Breakfast

Homemade Eggo Waffles Recipe

4.52 from 56 votes
Recreate iconic Eggo waffles easily at home for a healthier elevated treat that's just as convenient, sweet, buttery, tender and crispy.
Four Homemade Eggo waffles are served with two on each white plate. The waffles are golden with crispy edges and tender interior, drizzled with maple syrup and paired with a glass of orange juice on the side.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Homemade Eggo Waffles Recipe give you waffles that are just as convenient as the nostalgic supermarket brand but loads tastier because they’re homemade with a luscious batter with sour cream for extra flavor and richness. Slather your Homemade Eggo Waffle with butter and maple syrup, or use a couple as the outrageously tasty base for a bacon, egg, and cheese breakfast sandwich. You’ll love them!

As you know, we’re such waffle fans that we named our darling dog after something equally golden and sweet. And having Homemade Eggo Waffles in the freezer is a lifesaver for busy mornings or any time you crave a crispy, golden, waffle breakfast in minutes!

Table of Contents

Four Homemade Eggo waffles are served with two on each white plate. They are golden with crispy edges and tender interior, drizzled with maple syrup and paired with a glass of orange juice on the side.

What is a Homemade Eggo Waffle?

  • This Homemade Eggo Waffle version is an elevated, bigger, bolder version of the famous Kellogg’s Frozen Eggo Waffle.
  • It’s more generously sized than the original, but just as lightly sweet, crispy on the outside, and fluffy on the inside.
  • The original Eggo Waffle was invented in 1953 by Frank Dorsa, who had developed a food freezing and distribution process. Kellogg’s bought Eggo Waffles in 1968.

Tools You Need for Homemade Eggo Waffles

Key Ingredients for Homemade Eggo Waffles and Why

  • All-Purpose Flour

    • All-purpose flour, with a protein content of 11%, is perfect for giving waffles a strong structure while still having a tender and soft crumb.
  • Granulated sugar

    • Granulated sugar sweetens and contributes to the crispiness and golden-brown exterior.
  • Baking Powder

    • Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb and an overall light, fluffy texture.
    • This reaction and bubbling make the batter spread through the waffle iron evenly.
    • Learn How to Make Baking Powder and Baking Soda Explained so you’ll always have some handy.
  • Eggs

    • Eggs provide protein to bind the ingredients together, forming a cohesive structure.
    • Beaten eggs retain air to help waffles rise and make them light and airy.
    • Eggs also add moistness and rich flavor to waffles.
  • Sour Cream

    • Sour cream gives a lovely tang to the waffle and helps balance the sweetness.
    • Its acid moistens and tenderizes the waffles.
    • In addition, sour cream has more fat than yogurt or buttermilk, so it enriches the waffles’ flavor.
  • Butter

    • Butter gives waffles a rich, slightly salty, slightly sweet flavor.
    • It helps keep the waffle interior plush and moist while making the outside crisp up.
    • The fat in butter forms a barrier that helps keep the waffles from sticking to the waffle iron. I don’t recommend you use non-stick cooking spray as most brands on the market pose health hazards.

How to Make Homemade Eggo Waffles

Prep

  1. Melt the butter.
  2. Preheat your waffle iron
  3. Have a cooling rack handy, and line a baking sheet with parchment paper.

Make Homemade Eggo Waffles

  1. Whisk the wet ingredients: eggs, sour cream, sugar, butter, and vanilla extract. Use an electric mixer to mix eggs on medium speed or high speed if you want an even fluffier texture.
  2. In a separate bowl, whisk the flour and baking powder together.
  3. Add the dry ingredients to the wet mixture and stir until just combined. There will still be small lumps, and that’s okay. Do NOT overmix as this will toughen gluten.
  4. Pour the batter onto the preheated waffle maker and cook according to the manufacturer’s instructions.

Step-by-step cooking instructions: pour a big dollop of batter into the preheated and buttered waffles maker, cook until golden and crispy.

Storing and reheating directions

To reheat, toast the waffles right from the freezer. If you use almond flour, use the lowest setting of your toaster for reheating so it doesn’t burn.

Can I Make Homemade Eggo Waffles in Advance?

Yes, you can make the waffle batter the day before and keep it covered in the refrigerator for up to 24 hours.

How to Store Homemade Eggo Waffles

  • Let the waffles cool completely on the rack.
  • Place them on the parchment-covered baking sheet and freeze for two hours.
  • Stack the waffles, put them in an airtight container or freezer bag, and freeze.
  • You can store them for up to six weeks.

How to Store: Fully cool and freeze them flat for two hours. Then place them in an airtight container and store them in the freezer for up to six months.

FAQs

  • How do I make these without a waffle maker?

    • Try using a grill to get the textured surface or grease your cooling rack well, and when the waffles are still hot, gently press them between two cooling racks.
    • Check out  Make Waffles Without a Waffle Maker.
  • Can I make these homemade Eggo waffles without eggs?

  • Could I use another flour in place of all-purpose flour?

    • You can use whole wheat flour instead of all-purpose flour if you’re looking for a higher nutrition choice.
    • I prefer white whole wheat flour, which has a milder flavor and a lighter color that’s closer to the traditional Eggo look.
  • Can I make these waffles gluten-free?

  • How can I heat up my homemade Eggo waffles without a toaster?

