20 Crispy Dash Waffle Maker Recipes for Breakfast Bliss

Nothing says ‘good morning’ quite like the irresistible aroma of crispy waffles wafting through your kitchen! Whether you’re craving something sweet, savory, or downright decadent, our roundup of 20 Crispy Dash Waffle Maker Recipes is your ticket to breakfast bliss. Perfect for busy mornings or lazy weekends, these recipes promise to turn your waffle maker into the most beloved appliance on your counter. Let’s get cooking!

Classic Belgian Waffles with Maple Syrup

Delightfully crisp on the outside yet fluffy on the inside, Classic Belgian Waffles with Maple Syrup have become my Sunday morning ritual. There’s something about the aroma of vanilla and butter mingling in the air that makes even the laziest mornings feel special.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 4 tsp baking powder
• 1/2 tsp fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Maple syrup, for serving

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the lightly beaten eggs, whole milk, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender waffles.
5. Lightly brush the waffle iron with melted butter or spray with non-stick cooking spray to prevent sticking.
6. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for about 4-5 minutes or until golden brown and crisp.
7. Tip: Resist the urge to open the waffle iron too soon; steam is essential for the waffle’s rise.
8. Tip: For extra crispiness, place cooked waffles on a wire rack in a 200°F oven to keep warm and crisp until all are ready.
9. Tip: Serve immediately with warm maple syrup drizzled generously over the top for the best flavor and texture.

Every bite of these waffles offers a delightful contrast between the crispy edges and the soft, airy center, with the maple syrup adding a sweet, woody depth. For a twist, try topping with fresh berries and a dollop of whipped cream for a decadent breakfast treat.

Fluffy Buttermilk Waffles with Fresh Berries

Just the other morning, I found myself craving something sweet yet comforting, a dish that feels like a warm hug on a lazy weekend. That’s when I decided to whip up these Fluffy Buttermilk Waffles with Fresh Berries, a recipe that never fails to bring a smile to my face and satisfy my sweet tooth.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk, room temperature
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, combine the buttermilk, clarified butter, lightly beaten eggs, and vanilla extract, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—the batter should be slightly lumpy.
5. Lightly grease the waffle iron with clarified butter, then pour 1/2 cup of batter onto the center of the iron, spreading it slightly with a spatula.
6. Close the iron and cook for 4-5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the iron too early; patience ensures even cooking.
7. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven.
8. Serve the waffles topped with fresh berries and a generous drizzle of maple syrup. Tip: For an extra touch of elegance, dust with powdered sugar or add a dollop of whipped cream.

So there you have it—waffles that are irresistibly fluffy on the inside with a satisfying crunch on the outside. The fresh berries add a burst of juiciness and acidity, perfectly balancing the sweetness of the maple syrup. Try serving them with a side of crispy bacon for a delightful contrast of flavors and textures.

Cinnamon Roll Waffles with Cream Cheese Glaze

Waking up to the aroma of cinnamon and sugar wafting through the house is my idea of a perfect morning. That’s why I fell in love with these Cinnamon Roll Waffles with Cream Cheese Glaze—they’re a game-changer for breakfast, combining the best of both worlds.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup light brown sugar, packed
• 1 1/2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 2 tbsp whole milk
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with clarified butter to ensure a non-stick surface.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt.
3. In a separate bowl, combine the whole milk, lightly beaten pasture-raised eggs, melted unsalted butter, and pure vanilla extract until well blended.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the waffles light and fluffy.
5. In a small bowl, mix the packed light brown sugar and ground cinnamon to create the cinnamon swirl filling.
6. Pour 1/2 cup of batter onto the preheated waffle iron, then sprinkle 1 tbsp of the cinnamon sugar mixture over the batter. Close the lid and cook for 3-4 minutes, or until golden and crisp.
7. While the waffles cook, prepare the cream cheese glaze by beating the softened cream cheese with sifted powdered sugar, whole milk, and pure vanilla extract until smooth.
8. Serve the waffles immediately, drizzled generously with the cream cheese glaze.

So, there you have it—waffles that taste just like cinnamon rolls, with a texture that’s crispy on the outside and tender on the inside. For an extra indulgent twist, top with a scoop of vanilla ice cream and a sprinkle of cinnamon for a dessert-worthy breakfast.

