Mini Waffle Sliders Recipe

Preheat and prep

Preheat mini waffle iron according to manufacturer instructions. Lightly grease plates if required.

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon salt until evenly combined.

In a separate bowl, beat the 2 large eggs lightly, then whisk in the whole milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes while the waffle iron finishes preheating.

Spoon or pipe batter into the mini waffle iron according to capacity (about 1 to 2 tablespoons per mini waffle, depending on iron). Cook until golden and crisp, about 2–4 minutes per batch. Transfer finished mini waffles to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you continue cooking remaining batter.

While waffles are cooking, combine the shredded chicken, maple syrup, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Toss to coat evenly. Taste and adjust seasoning.

If you prefer the chicken warmed and slightly caramelized, heat a nonstick skillet over medium heat, add 1 teaspoon butter or oil, then add the chicken mixture and cook 2–3 minutes until warmed through and the maple syrup slightly reduces. Remove from heat and stir in the shredded cheddar cheese so it melts into the warm chicken. Alternatively, leave mixture cold for a contrast of temperatures.

Melt remaining butter (about 2 tablespoons) in a small skillet or microwave. Using a pastry brush or spoon, lightly brush the flat sides of each mini waffle with melted butter toasting surface for extra flavor. You can toast in a dry skillet for 20–30 seconds per side if you prefer crispier waffles.

Spread about 1/2 teaspoon maple mustard onto the flat side of half the mini waffles (these will be the bottoms).

Divide the warm chicken-and-cheese mixture into 12 portions (about 2 tablespoons each) and mound each portion onto a maple-mustard–dressed mini waffle.

Top each with a thin slice of pickle (or mini pickle), a sprinkle of chopped chives or parsley, and place another mini waffle (buttered side out) on top to form a slider.

If desired, secure each slider with a toothpick. Serve immediately while waffles are warm and crisp. Offer extra maple mustard on the side for dipping.