Go Back
4.52 from 56 votes
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.
Print Recipe
Homemade Eggo Waffles Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Recreate iconic Eggo waffles easily at home for a healthier elevated treat that's just as convenient, sweet, buttery, tender and crispy.

Servings: 6 waffles
Author: Gemma Stafford
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
  1. Preheat a waffle iron and set a cooling rack nearby. Line a small baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the eggs, sour cream, sugar, butter and vanilla extract.
  3. 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.

  4. 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.

  5. 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.

  6. Stack the frozen waffles and store in an airtight container for up to 6 weeks.

  7. 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