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Get It NowThe Only Chaffle Recipe I Ever Make
My first chaffle years ago was a mixed experience. I liked it, but instantly knew I’d try to create my own chaffle recipe with a better flavor and texture. I’ve made so many batches since then to do just that, plus a bunch more chaffle recipes in different flavors. Here’s why this is the only guide you need:
- My version is not eggy – I found out about chaffles from my Wholesome Yum community group and several long forum threads many years ago. The formula going around was 1/2 cup cheese + 1 egg, which was good, but too eggy for me. So, I made some tweaks that I think make a much better tasting chaffle recipe without that eggy taste!
- Perfect waffle texture – Crispy on the outside? Check! Chewy on the inside? Check! I do enjoy my almond flour waffles, coconut flour waffles, and protein waffles, but this is the waffle I make the most.
- Quick and easy, plus great for meal prep – These use simple ingredients and are ready in just a few minutes. I often make a big batch on the weekend and freeze for later.
- Low carb, gluten-free, and keto friendly – Just 2g net carbs each!
- Basic version + 4 flavors – I’ll show you the basic version I always seem to come back to, plus several more chaffle recipes — sweet and savory. And you can use these as a base to make almost any flavor.
Oh, and if you’re gotten this far but are still asking, “what is a chaffle?” … here’s your answer: Cheese + waffles = chaffles! Fun, right? I just made the texture 100X better. 😉 Pick the flavor you like best and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for chaffles, what each one does, and substitution options. For measurements, see the recipe card.
The original 2 ingredient chaffle recipe is just eggs and cheese. Like I said, I think it’s “fine” but kind of eggy. Instead, I recommend the short ingredient list below, which tastes more like a traditional waffle! It’s very neutral (not sweet or savory) and bread-like, making them great for sandwiches. You’ll need these 5 ingredients for my basic chaffle recipe:
- Shredded Cheese – I use mozzarella most often for its neutral flavor. Savory chaffles taste great with other kinds of cheese too, such as cheddar or Gruyere. Some chaffle recipes (like my pumpkin and jalapeno popper ones below) also have cream cheese, but I recommend this only in addition to shredded cheese, because shredded is responsible for the crispy texture. Finally, vegan cheese substitutes should work in place of shredded cheese or cream cheese — but check labels if you want to avoid processed ingredients.
- Eggs – One large egg for every 1/2 cup cheese. If you can’t have eggs, substitute a flax egg in any chaffle recipe. I have not tested other egg substitutes, but let me know if you find a different one that works for you.
- Almond Flour – Just a small amount makes them taste so much more like real waffles! For the best texture, I recommend Wholesome Yum Blanched Almond Flour, which is super finely ground. To substitute coconut flour, use 1 teaspoon of coconut flour to replace each tablespoon of almond flour in my chaffle recipes (or vice versa).
- Psyllium Husk Powder – Makes your chaffles a little chewy. Golden flaxseed meal works, too.
- Baking Powder – For a little lift. Make sure to use baking powder, not baking soda, or you’ll get a terrible aftertaste.
How To Make Chaffles
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Preheat your chaffle maker. A regular waffle iron works just fine, too. You just want it hot to help you get that crisp exterior. I usually gather ingredients while it preheats.
- Mix the batter. Just whisk or stir the ingredients in a bowl. You can make my basic version above, or one of the flavors below! (As always, amounts are on the recipe card at the bottom.)
- Cook until golden and crispy. The chaffles will crisp up more as they cool.
Flavor Variations
Once you know how to make chaffles the basic way, it’s easy to change them up! Here are some of my favorite flavors. This is an overview — see amounts on the recipe card or more details for serving each flavor here.
- Garlic Parmesan – Mozzarella, parmesan, egg, minced garlic (or garlic powder), Italian seasoning, and baking powder. These remind me of garlic bread, so I like topping them with extra melted mozzarella, parmesan, and parsley.
- Cinnamon Sugar (Churro) – Mozzarella, egg, almond flour, psyllium husk powder, baking powder, butter, Besti, cinnamon, and vanilla. You can eat these whole, or for a more churro-like experience, cut them into sticks.
- Pumpkin – Cream cheese, mozzarella, egg, Besti, coconut flour, pumpkin pie spice, baking powder, and vanilla. I love these in the fall topped with whipped cream, cinnamon, and sugar-free maple syrup.
- Jalapeno Popper – Cream cheese, cheddar, egg, baking powder, bacon, and jalapenos. These were in response to many of you asking me for spicy chaffles!
