If you love the flavor of classic toaster waffles but prefer something homemade, these Toaster-Style Mini Waffles deliver. They’re light and fluffy inside, slightly crisp on the outside, and—they’re made to be frozen and toasted straight from the freezer. They’re ideal for hectic weekday mornings, relaxed weekend brunches, or batch-cooking breakfasts ahead of time.
I picked up a mini waffle maker because I’m a sucker for all things tiny. These waffles aren’t bite-sized, but they’re perfectly sized for a toaster and freeze beautifully for reheating later.
If they remind you of classic Eggo® waffles, that’s intentional: each mini waffle is about 4 inches across—great for quick snacks, kid-friendly portions, and freezer-ready breakfasts.
Key ingredients
This recipe uses pantry staples—no buttermilk required. A little cornstarch helps produce crisper edges, but you can substitute all-purpose flour for the cornstarch if you prefer.
The full ingredient list is included in the recipe card below.
Step-by-step instructions
This recipe comes together fast. Below are photos and brief steps so you can see the batter texture and how the waffles look while cooking.
Step 1. Whisk the dry ingredients in one bowl and the wet ingredients in another.
Step 2. Fold the wet ingredients into the dry until just combined; the batter should be thick but pourable with small lumps remaining.
Step 3. Scoop roughly 1/4 cup of batter onto a preheated mini waffle maker. The exact amount can vary by maker—follow your appliance’s guidance if provided.
Step 4. Cook until the waffles reach a pale golden color (about 2–3 minutes for many mini makers). For crispier waffles—especially if serving right away—cook a bit longer.
*These are condensed directions. See the recipe card below for complete instructions, measurements, and notes.
👩🍳Expert tips
- Don’t overmix. Stir until the ingredients are just combined to avoid dense waffles.
- Cool on a rack. Let cooked waffles cool on a wire rack so steam escapes—this helps them keep their crispness when frozen and reheated.
- Cornstarch helps texture. A touch of cornstarch in the batter gives slightly crisper edges; it’s optional.
- Cook lighter for toasting. If you plan to freeze and toast later, aim for a light golden color; the toaster will finish crisping them.
- Double-toast frozen waffles. Pop them through the toaster once to heat, then again to crisp the edges, just like store-bought toaster waffles.
Serving suggestions
Toppings are where these mini waffles really shine—sweet, savory, or both.
- Classic: Butter and warm maple syrup.
- Flavored butter: Try whipped fruit butters or spiced compound butters for variety.
- Nut butter and jam: Spread with peanut or almond butter and a spoonful of jam for a quick, filling option.
- Yogurt and fruit: Dollop plain or flavored yogurt, cottage cheese, or labneh and top with fresh berries.
- Breakfast sides: Serve alongside eggs and bacon for a savory-sweet plate.
- Waffle sandwiches: These mini waffles make excellent breakfast sandwiches—fill with egg, cheese, and your favorite protein.
Storage (freezer and toaster instructions)
Refrigerate cooked waffles in an airtight container for up to 3 days and reheat in a toaster. For longer storage, freeze them.
To freeze: cool waffles completely, arrange in a single layer on a baking sheet (use parchment or wax paper to prevent sticking), freeze until firm, then transfer to a freezer-safe bag. Keep frozen for up to 3 months.
To reheat from frozen: place waffles straight into the toaster on a medium setting and toast until heated through. If they need more crisping, run them through a second toasting cycle.
Frequently asked questions
This recipe was developed for a mini waffle maker, which yields evenly cooked, toaster-friendly waffles. The batter is forgiving and will also work in larger waffle irons—just adjust cooking time accordingly.
Yes. Waffles from a standard maker will be larger and may need a longer cook time. They’ll still be tasty and can be frozen, though mini waffles are especially convenient for even toasting from frozen.
Mini waffle makers are widely available from many retailers and specialty kitchen shops. They come in different shapes and sizes, so pick one that fits your needs and countertop space.
More mini brunch recipes
Small bites that pack big flavor.
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Strawberry Mini Pies with Rose Glaze
-
Buttermilk Bacon Egg Bites
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Miso Deviled Eggs
-
Lemon Poppy Seed Mini Muffins
If you make this recipe, please leave a rating and comment below the recipe. If you take a photo, tag @brunchandbatter on Instagram—I’d love to see your waffles!
📖Recipe
Toaster-Style Mini Waffles
5 mins
20 mins
25 mins
Equipment
- mini waffle maker
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon Kosher or fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons white granulated sugar
- 1 large egg, room temperature
- ¾ cup whole milk, room temperature (or 2%)
- 3 tablespoons unsalted butter, melted and slightly cooled
- Butter and maple syrup, for serving
Instructions
- Preheat the mini waffle maker according to the manufacturer’s instructions.
- Whisk together the flour, cornstarch, salt, baking powder, and sugar in a medium bowl; set aside.
- In a second bowl, whisk the egg and milk until frothy, then whisk in the melted butter.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be slightly thick and lumpy—don’t overmix. Let the batter rest 10 minutes.
- When the waffle maker is ready, add about ¼ cup batter to the grid (or follow your waffle maker’s recommended amount). Close the lid and cook about 3 minutes for light golden waffles or longer for crispier waffles. Serve immediately with butter and maple syrup, or cool for freezing.
Notes
- If freezing, cook waffles until a light golden color so they toast up nicely later.
- Cool waffles completely before freezing to prevent sogginess.
- Freeze in a single layer, then transfer to a freezer bag for long-term storage (up to 3 months).
- Toast frozen waffles directly from the freezer—no thawing required. For extra-crispy edges, toast twice on a medium setting.
- To reheat in a toaster oven, warm at 350°F for 5–7 minutes, flipping halfway if desired.
Nutrition*
Calories: 144 kcal |
Carbs: 26 g |
Protein: 4 g
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.