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Funnel Cake Waffles

Rated as 5 out of 5 Stars
11

"These waffles are so light and crispy right off the griddle, they're just like fresh funnel cakes....but with so much less guilt! Crunchy on the outside with a tender middle, you'll swear they've been fried!"
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Ingredients

8 h 30 m servings 204
Original recipe yields 12 servings (12 waffles)

Directions

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  1. Combine 1/2 cup warm water and 1 teaspoon sugar in a bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  2. Mix flour, 2 cups water, butter, and salt into yeast mixture and stir until smooth. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
  3. Stir 1/4 cup sugar, vanilla extract, and baking soda into flour mixture until batter is smooth.
  4. Heat a lightly oiled griddle over medium heat. Drop batter, about 1/4 cup per waffle, onto the griddle until waffles quit releasing steam, about 10 minutes.

Footnotes

  • Cook's Notes:
  • Start out with a bowl that seems ridiculously big for the batch of ingredients, as the final batter will rise immensely, and could likely overflow on your counter. Big mess.
  • The key to preserving the crisp waffle texture while eating is not to cover it with your toppings at the beginning. Keep the waffle plain, cut a bite off, and dip into your topping instead.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 204 calories; 8 28.8 3.6 20 303 Full nutrition

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Reviews

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These waffles are so easy to put together and DELICIOUS, but I wouldn't mistake them for funnel cakes, IMO. I did wish they were a bit crispier on the outside, but the flavor more than makes up ...

This is a good recipe, takes some planning ahead, but the kids enjoyed them. The best part is how crispy the outside of the waffle got. This recipe makes A LOT- approx. ten full sized waffles.

My whole family enjoyed these waffles. Very good.

We really liked theses waffles! the only changes I made were to reduce the butter and sugar by half. Then I had to add almost 1/2 c more water in order to make it thin enough for the waffle iro...