Waffle House Recipe

Preheat and prep

Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly brush or spray both grids with vegetable oil or nonstick spray.

Mix dry ingredients

In a large bowl whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the eggs until blended. Add the milk, melted butter (cooled slightly so it doesn't cook the eggs) and vanilla extract; whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. A few small lumps are fine — do not overmix. Batter should be pourable but thick; if too thick, add up to 2 tbs milk to adjust.

Cook waffles

Working quickly after the iron is hot, pour the recommended amount of batter for your waffle iron (usually about 3/4 to 1 cup) onto the center of the lower grid. Close the lid and cook for 3–5 minutes, or until waffle is deep golden brown and crisp. Remove carefully to a wire rack to keep crisp while you cook remaining waffles. Repeat with remaining batter. Keep waffles warm in a 200°F (95°C) oven if desired until serving.

Cook turkey bacon

If using turkey bacon: heat a large skillet over medium heat and add 1 tsp oil if needed. Lay turkey bacon in a single layer and cook 3–4 minutes per side until browned and edges are slightly crisp. Remove to a paper towel–lined plate to drain and hold warm.

Cook turkey sausages

If using turkey breakfast sausages: heat skillet over medium, add 1 tsp oil, place sausages in pan and brown on all sides, about 8–10 minutes total, turning frequently. Ensure internal temperature reaches 165°F (74°C). Remove and keep warm.

Prepare skillet

While waffles finish, warm a nonstick skillet over medium-low heat and add 1 tablespoon butter or oil.

Cook eggs any style

Scrambled: crack both eggs into a bowl, add salt and pepper, whisk until blended, pour into skillet and cook gently, stirring until soft curds form, about 2–3 minutes. Sunny-side up: crack eggs into skillet, cover and cook 2–3 minutes until whites set but yolks remain runny. Over-easy/medium/ hard: cook until whites set, flip gently and cook 30–60 seconds for over-easy or longer for desired doneness. Poached: bring a shallow pan of water to a gentle simmer, add a splash of vinegar, create a whirlpool and slip in eggs, cooking 3–4 minutes for runny yolks. Choose your preferred style and keep warm.

Plate one warm Belgian waffle per serving. Arrange the two cooked eggs beside the waffle and add the chosen turkey bacon (3 slices) or two turkey sausages. Dust the waffle with powdered sugar if using and serve with maple syrup and fresh berries on the side.

Timing tip: start the waffle batter first and get the iron heating. While the first waffle cooks, start the turkey meat in a skillet. Finish eggs last on medium-low heat so they stay warm and fresh when plating.