✔ Updated · crispier batter, Belgian-style method, freezing + reheating
These Bisquick waffles are my weekend shortcut to crisp, golden, fluffy waffles in about 15 minutes. A little melted butter, brown sugar and vanilla make the boxed mix taste homemade, and the same batter works in a deep Belgian iron.
At a glance
The one tip that matters: Let the batter rest 5 minutes and wait until the waffle iron stops steaming before you open it. That's the moment the waffle is crisp and ready.
Why You'll Love These Waffles
- Six pantry ingredients, one bowl and about 15 minutes of real work.
- Crisp outside, fluffy inside, thanks to melted butter and a short rest.
- Freezer-friendly, so toaster waffles are ready on busy school mornings.
What Makes Bisquick Waffles Crisp?
Bisquick already has the flour, leavening, salt and fat, so you only need to add liquid, an egg and a little extra fat. That extra melted butter is the difference between a waffle and a soft pancake pressed into a grid: it fries the outside against the hot plates.
The brown sugar helps the waffles brown evenly and the vanilla makes the boxed mix taste homemade. For even more ideas from the same box, browse our Bisquick recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Rest the batter 5 minutes. The mix hydrates and the bubbles settle in, and I get a puffier, more tender waffle every time. Use those 5 minutes to let the iron get properly hot.
- Don't overmix. Whisk until the dry streaks just disappear. Lumpy batter makes fluffy waffles; smooth, beaten batter makes chewy ones.
- Watch the steam, not the clock. When the steam puffing out of the iron slows to almost nothing, the waffle is done. Open it too early and it tears right down the middle (ask me how I know).
- Keep them crisp. Stacking warm waffles on a plate traps steam and turns them limp. I lay them on a wire rack in a 200°F oven until everyone is at the table.
- Want them crispier? Add 1 extra tablespoon of melted butter or oil. The fat is what fries the outside in the iron.
- Make a double batch. Cooled waffles freeze beautifully, and Max is in charge of filling every single square with syrup on toaster-waffle mornings.
Bisquick Waffles
4
servings10
minutes20
minutes390
kcal30
minutesEasy Bisquick waffles with a crisp golden outside and fluffy middle: Bisquick whisked with milk, an egg, melted butter, brown sugar and vanilla, rested 5 minutes, then cooked in a hot greased waffle iron until the steam stops.
Ingredients
- For the Batter
2 cups Original Bisquick baking mix (240 g)
1 1/2 cups whole milk
1 large egg
2 tablespoons unsalted butter, melted and slightly cooled (30 g)
2 tablespoons light brown sugar
1 teaspoon vanilla extract
- For the Waffle Iron
as needed cooking spray or neutral oil
Directions
- Make the Batter
- Plug in the waffle iron to heat. In a large bowl, whisk the milk, egg, melted butter, brown sugar and vanilla until the sugar dissolves.
- Add the Bisquick and whisk just until no dry streaks remain. A few small lumps are fine. Let the batter rest for 5 minutes while the iron finishes heating.
- Cook the Waffles
- Lightly grease the hot waffle iron with cooking spray or a brush of oil.
- Pour the batter into the center of the iron, about 1/2 cup for a standard round iron or 3/4 cup for a deep Belgian iron, and spread it toward the edges. Close the lid.
- Cook for 4 to 5 minutes, until the steam stops and the waffle is deep golden and releases easily. Don’t open the lid early or the waffle can tear.
- Move the waffle to a wire rack in a 200°F oven to stay crisp while you cook the rest, greasing the iron lightly between waffles.
- Serve warm with butter and maple syrup, fresh fruit, whipped cream or your favorite toppings.
Notes
- If you would prefer to use buttermilk, you can substitute the milk with an equal amount of buttermilk.
- For a dairy free option, substitute the milk with almond milk. You can then use olive oil rather than melted butter.
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Belgian-Style Bisquick Waffles
Belgian waffles are thicker, with deep pockets that hold pools of syrup. You don't need a different mix, just a deep Belgian iron and two small tweaks:
- Whip the egg white. Separate the egg, whisk the yolk into the milk, then beat the white to soft peaks and fold it into the finished batter. It makes the inside light and airy.
- Use more batter. About 3/4 cup per waffle fills a deep round Belgian iron. Spread it to the edges before closing.
- Cook a little longer. Thick waffles need 5 to 6 minutes. Wait for the steam to stop.
- Add the extra tablespoon of butter for a crisp shell that holds up under toppings.
Swaps and Variations
- Buttermilk: use the same amount as the milk for a tangier, more tender waffle.
- Dairy-free: use oat or almond milk and melted coconut oil or vegan butter.
- Gluten-free: use Gluten Free Bisquick and follow the package's waffle ratio, which calls for a little more egg.
- Cinnamon: add 1 teaspoon ground cinnamon to the batter. My favorite in the fall.
- Chocolate chip: sprinkle a few mini chips over the batter right after pouring it into the iron.
- Banana: try our banana waffles or fun churro waffles.
Best Toppings for Bisquick Waffles
- Butter and warm maple syrup, the classic.
- Fresh berries and whipped cream, or sliced bananas and peanut butter.
- Nutella or chocolate sauce for a dessert waffle.
- Cinnamon sugar, brushed on with a little melted butter while the waffle is hot.
- Savory: fried chicken for chicken and waffles. Our Bisquick oven fried chicken uses the same box.
Storing, Freezing and Reheating
Cool leftover waffles completely on a wire rack. Refrigerate them in a zip-top bag for up to 3 days, or freeze them flat on a parchment-lined tray, then bag them for up to 3 months.
Reheat straight from the freezer in the toaster, or on a baking sheet in a 350°F oven for 5 to 8 minutes, until hot and crisp. A skillet over medium heat works too. If your waffles keep coming out flat, see why waffles don't rise, and for weekend pancakes from the same box, try our Bisquick pancakes.
Frequently Asked Questions
How do you make Belgian waffles with Bisquick?
Use the same batter in a deep Belgian waffle iron, about 3/4 cup per waffle. For extra lift, separate the egg, whisk the white to soft peaks and fold it in last. Cook until the steam stops, usually 5 to 6 minutes in a Belgian iron.
Why are my Bisquick waffles soggy?
Usually the iron wasn't hot enough, the waffle came out before the steam stopped, or the waffles were stacked. Heat the iron fully, cook until steaming slows, and keep cooked waffles on a wire rack in a 200°F oven. An extra tablespoon of butter helps too.
Can I use water instead of milk in Bisquick waffles?
You can, but the waffles will be paler and less rich. I'd add an extra tablespoon of melted butter to make up for it. Buttermilk is a great swap: use the same amount for a tangier, more tender waffle.
Is the Bisquick waffle batter the same as pancake batter?
Close, but waffle batter needs more fat to crisp up in the iron. This recipe adds melted butter and an egg, which pancakes don't need as much. See our guide to using pancake mix or Bisquick for waffles for the full comparison.
How do I freeze and reheat Bisquick waffles?
Cool the waffles on a rack, freeze them flat on a lined tray, then bag them for up to 3 months. Reheat straight from frozen in the toaster or a 350°F oven for 5 to 8 minutes. The microwave makes them soft, so I skip it.
