Just like pancakes, freshly baked bread and flaky pastries, waffles have a magical ability to make any morning special – and you don’t have to be an experienced cook to whip up a batch. With a bit of technical know-how, a few tips and a sprinkling of recipe inspiration, you can enjoy incredible tasting, hot off the iron waffles any day of the week.

Click or scroll through our gallery for everything you need to make your most wonderful waffles yet.

Waffle irons are relatively inexpensive to buy, but you do need to decide what type of waffles you want to make: deep Belgian or American waffles or crisp, light, Scandi-style ones. Then there’s the shape to consider – do you want your waffles to be rectangular or circular, or do you favour a novelty mould? Whatever you opt for, choosing a waffle maker with a handy removable drip tray for catching stray batter is a good idea.

A basic sweet waffle batter consists of plain flour, salt, baking powder (and sometimes bicarbonate of soda), sugar, eggs, milk and often melted butter and oil. Savoury waffle batter may also contain herbs, spices or grated cheese. Some waffle mixes also call for yeast or buttermilk for a fluffier end result. Use the best quality ingredients you can afford and follow the recipe carefully until you feel confident in your waffle making ability.

Avoid unwanted lumps in your waffle mix by adding wet ingredients to dry – not the other way round. Stir the sifted dry ingredients together, whisk the wet ingredients in a separate bowl, then slowly pour the wet ingredients into the dry, whisking constantly until blended.

It may seem like a simple step, but there’s a knack to whisking your waffle batter. If you’re too vigorous, you run the risk of overdeveloping the gluten in the flour, which can make waffles chewy or tough; be too cautious, though, and you could be left with lumps. Whisk slowly and steadily, until the batter looks smooth and thoroughly combined.

Waffle batter can be kept in the fridge for up to two days in an airtight container. In fact, if you’re making yeast-based waffles, recipes often recommend overnight refrigeration. Do always re-whisk your batter before using, though. Alternatively, store cooked and cooled waffles in the fridge wrapped in clingfilm for up to three days (reheat in a low oven or under the grill) or stash in the freezer for up to three months.

To get the desired crispy exterior and soft interior, waffles need to cook quickly in a hot iron, so make sure your machine is up to temperature before adding the batter. Preheating the iron for at least five to 10 minutes (longer than when the light shows on an average electric waffle iron) and reheating between batches will result in perfectly cooked, evenly browned waffles.

If you're after wonderfully airy, puffed-up waffles, separate your eggs. The yolks are mixed in with the other wet ingredients as usual and the egg whites are whisked separately, then folded into the batter. This method helps the waffles to rise during cooking, making them lighter and fluffier.

If you’re all about waffles with a crispy exterior, adding oil (usually vegetable) or melted butter to the batter mix can help. Most importantly of all, though, make sure the waffle iron is piping hot and lightly oiled before you pour the mix in. This way, they should crisp up to a lovely golden brown, with no sogginess or oiliness.

Waffle irons are more adaptable than their name suggests. Use them to make quesadillas, cook bacon or French toast, make grilled cheese sandwiches, brownies and more. Once you’re feeling more confident, you could even attempt a show-stopping waffle stack, complete with whipped cream, raspberry jam, fresh raspberries, chocolate curls and icing sugar.

Now you've mastered the basics, read on for ideas of how you can make waffles even more delicious, from savoury treats (including pizza style) to chocolate batter and other sweet twists.

For a simple twist on regular waffles, try adding cornmeal to the batter. Doing so gives the waffles a lovely extra layer of flavour and a crisp on the outside, fluffy in the centre texture. Cornbread waffles are perfect vehicles for both sweet and savoury toppings: pair with bacon and eggs or honey-drizzled fried chicken or opt for berries and whipped cream or burnt butter and maple syrup.

There are a few ways to make sourdough waffles, but it usually involves adding a sourdough starter (like one used to make sourdough bread) to the batter ingredients and leaving the mixture to stand for a couple of hours or overnight. Cook the waffles as you usually would – they will be light, with a pleasing, mildly sour tang – and serve with your favourite sweet or savoury toppings.

For a potato-based waffle with irresistible crunchy bits, prepare rösti or hash browns as you would normally, then cook in a hot, oiled waffle iron for five to eight minutes. Top with mashed avocado and a poached egg or try sour cream and sliced radishes for a brunch or lunch to remember.

Take waffles in a tasty fusion direction by preparing your favourite falafel mix, flattening it into a hot, oiled waffle iron and cooking for six to 10 minutes. Serve as part of a mezze platter, with hummus, tabbouleh, pickled vegetables and pita chips.

Give your waffle batter a trendy tweak by swapping a small amount of flour for activated charcoal powder when preparing the batter mix. Once cooked, create a contrast by serving the waffles with brightly coloured fruit and vanilla ice cream or sandwich between a meat patty and sliced American cheese for a fun take on a cheeseburger.

If you find yourself with leftover baked or boiled sweet potatoes, making sweet potato waffles should be the obvious next step (and a very tasty one at that). Once cooked, top your waffles with maple syrup and toasted pecans; yogurt, berries and almonds; or roasted mushrooms, crumbled Gorgonzola and hazelnuts.

