Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.

Cherry Almond Muffin Waffles
Makes: waffles. Again, don’t remember how many.

Ingredients

  • 1.5 c flour
  • .75 c sugar
  • .5 t salt
  • 2 t baking powder
  • .33 c vegetable oil
  • 1 egg
  • .66 c buttermilk
  • 1 t almond extract
  • 1 c frozen pitted cherries (Trader Joe’s does these super cheap)
  • melted butter for the waffle iron (DO NOT SKIP)

Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.

Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.

I actually tried making these waffles a few weeks ago, but made a fatal reading mistake – instead of 1/3 c of warmed Nutella, I somehow decided to include ¾ c warmed Nutella. Now, while more Nutella usually isn’t a bad thing, in this situation, it led to a waffle that was half Nutella, and a bit crispy. I finally did these this morning using the right proportions, and the resulting waffle is lovely. This recipe doesn’t make that many waffles (5 total), so you may want to consider doubling the recipe. 

Nutella Swirl Waffles
Makes 5 waffles

Ingredients

  • .75 c flour
  • (original recipe recommended .25 c cornstarch, I found it didn’t need it)
  • 1 t sugar
  • .5 t baking soda
  • .5 t sea salt
  • 1 c buttermilk
  • 1/3 c vegetable oil
  • 1 egg
  • 1/3 c Nutella
  • 1 T vegetable oil

Whisk together the flour, sugar, baking soda, and sea salt, followed by the buttermilk, vegetable oil, and egg. Let the batter sit for twenty minutes.

Towards the end of the twenty minutes, heat your waffle iron according to its instructions. Scoop the 1/3 c of Nutella into a microwave safe glass measuring cup, along with 1 T vegetable oil, and heat for about thirty seconds to warm and thin. Drizzle and swirl it into the batter (see pic 2 for what this looks like). 

Then, make your waffles according to your maker’s instructions, and enjoy!

Candied bacon plus brown sugar based waffles? Uhm, yes please. 

I halved this recipe, as the boy doesn’t really do meat, but this still gave me five waffles, so the recipe as I’ll write it below will likely give you something around 10 waffles as output. 

Brown Sugar Bacon Waffles

Ingredients

Candied Bacon

  • 10 slices of bacon
  • .25 c dark brown sugar

Waffle Batter

  • 3 c flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt
  • .25 c dark brown sugar
  • 2/3 c cup canola oil
  • 4 large eggs
  • 2 t vanilla extract
  • 2.5 c buttermilk

Preheat your oven to 375, line a baking sheet with foil, and place your bacon slices on the foil, sprinkling with the brown sugar. Bake for about 10 to 15 minutes, until the sugar caramelizes, and it’s beginning to brown and get crispy (see pic 2). Take the bacon off the baking sheet as soon as it’s out of the oven with tongs, and let it cool on a cutting board. 

While the bacon cools, whisk together all your dry ingredients in a large bowl. In a smaller bowl, whisk together all the wet ingredients, and once well blended, fold into the dry ingredients. Once the batter’s almost fully mixed, heat your waffle iron, and take your cooled candied bacon, and chop (or, frankly, you’ll be able to break it apart with your fingers) into small pieces, and add straight into the batter. Don’t overmix the batter, or the waffles will become too tough; lumps in the batter are completely fine. 

Cook your waffles according to your waffle iron’s instructions, and enjoy the bacony brown sugar goodness!

Churro. Waffles. That should really be all I need to say on this subject. Top with a bit of warmed dulce de leche, and you’ve got a perfect, quick weekend breakfast. (Seriously, this is ready to go in ten minutes, and your first waffle will be ready at about the twenty minute mark.) Plus, except for the buttermilk, you will probably have all of this in your pantry/fridge already! 

So what the hell are you wating for? CHURRO WAFFLES.

Churro Waffles
Makes ~8 waffles

Ingredients

  • 2 c buttermilk
  • 3 eggs
  • 6 T butter, melted
  • 1 T vanilla
  • 1 T dark brown sugar
  • 2 c flour
  • 2 t baking powder
  • pinch sea salt
  • 4 T butter, melted
  • .5 c white sugar
  • 1 T cinnamon
  • warmed dulce de leche to top

Take your buttermilk, eggs, melted butter, vanilla, and dark brown sugar, and whisk together. Then, add in your flour, baking powder, and salt, and whisk until just barely combined (it’s cool if it looks lumpy!). Let the batter sit while you warm up your waffle iron. 

Cook your waffles according to instructions, and prepare two bowls: one with melted butter, and a brush, and the other with the sugar and cinnamon mixed. Once your first waffle is done, brush each side with melted butter, and then dunk each side into the cinnamon sugar mixture. 

Spoon a bit of warmed dulce de leche over the waffles, and enjoy your sweet, quick weekend breakfast!

Deb posted this recipe over on Smitten Kitchen right as I was starting to plan Christmas meals and such, and really, this was utterly perfect timing. My da has a waffle iron (I don’t yet but that may be changing), and the idea of her Gramercy Tavern gingerbread in waffle form is utterly amazing. (Only used buttermilk in these, but next time? Absolutely using stout.) Not really sure how accurate the output on this was, as I split the batter to make a less gingerbready version for some of my sisters. Regardless, this was the perfect way to wake up Christmas morning. 