- Pizza Chaffles – Based on my basic chaffle recipe, with added seasonings and your favorite pizza toppings. I love marinara, mozzarella, and pepperoni.
- Chocolate Chaffle – A sweet cream cheese center sandwiched between two chocolate waffles… they remind me of keto Oreos! If you prefer chocolate chip instead of all chocolate, make my cinnamon sugar recipe, but omit the cinnamon and add a couple tablespoons of sugar-free chocolate chips.
Some of you have asked me about alternatives to Besti for the sweet chaffle recipes — you can use any sugar substitute, but the texture turns out better with Besti, as it locks in moisture.
My Recipe Tips
- For a more uniform texture, use finely shredded cheese. Don’t worry if you have regular, though — that’s what I usually have on hand and used here, and it’s still delicious!
- If your batter has cream cheese, melt it first. My basic chaffle recipe doesn’t include it, but the sweet chaffles and the savory jalapeno popper ones do. Heating the cream cheese in the microwave or in a double boiler makes it easier to stir into the batter.
- If you make chaffles with coconut flour, let the batter sit for a few minutes. This allows it to thicken to the right consistency before cooking.
- Extra sensitive to eggy flavor? Use egg whites only. I don’t find this necessary, but you can replace the egg with 1 1/2 egg whites (about 3-4 tablespoons) in any of my chaffle recipes.
- Want extra crunch? Sprinkle cheese directly in the waffle maker. Simply add a little bit before adding the batter, then add more on top before closing the waffle maker. This works best for savory chaffles. I don’t recommend it for sweet ones, because cheese that’s not mixed into the batter will make them too salty.
- Your chaffle is done when steam is no longer coming out the sides. Some waffle makers also have a light that will tell you it’s done, but it’s not always perfect. If you have trouble removing your waffle, most likely it needs to cook for a bit longer.
- Cool slightly to crisp up and get more sturdy. Once the waffles cool from hot to just warm, any eggy taste diminishes and they get more crispy.
- Sweet chaffles in particular tend to be more fragile. I always let them cool in the (open) waffle maker for a bit, which helps with removal after.
- You can make chaffles more crispy with a quick last step. Feel free to pop them in the air fryer, toaster, oven, or toaster oven after cooking, which helps them get more crispy. You can even fry on the stove if you want. Keep in mind that chaffle recipes that contain only egg and cheese (without any almond or coconut flour) tend to be more floppy in the toaster, so for those I recommend one of the other methods.
My Favorite Chaffle Makers
I own 3 types of waffle makers and tested this chaffle recipe in all of them, as well as without one. Here are your options and how much batter to use:
- Dash Mini Waffle Maker – The most popular chaffle maker! It makes 4-inch rounds that are perfect for sandwiches. I used it for most of these pictures, and actually own two. Use 1/4 cup of batter per waffle.
- Multi Mini Waffle Maker – I got this one after I already had the two above, but now use it the most — pictures with me here. It makes 4 mini chaffles at once, which is a game changer! Same amount batter per waffle, just 4 times faster.
- Belgian Waffle Maker – I have this one and love the ceramic coating. I use it for other waffle types more, but it does work well for flavored chaffles that have a bit more batter. I recommend cutting them into quarters, as the large size is way too filling whole. Use 1/2 to 2/3 cup of batter per waffle.
- Without A Waffle Maker – You can also cook this batter the same way you would keto pancakes! Just spread it (it’s too thick to pour) onto an oiled nonstick pan over medium heat, cook until golden, then flip and cook the other side. I use 2 tablespoons of batter for small pancakes, or 1/4 cup for large ones.
Chaffle Recipe (5 Flavors, Not Eggy!)
Learn how to make chaffles that are crispy & chewy, not eggy! Make my best basic chaffle recipe, or choose from 4 flavors (sweet or savory).
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Chaffle Recipe For Sandwiches:
Garlic Parmesan Chaffles:
Cinnamon Sugar (Churro) Chaffles:
Pumpkin Chaffles:
Spicy Jalapeno Popper Chaffles:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Instructions:
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Preheat your mini waffle iron for about 5 minutes, until hot.
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If the recipe contains cream cheese, place it into a bowl first. Heat it gently in the microwave (~15-30 seconds) or a double boiler, until it’s soft and easy to stir.
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Stir together all the chaffle batter ingredients (everything except toppings, if any), including the cream cheese from the previous step if the version you are making has it.
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Scoop enough of the chaffle batter into the waffle maker to cover the surface well. (That's about 1/2 cup batter for a regular waffle maker and 1/4 cup for a mini waffle maker.)