You can heat Homemade Eggo Waffles in the oven at 425°F (220°C) for 6 minutes, flipping halfway, or until warmed throughout.

Gemma’s Pro Chef Tips

  • If you don’t have sour cream, you can use yogurt or buttermilk instead. Either plain or Greek yogurt will work just fine, or your can make your own yogurt or buttermilk.
  • Make your own vanilla extract at a fraction of the store price with How to Make Homemade Extracts.
  • The sugar content in this recipe might seem high but it helps create a crisp but tender waffle that won’t dry out as easily when it’s toasted.
  • If you live in a hot environment, put the remaining waffle batter in the fridge during cooking.
  • Unless you have an extra-large toaster or toaster oven, don’t use a Belgian waffle maker for this recipe. Adjust the cooking time if you prefer to make mini waffles using mini waffle makers.
  • This recipe is easily doubled or tripled so you can have a freezer full of homemade waffle goodness ready to be toasted and served in minutes.
  • Branch out and use the waffles for savory dishes like breakfast sandwiches or chicken and waffles. You can even make French toast using these waffles for delicious brunch or breakfast recipes.
  • Make blueberry waffles using frozen or fresh fruit for more fiber and antioxidants.
  • For a fun dessert, serve these hot with homemade Coffee Gelato, Caramel Sauce, Whipped Cream, and a Glace Cherry for a waffle sundae. Use these other Homemade Outrageous Ice Cream Sundae Recipes for more yummy combinations!

 

 

More Waffle Recipes

Watch The Recipe Video!

Homemade Eggo Waffles Recipe

4.52 from 56 votes
Recreate iconic Eggo waffles easily at home for a healthier elevated treat that's just as convenient, sweet, buttery, tender and crispy.
Author: Gemma Stafford
Servings: 6 waffles
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Recreate iconic Eggo waffles easily at home for a healthier elevated treat that's just as convenient, sweet, buttery, tender and crispy.
Author: Gemma Stafford
Servings: 6 waffles

Ingredients

  • 3 large eggs, room temperature
  • ½ cup (4 oz/115 g) sour cream
  • ¼ cup (2 oz/57 g) granulated sugar
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 teaspoon vanilla extract
  • ¾ cup (3 ¾ oz/105 g) all-purpose flour
  • ½ teaspoon baking powder

Instructions

  • Preheat a waffle iron and set a cooling rack nearby. Line a small baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together the eggs, sour cream, sugar, butter and vanilla extract.
  • In a small bowl, mix the flour and baking powder, then add this to the wet ingredients and stir until just combined with some small lumps still remaining. Take care not to over mix which will toughen the batter.
  • Cook the waffles according to the directions for your waffle iron, roughly 2-3 minutes. Remember not to get them too dark because you will be browning them again later in the toaster.
  • Place the cooked waffles flat on the rack and let cool completely. Move the waffles to the prepared baking sheet and freeze fully, about 2 hours.
  • Stack the frozen waffles and store in an airtight container for up to 6 weeks.
  • Toast the frozen waffles (without defrosting first) in a toaster set to medium-low until golden, about 2 -3 minutes. Serve with butter and maple syrup.

Recipe Notes

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Jamie
Jamie
8 months ago

These were wonderful. I always double the recipe and use full fat Greek yogurt in place of sour cream, and use half all purpose and half whole wheat flour. I also add some mini chocolate chips since my kids don’t use maple syrup.

Desert
Desert
4 months ago

First time making a recipe, I follow the recipe exactly. If I make these again, I will adjust to my flavor. The batter could use a bit more salt especially if you use unsalted butter. There is way too much sugar to even taste like Eggo waffles. I’ll cut sugar in half in the future. However, the ratio of egg to flour taste is close to Eggo waffles. In other words, you have to expect to taste egg, hence the name.

HW
HW
4 months ago

I’m sure the flavor was too eggy for me, maybe a bit much sour cream too.

Kerry H.
Kerry H.
4 months ago

Thank you for the recipe! I doubled the recipe and added a tsp of cinnamon, and my two kids loved it! Only issue I had is no waffles left to freeze because they ate ALL of them!
IMO, they taste like Belgian Waffles and not like the buttermilk Eggos we buy here in the states, but I’m not complaining! I may omit the vanilla next time to reduce the sweetness.
Will make these again for sure!

Bronwyn
Bronwyn
10 months ago

Thanks again for another delicious recipe that is so quick and easy to make.

Tamara
Tamara
10 months ago

Hi Gemma, somehow there is only sour cream with herbs here in Germany. Is there an alternative that I can use instead of the sour cream?

Kathy Eschenbach
Kathy Eschenbach
10 months ago

What can you do if you don’t have a waffle iron?

Leah
Leah
3 months ago

These are good waffles but aren’t like Eggo Waffles at all. These ones are too spongy, eggy and buttery as with Eggos they are thinner, dryer, crisper and way less buttery. I’ll have to try this recipe again using only 1 egg and 1 tbsp of butter.

Daniyal Khizar
10 months ago

I made this recipe a couple days ago,
I made frozen pancakes instead of waffles and they turned out Great!
I put them in the toaster and they were really soft and delicious.

Serena Jones
Serena Jones
10 months ago

My sweetheart loves chocolates chocolate chip toaster waffles. Have you ever played around with a recipe like that?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook