41 Reviews of Waffle House Waffles- Copycat

From: eavey

On Dec 8, 2007

This recipe was great, but it wasn't quite Waffle House. I found it to be missing something...so at the end, when I had just a little bit of the batter left, I did a little experiment. A while back, my father-in-law told me that the secret to Waffle House's waffles was malt....so, i threw some malt in at the end. For the last two waffles, I added about a 1/4 cup of malt. (for those who don't know, it's a powder. the brand i got was Carnation and sometimes you put it on ice cream) That tasted alot more like Waffle House waffles. Thanks for posting a great recipe!

From: LUVMY2BOYS

On Aug 9, 2005

This is the BEST waffle recipe I've ever had. I used nonfat half & half, low fat buttermilk, nonfat milk & Splenda & it turned out fabulous. Great texture, great flavor. Thank you so much; I've been looking for a homemade waffle recipe & now I can show this one off!

From: Roxygirl in Colorado

On Feb 27, 2006

These have the texture of waffles made with beaten egg whites (light). I cooked them immediately and then the leftover batter the next day, but couldn't tell a difference (good, since I don't usually plan ahead). Roxygirl

From: ~cbw~

On Dec 28, 2003

Yummy! This was a great recipe, will be making this often. I didn't have half & half (substituted evaporated milk) or buttermilk (added a little lemon juice to regular milk and let set for a few minutes), and it still came out very good! Thanks for posting, SGJ!

From: Chef #339286

On Aug 2, 2006

First batch was too sweet for me. I used the directed amount of sugar. Second batch i used 1/4 cup or 4 tbsp's and made the batter the night before. They tasted way better the second time.

From: Shesamazingnyc

On Jan 27, 2007

Perfection. The easiest and best I've found and it'll be my go-to waffle recipe forever. It seems very adaptable to substitutions and additions, which makes it a keeper in my book. Followed sharli's advice and just served with whipped cream - it would have been too sweet with syrup. I also followed her other advice and froze what was left for quick weekday morning reheats.

From: Chilliputt

On Jan 1, 2008

Very good waffles. I added wheat germ and substituted heavy cream for the half-and-half, as that was all I had.

From: muvrshaker

On Feb 25, 2006

Top notch! Suberb! Better than the restaurant! Thanks for posting.

From: Nanninga

On Jan 15, 2007

This recipe has caused me ALOT of work! Well, it has given the kids more filling breakfasts at least as well! On the weekends I have the kids - I make these! They get them fresh on Saturday morning - then I can usually sneak an extra batch in the freezer for during the week - same concept as frozen! They reheat very well! No need for syrup even! Tehy are SOOOO good - just whipped cream and you are set! Even the kids don't want the syrup! These are just really good waffles! Thank you SJG!! Now the kids are asking for a bigger waffle iron so I can make them faster!

From: Chef #747698

On Jan 31, 2008

Finally - really great waffles!!! I made a couple of substitutions based on what I had on hand and to suit our tastes - cut sugar to 1/4 c. total, subbed 1 c. sour milk (1 Tbsp. white vinegar + enough 1% milk to make 1 cup - let set for 5 minutes until it thickens) + 1/4 c. 1% milk instead of half and half, milk & buttermilk 3 Tbsp. unsalted butter instead of butter + shortening Upped vanilla to 1/2 tsp. Added 1/4 tsp. cinnamon They were honestly some of the best waffles I've ever had - at home or otherwise. Highly recommend!