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Mini Waffles Recipe

Name: Gabby Goat American Pub & Grills Mini Waffles Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cups all-purpose flour; 2 tbs granulated sugar; 1 tsp baking powder; 1 tsp fine salt; 1 each large egg; 3 tbs whole milk; 2 tbs unsalted melted butter (plus more for waffle iron); 1 tsp vanilla extract; 3 tbs unsalted butter, softened; 3 tbs confectioners' (powdered) sugar, sifted; 1 tsp dark rum (or spiced rum); 1 tbs brown sugar (light or dark), packed; 1 tbs whole milk (to thin); 1 pinch fine sea salt; 1 tsp vegetable oil or additional melted butter for waffle iron; 1 tbs powdered sugar (optional, for dusting)

Inspired by Gabby Goat American Pub & Grill

Time30m

Serves2

10 bite size mini waffles served with a house made butter rum icing

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Ingredients

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Mini Waffles Batter

1 cups 00 bread flour

2 tbs granulated sugar

1 tsp Baking powder

1 tsp fine salt

1 each large egg

3 tbs whole milk

2 tbs unsalted melted butter (plus more for waffle iron)

1 tsp Watkins vanilla extract

Butter Rum Icing (House-made)

3 tbs unsalted butter, softened

3 tbs confectioners' (powdered) sugar, sifted

1 tsp dark rum (or spiced rum)

1 tbs brown sugar (light or dark), packed

1 tbs whole milk (to thin)

1 pinch fine sea salt

Finishing & Serving

1 tsp vegetable oil or additional melted butter for waffle iron

1 tbs powdered sugar (optional, for dusting)

Method

Mini Waffles Batter

Preheat and prepare

Preheat a mini waffle maker according to manufacturer instructions. Lightly brush or spray the waffle iron with vegetable oil or melted butter to prevent sticking.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed.

Mix wet ingredients

In a separate small bowl or measuring cup, beat the large egg lightly, then whisk in the whole milk, melted butter, and vanilla extract until combined.

Make the batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine. Batter should be thick but pourable; if too thick, add up to 1 tablespoon more milk.

Cook mini waffles

Working in batches, spoon or pour the appropriate amount of batter (consult your mini waffle maker's capacity—about 1–2 tablespoons per mini waffle) into the preheated iron. Close and cook until golden brown and crisp, about 2–4 minutes per batch depending on your waffle maker. Remove waffles carefully and transfer to a cooling rack placed on a baking sheet to maintain crispness. Continue until you have about 10 bite-size waffles.

Butter Rum Icing (House-made)

Cream butter and sugars

While waffles are cooking (or after), make the icing. In a small bowl, beat the softened unsalted butter and packed brown sugar with a fork or small whisk until smooth and slightly fluffy.

Add powdered sugar and rum

Add the sifted confectioners' sugar, dark rum, and a pinch of salt. Stir vigorously; mixture will be thick. Add the whole milk, 1 teaspoon at a time (up to 1 tablespoon), to reach a pourable but coating consistency—thick enough to cling to the waffles but thin enough to drizzle.

Adjust and taste

Taste and adjust: add a drop more rum for stronger flavor (optional) or a touch more powdered sugar if too thin. The final icing should be glossy and spreadable/drizzable.

Finishing & Serving

Assemble

Arrange the 10 mini waffles on a serving plate or board. Using a spoon or small piping bag, drizzle the butter rum icing over the warm waffles so it slightly melts into them.

Garnish and serve

If desired, dust lightly with powdered sugar. Serve immediately so waffles remain crisp on the outside and warm inside. Keeps best if eaten within 20–30 minutes; leftover waffles can be reheated in a toaster or oven to restore crispness.