For the times when you want something special for breakfast, but don't want to be standing there making a giant batch. This single serve Waffles for One recipe is the best thing! It makes one large Belgian waffle or two small regular ones.
For a single person, making a batch of waffles for one should be so easy! It should come together in one bowl, and be so simple to make. And that's exactly how this recipe is! If you have a small round iron, you will get two waffles with this recipe. If you have a big square Belgian iron (like I do), you'll get one beautiful huge serving.
This recipe uses very basic pantry and items you probably already have in your refrigerator. And unlike most waffle recipes, I won't even ask you to whisk the egg white until stiff. You absolutely can do this, if you like, and I'll put that method in the variation section below.
How to Make Waffles for One
First, we combine all of the dry ingredients, which are flour, baking powder, salt and granulated white sugar. Then, separately, we will mix buttermilk, one egg white (do not use the egg yolk here), and one tablespoon of neutral oil. You can make your own buttermilk and use butter instead of oil, and again, I'll leave these substitutions in the variation section below.
Basically, I want to help you make these waffles for one any way you can, even if you don't have all of the exact ingredients.
I top these with sliced bananas and maple syrup, but my kids like raspberries and powdered sugar on theirs. The options are endless because everything tastes good on top!
- All-Purpose Flour. We need ⅓ cup all-purpose flour.
- Baking Powder. Just ½ teaspoon of baking powder for this recipe, which is not the same as baking soda.
- Salt. Don't skip the salt--¼ teaspoon of salt is perfect for balancing the flavors.
- Granulated Sugar. A small amount of granulated sugar (1 tablespoon) helps the waffles turn golden brown and adds a touch of sweetness.
- Buttermilk. One-quarter cup of well-shaken low-fat buttermilk. If you don't have buttermilk, use the same amount of whole milk plus a ¼ teaspoon of white vinegar or lemon juice.
- Egg White. We only need the egg white here, not the egg yolk. If you add the entire egg, the result will be too cakey and soft.
- Oil. Use a neutral oil that doesn't have any flavor, like canola oil, sunflower oil, or avocado oil. Do not use coconut oil or olive oil. You can use one tablespoon of melted butter instead, if you prefer.
First, plug in your waffle iron and let it start to preheat and get as hot as possible. Then, in a small bowl, whisk together the flour, baking powder, salt and sugar.
Separately, in a glass measuring cup, whisk together the buttermilk, egg white and oil. Whisk very well to break up the egg white.
Add the wet ingredients to the bowl with the dry ingredients, and whisk until everything is homogenous.
Let the batter rest for a few minutes while the waffle iron finishes preheating, and be sure to brush the waffle iron with melted butter before using.
Add all of the batter to one side of a Belgian waffle maker. Please note that if you're using a small circular waffle iron, this recipe will make 2 waffles, so use only half of the batter each time.
Cook until your waffle is golden brown, crispy, and it does not stick to the pan. Remove carefully with tongs or a fork, and top with fruit and maple syrup before serving.
- Buttermilk - The best thing to use is store-bought buttermilk. However, you can use the same amount of whole milk if you add ¼ teaspoon of white vinegar or lemon juice to it.
- Vanilla - If you have it, it is delicious to add one-quarter teaspoon of vanilla extract to the buttermilk. It's okay if you don't, though!
- Egg Whites - A lot of recipes for waffles call for the egg whites to be beaten until stiff before being folded into the batter. That is a great method that creates fluffier waffles with more air. If you have the time, it's worth it! However, I almost never do this and I love the results, too.
- Oil - Instead of using oil, you can use the same amount of melted butter.
- Toppings - We like bananas and maple syrup, but any type of fresh fruit, butter, maple syrup, or powdered sugar is great on top.
Equipment for Waffles for One
- Waffle Iron - In the photos, I'm using this square Belgian one. You can also use a simple round iron with this recipe, and you will get 2 waffles.
Other Breakfasts for Two:
Waffles for One
Easy waffles for one! Recipe makes one Belgian waffle or two regular round waffles. Serves one perfectly.
- ⅓ cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- ¼ cup buttermilk
- 1 egg white
- 1 tablespoon oil
- For serving: maple syrup, butter and sliced bananas
- Whisk together flour, baking powder, salt and sugar.
- In a measuring cup, add the buttermilk, egg white and oil. Whisk together very well.
- Pour the wet ingredients into the dry ingredients, and stir just to combine, but lumps are okay.
- Pour the batter into a well-greased waffle iron, and cook until the timer goes off. The waffle is done when it doesn’t stick to the pan, is golden brown and crisp on both sides.
- Serve with desired toppings.
Egg White: We only need the egg white here, not the egg yolk. If you add the entire egg, the waffles for one will be too cake-like and soft.
Oil: Use a neutral oil that doesn't have any flavor, like canola oil, sunflower oil, or avocado oil. Do not use coconut oil or olive oil. You can use one tablespoon of melted butter instead, if you prefer.
Buttermilk: The best thing to use is store-bought buttermilk. However, you can use the same amount of whole milk that you add ¼ teaspoon of white vinegar or lemon juice to instead.
Vanilla: If you have it, it is delicious to add one-quarter teaspoon of vanilla extract to the buttermilk. It's okay if you don't, though!
Amount Per Serving: Calories: 624Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 33mgSodium: 1040mgCarbohydrates: 88gFiber: 4gSugar: 42gProtein: 11g
Love this idea! I love waffles for a special breakfast, but I never want to stand in front of a waffle iron for that long. I have a question about the recipe though. If I wanted to make a double batch for two people, could I just use the whole egg, or would I need to use two egg whites? Thank you!
It turned out great, good texture and taste, thanks for the recipe