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Cook until browned and crispy, about 3-4 minutes. (See my tip in the post above about other ways to tell they are done without opening the waffle maker!)
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Carefully remove the chaffle from the waffle maker and set aside to crisp up more. (Cooling is important for texture!) Repeat with remaining batter, if any.
Special instruction for churro chaffles only:
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Stir together Besti and cinnamon for topping. After the chaffles are cooked and no longer hot, brush them with melted butter, then sprinkle all over with the cinnamon "sugar" topping (or dip into the topping).
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 chaffle
- Tips: Check out my recipe tips above to help you get the best texture in your batter as well as your final chaffle recipe, ways to make these extra crispy, prevent sticking, and more.
- Storage: Store extras in an airtight container in the refrigerator for up to 5 days.
- Freeze: Chaffles keep in the freezer for up to 6 months, so I love to meal prep them and keep a stash in my freezer at all times! They reheat beautifully, straight from frozen.
- Reheat: You can reheat these in the toaster, toaster oven, skillet, or conventional oven at 350 degrees F. I prefer the toaster, which is the fastest and easiest, and gets them crispy. Avoid the microwave, as the result is too soft, although my daughter likes them this way.
- Note on serving sizes: The serving size of 1 mini chaffle is just for easy scaling, but sometimes you could have two, such as for a sandwich or full meal. The basic and garlic parmesan recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
- Note on nutrition info: The numbers here on the recipe card are for my basic chaffles. I’ve included nutrition info for the other flavors here. You can also customize this chaffle recipe in my Wholesome Yum App to adjust ingredients and it will re-calculate the macros for you.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chaffle Recipe
Nutrition Info & Carb Count
Calories and carbs in chaffles will vary by flavor. My recipe card only allows showing nutrition info for one, so I made this chart to show you all of them:
| Flavor | Calories | Net Carbs | Fat | Protein |
|---|---|---|---|---|
| Basic chaffle | 208 | 2g | 16g | 11g |
| Garlic parmesan | 182 | 2g | 11g | 16g |
| Cinnamon sugar | 179 | 2g | 14g | 10g |
| Pumpkin | 117 | 3g | 7g | 7g |
| Jalapeno popper | 231 | 2g | 18g | 13g |
TIP: These numbers are always for 1 chaffle (for easy scaling), but sometimes you could have two, such as for a sandwich or full meal.
The basic and garlic parmesan chaffle recipes make 2 mini waffles each. The cinnamon sugar (churro), pumpkin, and spicy jalapeno popper recipes make 3 each.
Serving Ideas
Like keto bread, chaffles are kind of like a blank canvas, because you can do so many things with them. They are even better with toppings or as sandwiches! The way you serve them partly depends on the flavor. I have ideas below, with pictures of each:
- Make a chaffle sandwich using my basic chaffle recipe. I often go for turkey, mayo, lettuce, and tomato, shown below. They’re also delicious as a breakfast sandwich with oven baked bacon, egg, and cheese, or as a bun for a juicy burger. If you’re craving a bagel and don’t want the effort of making keto bagels, add some everything bagel seasoning to the basic batter.
- Drizzle with syrup or spread with jam. Wholesome Yum Zero Sugar Maple Syrup or sugar-free chia jam are both amazing on sweet chaffles! I also added a dollop of sugar-free whipped cream below.
- Add melted cheese and toppings. For savory chaffles, like garlic parmesan or jalapeno popper, I like to melt extra cheese on top and sprinkle with garnishes.
- Cut cinnamon churro waffles into sticks and serve in a little basket like this. So cute! Sometimes I dip them in sugar-free chocolate syrup.
Do you have other chaffle recipes you like, or other flavors you want me to make? Let me know in the comments below!
680 Comments
Pamela Fisher
0Maya, I made the Cinnamon & Sugar/Churro Chaffles! They were delicious! You may have mentioned it in the recipe, but what oil do you recommend to spray onto the waffle maker? Any hints for those of us that don’t have a mini waffle maker, but a regular size? Now I can’t wait to try one of the savory Chaffles. Thanks! P.S. Love your new cookbook and your website. Also, love the continuously playing video showing how to make different recipes. That really helps.
Wholesome Yum M
0Hi Pamela, You can grease your waffle iron with melted butter, or spray avocado or coconut oil. If you have a full size waffle maker, cook times will take a bit longer. Watch for the steam to stop as an indicator to check for doneness.
