Turn a Batch of Waffles Into Brunch with This One-Bowl Recipe and Our Creative Toppings

Plus, get our waffle-making tips to ensure breakfast success every single time.

One-Bowl Buttermilk Waffles
Photo: Ryan Liebe

The next time you host brunch, batter up. Our one-bowl buttermilk waffles come together in a flash—and they're equally fluffy just-cooked as they are when reheated from frozen. Depending on whether you're a lark or an owl, you can whip them up morning of or make them in advance and freeze them weeks before. Then, once you're ready to enjoy brunch, serve them with our easy toppings, caramelized bananas, toasted walnuts in spiced syrup, and a sunny twist on fruit salad.

Ahead, find our expert tips and recipes for making a totally delicious, surprisingly easy waffle-based brunch.

One-Bowl Buttermilk Waffles

Who doesn't love waffles? There's even more to love about this easy recipe for One-Bowl Buttermilk Waffles. As the name implies, it all come together in one bowl so there's less to clean up after you've enjoyed your delicious meal. Another important fact? They're perfect for making in advance, which means you can spend less time in the kitchen and more time enjoying a meal with your family or friends. Add in the fact that you can make the waffles healthier by swapping whole wheat flour for half the all-purpose used in the recipes and it's a surefire winner. We probably don't even need to mention the fact that they cook up super crispy on the outside and light and fluffy on the inside.

The one thing you'll need to prepare them? "A waffle iron is essential for making these Belgian beauties at home, and such a worthwhile purchase," says senior food editor Lauryn Tyrell, who developed this recipe. Our test kitchen's favorite hot iron for pillowy centers and deep wells to hold the maple syrup, is the nonstick Cuisinart Four-Slice Belgian waffle maker ($59.95, macys.com). Beyond waffles, this appliance comes in handy for pressed grilled-cheese sandwiches, tuna melts, and even "crispy-edged hash browns—I just pour the potato mixture right in," says Lauryn.

Make Them Ahead

After removing the waffles from the iron and tossing them back and forth to release steam, let them cool completely on a wire rack. Once they're no longer warm, transfer to resealable plastic bags in single layers to freeze; they'll last up to three months. To reheat, pop single servings into a toaster, or place a batch on a rimmed baking sheet fitted with a wire rack (so they don't get soggy) and broil, flipping once, until warmed through, three to five minutes total.

loaded buttermilk waffles brunch
Ryan Liebe

How to Make It a Brunch Party

Take your waffles from everyday delicious to weekend-worthy with toppings. We like an easy upgrade on plain old sliced fruit: Our Brown-Sugar Bananas take just 15 minutes to make, and we're certain you'll agree they're well worth the extra effort. Just like the waffles, you can make the bananas a day ahead and reheat. And much as we love maple syrup, we like our nutty take even more: Toasted Walnuts in Spiced Syrup adds cinnamon and vanilla to the mix. Rounding out our trio of toppings for waffles is a Tropical Fruit Salad made with pineapple, kiwifruits, papaya, and toasted coconut that brings a refreshing touch to this brunch menu.

Balance out the meal with breakfast sausage and bacon. We like Applegate Naturals Sunday Bacon ($5.99, target.com). "It has a clean, minimal ingredient list and always cooks up crispy," says Lauryn.

More Magical Toppings

There are so many delicious ways to serve these waffles, the possibilities are endless. To hit sweet notes, drizzle dulce de leche for caramel flavor, or slather on Kerrygold salted butter and store-bought jam. Or swing savory by arranging sliced cheese, such as Brie, Bucheron, or cheddar, on the waffles and broil until bubbly and golden.

And to Drink?

Sparkling wine adds to this spread's festive feel and is refreshing with a splash of OJ. Our go-to pour: Pere Mata i Coloma Cupada No. 22 Cava Brut Nature Reserva ($20, astorwines.com).

Food styling by Greg Lofts; Prop styling by Suzie Myers.

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