Waffle House Inc. operates a chain of about 1,400 Waffle House Restaurants located in 25 states. The restaurants, which are either company-owned or franchised, pride themselves on serving good food fast, at a reasonable price, in a diner atmosphere 24 hours a day, 365 days a year. The menu includes everything from waffles and eggs to steaks and salads. Waffle House, according to information released in 1995 for the company's 40th anniversary, began as the dream of two neighbors, Joe Rogers, Sr., and Tom Forkner, who envisioned a company dedicated to both its customers and employees. The partners wanted to create a place where friends and neighbors could get together to enjoy good food served with a friendly smile. On Labor Day in 1955 they opened the first Waffle House restaurant in Avondale Estates, Georgia, a suburb of Atlanta. The first Waffle House restaurant was a smash, and the owners soon opened other Waffle House eateries throughout Georgia.



Bananas Foster Waffles

Wild Eggs Restaurant Copycat Recipe

Makes 6 servings

1 waffle
1 tablespoon butter
1 fresh banana, sliced
4 ounces Bananas Foster Sauce (recipe below)
1 scoop vanilla bean ice cream

Bananas Foster Sauce:
1 pound whole butter
3 cups brown sugar
3/4 cup light Karo syrup
salt, to taste
4 ounces dark rum
4 ounces banana liqueur
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

powdered sugar

To make Waffles: Bake waffle using your favorite recipe in waffle iron (you can substitute frozen waffles if you do not own a waffle iron).

While waffle is baking, add butter to small saute pan or non stick skillet and melt over medium heat. Add sliced banana to pan and gently stir to coat all slices in butter. Increase heat to medium-high and saute banana until lightly caramelized on all sides, a minute or two. Be careful not to overcook banana slices, or they will become mushy and dissolve in sauce. Add Bananas Foster Sauce to pan and stir to incorporate. Bring all ingredients to a simmer and cook for a minute or so. Remove from stove and reserve.

When all ingredients are ready; place hot waffle onto center of plate. Place vanilla ice cream on top of center of waffle. Pour finished bananas foster sauce over top of ice cream and waffle. Garnish finished plate with a light dusting of powdered sugar and cinnamon.

To make Bananas Foster Sauce: Cut whole butter into 1 inch cubes. Place cubed butter into 2 quart sauce pot and melt over low heat. Stir frequently to avoid burning butter. Add the brown sugar to the pot and whisk thoroughly to dissolve. Bring the butter and sugar mixture to a simmer. Adjust heat and simmer for 2 to 3 minutes. Add Karo syrup and salt, whisking to incorporate all ingredients. Return ingredients to a simmer. Remove from heat; carefully add banana liquor and dark rum. Whisk to incorporate.

Kitchen Notes: Do not add alcohol to pot directly over open flame. Doing so can cause alcohol to prematurely ignite and cause severe burns. With pot off direct heat, carefully ignite liquors to remove excess alcohol. Allow to burn a minute or so until flame starts to die down. Extinguish flame using pot lid.

Remove lid, add cinnamon and nutmeg; whisk to incorporate all ingredients. Return liquid to simmer and cook for 1 minute. Carefully remove finished sauce from stove and reserve. When sauce is finished, you may use immediately or cool and reserve in refrigerator for future use. Sauce will hold for 3-4 weeks under refrigeration.

New Menu Items at Huddle House

It will be something old and something new at Huddle House beginning today with the launch of a Limited Time Offer that includes the return of three past favorites with Prime Rib Tips and the introduction of four new meals featuring Stuffed Hash Browns.

Returning to the menu through mid January 2016 will be the Prime Rib Tips Omelet, Prime Rib Tips Sandwich and Prime Rib Tips Dinner all showcasing tender, juicy tips at prices ranging from $7.69-$8.99.

In addition, Huddle House is introducing four new varieties of Stuffed Hash Browns:

  • Smoked Sausage 
  • Prime Rib Tips 
  • Country Fried Steak 
  • Bacon, Sausage and Sausage Gravy 

The Huddle House Stuffed Hash Browns have your favorite breakfast meats, scrambled eggs and American cheese stuffed between layers of crispy hash browns with prices ranging from $6.49 to $7.99. The  four items will also be available for a limited time only.

Prime Rib Tips Stuffed Hashbrowns

Ham and Cheese Stuffed Hashbrowns

In addition to the Prime Rib Tips and the Stuffed Hash Browns meals, Huddle House is  also featuring the Huddle Up Sampler Appetizer featuring a combination of Fried Pickles, Jalapeno Poppers and Mozzarella Cheese Sticks on a bed of fries.

How to Make Fluffy Omelets Like Waffle House

The omelets are heavenly because they whip the eggs until they are as fluffy and light as clouds. Served with your choice of American, Swiss style or Cheddar cheese and home style grits
or hash browns and toast.


