Description
Candy Corn Waffles are a festive and fun breakfast treat perfect for Halloween or fall gatherings. These colorful waffles feature vibrant orange and yellow batters to mimic the iconic candy corn look, topped with a deliciously sweet white chocolate dip. Crispy on the outside and fluffy inside, they make a delightful seasonal twist on classic waffles.
Ingredients
Scale
Waffle Batter
- 1 ¾ cups buttermilk pancake mix, spooned and leveled
- ½ cup granulated white sugar
- 1 large egg, separated
- 1 ¼ cups half and half
- 3 tablespoons salted butter, melted
Decorative and Serving
- Melting white chocolate wafers
- Orange food coloring
- Yellow food coloring
- Maple syrup, optional garnish
Instructions
- Preheat the waffle iron. Preheat your waffle iron and grease it with cooking spray if necessary to prevent sticking.
- Combine dry ingredients. In a large mixing bowl, whisk together the buttermilk pancake mix and granulated white sugar until evenly combined.
- Whip the egg white. Using a hand or stand mixer, beat the egg white in a medium bowl until soft peaks form, which should take about 2 to 4 minutes.
- Mix wet ingredients into dry. Add the egg yolk, half and half, and melted salted butter to the dry mixture. Mix gently just until everything is combined without overmixing.
- Fold in whipped egg whites. Carefully fold the beaten egg whites into the waffle batter until fully incorporated, ensuring a light and fluffy texture.
- Divide and color the batter. Split the batter evenly into two bowls. Add orange food coloring to one bowl and yellow food coloring to the other, mixing each until the colors are blended evenly.
- Cook the waffles. Using your waffle maker’s measuring cup, pour about ¼ cup of the orange batter into the center of the waffle iron. Then, pour about ⅓ cup of the yellow batter around the edges. Close the lid and cook on a medium setting (around 3) for 3 to 5 minutes, or until the waffle maker beeps indicating the waffles are done. Refer to your waffle maker’s instructions for optimal results.
- Repeat cooking. Remove the cooked waffle carefully and set aside. Repeat the process until all the batter is used.
- Prepare the chocolate dip. Melt the white chocolate wafers in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth and melted.
- Dip and cool. Cut each waffle into quarters. Dip the pointed tip of each waffle piece into the melted white chocolate, then place it on a tray to let the chocolate harden completely.
- Serve. Serve the candy corn waffles with optional maple syrup for an extra touch of sweetness and enjoy your festive breakfast!
Notes
- For best results, use fresh buttermilk pancake mix for a tender waffle texture.
- Be gentle when folding in the egg whites to maintain airy waffles.
- If you don’t have food coloring, you can use natural alternatives like turmeric for yellow and beet juice for orange, but results may vary.
- Make sure the waffle iron is fully preheated before pouring batter to ensure even cooking and crisp edges.
- White chocolate wafers can be substituted with any melting chocolate of your choice.
- Use a medium heat setting on your waffle maker to avoid burning the waffles while ensuring thorough cooking.
- Leftover waffles can be stored in an airtight container and reheated in a toaster or oven for crispness.
Nutrition
- Serving Size: 1 waffle quarter (approx. 60g)
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 50mg
