Three plates topped with waffles, butter, and blueberries, with a dish of blueberries, a pitchers of syrup and a couple glasses of orange juice on the side.
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Belgian Liege waffles divided between plates with a pitcher of cream in the background.
Nito
1 of 6

Liège Waffles

Liège waffles are a bit of a long haul, prep-wise, but they’re absolutely worth it. Pearl sugar caramelizes the crisp edges, while yeasted dough makes them lighter than regular waffles.
Recipe
Four of Ina Garten's waffle iron hash browns in a waffle iron with the lid open.
Quentin Bacon
2 of 6

Ina Garten’s Waffle Iron Hash Browns

Waffle iron hash browns are the easiest and most delicious hash browns you’ll ever make. They’re really crispy on the outside and creamy inside—and the best part is no splatters on the stove!
Recipe
A close view of cornmeal waffles overlapping each other.
Posie Brien
3 of 6

Cornmeal Waffles

Cornmeal waffles have a crisp texture with a slight grit. Suitable for either sweet or savory toppings, you can pile these beauties high with whatever you please.
Recipe
Two dark chocolate waffles on a mirrored surface sprinkled with powered sugar
Marie Kazalia
4 of 6

Dark Chocolate Waffles

These dark chocolate waffles, made with cocoa, chocolate chips, and sour cream, can be breakfast or dessert (or a snack), it’s up to you. Hot fudge sauce and ice cream are optional but highly recommended.
Recipe
A waffle topped with salted caramel sauce on a white plate
Erin Kunkel
5 of 6

Waffles with Salted Caramel Sauce

These waffles with salted caramel sauce are made with sugar, cream, salt, and waffles. Superb as breakfast or dessert.
Recipe
Two waffle iron grilled cheese sandwiches on a wooden cutting board with a knife and a waffle iron nearby.
Gentl & Hyers
6 of 6

Waffle Iron Grilled Cheese Sandwich

Waffle iron grilled cheese sandwich means no standing at the skillet carefully tending grilled cheese in a skillet so it doesn’t burn. Nope. Just slap some cheese on buttered bread, toss it on this underutilized piece of kitchen equipment, and dinner is as good as done.
Recipe

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About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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