  • Meat Lover’s Omelet-Crispy smokehouse bacon, country sausage, diced ham, onions and tomatoes 6.99
  • Western Omelet-Diced sugar cured ham, green bell peppers, onions and tomatoes 5.99
  • Philly Cheese Steak Omelet-Thinly sliced steak, diced onions and green bell peppers 6.29
  • Garden Omelet-Diced green bell peppers, onions, tomatoes and mushrooms 5.89
  • Ham & Cheese Omelet 5.99

Southern Smothered Biscuit Platters

Huddle House Southern Smothered Biscuit Platters

New! Southern Smothered Biscuit Platter with Smokehouse Bacon:  a fluffy, open faced biscuit, with three slices of smokehouse bacon, crispy hash browns, country sausage gravy and cheddar cheese topped with two scrambled eggs and hot chopped bacon bits.

Southern Smothered Biscuit Platter with Country Sausage: Fluffy, open faced biscuit, two sausage patties, crispy hash browns, country sausage gravy and cheddar cheese topped with two scrambled eggs.

Other Big House Breakfast Platters

  • Smokehouse Platter: Bacon AND Country Sausage
  • Ranch Platter: Country Ham OR Sugar Cured Ham OR Country Fried Steak
  • Original Big House Platter: Bacon OR Country Sausage

All platters come with three eggs, golden hash browns, biscuit and sausage gravy or grits and toast

Apple Cinnamon Oat Waffles

Waffle House Copycat Recipe

Makes 4-5
1 1/2 cups all purpose flour
1 cup quick cooking rolled oats, apple cinnamon
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 tablespoon vanilla
2 eggs, slightly beaten
1 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons applesauce
3 tablespoon brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, vanilla, butter, applesauce and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking (I use the highest heat level - 7). Use fork to remove baked waffle.

Peanut Butter Chocolate Chip Waffle

Waffle House Copycat Recipe

Serves 4

2 cups Bisquick
1 1⁄4 cups skim milk
1 egg
1⁄4 cup semi-sweet chocolate chips
1⁄2 cup peanut butter chips

Combine the first three ingredients in a large bowl, but do not over mix.  Spoon batter into a waffler iron and place the chips on top of the batter. Cook until done.

Huddle House New Stuffed and Smothered Omelets

Huddle House New Stuffed and Smothered Omelets

If there’s one thing Huddle House guests have made loud and clear, it’s that they love items smothered in their signature white pepper sausage gravy. Regulars also can’t seem to get enough of the family restaurant’s fluffy omelets, or anything involving their crispy hash browns made with Real Idaho Potatoes.

Paying close attention to what flies off the menu, the culinary team at Huddle House has created a new line of omelets that delivers all three of these craveable elements. Named “Stuffed and Smothered Omelets”, each starts with two fresh eggs that are whipped for two full minutes until producing a light, fluffy omelet unique to Huddle House. Then, each omelet is stuffed with crispy hash browns and smothered with white pepper sausage gravy. 

And that’s not all – there are three varieties to choose from:

  • Chicken Tenders Stuffed and Smothered Omelet- Stuffed with crispy, southern fried chicken tenders, American cheese and golden hash browns.
  • Bacon and 3 Cheese Stuffed and Smothered Omelet- Stuffed with smokehouse bacon, golden hash browns and melted American, Swiss and Cheddar cheese.
  • 3 Cheese Stuffed and Smothered Omelet- Stuffed with golden hash browns and American, Swiss and Cheddar cheese.

Prices of the omelets, served with creamy, home style grits and toast, range from $5.99-$6.99. Guests may also opt to add a waffle for $1.99.  The Stuffed and Smothered Omelets are available from May 19 through June 2014 at the 385 unit full service family restaurant franchise, best known for its warm atmosphere, delicious comfort food, value pricing and of course, its famous breakfast!

Build Your Own Waffle Toppings Bar

Make the Toppings Fun- Waffle toppings don’t have to be boring and I love to add variety to my toppings.  You can offer something for everyone with a little sweet, a little fruity or nutty toppings.


  • chocolate chips
  • nutella
  • whipped cream
  • vanilla icing
  • syrups


  • strawberries
  • bananas
  • blueberries
  • raspberries
  • jams and jellies


  • peanuts
  • pecans
  • peanut butter
  • nutella

It's easy to flavor pancake and waffle batters with the tastes you love.

Additions to consider include crumbled crispy bacon, dried fruit, shredded coconut, chocolate, peanut butter, and instant espresso powder. And when your favorite fruit or berry is out of season, frozen versions do just as well when thawed and thoroughly drained (watery fruit will thin batter).

Stir mashed banana, chopped nuts, peanut butter, pumpkin puree, grated apples, and the like into the batter so whatever you add flavors every bite.

Sprinkle sliced banana or berries (halved or whole, depending on size) directly onto the batter right after you've poured it onto the griddle or waffle iron so the fruit remains intact and evenly distributed.

Flavored Butters

When butter plays a starring role, opt for the best-quality sweet (not salted) butter you can find. Or make flavored butter. After mixing, roll in parchment paper to form a log. Refrigerate for up to a week or freeze for up to 2 months.

