7 Waffle Recipes for Mornings at Home

Strawberry-Ricotta Waffle Sandwich

Make your mornings joyful with these delicious waffle recipes. Whether you top them with syrup, fruit or even a fried egg, these waffle recipes are a great start to any morning. Recipes like Strawberry-Ricotta Waffle Sandwich and Ham & Gruyère Hash Brown Waffles are a fun, filling take on this breakfast classic.

01 of 07

Strawberry-Ricotta Waffle Sandwich

Strawberry-Ricotta Waffle Sandwich

Here's a sweet spin on a healthy breakfast-sandwich recipe. Other seasonal fruit, such as blueberries or sliced peaches, would be tasty toppers too. Source: EatingWell Magazine, May/June 2017

02 of 07

EatingWell Waffles


These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day. Source: EatingWell Magazine, July/August 1992

03 of 07

Gluten-Free Pumpkin Waffles


These gluten-free spiced pumpkin waffles with your choice of toppings will soon be a new family favorite. Source: Diabetic Living Magazine

04 of 07

Southwestern Waffle


This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you'd normally expect it served on toast or an English muffin, we've switched things up by serving it on a whole-grain waffle. Source: Diabetic Living Magazine

05 of 07

Cheesy Chaffle Sandwiches with Avocado & Bacon


You don't have to be on a low-carb or Keto diet to jump on the "chaffle" trend--chaffles are flourless waffles made from eggs and cheese. They may be gimmicky, but they're also delicious. For our chaffle sandwiches, we've added some crumbled bacon to the batter and used the chaffles to make sandwiches, filled with avocado and tomato. Enjoy a sandwich as a low-carb breakfast that also happens to be gluten-free. Source: EatingWell.com, January 2020

06 of 07

Ham & Gruyère Hash Brown Waffles


This healthy breakfast-for-dinner recipe skips stirring up a traditional batter and uses frozen hash browns to make crunchy waffles instead. Top the waffles with a little cultured butter and chives or a dollop of whole-grain mustard and serve with a big green salad. Keep the waffles warm in a 250°F oven between batches, if desired. You can use a 20-ounce bag of shredded fresh potatoes instead of the frozen ones--no need to squeeze them in Step 2. Source: EatingWell Magazine, September/October 2016

07 of 07

Multi-Grain Waffles


Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes. Source: EatingWell Magazine, Spring 2003

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