Mini Waffle Maker Waffles Recipe

Mini Waffle Maker Waffles Cupcake Savvy (5)

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This easy mini waffle maker recipe makes golden, fluffy mini waffles that are crisp outside and soft inside. You can mix the batter ahead, store it in the fridge, or freeze the waffles for quick breakfasts or snacks. Serve them with strawberries, syrup, or Nutella for an easy treat.

Prep Time 5

Cook Time 7

Resting Time 1

Total Time 1 12

Servings Mini Waffles

Calories 204kcal

Author Fay

EQUIPMENT

INGREDIENTS

Waffle Batter

1 egg large
1 cup whole milk
1 tablespoon sugar
½ teaspoon salt
¼ cup olive oil use light olive oil or butter
1 tablespoon vanilla extract or essence
1¾ cups all-purpose flour
1 teaspoon baking powder

Macerated Strawberries

1 cup strawberries sliced
2 teaspoon powdered sugar

Garnish Choices

powdered sugar
Nutella
butter
maple syrup
Biscoff spread
dollop cream
vanilla ice cream
strawberries

INSTRUCTIONS

Waffle Batter

In a large bowl, whisk together all batter ingredients until smooth. If a few small lumps remain, that ok.
Allow the batter to rest for at least 1 hour, or preferably overnight in the refrigerator, to ensure a tender interior.
Preheat your mini waffle maker. Once heated, lightly oil the plates.
Scoop a large cookie scoop of batter onto the center of the waffle plate and gently close the lid without locking it. This allows the batter to spread evenly without overflowing.
Cook for 5-7 minutes, adjusting the time based on your preference for color and crispiness.
Serve warm with your choice of garnishes.

Macerated Strawberries

In a bowl, combine the sliced strawberries with the powdered sugar. Stir the mixture gently but thoroughly to ensure all strawberry slices are evenly coated with the sugar.
Place the bowl of sugared strawberries in the refrigerator. Let them sit for at least 10 minutes. During this time, the sugar will draw out the juices from the strawberries, creating a delicious, sweet syrup.
Once the syrup has begun to form and the strawberries are nicely macerated, take them out of the refrigerator. They are now ready to be served alongside or on top of your freshly made mini waffles.

NOTES

Rest the Batter: Letting the batter rest helps the flour soak up the milk and gives the gluten time to relax. This creates soft, tender waffles with a better texture.

Preheat the Waffle Maker: Always start with a hot waffle maker for the best golden crust and even cooking.

Use Oil or Butter: Light olive oil gives a lighter texture while melted butter adds a rich flavor. Use whichever you prefer.

Serving and Storing: Cooked waffles can be made ahead and reheated in a toaster or air fryer. They stay crisp outside and soft inside when warmed properly.

Batter Storage: Keep unused batter in the fridge for up to three days. Stir before using and cook fresh mini waffles as needed.

Freeze for Later: Cool waffles completely, then freeze them in a single layer. Reheat straight from frozen for an easy breakfast.

Topping Ideas: Try strawberries, Nutella, syrup, or powdered sugar. You can also mix in chocolate chips, blueberries, or cinnamon before cooking.

Quick Tip: A wire rack keeps waffles from going soft after cooking. Avoid stacking them while they’re hot.

NUTRITION