If your kids love Eggos, skip the store-bought and stock your freezer with these crispy mini waffles! The mini size reheats beautifully in the toaster or air fryer and is perfect for a quick breakfast.
Why I Love This Mini Waffle Recipe
- Crispy, not soggy: This is the mini version of my classic waffle recipe, delivering a light, crisp texture that holds toppings well.
- Perfect for freezing: These waffles freeze wonderfully thanks to their crisp exterior. Cool completely, then store in a zip-top or airtight freezer bag for easy reheating.
- Add mix-ins and toppings: Serve with maple syrup and fresh fruit, or add mix-ins like mini chocolate chips for a fun twist.
- Great for brunch: Easy to make for Sunday breakfast or meal prep. Pair with cinnamon rolls or muffins for a fuller spread.
Ingredient Notes & Substitutions
This homemade Eggo-style mini waffle recipe uses simple pantry staples.
- Cornstarch: Key for an extra-crisp exterior and satisfying texture. Don’t skip it.
- Baking powder & baking soda: Baking powder gives lift; a small amount of baking soda helps color and crispness.
- Butter & oil: Butter adds flavor; oil helps create a crisp edge. Unsalted butter is used here but salted is fine.
- Eggs (separated): Beating the egg whites yields a much lighter, crispier waffle—worth the extra step.
- Mini waffle iron: Small irons are affordable and ideal for making multiple mini waffles at once for meal prep.
How to Make Homemade Mini Waffles
Step 1: Separate Wet & Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, ½ cup cornstarch, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a medium bowl, melt ¼ cup unsalted butter.
- Add 1½ cups milk and ¼ cup vegetable oil to the melted butter and stir to combine.
- Whisk in 2 egg yolks and 1 teaspoon vanilla extract. Mixing the milk into the hot butter cools it enough to avoid cooking the yolks.
Step 2: Beat Egg Whites
In a clean bowl, beat the 2 egg whites with an electric mixer until stiff peaks form, about 1–2 minutes. Fold the whites gently into the batter with a spatula until about 90% combined—small streaks are okay. This step creates a lighter, crispier waffle.
Step 3: Pour Into Waffle Iron
Preheat your mini waffle iron to the highest setting. Spray with nonstick spray and scoop batter—about ¼ cup per mini waffle—spreading it toward the edges. Cook until golden brown and crisp. Place cooked waffles on a wire rack to keep them from getting soggy.
Step 4: Top & Enjoy!
Serve immediately or keep warm on a wire rack in a 200°F oven to maintain crispness. Top with butter, syrup, fresh berries, whipped cream, or any favorite toppings. If you love them, save the recipe for next time.
Tips & Variations
- Add mix-ins: Mini chocolate chips, blueberries, or a sprinkle of cinnamon sugar are delicious—use caution when toasting waffles with loose mix-ins as they can melt and drip.
- Sweet toppings: Melted butter, syrup, fresh berries, whipped cream, honey, or chocolate sauce make great sweet options.
- Savory options: Add shredded cheddar on top of the batter before cooking for a savory waffle.
Freezing Instructions
- Cool waffles completely, then store in a freezer-safe bag or airtight container. Reheat from frozen—methods below preserve crispness best:
- Microwave: Not recommended; waffles can become soggy.
- Toaster: Toast for 1–2 cycles until heated through. Be cautious with mix-ins that could drip.
- Air fryer: Reheat at 350°F for 2–3 minutes.
- Oven/toaster oven: Reheat on a sheet pan at 350°F for about 5 minutes, watching so they don’t overbrown.
Frequently Asked Questions
Yes. Mix everything up to the point of beating the egg whites, then refrigerate. When ready to cook, whip the egg whites and fold them in just before cooking.
All-purpose flour was used to achieve a light, crispy texture. Whole wheat will work but will yield a denser waffle.
Yes. Neutral oils like vegetable or light olive oil work well. Coconut oil can also be used for a subtle flavor.
Did you make this recipe? If so, please leave a review and rating telling me how you liked it—reviews help my small business continue sharing free recipes and quality content.
Freezer-Friendly Mini Waffles
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Ingredients
- 2 cups all-purpose flour
- ½ cup cornstarch
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter (½ stick)
- 1½ cups whole milk (1% or 2% also fine)
- ¼ cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla extract
- 2 large eggs, separated
Instructions
- Preheat your mini waffle iron to the highest setting.
- Whisk together the dry ingredients: flour, cornstarch, sugar, baking powder, baking soda, and salt.
- Melt the butter, then stir in the milk and oil. Add the egg yolks and vanilla, mixing until combined.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Beat the egg whites until stiff peaks form, then gently fold into the batter until roughly 90% combined.
- Spray the waffle iron, scoop about ¼ cup batter per waffle, spread to the edges, and cook until golden brown and crisp.
- Keep cooked waffles on a wire rack or in a 200°F oven to stay warm and crisp. Top and serve.
- To freeze: cool completely, place in a freezer-safe bag, and reheat from frozen in a toaster, air fryer, or oven.
Notes from Melissa
Nutrition information is an estimate and based on one mini waffle.
Nutrition
Carbs: 27 g,
Protein: 4 g,
Fat: 10 g
Did you make this?
I’d love to hear your thoughts! Leave a review and photo of your creation and tag @DesignEatRepeat or use #DesignEatRepeat on Instagram.