Bubble Waffles are CRAZY fun, really easy and completely delicious. They’re an egg waffle, almost custard-tasting, and can be eaten for breakfast, or made into AMAZINGLY fun ice cream sundae cones!
Get you life in order, because today’s post is going to CONSUME you for the next bit of time. I am so completely addicted to these Bubble Waffles I can’t even express to you in actual words.
I will preface this with the fact that you DO have to buy a Bubble Waffle Maker. I know that is completely annoying, and I really try my best to stay away from recipes that require a “singular use” appliance. I bought a CucinaPro bubble waffle maker, but am in NO WAY affiliated with them…I just love it so much I wanted to share. I am sure there are other brands out there too, but I just want you to know which one I have been using, and it’s not too pricey, coming in right under $40.
I am sure you feel like you don’t really NEED another waffle maker. And I mean, technically you’re right. But…
There’s a place in NYC that sells crazy waffle sundae cones that use bubble waffles, which is where I got the idea…I mean, not everyone can get to NYC…BUT I bet you all have a kitchen in your house with a plug available. You’re basically all set.
Except, yes, you do need to purchase the waffle maker.
Now that we have that out of the way.
The waffle batter is different from normal batter…the flavor is sweet, and custardy due to the amount of eggs. I was a little worried at first, but it worked perfectly!
You can eat these for breakfast with maple syrup or you can get crazy and serve them with ice cream.
The longer you cook the waffles in the iron, the crispier they will get…so for the cones I cooked them until they were just golden. They won’t stay in the cone shape completely, so made some paper cones to hold them in place to fill with ice cream…or you could easily use a cup. My kids went CRAZY for these!
These would be fun to make for an ice cream party this summer too! If you want to make them ahead, you could form a cone out of aluminum foil (like a mold) and fold the waffle around it while it’s still warm to shape them. Let them cool like that.
Note – These waffles are soft, not crispy. You could absolutely get a crispier waffle if you fill the waffle iron with only a thin layer of batter and cook it an extra minute or 2… but if you’re going to try and shape them you will have to do it while they’re still warm.
This is definitely going to be our favorite treat this summer. I see lots of ice cream parties in my future!
Again, I am not affiliated at all with this brand of waffle maker, but it’s the one I have been using and loving.
Author: Cookies & Cups
Serves: 5 waffles
- 6 egg whites, beaten to stiff peaks
- 3 egg yolks
- ¾ cup granulated sugar
- 6 tablespoons butter, melted
- 1 tablespoon vanilla
- ¾ cup milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1½ teaspoons baking powder
- 1¼ cup cake flour
- In the bowl of your stand mixer, fitted with the whisk attachment, beat the 6 egg whites on high speed until stiff peaks form. Set aside.
- In a large bowl whisk together egg yolks, sugar, butter, vanilla, and milk until smooth. Mix in the cinnamon, salt, and baking powder until combined. Finally mix in the flour until no lumps remain.
- Fold half of the egg whites into the mixture until combined, and then gently fold in the remaining egg whites.
- Preheat the waffle iron. Fill the waffle iron with a scant cup of batter, spreading the batter out so it’s completely covered. Close the lid on the iron and cook for 5 minutes. Remove the waffle from the iron when it’s lightly browned. The longer you cook the waffle, the crispier it will be.
recipe lightly adapted from CucinaPro
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