Deep Dark Gingerbread Waffles

Ingredients

  • 1 c flour
  • .75 t ground cinnamon
  • 1 T ground ginger
  • dash ground cloves
  • dash nutmeg
  • 1.5 t baking powder
  • .5 t baking soda
  • pinch sea salt
  • .5 c (really, shitton of options here – I used buttermilk, apple cider, yogurt thinned with milk, and even stout beer)
  • .5 c molasses
  • .5 c dark brown sugar
  • .25 c white sugar
  • 1 large egg
  • 3 T butter, melted

Whisk together your flour, spices, salt, and baking sugar and powder.  In a smaller bowl, whisk together the molasses, dark brown and white sugar, egg, butter, and your additional wet ingredient of choice, until mixed together. (If the butter cools a bit and makes little white splotches in the batter, this is okay.) Mix together the wet and dry ingredients until just combined.

Heat your waffle iron to medium, and then use a rubber spatula to spoon the batter into the iron until the individual waffle molds are about ¾ths full. Be sure you have it greased, or these WILL stick. Cook according to your waffle iron’s directions, maybe a minute or two more if the batter is particularly moist. 

To remove, open, let rest for about 30 seconds, and use a tong and spatula to lift the corners out and wiggle it gently out of the mold. Let cool a little further, and then sprinkle with powdered sugar (and syrup if you really want to, but they likely won’t need them). 

Koldskaal, strawberries, and lemon cardamom kammerjunker biscuits may be my new all time favorite summer dessert. It’s basically strawberries and cream on crack. I was originally inspired by this post, because damn, doesn’t that look good? However, in adapting it away from the vegan focus of that post, I went with the recipe I will link below. I will be using US measurements instead of the metric measurements attached; if you want the vegan version, click the link before, and if you want metric measurements, click the link below.

Koldskaal, Strawberries, and Lemon Cardamom Kammerjunker
Lasts appx 7 servings as a dessert, mainly based on amt koldskaal used

Ingredients

  • fresh strawberries, sliced

Koldskaal

  • 1 qt buttermilk
  • 6 pasteurized egg yolks
  • 2 T vanilla extract
  • .25 c sugar
  • 2 T lemon juice

Whisk together your egg yolks, sugar, and vanilla until combined and the sugar has dissolved (see pic 2). Pour in the buttermilk and stir to combine, adding the lemon juice at the end.  Chill in fridge.

Lemon Cardamom Kammerjunker
Makes appx 18 biscuits

  • 2 c flour
  • 1 T vanilla
  • 2 t baking powder
  • 1 stick butter (frozen probably would’ve worked better, but ah well)
  • .25 c sugar
  • 1 egg
  • 2 T lemon juice
  • 1 T cardamom

Mix together the cardamom, flour, and baking powder until combined. Add your butter and mix until it forms clumps, then add your vanilla, egg, and sugar, mixing and if necessary kneading until you have a solid ball of dough. Add in the lemon and cardamom at the very end.

Once you have your ball of dough, preheat your oven to 325, and split it in two and roll into logs, cutting off small half-inch coins from each log. This will leave you with a minimum of 15 coin kammerjunker. Put your kammerjunker on the baking sheet, and bake ten minutes, before turning off the heat and leaving the oven door open for another ten minutes to cool.

To serve, put the biscuits at the bottom of a bowl, sprinkle the strawberries over them, and then pour the chilled koldskaal over them.

So, these have been one of my favorite snacks/breakfast foods since back in elementary school.  I can remember my mom making these for me, and learning to make them on my own has been a weird thing for me. Because, on the one hand, awesome grown-up independentness. On the other hand, I still kind of want to have my mom be the one making these.  (Growing up, kids.  It’s a weird thing to think about, especially when you’re a touch drunk and coming up on your 25th.)

Nostalgia or not, though, these puffs are absolutely sweet, decadent, and all sorts of fantastic. The recipe I’m giving is for the doubled recipe, which gave me 15 full-sized puffs.

French Breakfast Puffs
Makes 15 full-sized puffs

Ingredients

  • 3 c flour
  • 3 t baking powder
  • 1 t baking soda
  • .5 t nutmeg
  • 2/3 c butter, at room temperature (appx 11 T)
  • 1 c white sugar
  • 2 large eggs
  • 2 t vanilla extract
  • 1 c buttermilk

Coating

  • 6 T butter
  • 1 T cinnamon
  • 2/3 c white sugar

Whisk your flour, baking powder and soda, and nutmeg together in one  bowl.  Cream your butter and sugar together in a separate larger bowl, and then add your egg and vanilla and mix until combined. Add a third of the flour mixture, followed by a half of the buttermilk, alternating as you blend them in and then finishing with the flour mixture, until combined.  Preheat your oven to 350 (mine was at 325 because it runs hot).

Scoop your dough into a muffin pan, filling the cups about 4/5ths of the way (see pic 2 for reference), which gives you the perfect dome on the puffs.  Bake for appx 25 minutes, until golden brown and puffed up like in picture 4.

While your puffs bake, melt your butter for the coating in a small pot, over medium heat, until the butter’s melted.  If you want to go for browned butter, cook a little longer, stirring frequently, until you get brown bits on the bottom, and it smells nutty.  Mine went a bit longer than it should’ve (see pic 3), but it still worked great. Mix together the cinnamon and sugar in a small bowl or shallow dish, and set aside.

As soon as your puffs are done and have had time to cool, dip in the browned butter, and then in the cinnamon sugar to coat.

These are best eaten warm, but they still hold up very well even if not warm.  Just try not to eat them all at once.