Name: Copycat Waffle House Waffles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 c. (180 g.) all-purpose flour -; 1/2 c. (100 g.) granulated sugar -; 1 tsp. kosher salt -; 1/2 tsp. baking powder -; 1/4 tsp. baking soda -; 1 large egg -; 1 c. half-and-half -; 1/4 c. buttermilk -; 4 tbsp. (1/2 stick) melted unsalted butter, plus more, softened, for serving -; 1/2 tsp. pure vanilla extract -; Neutral oil or nonstick cooking spray -; Maple syrup, for serving -; A waffle iron -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Waffle House Waffles

1. 1 1/2 c. (180 g.) all-purpose flour -

2. 1/2 c. (100 g.) granulated sugar -

3. 1 tsp. kosher salt -

4. 1/2 tsp. baking powder -

5. 1/4 tsp. baking soda -

6. 1 large egg -

7. 1 c. half-and-half -

8. 1/4 c. buttermilk -

9. 4 tbsp. (1/2 stick) melted unsalted butter, plus more, softened, for serving -

10. 1/2 tsp. pure vanilla extract -

11. Neutral oil or nonstick cooking spray -

12. Maple syrup, for serving -

13. A waffle iron -

How to cook deliciously - Copycat Waffle House Waffles

1. Stage

In a medium bowl, whisk flour, granulated sugar, salt, baking powder, and baking soda. In another medium bowl, whisk egg, half-and-half, buttermilk, melted butter, and vanilla.

2. Stage

Make a well in center of dry ingredients. Gradually add egg mixture and mix with a rubber spatula, scraping sides of bowl, until no large pockets of flour remain, being careful not to overmix (small lumps are okay).

3. Stage

Preheat waffle iron. If your model allows you to adjust the temperature, select medium heat. Grease iron with oil or cooking spray. Depending on size of iron, add 1/4 to 3/4 cup batter, guiding batter to edges with a spatula.

4. Stage

Close iron and cook waffle, undisturbed, until golden brown, 4 to 6 minutes. Transfer to a wire rack and let cool slightly. Repeat with remaining batter.

5. Stage

Divide waffles among plates. Top with maple syrup and softened butter.

6. Stage

Make Ahead: Batter can be made 1 day ahead. Store in an airtight container and refrigerate.