Pumpkin Spice Waffles with Candied Pecans

How many times have I found myself craving something sweet, spicy, and utterly comforting on a crisp morning? Too many to count, which is exactly why these Pumpkin Spice Waffles with Candied Pecans have become a staple in my kitchen. They’re the perfect blend of autumnal flavors and textures, guaranteed to make any breakfast feel like a special occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup light brown sugar, packed
• 1 cup pumpkin puree
• 1 1/2 cups whole milk
• 4 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup pecans, chopped
• 2 tbsp granulated sugar
• 1 tbsp unsalted butter

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with clarified butter.
2. In a large bowl, whisk together the sifted flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, combine the lightly beaten eggs, brown sugar, pumpkin puree, whole milk, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy waffles.
5. Pour the batter onto the preheated waffle iron, using about 1/2 cup per waffle, and cook until golden brown and crisp, about 4-5 minutes.
6. While the waffles cook, melt the unsalted butter in a small skillet over medium heat. Add the chopped pecans and granulated sugar, stirring constantly until the sugar caramelizes and coats the pecans, about 3-4 minutes.
7. Remove the candied pecans from the heat and let them cool slightly before serving.

Delightfully crisp on the outside and tender within, these waffles are a symphony of warm spices and sweet pumpkin. Serve them stacked high with a generous sprinkling of candied pecans and a drizzle of maple syrup for an unforgettable breakfast experience.

Red Velvet Waffles with Cream Cheese Drizzle

Delightful mornings call for something special, and these Red Velvet Waffles with Cream Cheese Drizzle are just the ticket. I remember the first time I whipped these up on a lazy Sunday; the vibrant color and rich flavor turned an ordinary breakfast into a celebration.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup cocoa powder, Dutch-processed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 cup buttermilk, room temperature
• 1/4 cup clarified butter, melted
• 1 tbsp red food coloring, gel-based
• 1 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 2 tbsp whole milk

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt until fully combined.
3. In a separate bowl, mix the granulated sugar, lightly beaten eggs, buttermilk, melted clarified butter, red food coloring, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the waffles tender.
5. Pour 1/2 cup of batter onto the center of the preheated waffle iron and cook for 4-5 minutes, or until the waffle is crisp and releases easily.
6. While the waffles cook, beat the softened cream cheese, confectioners’ sugar, and whole milk together until smooth for the drizzle.
7. Transfer the cooked waffles to a wire rack to prevent sogginess, a tip that ensures they stay crisp.
8. Drizzle the cream cheese mixture over the warm waffles just before serving, adding a luxurious finish.

Nothing beats the contrast of the crisp, cocoa-kissed waffles against the smooth, tangy cream cheese drizzle. For an extra touch, serve with fresh berries or a dusting of powdered sugar to elevate the presentation.

Banana Bread Waffles with Walnut Crunch

Waking up to the aroma of banana bread wafting through the house is one of my favorite weekend pleasures, but who says you can’t enjoy those flavors in waffle form? This morning, I decided to blend my love for banana bread with the crispiness of waffles, adding a walnut crunch for that perfect texture contrast. It’s a game-changer, trust me.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup granulated sugar
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 ripe bananas, mashed
• 1/2 cup walnuts, toasted and roughly chopped
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crispy exterior.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and granulated sugar until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, whole milk, mashed bananas, and pure vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender waffles.
5. Fold in the toasted and roughly chopped walnuts, distributing them evenly throughout the batter.
6. Lightly grease the waffle iron with clarified butter, then pour 1/2 cup of batter onto the center of the iron, spreading it slightly with a spatula.
7. Close the iron and cook for 4-5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the iron too early to ensure even cooking.
8. Carefully remove the waffle and repeat with the remaining batter, keeping the cooked waffles warm in a 200°F oven if serving all at once.

Combining the moist, banana-infused center with the crispy edges and the nutty crunch of walnuts, these waffles are a delightful twist on classic banana bread. Serve them with a drizzle of maple syrup and a dollop of whipped cream for an indulgent breakfast that feels like dessert.

