Waffle Recipes: From Classic to Savoury Waffles
Batter Types
Each batter type gives a different texture and suits a different purpose — from light, airy sweet waffles to denser ones that hold heavier fillings.
Belgian Waffle Batter
Egg whites are whipped separately and gently folded into the batter — this gives an especially light, crispy waffle. Versatile: suits both sweet waffles (rhubarb, lemon cheesecake) and savoury ones (feta and spinach, cheese soufflé).
Classic Waffle Batter
The simplest and quickest batter — eggs aren’t separated, everything is mixed in one step. Most frequently used in the book, suits both sweet variations (banana and caramel, apple pie) and some savoury ones.
Buttermilk Waffle Batter
Buttermilk gives a denser, more elastic structure that holds heavier fillings well. Used in this book only for savoury waffles — with smoked salmon, bacon and corn, or roasted chicken.
Chocolate Waffle Batter
Cocoa powder in the base batter gives a rich, dark waffle — always used only for desserts, for example with raspberries or peanut butter.
Waffle Recipes
In the full recipe book you’ll find sweet waffles — with banana and caramel sauce, white chocolate and raspberry filling, or lemon ricotta cheesecake flavour — as well as savoury variations, such as smoked salmon with caper cream or three-cheese soufflé. Every recipe includes precise proportions, preparation and baking time.
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Frequently asked questions
What's the difference between Belgian, classic, and buttermilk waffle batter?
Belgian batter with separately whipped egg whites gives the lightest, crispiest result and suits both sweet and savoury waffles. Classic batter is the simplest and quickest. Buttermilk batter is denser and more elastic — it holds heavier fillings better, so it’s used mainly for savoury waffles.
Can waffles also be made with a yeast base?
Yes — traditional Liège waffles are made from yeast dough with Belgian pearl sugar, which partly melts during baking and creates crispy, caramelised spots. This batter requires a longer preparation time (rising, resting), unlike the others, which are ready straight away.
How do I make crispy waffles?
Batter consistency matters — batter that’s too thin gives a soft result. Don’t lift the waffle maker’s lid too early, and let the waffles cool for a few minutes on a wire rack rather than on a plate.
Can waffle batter be made ahead of time?
Classic, buttermilk, and chocolate batter can be stored in the refrigerator for up to 24 hours in a tightly sealed container. For Belgian waffle batter, it’s best to whip and fold in the egg whites just before baking — this helps preserve the light texture.
Can finished waffles be frozen?
Yes. Let the waffles cool completely, place baking paper between them, and freeze in a bag for up to 2 months. Reheat in the toaster or oven to restore crispness.
What toppings suit savoury waffles?
Savoury waffles pair well with smoked salmon, bacon, cheese, potatoes, or roasted vegetables — they can be served as a full main dish or a snack.
How long do waffles need to bake?
Baking time depends on the recipe and batter thickness. The Smart Waffle™ automatically calculates the baking time for each batter type — 3 beeps and the “End” display let you know when the waffles are ready. The No-mess Waffle™ works on a temperature principle — the READY indicator lights up and 3 beeps sound, though baking cycles may vary slightly, so waffles may need an extra minute.
Which waffle maker suits trying out several recipes?
The Smart Waffle™ offers 4 preset programmes (Belgian, classic, buttermilk, chocolate) and a CUSTOM mode — the device automatically adjusts baking time for each batter type. The No-mess Waffle™ is simpler — one adjustable dial for browning level (7 levels), without separate programmes. Suits everyday baking when you don’t need to change batter type often.