D
0Hi there! For some reason I don’t see any recipes on this page. I’m using a Galaxy S10 and have tried all my browsers. I don’t see any recipes on the page itself nor are any of the titles of the recipes or pictures hyperlinks. I am not sure if that is for all recipes on the site or just this one. I just wanted you to be aware in case this is an issue for other users, I’m super bummed I can’t read the recipe but I’m sure it’s amazing! Please feel free to delete this post too!
Maya | Wholesome Yum
0Hi there, Thank you so much for reaching out! The recipes are at the bottom of the post, or you can just use the “jump to recipe” button at the top to go right to it. Make sure you have your browser “reader mode” off to see the full ingredient amounts.
Margaret Schindel
0Hi Maya! What is the topping (looks like either whipped cream or cream cheese frosting) on the pumpkin chaffles in your photo? Thanks very much!
Wholesome Yum M
0Hi Margaret, It’s whipped cream and cinnamon. Yum!
Carolyn Olson
0I tried the Churro recipe first and loved it. So I decided to make one with 1/2 teaspoon maple extract along with the vanilla extract and about a third of a cup of small chopped pecans. They are delicious! And then I thought maybe adding one tablespoon of cocoa to the churro recipe and a fourth of a teaspoon of orange extract. Those were also delicious and I can’t wait to try them with the keto cheesecake topping.
Delisa Jackson
0I made chaffles this morning for thec1st time. I used your basic recipe with a pinch of salt, 1/4 teaspoon of vanilla & cinnamon. They were so delicious. Used my little mini dash that I’ve had for a month or longer 1st time. I’ve been missking out. This just raised my keto lifestyle another level. By the way, I’m down 25 lbs in 4 months. Not fast, but steady. Thank you….
Shirley
0You are my go-to for keto recipes. I love all of the cooking tips too. I do have an issue when printing recipes sometimes however. Some of the ads On the recipe articles such The Best Chaffles Recipe – 5Ways! Do not seem to be deleted. I printed 2 copies of this recipe and the pop up ad banner saying “Get tough on Cold & Flu…” printed both times even though I closed the banner on both the article page and the copy page. The banner covered different areas of the print outs so I was able to get a complete ingredient list. I don’t know what I did wrong. Do you have suggestions?
Maya | Wholesome Yum
0Hi Shirley, Use the Print button on the recipe card to get the printer friendly version. The ads won’t print from there. I’m so glad you like the recipes!
Barbara
0Why do my chaffles flatten out as soon as I take them off the dash waffle maker?
Wholesome Yum M
0Hi Barbara, They will flatten a little bit as they cool, but should not totally deflate or lose their shape. If this is the case, then I would double check that you baking powder isn’t expired.
Pat
0I’ve been making them for awhile, I usually use 1T almond flour, 1T mayo or butter, 1 egg & about 1/3 c of shredded mozzarella cheese. Sometimes I add sweetner & blueberries, sometimes it’s bread for my sandwich – I love them any & every way … I need to try some of your suggestions. Love your recipes & use some a lot. Thanks for posting!
Gina
0Just tried the “basic” chaffle recipe this morning. YUMMY! I am confused on the nutrition listed. The recipe makes 2 chaffles, but the nutrition counts are for just one of the 2 chaffles, correct? So if you eat both chaffles, it would be 4grms net carbs? I was absolutely blown away that these tasted so much like regular waffles. Thank you so much for sharing this recipe! You’re awesome!
Wholesome Yum M
0Hi Gina, That is correct, both chaffles would be 4g of carbs.
Valailuk
0I just made churros and this recipe is my number one goes to. The taste is right, the texture is right! I love them!
I used Swerve as my sugar alternative for the churros as well as the topping, my only comment is how to make the topping not cold, you know how erythrital has cold taste. I tried different kind of sugar alternative but have no luck on it. If you know how, please let me know.
Lori B.
0AFAIK, the cooling sensation of erythritol is due to its chemistry & can’t be masked if it’s used as a topping. Cinnamon sugar is the only situation in which I always turn to splenda for perfect flavor & mouthfeel.
Laura Reagan
0I always add one drop of liquid stevia to take the cooling effect off of Swerve.
Anna
0I just made the churro ones and am blown away! This recipe is staying in the regular rotation. Thanks so much, I love your website.
Debbie
0Could you substitute xanthum gum in place of pysillium fiber? If so how much?
Ty
Wholesome Yum M
0Hi Debbie, Those ingredients are not interchangeable.