For a savoury waffle dish that has a properly healthy, really rather elegant feel to it, layer sourdough waffles with creamy sliced avocado, tender blanched asparagus spears and peppery rocket. Top with a fried egg for a lovely light brunch or lunch.

Make breakfast waffle pizzas by adding a little grated cheese to the batter, then topping the cooked waffles with scrambled eggs, crumbled cooked sausage, bacon or chorizo, diced peppers, a dash of hot sauce (if that’s your style) and extra cheese. Warm through in the oven, then tuck in for a hearty start to the day.

If you’re yet to try the dream brunch that is fried chicken and waffles, it’s time to change all that. Top freshly cooked waffles with crunchy, craggy, perfectly juicy fried chicken pieces, then finish with piles of pickled blackberries and a dusting of icing sugar – trust us, it’s a combo that really works.

For a tasty brunch or lunch, fold diced red and green peppers and grated Parmesan through your waffle mix. Once cooked, serve the waffles with jammy boiled eggs and tender chargrilled asparagus spears seasoned with sea salt.

While the brunch purists might want to look away, everyone else can get on board with a riff on eggs Benedict. Simply swap the usual toasted English muffin halves for hot waffles, then top with your choice of ham or bacon, poached eggs and rich, buttery hollandaise sauce.

Use waffles in place of bread to make sandwiches and you can get as creative as you like. Favourite fillings of ours include crispy bacon, lettuce and tomato, smoked salmon and cream cheese, fried chicken and ranch dressing or grilled mushrooms and blue cheese. Alternatively, go sweet and make waffle ice cream sandwiches.

Take inspiration from ever-popular avocado toast and introduce waffles to the mix. Top your waffles with mashed avocado, ribbons of smoked salmon, poached eggs, chopped herbs and pumpkin seeds. Scatter with chilli flakes, for a spicy kick.

Spruce up your potato or zucchini waffles with the addition of fresh dill and serve with seasoned yogurt (or tzatziki), a squeeze of lemon and plenty of crumbled goats' cheese. For a special treat, add flaked smoked mackerel. 

Get your greens in with these brilliantly bright waffles. Blend defrosted frozen spinach to a smooth purée, then fold into a savoury waffle batter along with finely grated Parmesan, Cheddar or finely crumbled feta cheese. Cook the waffles on a lower heat than usual to avoid browning them too much, then serve with fried eggs and sliced avocado. You could always add crispy bacon too.

There may well be more inventive toppings out there, but there’s no way you could possibly be disappointed if you top a tower of golden waffles with a mass of fresh, juicy berries and enough maple syrup to make the sweet stuff cascade down the sides. This one’s a classic for a reason.

For out-and-out indulgence, it has to be decadent berry and chocolate Belgian waffles. Whip double cream and mascarpone cheese with crushed raspberries or strawberries and a dash of icing sugar until thickened and well combined. Spoon over hot waffles and serve with fresh fruit – think sweet, jammy figs and more berries – and crushed hazelnut chocolates.

Light, thin and crisp sour cream waffles are a Norwegian favourite. Serve with your favourite toppings or go full Scandi and add brunost (a slightly sweet, soft brown Norwegian cheese) and lingonberry jam. These are traditionally made with a heart-shaped iron for slimmer, crispier waffles.

If you fancy making your waffles free from gluten, there are options aplenty. Make the batter with gluten-free flour or choose another naturally gluten-free flour such as almond, buckwheat, coconut, oat, peanut, quinoa, soy or teff – or use a mix. Each flour adds a different flavour and texture, so experiment to find the gluten-free waffle for you.

Add cocoa powder to your batter for wonderfully indulgent and rich chocolate waffles. You could also try stirring in a sprinkling of cinnamon for a hint of warming spice, or folding small chocolate chips through the mix for extra indulgence.

Vegan waffles are made with dairy substitutes such as almond, coconut or soy milk and oil instead of the usual butter. There are also a number of different options when it comes to egg stand-ins, including mashed bananas, apple sauce, flaxseed, vinegar and baking soda.

Bright and beautiful berries might be the obvious choice, but you can top your waffles with all manner of different fruit – diced mango, clementine segments, pomegranate seeds, sliced bananas or apples, poached rhubarb and marinated cherries are all delicious options.

Bubble, or egg, waffles first appeared in Hong Kong in the 1950s and became a popular street snack in Asia. There are now bubble waffle shops all over the world, selling waffles stuffed with everything from ice cream to avocado. Make these quirky snacks at home by buying a special honeycomb-like mould which creates crispy edges and chewy 'bubbles'.

For a sweet treat that could easily do double duty as dessert, drizzle warm Belgian waffles with buttery praline sauce and finish with golden, toasted pecans and a dusting of both ground nutmeg and cinnamon. Serve extra sauce and vanilla ice cream on the side.

If you want to make your own waffle cones, you’ll need a specialist bit of kit. A waffle cone maker has circular, flat iron plates and comes with a cone form to help mould the cones. Once cooled, fill your golden brown, delicate yet crisp waffle cones with ice cream and feel very proud of yourself.

Should you fancy keeping your toppings sweet, simple and seriously easy to prepare, top crisp, rich and fluffy waffles with sliced bananas and a generous drizzle of shop-bought caramel sauce. Finish with a showering of icing sugar.

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Last updated by Emily Shardlow-Price.