Lemon Poppy Seed Waffles with Blueberry Compote

Unbelievable how a simple twist on breakfast can turn an ordinary morning into something special. That’s exactly what happened when I first whipped up these Lemon Poppy Seed Waffles with Blueberry Compote—a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tbsp poppy seeds
• Zest of 1 large lemon
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/2 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 2 cups fresh blueberries
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, 2 tbsp sugar, baking powder, sea salt, poppy seeds, and lemon zest until fully combined.
3. In a separate bowl, mix the lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the waffles light and fluffy.
5. Pour 1/2 cup of batter onto the center of the preheated waffle iron and cook for 4-5 minutes, or until golden brown and crisp.
6. While the waffles cook, combine the blueberries, water, 1/4 cup sugar, and lemon juice in a small saucepan over medium heat.
7. Simmer the blueberry mixture for 10 minutes, stirring occasionally, until the berries burst and the compote thickens slightly.
8. Serve the waffles immediately, topped with the warm blueberry compote.

Golden and crisp on the outside with a tender, fluffy interior, these waffles are a delightful contrast to the sweet and tangy blueberry compote. For an extra touch of elegance, garnish with a sprinkle of lemon zest or a dollop of crème fraîche.

Cornbread Waffles with Honey Butter

Kicking off the weekend with a breakfast that’s both comforting and slightly indulgent, I found myself whisking together a batch of cornbread waffles. There’s something about the combination of crispy edges and a fluffy, moist interior that makes these waffles a hit every time, especially when slathered with homemade honey butter.

Ingredients

• 1 1/2 cups fine-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups buttermilk, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter, softened
• 2 tablespoons raw honey

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until fully combined.
3. In a separate bowl, mix the buttermilk, eggs, clarified butter, and sugar until smooth. Tip: Room temperature buttermilk incorporates more evenly into the batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the waffles light.
5. Lightly brush the waffle iron with clarified butter to prevent sticking. Pour 1/2 cup of batter onto the center of the iron, spreading slightly. Close the lid and cook for 4-5 minutes until golden brown and crisp. Tip: Resist the urge to open the iron too early; steam is key to the waffle’s rise.
6. While the waffles cook, beat the softened butter and honey together in a small bowl until fluffy. Tip: For an extra flavor boost, add a pinch of flaky sea salt to the honey butter.
7. Serve the waffles immediately, topped with a generous dollop of honey butter.

Golden and crisp on the outside with a tender, cornmeal-packed center, these waffles are a delightful twist on classic cornbread. For a savory-sweet brunch, pair them with crispy bacon and a drizzle of maple syrup.

Savory Cheddar and Chive Waffles with Sour Cream

Kicking off the weekend with a breakfast that’s anything but ordinary, I found myself whisking together a batch of these savory cheddar and chive waffles last Sunday. There’s something about the combination of sharp cheddar and fresh chives that turns the humble waffle into a crave-worthy meal, especially when topped with a dollop of cool sour cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup sharp cheddar cheese, grated
• 1/4 cup fresh chives, finely chopped
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and black pepper until well combined.
3. Add the whole milk, lightly beaten eggs, and melted clarified butter to the dry ingredients, stirring until just incorporated to avoid overmixing.
4. Gently fold in the grated sharp cheddar and finely chopped chives, distributing them evenly throughout the batter.
5. Lightly grease the waffle iron with clarified butter, then pour 1/2 cup of batter onto the center of the iron, spreading it slightly with a spatula.
6. Close the iron and cook for 4-5 minutes, or until the waffles are golden brown and crisp. Tip: Resist the urge to open the iron too early to prevent sticking.
7. Carefully remove the waffle and repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if serving all at once.
8. Serve each waffle with a generous dollop of sour cream. Tip: For an extra flavor boost, sprinkle additional chopped chives on top.

Velvety sour cream melting into the warm, cheesy pockets of these waffles creates a delightful contrast of temperatures and textures. Try pairing them with a sunny-side-up egg for a breakfast that’s as visually appealing as it is delicious.

Gluten-Free Almond Flour Waffles with Fresh Fruit

Waking up to the smell of waffles is one of life’s simple pleasures, and these gluten-free almond flour waffles are no exception. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 1/2 cups finely ground almond flour
• 1/4 cup arrowroot flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsweetened almond milk
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 2 tbsp clarified butter, melted
• Assorted fresh fruit, for serving

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crisp exterior.
2. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the lightly beaten eggs, almond milk, maple syrup, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry, stirring gently to avoid overmixing—this keeps the waffles light and fluffy.
5. Fold in the melted clarified butter until the batter is uniformly glossy.
6. Lightly grease the waffle iron with a brush of clarified butter to prevent sticking.
7. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes until golden brown and crisp.
8. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven.
9. Serve immediately, topped with an array of fresh fruit for a vibrant, nutritious finish.