Jan
0Hi. I followed the recipe to the letter for the cinnamon churros version, and whilst I was happy with the result, I was using the mini-waffle maker, and the filling would rise, and of course escape via the sides, making a mess which when cool enough to clean, was difficult to remove. Any hints/suggestions?
Wholesome Yum M
0Hi Jan, It sounds like your waffle iron needs less batter. When it bleeds out the sides like that, it means it’s too full.
Lynn
0What consistency should the batter be? Even with a large egg, mine was very thick!
Maya | Wholesome Yum
0Hi Lynn, Yes, it should be thick. I have pictures of the batter and a video above.
Karin
0Tried the jalapeno poppers – delish! Though I doubled the jalapenos (not fresh, but in a jar) and used 1/4 tsp of psyllium husk just becasue. I made one of the 3 with the extra cheese on the grill to make it crispy and it was a huge improvement. Used two to make a sandwich with one leftover pork sausage (sliced in 3 lengthwise), and ate the 3rd extra crispy one alone because I couldn’t resist.
Mamaloobongo
0Maya, Although there are more steps and ingredients involved in the recipe, it is worth it for a waffle that really has the taste and texture of the waffle. For most of this, the other ingredients (almond flour, coconut flour, baking powder) are pantry staples and we already have them on hand – just a matter of adding them to the mixing bowl. I had been wanting to find out what the whole ‘chaffle’ craze was about. I have so far made the basic chaffle, cinnamon chaffle, and pumpkin chaffle. Surprisingly, the basic chaffle was my favorite. Overall, these are a nice addition to the breakfast/lunch/snack options for a keto lifestyle. Thank you for experimenting and improving the original egg/cheese chaffle!
Maya | Wholesome Yum
0Thank you!! The original is my favorite too, if I had to choose. 🙂
Bruce Kahl
0Churro and pumpkin were great
Pamela
0The Cinnamon Chaffee were delicious! Is the nutrition onto for 1 mini Chaffel or 2.
Ie: the churro chaffel decipe is for 3 mini chaffles so do I just Times the calories for 1 serving mini chaffel x 3? (208×3=624). Is this correct?
Thanks
Wholesome Yum M
0Hi Pamela, The nutrition is listed for 1 chaffel. If you ate all three, then yes you will multiply the nutrition facts by 3.
Marcie
0We made the garlic tonight with pulled pork. Thank you!
Kendyl
0I just tried the basic chaffle recipe and OMG. The texture is a vast improvement from the egg and cheese only version I had tried before. This is a definite keeper!! Trying the pumpkin ones next!
Jade
0We love Both the sweet and savory versions of the Chaffles. They are our new favorites.
Donna
0Awesome! I made the original (no baking powder or psyllium husk) and mixed in approx 1 tsp of everything bagel topping. So good! Thank you for sharing this amazing recipe. Will be my go to breakfast!
Renee
0I tried the Jalapeno Popper version and it was fantastic. Once I got the batter mixed up, I didn’t think I’d have enough so I doubled it. After cooking all the batter, I realized that increasing the amount was not necessary for just two people. It seemed to expand in the waffle iron. Can’t wait to try the other versions.
Lathiya
0Wow, never heard chaffles before. Thank you for clarifying it. These looks great for breakfast or afterschool snack.
Colleen Morgan
0Hey there! SOOO EXCITED TO TRY THESE! So…you don’t need almond flour or psyllium husk powder for the Garlic Parmesan Chaffles?
Maya | Wholesome Yum
0Hi Colleen, Nope, you don’t need them for that version!
Swathi
0I am yet to try Keto Chaffles, I am going to give this one a try as I love Jalapenos cheese chaffles.
Donna
0Ha I kept hearing about chaffles but I had no idea what anyone was talking about. These were great, so easy, and I loved all the flavour combinations (althouth the jalapeno poppers holds a special place in my heart)
Sherree Taylor
0Thanks so much for the variety. Although I haven’t made them yet I have no doubt at all that they will be good have read other comments and they have been very favourable. Appreciate the help very much.
Echo
0These keto chaffles are to die for! I tried the pumpkin chaffles and they were amazing! I’ll have to try the other versions soon!
Renee
0I tried the Spicy Jalapeno Popper version. Concerned that it wouldn’t stick together well enough, I added a little coconut flour. I also ended up doubling the recipe because it didn’t look like enough. It was enough and I probably didn’t need the coconut flour. Either way, it turned out great. Served with homemade chili. This was a great option as I am diabetic and my husband is allergic to gluten.
