12 Recipes You Didn't Know You Could Make in a Waffle Iron

Chocolate Brownie Waffle

Ingredients

2 ounces unsweetened chocolate, chopped

1-1/4 cups all-purpose flour

1 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

2 large eggs

1/2 cup 2% milk

1/4 cup canola oil

1 teaspoon vanilla extract

1/4 cup chopped pecans

4 scoops vanilla ice cream

1/4 cup chopped pecans, toasted

Hot caramel and/or fudge ice cream toppings

Directions

In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick).

Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.

How do you make brownies crispy in a waffle maker?

Once your brownie waffles come out of the iron, place them on a metal rack into a warm oven to keep them crisp and hot.

Get the best waffle maker HERE

And this Food Kitchen Scale HERE

Waffle-Iron Pizzas

Ingredients

1 package (16.3 ounces) large refrigerated buttermilk biscuits

1 cup shredded part-skim mozzarella cheese

24 slices turkey pepperoni (about 1-1/2 ounces)

2 ready-to-serve fully cooked bacon strips, chopped

Pizza sauce, warmed

Directions

Roll or press biscuits to fit waffle iron. On 1 biscuit, place 1/4 cup cheese, 6 slices pepperoni and 1 scant tablespoon chopped bacon to within 1/2 in. of edges. Top with a second biscuit, folding bottom edge over top edge and pressing to seal completely.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown, 4-5 minutes. Repeat with remaining ingredients. Serve with pizza sauce.

What other waffle pizza variations can I try?

There are many other waffle pizza variations you can try, like ham and Swiss, sausage and mozzarella and Canadian bacon and pineapple. Have fun experimenting with different meats, sauces, herbs, cheeses and vegetables!

Chicken and Falafel Waffles

Ingredients

3/4 cup plain Greek yogurt

3/4 cup chopped peeled cucumber

1 cup chopped green onions, divided

2 tablespoons minced fresh mint plus additional for garnish

1/4 teaspoon salt

1/8 teaspoon pepper

1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained

1 large egg, room temperature

1/3 cup fresh parsley leaves

4-1/2 teaspoons gluten-free all-purpose baking flour

2 tablespoons Moroccan seasoning (ras el hanout), divided

1-1/2 cups shredded cooked chicken

1-1/2 cups reduced-sugar apricot preserves

3/4 cup chili sauce

Directions

Preheat waffle iron. In a small bowl, combine yogurt, cucumber, 1/2 cup green onions, 2 tablespoons mint, salt and pepper. Cover and refrigerate until serving.

Place the garbanzo beans, egg, parsley, gluten-free flour, 1 tablespoon Moroccan seasoning and remaining green onions in a blender. Cover and pulse until blended (batter with be thick). Bake waffles according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, mix chicken, preserves, chili sauce and remaining Moroccan seasoning; heat through. Serve with waffles. Top with yogurt mixture and additional mint.

Savory Mustard Chicken and Stuffing Waffles

Ingredients

1 package (6 ounces) stuffing mix

4 large eggs

1/4 cup yellow mustard

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

8 boneless skinless chicken thighs (about 2 pounds)

Oil for frying

waffles:

1-3/4 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1-3/4 cups 2% milk

2 large eggs, room temperature

1/2 cup butter, melted

2 teaspoons vanilla extract

Maple syrup

Directions

Prepare stuffing mix according to package directions; cool.

Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowl. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere.

In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm.

Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing.

Bake waffles according to manufacturer’s directions until golden brown. Serve with chicken and syrup.

Test Kitchen tip

You can cook the breaded chicken thighs in an air fryer at 360° for 8-10 minutes, flipping halfway through.

Bacon Potato Waffles

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1-1/2 cups mashed potatoes (with added milk and butter)

1 cup 2% milk

5 tablespoons canola oil

1/4 cup finely chopped onion

3 bacon strips, cooked and crumbled

Maple syrup or chunky applesauce

Additional crumbled cooked bacon, optional

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.

Cheesy Chicken Wafflewiches

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped fresh mushrooms

1 cup shredded rotisserie chicken

1 cup shredded Swiss cheese

1 package (17.3 ounces) frozen puff pastry, thawed

Directions

In a large skillet, heat oil over medium heat; saute onion until softened, 3-4 minutes. Reduce heat to medium-low; cook onion until caramelized, 6-8 minutes, stirring occasionally. Add mushrooms; cook and stir until tender, 2-3 minutes. Cool slightly. Stir in chicken and cheese.

Preheat a 4-square waffle maker. Unfold 1 puff pastry sheet onto a lightly floured surface; cut into 4 squares. Top each square with 1/4 cup filling; bring up corners over filling and pinch firmly to seal. Refrigerate until ready to cook. Repeat with remaining pastry and filling.

In batches, place each pastry bundle in a separate section of the waffle maker. Bake until golden brown and crisp, 5-7 minutes.

Savory Waffles with Asparagus, Gruyere and Onion

Ingredients

1 bunch green onions, finely chopped

16 fresh asparagus spears, trimmed and cut into 1/4-inch pieces

3/4 teaspoon salt, divided

1/4 teaspoon pepper

9 large eggs, room temperature, divided use

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon cayenne pepper

1-1/2 cups 2% milk

6 tablespoons butter, melted

1 cup Gruyere cheese, shredded

1 fully cooked boneless ham steak (12 ounces), cubed

Directions

Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping.

Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese

In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown.

Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.

BLT Waffle Sliders

Ingredients

3/4 cup all-purpose flour

3/4 cup cornmeal

3 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

2 large eggs, separated

1 cup 2% milk

3 tablespoons butter, melted

1/2 cup shredded cheddar cheese

6 tablespoons mayonnaise

12 bacon strips, cooked and drained

2 small tomatoes, sliced

6 lettuce leaves

Salt and pepper to taste

Directions

Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.

In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.

Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.