12 waffle recipes for any time of the day are perfect for National Waffle Day or any day. We’ve covered all the bases here from maple oat to potato to Belgian to chocolate and more. Heat up that waffle iron and start eating!

Belgian Liege waffles divided between plates with a pitcher of cream in the background.
1 of 12

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.
Four of Ina Garten's waffle iron hash browns in a waffle iron with the lid open.
Quentin Bacon
2 of 12

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!
A close view of cornmeal waffles overlapping each other.
Posie Brien
3 of 12

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.
Two white plates with overnight sourdough waffles, blueberries, butter, and syrup on them.
Ren Fuller
4 of 12

Overnight Sourdough Waffles

These overnight sourdough waffles are as easy as tossing together a batter using sourdough starter in the evening, letting the magic happen overnight, and sitting down to a spectacular breakfast in the morning.
Two halves of waffle toasties with mushrooms on a blue plate with a candle beside it an a person in the background.
Karoline Jonsson
5 of 12

Waffle Toasties With Mushrooms

These waffle toasties with mushrooms press rich creamed mushrooms between slices of bread and toast until golden. The result is unspeakably good.
Two dark chocolate waffles on a mirrored surface sprinkled with powered sugar
Marie Kazalia
6 of 12

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.
A waffle topped with salted caramel sauce on a white plate
Erin Kunkel
7 of 12

Waffles with Salted Caramel Sauce

These waffles with salted caramel sauce are made with sugar, cream, salt, and waffles. Superb as breakfast or dessert.
Two waffle iron grilled cheese sandwiches on a wooden cutting board with a knife and a waffle iron nearby.
Gentl & Hyers
8 of 12

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.
Cornmeal-bacon waffles with thyme infused maple syrup stacked on top of a pile of white plates.
Erin Kunkel
9 of 12

Cornmeal-Bacon Waffles with Thyme-Infused Maple Syrup

Perfect for savory brunch lovers, these cornmeal-bacon waffles with thyme-infused maple syrup walk the line between hearty bacon cornbread and sweet, syrupy waffles.
Gluten-free multigrain waffles piled on a plate, covered with melted butter and syrup.
Lara Ferroni
10 of 12

Gluten-Free Multigrain Waffles

Gluten-free multigrain waffles use a combo of flours, including teff, sorghum, oat, and tapioca flours to make some truly superb breakfast fare.
A maple oat waffles lying on a white plate with a fork and syrup in all the pockets.
Quentin Bacon
11 of 12

Maple Oat Waffles

Oats and maple syrup are a natural breakfast combination. Here the syrup is stirred into the batter and used in place of sugar, and two grades of oats—bran and flour—are used. One thing that’s crucial to the success here, even more so than in other waffle recipes—is to butter the waffle iron generously, as a crisp crust really makes the difference with these waffles.
Four cornmeal and oat waffles stacked on a white plate, covered with butter and having syrup poured on them.
Tina Rupp
12 of 12

Cornmeal and Oat Waffles

Cornmeal and oat waffles are delicious for breakfast, especially if you can get your hands on sorghum syrup. Or try them topped with a runny egg and a slice of ham. The mix can be made ahead of time so you can make any amount you like.

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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