Eggo Waffles Recipe (Kellogg’s Copycat)

Eggo Waffles Recipe (Kellogg’s Copycat)

For the longest time, Kellogg’s Eggo waffles had been my go-to breakfast whenever I was in a pinch and needed a quick morning meal. These toaster waffles are crispy, fluffy, and oh-so-delicious. Which is why I decided to make a homestyle version! After all, there’s really something delightful about waking up to fresh, warm, and heavenly homemade waffles. Even better? After cooking them, I could just seal my Eggo buttermilk waffles up in a freezer bag and freeze them for later use! 

Kellogg’s waffles are surprisingly easy to make and guaranteed to fill your home with a heavenly scent as they cook. Using only buttermilk, whole milk, flour, and a few other easy-to-find ingredients. These will give you the lightest breakfast treats you can serve immediately. Or make the best frozen waffles EVER by making a huge batch and saving some for later. 

So, how to cook these frozen Eggo waffles? Easy. Just toast them until they’re deliciously browned. Then, dress them up with your favorite mix-ins to incorporate extra flavors. My Eggo waffle recipe is just the thing if you’re looking for a quick, easy, and delectable breakfast.

How To Make Eggo Waffles (Kellogg's Copycat)

Start the day right with a plate of these make-ahead Kellogg’s-style Eggo waffles! They’re made with buttermilk for fluffy on the inside, and crispy on the outside waffles. Perfect for a quick and easy breakfast!

Prep: 10 mins
Total: 10 mins


  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1⅛ tsp salt
  • 4 eggs
  • tbsp sugar
  • 1 cup whole milk
  • ½ cup water
  • 1⁄4 cup buttermilk
  • 1⁄4 cup vegetable oil
  • 10 drops yellow food coloring


  1. Heat up the waffle iron.
  2. Combine all-purpose flour with baking powder and salt in a large bowl.
  3. In a separate medium bowl, combine eggs and sugar with an electric mixer for 1 minute on high speed. Add water, whole milk, buttermilk, and oil and mix until combined.
  4. Pour the wet mixture into the dry ingredients. Add food coloring, and mix on medium speed for about 30 seconds.
  5. Spray the waffle iron with non-stick cooking spray.
  6. Next, pour 1⁄2 cup of batter into the waffle iron and close. Cook for 1 minute, then carefully remove the waffle and cool. Repeat with the remaining waffle batter.
  7. Cool down before freezing, or immediately serve with your favorite toppings. Enjoy!

Recipe Notes

  • When waffles have fully cooled down, you can also eat them for later by storing them in a freezer bag and freezing them.
  • To cook your homemade frozen Eggo waffles, place them in a toaster on the lowest setting until browned.


  • Sugar: 23g
  • :
  • Calcium: 559mg
  • Calories: 441kcal
  • Carbohydrates: 55g
  • Cholesterol: 117mg
  • Fat: 16g
  • Fiber: 1g
  • Iron: 3mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 617mg
  • Protein: 20g
  • Saturated Fat: 8g
  • Sodium: 864mg
  • Trans Fat: 1g
  • Vitamin A: 766IU
Nutrition Disclaimer
Want to share your experience making these copycat Eggo waffles or have any tips to perfect the recipe? Join the discussion in the Recipe Sharing forum and let's talk!

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