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Kelloggs Eggo Waffles Recipe
Kellogg's Eggo Waffles
By Todd Wilbur

Recipe Type: Breakfast
Calories: 610
Cook Time: 10 minutes
Recipe Rating: 4.1 (12 reviews)
 
On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee are closed indefinitely for repairs. A company spokesperson claims that it will take until the summer of 2010 before shelves across the country are stocked at pre-shutdown levels. Well, Ive not yet cloned Eggo Waffles, but once I heard this news I I'mmediately got to work. Fortunately I was able to snag some of the last few boxes of several varieties of Eggos at a local Albertsons supermarket here in Las Vegas, and after a few hours in the lab I pounded out a brand-new clone recipe for all of you who will miss your Eggos. This recipe creates undercooked waffles - the homestyle version plus three other varieties see Tidbits - that you'll be able to keep in your freezer until you get your Eggo craving on. When its time to make the waffles simply drop your home-cloned version into a toaster just as you would the original Eggos. Depending on the size of your waffle iron, you may have to break or cut the waffles in half to get them to fit all the way into your toaster. Be sure to switch your toaster to its lowest setting before popping them in, and in just a couple minutes you'll be saying, "Leggo my cloned Eggo."
Basic Recipe (Homestyle)
3 cups all-purpose flour
1 tablespoon baking powder
1 1/8 teaspoons salt
4 eggs
2 1/2 tablespoons sugar
1 cup whole milk
1/2 cup water
1/4 cup buttermilk
1/4 cup vegetable oil
8 drops yellow food coloring

1. Heat up a waffle iron.

2. Combine flour with baking powder and salt in a large bowl.

3. In a separate medium bowl, combine eggs and sugar with an electric mixer for 1 minute on high speed. Add milk, water, buttermilk, and oil and mix until combined.

4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.

5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned. Repeat with remaining waffle batter.

6. When waffles are cool, seal them up in freezer bags and freeze.

7. When preparing waffles to eat, cook as with the original: In a toaster on the lowest setting until browned. You may have to break or cut waffles in half so that they fit all the way into your toaster.
 
Makes 8 to 9 waffles.
 
Tidbits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo waffle varities:

For Buttermilk Waffles

Use 1/2 cup milk, 3/4 cup buttermilk, and 3/4 cup water.
 
For Blueberry Waffles
Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
 
For Whole Wheat Waffles
Use 1 1/2 cups all-purpose flour and 1 1/2 cups whole wheat flour. Also, increase water to 3/4 cup.



        
Eggos Knockoffs
Darcy  
Submitted on: 03/03/14
This is really good. So far I've made the Buttermilk and Blueberry ones. I increased my bake time to 1min and 30 secs. I to wonder about the cooking ability of some of the nay sayers.
Cuoco
Giovanni  
Submitted on: 03/03/14
...like Homestyle Eggo!!!
very very close to eggos
Carey  
Submitted on: 11/20/13
I made hubby my guinea pig, he liked them so figured it was safe for me to try. It was very good so next time gonna add some fresh cut up fruit to them.
Tastes just like Eggos!
Jennifer  
Submitted on: 10/23/13
I agree with the previous reviewer. The recipe is perfect and the others are missing something in the preparation. Mine turned out excellent! The waffles would be extra chewy and stiff if they are overmixed after incorporating wet and dry ingredients.
Excellent
Family of 7  
Submitted on: 09/17/13
Our family is growing again, needless to say, Eggo's aren't cheap. I'm not sure if the low star comments know how to cook at all? My wife didn't cook much before we combined our Brady-Bunch family; but she's doing awesome now. This recipe is a wonderful re-creation of Buttermilk Eggo Waffles. So, don't listen to the nay-sayers. If it doesn't taste good the first time; try again, maybe you missed a step or are using poor ingredients? Either way, very pleased here.
Spongy Chewy
Copy Catter  
Submitted on: 08/16/13
The only thing that was an "Eggo" in this recipe was the color of the waffles. These did not taste anything close to Eggos, but the didn't taste bad either. Too chewy and rubbery for me. Won't be making this again... But this gets an A for effort.
3 stars
MOTHERLUV  
Submitted on: 03/25/13
I'll try anything once in regards to food; and sorry to say that this recipe doesn't taste anything like Eggos. I won't knock you for trying though!
Dead Ringer
Rick Myers  
Submitted on: 09/03/12
Tried this recipe and it was a dead ringer for eggo waffles! Now the wife can make decent waffles thanks to Todd!
Eggo Waffles
Neil Parker  
Submitted on: 07/03/11
Awful. Chewy, dry, flavorless. Nothing like Eggo waffles. Worst waffle receipe I've ever tried.
nonya bizness  
Submitted on: 12/09/09
Excellent waffles, But I added fresh blueberries and they were just as good.
kate  
Submitted on: 12/01/09
We are having trouble here in Utah getting these. Your recipe is AWESOME!!! Thank you!
vikikibouki  
Submitted on: 11/21/09
Wow! I never thought that this would be so easy! And the taste! Fantastic! Thank you so much!