Best enjoyed fresh off the iron, these waffles boast a delicate crispness with a tender, nutty interior. Try layering them with coconut yogurt and a drizzle of honey for an extra indulgent twist.

Oreo Cookie Waffles with Vanilla Ice Cream

Remember those lazy Sunday mornings when you’d crush Oreos into your cereal just for fun? Well, I’ve taken that childhood whimsy and turned it into a decadent breakfast (or dessert) that’s sure to impress. These Oreo Cookie Waffles with Vanilla Ice Cream are a playful twist on the classic, blending the crunch of cookies with the fluffy warmth of waffles.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 12 Oreo cookies, coarsely crushed
• 1 pint premium vanilla ice cream

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crispy exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt.
3. Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten eggs, melted clarified butter, and pure vanilla extract. Stir until just combined; a few lumps are okay.
4. Gently fold in the coarsely crushed Oreo cookies, being careful not to overmix to maintain those delightful cookie chunks.
5. Lightly grease the waffle iron with clarified butter and pour 1/2 cup of batter onto the center. Close the lid and cook for 4-5 minutes, or until steam stops escaping and the waffle is golden brown.
6. Serve immediately with a scoop of premium vanilla ice cream on top for that perfect hot-and-cold contrast.

So there you have it, a waffle that’s crispy on the outside, tender on the inside, and packed with Oreo goodness in every bite. The vanilla ice cream melts just enough to create a creamy sauce that ties everything together. For an extra touch, drizzle with chocolate syrup or sprinkle with mini Oreo bits before serving.

Carrot Cake Waffles with Cream Cheese Frosting

Last weekend, I found myself craving something sweet yet slightly wholesome for breakfast, leading me to experiment with a twist on a classic. These carrot cake waffles with cream cheese frosting are the perfect blend of dessert and breakfast, offering a cozy, spiced flavor that wakes up your taste buds.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/2 cup buttermilk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with clarified butter to ensure a non-stick surface.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, mix the granulated sugar, brown sugar, beaten eggs, whole milk, buttermilk, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the waffles light and fluffy.
5. Stir in the finely grated carrots and chopped walnuts until just incorporated.
6. Pour 1/2 cup of batter onto the preheated waffle iron and cook for 4-5 minutes, or until golden brown and crisp.
7. While the waffles cook, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
8. Gradually add the sifted powdered sugar and vanilla extract to the cream cheese mixture, beating until light and fluffy.
9. Serve the waffles warm, topped with a generous dollop of cream cheese frosting.

You’ll love the contrast between the crispy edges and tender, spiced interior of these waffles. For an extra touch, drizzle with maple syrup or sprinkle with additional walnuts for crunch.

Apple Cinnamon Waffles with Caramel Sauce

Very few things compare to the comforting aroma of cinnamon and apples wafting through the kitchen on a lazy weekend morning. It’s a ritual in my home to whip up these Apple Cinnamon Waffles with Caramel Sauce, a dish that never fails to bring everyone to the table with eager anticipation.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp ground cinnamon
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/4 cup clarified butter, melted
• 1 tbsp pure vanilla extract
• 1 cup Granny Smith apples, finely diced
• 1/2 cup caramel sauce, warmed

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough to create a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, kosher salt, and ground cinnamon until well combined.
3. In a separate bowl, combine the lightly beaten eggs, whole milk, melted clarified butter, and pure vanilla extract, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the waffles light and fluffy.
5. Fold in the finely diced Granny Smith apples, distributing them evenly throughout the batter.
6. Ladle the batter onto the preheated waffle iron, using about 1/2 cup per waffle, and cook for 4-5 minutes or until golden brown and crisp.
7. Serve immediately, drizzled with warmed caramel sauce for a decadent finish.

Sweet, spiced, and irresistibly crisp, these waffles are a testament to the magic of simple ingredients coming together. For an extra touch, top with a dollop of whipped cream and a sprinkle of cinnamon for a breakfast that feels like a hug.

