Toaster-Style Mini Waffles
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.
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*
Serving: 1 waffle | Calories: 144kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 202IU | Calcium: 66mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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