Recipe

Effortless Waffle Mix Recipe: Nutty & Sweet

A pantry-friendly waffle mix with toasted nut flavor, crisp edges, and a cozy sweetness. Make a jar, scoop what you need, and breakfast basically handles itself.

By Matt Campbell

•

4.8

Jump to Recipe

I love a big breakfast moment, but I do not love the part where I have to measure eight things before coffee has even started working. This nutty, sweet waffle mix is my answer to that. You make one big batch, stash it in a jar, and future-you gets to scoop and whisk like a genius.

The flavor is warm and cozy from brown sugar and cinnamon, plus a little toasty depth from ground nuts. The waffles come out crisp at the edges, tender in the middle, and basically begging for a slick of butter and something sweet on top.

Why It Works

Accessible ingredients: All pantry basics, plus nuts you probably already have.
Real waffle texture: A touch of cornstarch helps the outside crisp while the inside stays soft.
Nutty flavor without chunks: Finely ground nuts mix evenly, so every bite tastes toasted and sweet.
Fast mornings: The mix is ready to go. You only add eggs, milk, melted butter or oil, and vanilla.

Pairs Well With

Mixed berries and a squeeze of lemon
Vanilla whipped cream or Greek yogurt
Crispy bacon or breakfast sausage
Strong coffee or chai latte

Storage Tips

Dry mix

Room temperature: Store in an airtight jar or container for up to 1 month.
Freezer (best for maximum freshness): Because nuts contain oils that can go stale, freezing the dry mix is a great move. Store up to 3 months. Let it sit at room temp for 10 minutes before scooping so it is not clumpy.

Cooked waffles

Fridge: Cool completely, then store in a sealed container for up to 3 days.
Freezer: Freeze waffles in a single layer, then transfer to a bag with parchment between layers. Keep up to 2 months.
Reheat for crispness: Toaster or 350°F oven until hot and snappy. Microwave works, but you will lose the crisp edges.

Common Questions

What makes this mix “nutty” if there are no nut pieces?

We use finely ground toasted nuts (like pecans or walnuts). It blends into the flour so you get flavor everywhere, not random chunks that burn in the waffle iron.

Do I have to toast the nuts first?

You do not have to, but it is a two-minute upgrade that makes the flavor taste like you tried harder than you did. Toast until fragrant, cool, then grind.

Can I make it dairy-free?

Yes. For the wet ingredients, use an unsweetened plant milk and either melted coconut oil or a neutral oil. Choose a dairy-free topping and you are set.

Can I make it egg-free?

Usually, yes. Use a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg, rest 5 minutes). The waffles may be slightly less crisp, so preheat the iron well and cook a touch longer.

Why are my waffles soft instead of crisp?

Most of the time it is one of these: the iron was not hot enough, the batter was overmixed, or the waffles were stacked while steaming. Preheat longer, mix just until combined, and keep finished waffles on a wire rack.

Can I use this mix for pancakes?

Yes. Use the same wet ingredient ratios, then add a splash more milk until the batter pours easily. Cook on a buttered skillet or griddle over medium heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Waffle iron
Large mixing bowl
Whisk
Measuring cups and spoons
Food processor or blender (to grind nuts) or a spice grinder
Airtight jar or container for storing the mix
Wire rack (optional, but great for crisp waffles)

This mix started as a “why is breakfast taking so long” experiment. I wanted the comfort of waffles without the morning math, and I wanted that bakery-ish flavor that makes the kitchen smell like you have your life together. The nut part happened because I had a bag of pecans that needed a purpose, and once I tasted the first batch, I knew it was a keeper. It is the kind of recipe that gives you permission to be a little imperfect. If the first waffle is weird, congrats, that is the chef’s snack.

Effortless Waffle Mix Recipe: Nutty & Sweet

(4.8 Reviews)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings Makes about 8 waffles (from 1 batch of batter) | Dry mix yields about 2 to 3 batches

Ingredients

Dry Mix (make once)

3 cups (360 g) all-purpose flour
1/2 cup (60 g) cornstarch
1/2 cup (100 g) packed light brown sugar
2 tablespoons baking powder
1 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional, but cozy)
1 cup (100 to 110 g) toasted pecans or walnuts, cooled and finely ground

Wet Ingredients (per 1 batch of waffles)

2 large eggs
1 3/4 cups (420 ml) milk (any kind)
1/2 cup (113 g) melted butter, slightly cooled, or 1/3 cup neutral oil
2 teaspoons vanilla extract
2 cups (about 300 g) prepared dry mix
Optional: 1 to 2 teaspoons orange zest or 1/2 teaspoon almond extract for extra “nutty sweet” energy

Instructions

Make the dry mix

Toast the nuts (quick but worth it): Spread pecans or walnuts on a sheet pan and toast at 350°F for 6 to 8 minutes, until fragrant. Cool completely.
Grind: Pulse cooled nuts in a food processor until finely ground. Stop before you get nut butter. Aim for a sandy texture. If you go too far and they turn powdery or oily, they can clump once mixed with the flour. If that happens, whisk them in extra well and break up any little nutty bits with your fingers.
Mix: In a large bowl, whisk flour, cornstarch, brown sugar, baking powder, salt, cinnamon, nutmeg (if using), and ground nuts until evenly combined.
Store: Transfer to an airtight jar or container. Label it with the “per batch” wet ingredients so you feel like a meal prep wizard.

Make waffles (1 batch)

Preheat: Heat your waffle iron until fully hot. Give it time. Crispness loves patience.
Whisk wet: In a bowl, whisk eggs, milk, melted butter (or oil), and vanilla.
Add dry mix: Whisk in 2 cups prepared dry mix just until no dry streaks remain. Small lumps are fine. Overmixing is the fastest way to tough waffles.
Rest (optional, but helpful): Let batter sit 5 minutes. This hydrates the flour and helps the waffles cook more evenly.
Cook: Lightly grease the iron if needed. Add batter (amount depends on your iron), close, and cook until deep golden and crisp. Resist peeking for the first minute or two.
Keep crisp: Place finished waffles on a wire rack, not a plate. A plate traps steam, and steam is the enemy of crunch.
Serve: Butter, maple syrup, fruit, or a little extra chopped toasted nuts on top.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes