk
- ¼ cup buttermilk
- ¼ tsp vanilla extract
Step 3 — Cook the waffles
- Vegetable oil (for waffle iron)
- Maple syrup (to serve)
- Butter (to serve)
- ¼ cup chopped pecans (optional, for pecan waffles)
Instructions
- 1
Mix the dry ingredients
Combine flour, salt, and baking soda in a medium bowl and stir to combine.
- 2
Mix the wet ingredients
Lightly beat the egg in another medium bowl. Add sugar, softened butter, and shortening and mix until smooth. Add half-and-half, milk, buttermilk, and vanilla and mix well.
- 3
Combine the batter
Add the dry flour mixture to the wet mixture while beating and mix until smooth. If you can, cover and chill overnight — though the batter can be used right away.
- 4
Cook the waffles
Rub a light coating of vegetable oil on a waffle iron and preheat it. If the batter was chilled, let it warm up a bit while the iron heats. Spoon ⅓ to ½ cup of batter into the waffle iron (add pecans first if making pecan waffles) and cook 3–4 minutes until light brown. Serve hot with butter and maple syrup.
Nutrition per serving: 245 cal · 5g protein · 28g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