Peanut Butter and Jelly Waffles with Banana Slices

Delightful mornings call for something special, and these Peanut Butter and Jelly Waffles with Banana Slices are just the ticket. I remember whipping these up on a lazy Sunday, the aroma filling the kitchen, and instantly knowing they’d become a staple in my home.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup creamy peanut butter
• 1/4 cup strawberry jam
• 1 ripe banana, thinly sliced

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
3. Add the buttermilk, lightly beaten egg, and melted butter to the dry ingredients, stirring until just incorporated—avoid overmixing to keep the waffles light.
4. Gently fold in the creamy peanut butter, leaving streaks for a marbled effect.
5. Ladle the batter onto the preheated waffle iron, using about 1/2 cup per waffle, and cook for 4-5 minutes or until golden brown and crisp.
6. While the waffles cook, warm the strawberry jam in a small saucepan over low heat for 2 minutes, stirring occasionally, until it’s slightly thinned.
7. Serve the waffles immediately, topped with warm strawberry jam and fresh banana slices.

The waffles emerge with a perfect crunch, giving way to a soft, peanut buttery center. The jam adds a sweet tang, while the bananas bring a fresh, creamy contrast. Try stacking them high with extra banana slices and a drizzle of maple syrup for an indulgent twist.

Bacon and Cheese Waffles with Scrambled Eggs

Unbelievable as it may seem, the combination of crispy bacon, melted cheese, and fluffy waffles with scrambled eggs has become my go-to weekend brunch. It’s a dish that never fails to impress, whether I’m cooking for myself or hosting friends. The secret? Quality ingredients and a bit of patience to let the flavors truly shine.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 3/4 cup whole milk
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 4 pasture-raised eggs, for scrambling
• 1 tbsp unsalted butter
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with clarified butter.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, combine the milk, melted clarified butter, and lightly beaten eggs.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated cheddar cheese and crumbled bacon.
5. Pour 1/2 cup of the batter onto the preheated waffle iron and cook until golden brown and crisp, about 4-5 minutes.
6. While the waffles cook, heat a non-stick skillet over medium-low heat and add the unsalted butter.
7. Crack the remaining eggs into a bowl, beat lightly, then pour into the skillet. Stir gently with a spatula until softly set, about 3-4 minutes. Season with black pepper.
8. Serve the waffles hot, topped with the scrambled eggs. For an extra touch, drizzle with maple syrup or sprinkle with chopped chives.

Vibrant and satisfying, these bacon and cheese waffles with scrambled eggs offer a perfect balance of textures—crispy, fluffy, and creamy all at once. Try serving them with a side of fresh fruit or a spicy Bloody Mary for a brunch that’s anything but ordinary.

Matcha Green Tea Waffles with Coconut Flakes

Every morning, I find myself reaching for something that not only wakes me up but also feels like a treat. That’s how these Matcha Green Tea Waffles with Coconut Flakes came into my life—a perfect blend of energizing matcha and tropical coconut that turns breakfast into a celebration.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp matcha green tea powder
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 1/4 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup coconut flakes, toasted

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crispy exterior.
2. In a large mixing bowl, whisk together the sifted flour, matcha powder, sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the whole milk, lightly beaten eggs, melted clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the waffles light and fluffy.
5. Pour 1/2 cup of batter onto the center of the preheated waffle iron, spreading slightly with a spatula for even cooking.
6. Close the lid and cook for 4-5 minutes, or until the waffles are golden and crisp. Tip: Resist the urge to open the iron too soon to prevent sticking.
7. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven to maintain crispness.
8. Sprinkle each waffle with toasted coconut flakes before serving. Tip: For extra flavor, drizzle with honey or a dusting of powdered sugar.

The waffles emerge with a vibrant green hue, their edges perfectly crisp while the inside stays tender. The matcha offers a subtle bitterness that pairs beautifully with the sweetness of the coconut, making each bite a delightful contrast. Serve them stacked high with fresh berries on the side for a breakfast that feels indulgent yet wholesome.

Sweet Potato Waffles with Marshmallow Topping

Remember those chilly Sunday mornings when all you wanted was something sweet yet wholesome to start your day? That’s exactly how these Sweet Potato Waffles with Marshmallow Topping came to be in my kitchen, a perfect blend of comfort and a tad bit of indulgence.

