If you love the taste of classic toaster waffles but want something homemade, these Toaster-Style Mini Waffles are the answer. They're light, fluffy, slightly crisp on the outside, and most importantly, they toast beautifully straight from the freezer. Perfect for busy mornings, weekend brunch spreads, or make-ahead breakfasts.
So, I caved and bought a mini waffle maker. Mainly because I love all things mini. And while these mini waffles aren't the teeny tiny, bite-sized ones, they're the perfect size for the toaster.
If these little guys look and feel like classic Eggo® waffles, you're not imagining it! These mini waffles measure about 4 inches, making them ideal for quick snacks, kid-friendly breakfasts, and stocking the freezer for a rainy day.
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Key ingredients
This classic waffle recipe uses simple pantry ingredients (so no buttermilk- yay!). A small amount of cornstarch helps create crisp edges, but you can easily skip it and use all flour instead.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
This recipe comes together quickly, but I've included a few process shots below so you can see exactly what the batter should look like and how the waffles cook up in the iron.
Step 1. Mix the dry ingredients in one bowl, and the wet ingredients in another.
Step 2. Combine the wet and dry ingredients, and mix until just combined.
Step 3. Pour about ¼ cup of batter onto the heated waffle maker. (The batter will be somewhat thick, but easily pourable: small lumps ok).
Step 4. Cook as per the manufacturer's instructions (about 2-3 minutes for pale golden color, longer for crisp, well-done waffles).
*These are abbreviated instructions. The full list of directions is in the recipe card below.
👩🍳Expert tips
- Don't overmix the batter. Mixing the batter until just combined will prevent dense waffles.
- Let the waffles cool on a rack. This keeps steam from softening the outside and helps them crisp properly later.
- Use cornstarch for texture. A small amount helps ensure crisp waffles.
- Aim for a light golden color. These waffles toast best when they're not overly browned during cooking. If serving them right away, just cook them longer until golden brown and fully crisp.
- Double toast for freezer waffles. One cycle warms them, the second crisps the edges (just like store-bought).
Serving suggestions
Topping, toppings, and more toppings! The possibilities are endless.
- Classic- Butter and warm maple syrup.
- Flavored butter- Like my strawberry or holiday gingerbread butter.
- Nut butter- Slather on your favorite nut butter (peanut, almond, etc.), don't forget to add some fruity jam.
- Yogurt- Top with yogurt, cottage cheese, cream cheese, or labneh, along with a serving of fresh fruit.
- Breakfast side- Serve alongside eggs and bacon for a savory-sweet breakfast.
- Waffle sandwiches- OMG- these are the perfect size for breakfast sandwiches. Swap out these corn cakes for mini waffles in this easy breakfast sammy.
Storage (freezer and toaster instructions)
Store cooked waffles in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster until warmed through.
To freeze, let the waffles cool completely before storing. Freeze in a single layer on a baking sheet (use parchment or wax paper to prevent sticking), then transfer to a plastic freezer-safe bag (such as Ziploc). Store in the freezer for up to 3 months.
These mini waffles are designed to go straight from the freezer to the toaster. Place the frozen waffles in the toaster on a medium setting and toast until heated through. You can run it through a second time if it's still not crispy enough.
Frequently asked questions
This recipe was developed using a mini waffle maker, which creates smaller waffles that cook evenly and freeze well. That said, the batter itself is very forgiving and works in most waffle irons. Just be sure to adjust the cooking time as needed.
Yes. You can use a standard waffle maker, but the waffles will be larger and slightly thicker than the mini version. Cook according to your waffle maker's instructions and expect a longer cook time. For freezer-friendly waffles that toast evenly, mini waffles tend to work best (but the flavor and texture will still be great either way).
A quick online search for "mini waffle maker" will yield a variety of popular brands. They are usually sold in specialty cooking stores and online retailers such as Amazon. You can also find them in various shapes (hearts, cartoon characters), as well as in large capacity styles for batch cooking.
More mini brunch recipes
Small, but mighty!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Toaster-Style Mini Waffles
Equipment
- mini waffle maker
Ingredients
- ¾ cup + 2 tablespoon all-purpose flour
- 2 tablespoon cornstarch
- ¼ teaspoon Kosher or fine sea salt
- 1 teaspoon baking powder
- 2 tablespoon white granulated sugar
- 1 large egg, room temperature
- ¾ cup whole milk, room temperature (can also use 2%)
- 3 tablespoon unsalted butter, melted and slightly cooled
- butter, maple syrup for serving
Instructions
- Preheat the mini waffle maker according to the manufacturer's instructions.
- In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and sugar. Set aside.¾ cup + 2 tablespoon all-purpose flour, 2 tablespoon cornstarch, ¼ teaspoon Kosher or fine sea salt, 1 teaspoon baking powder, 2 tablespoon white granulated sugar
- In a second bowl, whisk the egg and milk together until frothy. Whisk in the butter until well blended.1 large egg, room temperature, ¾ cup whole milk, room temperature, 3 tablespoon unsalted butter, melted and slightly cooled
- Pour the wet ingredients into the bowl with the dry ingredients, and stir the batter until just incorporated (don't overmix). The batter will be slightly thickened and lumpy. Let the batter rest for 10 minutes.
- When the waffle maker is ready, pour about ¼ cup of batter onto the waffle grid. (or follow the instructions for your waffle maker for how much batter to use). Close the lid, and cook for about 3 minutes for pale golden waffles (perfect for toasting), or longer for crispy waffles, if serving right away. Serve immediately with butter and/or maple syrup, if desired. See notes below for storage, freezing, and toasting instructions.butter, maple syrup for serving
Notes
- If you're making the waffles to freeze, cook them until they're a light golden brown. Eating them right away? Cook longer or until golden brown and crispy.
- Let waffles cool completely before freezing.
- Freeze waffles in a single layer, then transfer to a freezer bag for longer storage.
- Store frozen waffles for up to 3 months.
- Toast waffles directly from frozen: no need to thaw.
- For extra crispy edges, toast twice on a medium setting.
- To reheat in a toaster oven, warm at 350°F for 5-7 minutes, flipping halfway if desired.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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