This weekend, we’re making breakfast waffles. Growing up as a kid, Sunday breakfasts were all about the big fry ups – I’m talking bacon, eggs, hash browns, tomatoes and baked beans. On the odd occasion, we would be treated to some homemade pancakes covered in fruit and drizzled with a little honey, but never waffles… ever!

Breakfast waffles became one of those meals reserved for when we went out for breakfast (on the very odd occasion). The deliciously light, fluffy batter combined with the slight crunchiness of the outer layer lands you a one-way ticket to waffle addiction.

Obviously, it is hard to feed your waffle addiction if you have to go out to find them, this is the reason I was super excited when my Cuisinart Waffle Maker arrived.

There are a ton of different waffle makers on the market at the moment, from the affordable to the ‘you really must love waffles a lot to buy that machine’ (let’s face it, it’s the one we all want!).

The Cuisinart Waffle Maker costs no more than a decent toaster and will not fall apart after one use. It is incredibly well built and has detachable moulds to make washing up so much easier (and you can buy sandwich press moulds, so it’s a two in one!). 

The unit itself is so easy to use, there is no menu surfing, touch screens or any of that fancy mumbo jumbo, just a simple ‘on’ and ‘off’ setting… simple huh?

Making the batter for breakfast waffles from scratch.

As with anything, it really comes down to what you put in, as to what you get out. As good as the Cuisinart is, it isn’t going to turn you into the family favourite waffle maker if you use a substandard mixture.

I spent more hours than I care to mention researching the perfect waffle mix, both the yeast mixture and the yeast-free mixture. If you have the time and are organised enough to know what day you want to make waffles, I’d definitely recommend giving a yeast mixture a go.

It requires you to make the mixture the night before so make sure you do your research. If you are like me on the other hand, and wake up some mornings thinking, today ‘I’m making waffles’ well then, you need to use a yeast-free waffle mixture.

Lucky for you I happen to have tested quite a few, made a couple of changes and came up with my perfect waffle mixture.

Breakfast waffles - the batter should look like this.

For me, the mixture for breakfast waffles needs to balance out everything you put on top. Let’s face it, it’s all sweet stuff!

You’ve got your maple syrup (sweet) and home-made ice cream (sweet) ready to go, just imagine if your waffle was overly sweet? Who needs that much sugar in the mornings?

Go a little lighter on the sugar, add a little salt and some lemon rind to help balance things out.

I also like to add just a small squeeze of lemon juice and a little more rind to the top of my Waffles just to keep that sweetness in check. 

Waffles toppings are a personal choice, once you nail that batter you can basically put whatever you like on top. Have a little fun and enjoy the waffles!

How good does this look? Perfect batter for breakfast waffles.

Before I waffle on any longer (sorry couldn’t resist!) Head over to the Cuisinart Waffle Maker product page and order now to make the ultimate breakfast waffles!

Maple Caramelised Banana and Ice Cream Waffles



For the batter

  • 1 cup self-raising flour
  • 1 teaspoon of baking powder
  • pinch of salt
  • 2 level teaspoons of sugar
  • 1 cup of milk
  • 1 egg
  • zest from ½ a lemon

For the banana

  • 1 teaspoon of butter
  • 1 large banana
  • ½ teaspoon of maple syrup


  1. Sift all the dry ingredients into a bowl. Then add the zest and slowly add the milk while whisking.
  2. Once the batter is smooth add the egg and whisk again to combine.
  3. Turn on the waffle maker and allow to pre-heat while the mixture rests.
  4. When the green light comes on the waffle maker it is time to cook these bad boys. Take one ladle of mixture and pour it into the centre of the mould. This should be enough to fill the mould without overfilling it (it will make a huge mess if you overfill it!)
  5. Close the lid and cook until golden and crunchy looking.
  6. For the banana, heat a small frying pan over medium-high heat, add the butter and allow it to melt.
  7. Add the banana slices and top with the maple syrup, cook for two to three minutes turning once.
  8. Top your waffles with the banana, a scoop of homemade ice-cream, maple syrup, a squeeze of lemon juice and a little more zest.
  9. Enjoy with a nice hot coffee.

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