Ingredients

• 1 cup pureed sweet potato, cooled
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/4 cup clarified butter, melted
• 2 tbsp pure maple syrup
• 1 cup mini marshmallows

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and sea salt until fully combined.
3. In a separate bowl, mix the pureed sweet potato, lightly beaten eggs, whole milk, melted clarified butter, and pure maple syrup until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to keep the waffles light and fluffy.
5. Lightly brush the waffle iron with additional clarified butter to prevent sticking.
6. Pour 1/2 cup of batter onto the center of the iron, close, and cook for 4-5 minutes or until golden brown and crisp.
7. While the waffles are cooking, toast the mini marshmallows under a broiler for 1-2 minutes until just golden, watching closely to prevent burning.
8. Serve the waffles immediately, topped with the toasted marshmallows and an extra drizzle of maple syrup if desired.

Light, with a hint of spice and the gooey sweetness of marshmallows, these waffles are a delightful twist on breakfast. Try serving them with a side of crispy bacon for a sweet and salty contrast that’s utterly irresistible.

S’mores Waffles with Chocolate and Graham Cracker Crumbs

How many times have you craved the nostalgic taste of s’mores but wanted something a bit more substantial for breakfast? I found myself in that exact predicament last summer during a camping trip, which inspired these decadent S’mores Waffles. They’re a playful twist on the classic campfire treat, perfect for lazy weekend mornings or when you’re feeling a little indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup graham cracker crumbs
• 1/4 cup marshmallow fluff

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
3. Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten eggs, melted clarified butter, and pure vanilla extract. Stir until just combined; a few lumps are okay.
4. Gently fold in the mini chocolate chips and graham cracker crumbs to distribute evenly throughout the batter.
5. Lightly grease the waffle iron with clarified butter, then pour 1/2 cup of batter onto the center of the iron. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and crisp.
6. Carefully remove the waffle and repeat with the remaining batter. Keep cooked waffles warm in a 200°F oven if not serving immediately.
7. For serving, drizzle each waffle with marshmallow fluff and sprinkle additional graham cracker crumbs and mini chocolate chips on top for extra texture and flavor.

Kicking off the day with these S’mores Waffles means biting into a crispy, golden exterior that gives way to a soft, chocolatey center, with the occasional crunch of graham cracker crumbs. Serve them with a dollop of whipped cream and a side of fresh berries to cut through the sweetness, or go all out with a scoop of vanilla ice cream for a truly indulgent breakfast-for-dessert experience.

Savory Herb and Garlic Waffles with Avocado Spread

Every now and then, I stumble upon a recipe that completely changes my breakfast game, and these Savory Herb and Garlic Waffles with Avocado Spread did just that. The first time I made them, the aroma of garlic and herbs filled my kitchen, promising a meal that was anything but ordinary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 tbsp granulated sugar
• 3 cloves garlic, minced
• 2 tbsp fresh herbs (parsley, chives, and thyme), finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/3 cup clarified butter, melted
• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt, to taste

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and sugar.
3. Add the minced garlic and chopped herbs to the dry ingredients, stirring to distribute evenly.
4. In a separate bowl, combine the lightly beaten eggs, whole milk, and melted clarified butter.
5. Pour the wet ingredients into the dry ingredients, mixing until just combined to avoid overworking the batter.
6. Lightly grease the waffle iron with clarified butter, then pour 1/2 cup of batter onto the center of the iron.
7. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and crisp.
8. While the waffles cook, mash the ripe avocado with lime juice, cumin, and a pinch of salt in a small bowl to create the spread.
9. Serve the waffles hot, topped with the avocado spread.

Unbelievably, these waffles strike the perfect balance between crispy and fluffy, with the avocado spread adding a creamy contrast. Try stacking them high with a poached egg on top for an extra indulgent twist.

Summary

Outstanding options await in our roundup of 20 Crispy Dash Waffle Maker Recipes for Breakfast Bliss! Whether you’re craving sweet or savory, these recipes promise to transform your mornings. We’d love to hear which ones become your favorites—drop us a comment below. Loved what you saw? Share the joy by pinning this article on Pinterest for fellow waffle enthusiasts to discover. Happy waffling!