Glazed Waffles
Buttermilk waffles with a donut-style glaze are the ultimate kid-approved sweet treat that turns an ordinary breakfast into something extra special. These glazed waffles are perfect for birthday breakfasts, brunch, and holidays.
They’re everything my family loves about a glazed donut and a waffle combined into one irresistible bite. Perfect for a cozy weekend morning or a special brunch, this recipe is a sweet treat that the whole family will love.
Why You’ll Love My Recipe
- Simple basic recipe you can use for all sorts of occasions.
- Restaurant-worthy without the price tag!
- Easy to prep ahead and freeze.
Ingredients
This is a brief overview of this yummy breakfast recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Flour: This is the base for the waffles. You can substitute 1:1 gluten-free flour.
- Granulated Sugar: For a little bit of sweetness to the batter.
- Baking Powder: Gives the waffles their rise and airy texture.
- Baking Soda: Reacts to the buttermilk to help with the texture, and it helps the waffles develop golden brown and slightly crispy edges.
- Salt: Balances the batter.
- Ground Cinnamon: This warm spice enhances the flavor and aroma of the waffles.
- Eggs: Provide structure and add richness.
- Butter: For that melt-in-your-mouth flavor and tender crumb.
- Vanilla: For both the waffles and the glaze, vanilla also adds flavor and aroma.
- Buttermilk: Brings everything together, giving waffles a light, fluffy texture and a subtle tang. Baking is all about chemical reactions, and in this case, the baking soda and buttermilk work together to provide extra rise and golden, crisp edges to the waffles. It also adds a slight tanginess to the glaze.
- Powdered Sugar: The key to the perfect glaze.
- Milk: Helps give the glaze body.
Variations:
- Swap the vanilla extract for another flavor like lemon, blueberry, almond, strawberry, or amaretto to give your glaze a fun twist.
Out of something you need? Check out our free ingredient substitutions printable!
Why We Use Both Baking Powder and Baking Soda
You’ll often find both baking soda and baking powder in waffle recipes, and for good reason! Each one brings something special to the table.
Baking powder is a complete leavening agent, which means it already includes both an acid and a base. It reacts twice—once when it’s mixed with the liquid ingredients and again when it’s heated—giving waffles that light, fluffy lift.
Baking soda, on the other hand, needs an acid to activate it. In this recipe, the buttermilk does the job, helping the batter rise even more and adding a touch of tangy flavor. It also helps the waffles brown beautifully.
Together, they make waffles that are crispy on the outside, fluffy on the inside, and perfectly golden.
Buttermilk Substitution
It’s super easy to make buttermilk with lemon juice — and perfect when you don’t have the real thing on hand! Here’s how:
- Pour 2 cups of milk (whole or 2%) into a measuring cup.
- Add 2 tablespoons of lemon juice (fresh or bottled).
- Stir it gently, then let it sit for about 5–10 minutes, until it begins to curdle slightly.
As the mixture rests, it will develop small curdled bits — that’s your homemade buttermilk! It works great in waffles, pancakes, muffins, and biscuits.
Storage
Glazed waffles are best enjoyed fresh, but leftovers can be stored in the fridge for a day—pop them into a low oven to slightly rewarm the glaze.
To Store: Store unglazed waffles in an airtight container in the refrigerator for up to 2 days. (These are my favorite airtight containers.)
To Reheat: Reheat waffles in a toaster or 300°F oven until warmed and crisp, then glaze before serving.
To Freeze: Unglazed waffles freeze perfectly. Allow them to cool completely, then place them in a freezer bag or container. Freeze for up to 2 months.
To Thaw: These can go right from the freezer to the oven or toaster so they’re great for busy mornings!
Serving Suggestions
Of course, you can use maple syrup instead of the donut glaze. For a brunch, I like to set out an assortment of fresh fruit and toasted nuts. On special occasions, I like to add sprinkles. (Personally, I love the salty-sweet crunch that granola and crumbled bacon add to these waffles!)
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Glazed Waffles
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Ingredients
Waffles
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 2 cups buttermilk room temperature
- ⅓ cup butter melted
- 2 eggs
- 1 teaspoon vanilla extract
Glaze
- 2 cups powdered sugar
- 2 tablespoons buttermilk
- 4-5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Waffles
- Melt the butter and set aside to cool. (This is important so the hot butter doesn't scramble the eggs).⅓ cup butter
- In a medium bowl, whisk together the dry ingredients for the waffles.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons granulated sugar, 1 teaspoon cinnamon
- In another bowl, whisk the buttermilk and cooled melted butter until smooth. Add the eggs and stir until combined.2 cups buttermilk, 2 eggs
- Pour the dry ingredients into the wet ingredients and whisk gently until just combined — a few lumps are perfectly fine. Fold in the vanilla.1 teaspoon vanilla extract
- For best results, allow the batter rest for about 10 minutes to help the waffles turn out extra fluffy.
- Preheat your waffle iron and lightly grease it. Pour about ⅓ to ½ cup of batter into the iron, spreading it so it’s about half an inch from the edges. Cook until golden and crisp.
- Donut Glaze
- Combine all the ingredients in a medium bowl and mix until smooth.2 cups powdered sugar, 2 tablespoons buttermilk, 1 teaspoon vanilla extract
- Add additional milk as needed to achieve the consistency you want for the glaze.4-5 tablespoons milk
Equipment
Notes
Ang’s Recipe Tips
- Keep Waffles Crispy: Let waffles cool slightly on a wire rack before glazing so the steam doesn’t make them soggy.
- Smooth Glaze Every Time: Sift your powdered sugar before mixing to avoid lumps.
- Adjusting Glaze Thickness: If too thin, add a bit more powdered sugar. If too thick, stir in a teaspoon of milk at a time.
- Timing for Glaze: Apply glaze while waffles are slightly warm so it sets beautifully on top without soaking in.
Mix 2 cups milk (whole or 2%) with 2 tablespoons lemon juice. Stir and let sit for 5–10 minutes until slightly thickened — ready to use! Flavored Glazes: Replace the vanilla extract with other extract flavors like lemon, blueberry, almond, strawberry, or amaretto.
Nutrition
More Breakfast Recipes
Start your morning right with easy weekday breakfasts the whole family will love! We’ve got everything you could want including fluffy one-pan baked pancakes, protein-packed egg dishes, fruity smoothies, and overnight oats. Plus, lots of recipes for a cozy weekend brunch, too.
Whip up a batch of quick breads to stash in the freezer, or prep this reader-favorite breakfast casserole – because mornings should be about sipping coffee, not stressing over what’s for breakfast.
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