Copycat Waffle House Waffles
Crispy edges, fluffy centers — just like the classic diner waffle, made right at home in the holler
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There’s somethin’ special about a good Waffle House waffle — that light, crispy outside and soft, sweet inside that just hits different at 2 a.m. or first thing in the morning. This copycat version brings that same diner magic right into your own kitchen. The cornstarch is the secret for that perfect crisp, and a little rest in the fridge makes all the difference.
Whether you’re feedin’ the whole crew or just makin’ a couple for yourself, this batter is easy to double or triple. Serve ’em hot with butter and syrup, and you’ll swear you’re sittin’ at the counter under those yellow lights.
Ingredients (makes about 2–3 waffles — easily doubled)
- ¾ cup (90–95 g) all-purpose flour
- 2 tablespoons (15–16 g) cornstarch
- 2 tablespoons + 2 teaspoons (≈ 33 g) granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼–½ teaspoon salt (start with ¼ tsp)
- 1 large egg, lightly beaten
- ½ cup half-and-half
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, melted
- Optional: a splash of extra milk or half-and-half if the batter thickens too much after resting
How to Make Copycat Waffle House Waffles
- 1. Whisk the dry ingredients (flour, cornstarch, sugar, baking powder, baking soda, and salt) together in a bowl.
- 2. In a separate bowl, whisk the wet ingredients: egg, half-and-half, buttermilk, vanilla extract, and melted butter.
- 3. Pour the wet into the dry and combine gently — leave some small lumps. Don’t overmix.
- 4. Cover and refrigerate at least 1 hour (overnight is even better).
- 5. Preheat your waffle iron and lightly grease it. Pour in batter and cook until golden and crisp on the edges.
- 6. Serve hot with butter and syrup. Repeat with remaining batter.
Holler Tips from Cletus
- Don’t skip the cornstarch — it’s what gives these waffles that signature crisp outside.
- Letting the batter rest in the fridge is key for the best texture.
- This recipe is easy to scale up if you’ve got a crowd.
- If the batter gets too thick after resting, just loosen it with a splash of milk or half-and-half.
- Great with regular syrup, or try them with fruit or a fried egg on top for a full holler breakfast.
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Got a tweak or your own waffle secret? Drop it in the comments or holler at me! I read every one.