  • Strawberry Butter: Cook 1/2 cup strawberries and 2 tablespoons sugar in a small saucepan over medium heat until sugar dissolves and liquid evaporates. Cool. Blend with 8 tablespoons softened butter.

  • Vanilla Butter: Blend 8 tablespoons softened butter with 1 tablespoon confectioners' sugar, the seeds from half a vanilla bean, and 1 teaspoon vanilla extract.

  • Orange-Honey Butter: Blend 8 tablespoons softened butter with 1/2 cup honey, and 2 teaspoons orange zest.

Mixed Fruit Compote

To make: Cut 1 cup each frozen cherries and strawberries in half. Set half the fruit aside and cook remainder with 1 cup frozen raspberries and 1/2 cup sugar in saucepan over medium heat until fruit is very soft, about 7 minutes. Strain over a bowl, pressing out juices. Discard solids. Cook strained juice, reserved fruit, 1/4 cup orange juice, and 1 teaspoon grated orange zest in saucepan over medium heat until thick, about 20 minutes. Makes about 1 1/2 cups.

After years of trial and error in waffle-making, these are my simple tips for waffle success:

Get a Great Waffle Iron- The first tip to great waffle success is to find a great waffle maker. Remember that a great waffle maker is not necessarily a bulk waffle maker. I made the mistake of asking for this Cuisinart 6 slice waffle maker that I thought would save me from standing over the waffle maker and enjoy some time with my family. Instead, we found the waffles that it created were teeny-tiny waffles and six of these teeny-tiny waffles barely fed one mouth and got cold before the syrup hit them. I am still a fan of a simple and inexpensive Belgain waffle maker.

Freeze the Leftovers- I try to always make a double batch of batter to insure that we can enjoy waffles all week long. As I make the extra waffles, I fan them out on my cooling racks until they are completely cool. Once they are cool, I slide them into a freezer bag, stacked on top of one another. If they are completely cool before freezing, they will just pop apart without the need for any wax paper to go in between.

Cut Those Waffles in Record Time- If you have several mouths to feed, cutting the waffles can be tedious work. My favorite and most overworked gadget in my kitchen drawer is the pizza cutter. Cut the waffles into waffle strips for dunking in the syrup on the side or cut into bite-sized pieces in record time.

Fresh Blueberry Pancake Syrup

1 pint (or two cups) fresh blueberries
1 cup sugar
1 teaspoon vanilla
1/4 cup water

Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup. This syrup can be served warm over The Best Waffles Ever or you can serve the syrup cooled.

Belgian Waffles With Glazed Bananas

Belgian Waffles With Glazed Bananas
Bed and Breakfast Recipe

Makes 8 Waffles

Banana Sauce
3/4 cup butter
1/2 cup brown sugar
4 bananas

Belgium Waffles
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
vegetable oil for waffle iron

To make sauce: Melt butter on low heat. Place the brown sugar in with the butter and watching the heat, melt the sugar down with the butter to make the sauce. Be careful not to boil or over cook the sugar, it with burn or crystallize. Chop the bananas into cubes and place into the sauce.

To make waffle batter: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to griddle's manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp.

To serve: Dust the plate with powdered sugar; place the waffle on plate and dust with sugar again. Top with a large spoonful of banana sauce.

Caramel Pecan Waffles

Bed and Breakfast Recipe

Makes 8-10 Waffles

Caramel Pecan Sauce
1 cup granulated sugar
1 cup heavy cream
2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons vanilla extract
3/4 cup toasted chopped pecans

Pecan Waffles
1 1/2 cups all purpose (plain) flour
1/2 cup packed dark brown sugar
1/2 cup toasted chopped pecans
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup sour cream
3/4 cup milk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
whipped cream, for topping

Prepare the sauce: In a medium size heavy saucepan over medium-high heat, cook the granulated sugar without stirring for about 3-5 minutes, or until it melts and is just beginning to color. Reduce the heat to medium and cook, stirring constantly, for 2-3 minutes, or until all the sugar is melted and it becomes a clear golden color. Remove the pan from the heat and add the cream in a slow steady stream, stirring carefully until well blended. (The caramel will bubble and steam as you add the cream. If it stiffens, return the saucepan to medium heat and cook, stirring constantly, until smooth and melted.) Stir the corn syrup, butter, and vanilla until well blended. Stir in the pecans. Keep warm.

Prepare the Waffles: Preheat the oven to 200 degrees. Preheat the waffle iron. In a medium size bowl, combine the flour, brown sugar, pecans, baking powder, baking soda, and cinnamon. In another medium size bowl, whisk together the sour cream, milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter. In another medium size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.

Lightly spray or grease the grids of the waffle iron. Pour appropriate amount of batter into the waffle iron. Close the lid and cook for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the oven, placing them directly on the rack so they will stay crisp. Repeat with remaining batter. Transfer the waffles to warmed serving plates and top each serving with warm caramel pecan sauce and whipped cream.