Nutty, lightly sweet, and golden-crisp, these coffee waffles are perfect for a lazy Sunday brunch or a quick weekday toaster waffle.
Lazy Sunday morning? Weekday rush? These waffles do both. A splash of brewed coffee adds subtle roastiness and a nutty vibe, while whipped egg whites keep the centers fluffy and the edges crisp. Top with berries, nuts, and whipped cream—or slide one into the toaster for the best breakfast sandwich base ever.
Why You’ll Love These Coffee Waffles
- Coffee in your breakfast: gentle roast flavor without bitterness.
- Crisp outside, fluffy inside: whipped egg whites = magic.
- Freezer-friendly: reheat like a homemade toaster waffle.
- Versatile: sweet toppings or savory breakfast sandwiches.
Ingredients
Serves: 4–8 | Prep Time: 15 minutes | Cook Time: 30 minutes | Makes: 12–16 small waffles
- 4 Tbsp unsalted butter, melted
- 2 cups flour (almond or all-purpose)
- 2 tsp baking powder
- ½ tsp sea salt
- 3 large eggs (whites and yolks divided)
- ¾ cup milk of choice (cow, almond, coconut, or oat)
- ½ cup brewed Rainforest Coffee
- 2 Tbsp sugar of choice (Rose Sprinkle Sugar, Salted Caramel Sugar, or brown sugar)
- 2 Tbsp granulated sugar
For serving, optional: maple syrup, fresh berries, toasted nuts, coconut, whipped cream, powdered sugar.
How to Make Coffee Waffles
- Preheat & set up. Heat the waffle iron. Set oven to 200°F (95°C) and place a wire rack on a baking sheet inside to keep waffles crisp.
- Melt the butter. Microwave just until melted, not bubbling.
- Dry ingredients. Whisk flour, baking powder, and salt in a large bowl.
- Whip whites. Beat egg whites to soft peaks. Sprinkle in 2 Tbsp granulated sugar; whip to firm peaks. Set aside.
- Wet ingredients. Whisk egg yolks with melted butter. Add milk, brewed coffee, and 2 Tbsp sugar of choice; whisk until smooth.
- Combine. Stir wet mixture into dry until just combined. Gently fold in whipped whites—some streaks are fine.
- Cook. Brush iron with butter. Add batter per your iron’s guidelines. Cook until golden brown and crisp. Transfer finished waffles to the warm oven rack; repeat.
- Serve or store. Top with berries, nuts, and whipped cream. Cool extras completely and freeze in a zipper bag; reheat in a toaster.
Variations & Serving Ideas
- Extra nutty: swap in almond flour for part (or all) of the flour.
- Deeper caramel notes: use brown sugar or salted caramel sugar.
- Bigger coffee kick: replace coffee with ¼ cup cooled espresso.
- Breakfast sandwich: bacon, egg, and cheese between two waffles.
- Dairy-free: use plant milk and coconut oil instead of butter.
FAQ: Coffee Waffles
Can I make these dairy-free?
Yes. Use almond, oat, or coconut milk and swap butter for melted coconut oil.
How do I keep them crisp?
Move finished waffles straight to the 200°F oven on a wire rack so steam escapes and edges stay crisp.
Best way to freeze and reheat?
Cool completely, freeze flat in a bag, then toast from frozen until hot and crisp.
Printable Recipe Card
Want exact measurements in a clean, scannable format? Use the recipe card below.