Mary Poppleton
0I tried the basic, jalapeno popper, and the cinnamon churro chaffles and WOW! I love them! I can’t wait to try the other ones. I did notice that although they are low in carbs, they are not low in calories. Will be using them for sandwiches and hamburger buns. Thanks for such good recipes and detailed instructions and tips.
Tarah
0WOW – 5 different ways to make these minis! Love having both the sweet and savory variations!! Using the original recipe really has unlimited options!
Shane Lanford
0Simply amazing. Only took a couple of minutes to throw together. I didn’t have any psyllium husk powder and they were still crispy tasted great with butter and sugar free syrup.
Cheryl Malik
0Totally making these soon! What a great idea!
Megan Stevens
0I’ve been making these for a couple of years but never knew they were a thing with a name until a few weeks ago when my Pinterest feed was suddenly full of them. So funny. Yes, they’re amazing! I love the fat and protein in the guise of carbs, so yummy! All of your varieties and photos look great!
Dollye Morgan
0I would love to have a keto recipe for chicken tikka masala. However my daughter is allergic to coconut, so what can I do to replace the coconut and still give it that flavor and texture that it needs?
Wholesome Yum A
0Hi Dollye, you could probably replace it with heavy cream or sour cream. Good luck!
JD
0These were incredible – especially the comment about Making them crispy. I’ve tried other recipes in the past and they were a little bit eggy and soggy. Not these – I made the basic and the cinnamon. Only challenge is not eating them all at once – I over-chaffled when I ate these for breakfast.
Jane
0Would oat fiber work in place of the psyllium husk powder?
Wholesome Yum A
0Hi Jane, I haven’t worked with oat fiber enough to know for sure. This is a fairly forgiving recipe, though, so let me know if you try it!
Amy
0These are unbelievably delicious! I had different ingredients on hand – feta, blue cheese, only a little shredded mozzarella, and I did the oregano and garlic. I didn’t measure anything, I just made sure lots of cheese and not so much egg, with a thicker but still pancake batter consistency. Wow! My husband was so impressed he took pictures and showed his friends which is very out of character for him (he’s a contractor)! The aroma permeated the house and brought him in from working outside! Thank you, Maya! Some new zest in our lives from an almost grain free lifestyle (no wheat and little of everything else). I will try some of your other recipes as well!
Ashley
0Can you substitute stevia for the erythritol? I’m a beginner at sugar substitutes and I’m not sure how different they are. Can’t wait to try!
Wholesome Yum A
0Hi Ashley, I normally wouldn’t recommend that but chaffles are fairly forgiving. However, you’d need to use a lot less. Check my sweetener guide for more info.
Bea
0Sorry, I’m not familiar with “mini waffles”. The recipe makes 2 mini waffles, but would that be enough to make one regular waffle (from the kind of waffle maker with the 4 quarters)?
Thank you for your hard work, your recipes Never Fail me, which is wonderful. Have pre-ordered your cookbook because of this.
Jill arnold
0I used my four place waffle maker for these. Each square is equivalent to a “mini”. So you should get two squares from the basic recipe.
Wholesome Yum A
0So grateful for your support, Bea! This recipe doesn’t quite yield a full waffle in a regular waffle maker — it fills closer to 3/4 of the way.
Maegha
0This is great, Maya, thank you! For the churro chaffle, the 1/2 tbsp of butter is just for topping the chaffle with the cinnamon sugar mix? Or is it for putting in the batter and then you are to reserve some for the topping?
Wholesome Yum A
0Hi Maegha, you’ll use 1 1/2 tablespoons of butter altogether. 1/2 tablespoon goes in the batter itself, and the remaining full tablespoon gets brushed on the finished waffle before sprinkling with the topping.
paleoglutenfreeguy
0Whoa. This is such an awesome resource! I can’t believe how much info you packed into one post. Thank you, thank you, for answering so many of my questions and all the recipe ideas.
Crystal Anderson
0I don’t see the recipe…..
Wholesome Yum M
0Hi Crystal, You may need to turn off your browser’s ‘Reader Mode’ to be able to view the recipe.
Cynthia Schuder
0I wonder if you could make personal pizzas with these. The garlic parmesan chaffles would be the one to use!
Mamaloobongo
0I WAS THINKING THE SAME THING!!
Wholesome Yum A
0That would be DELICIOUS, Cynthia! You could easily bake or broil until the toppings heat up and the cheese melts.
Raia Todd
0What a fun recipe! Love all the variations. 🙂
ChihYu
0Love a good chaffle and love it even more that there are 5 ways to prepare them!