Waffle Love Waffles are the most delicious waffles I have ever eaten. They are crispy on the outside and soft and warm on the inside. The sugar pearls in the waffles gives you a sweet taste in every bite. These waffles are a little time consuming because they have yeast and need to be proofed, but trust me, they are worth it!
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My teenage daughter is always asking if we can go to Waffle Love. But our budget didn’t like that very much, so we searched until we found a great recipe that we could make at home.
There are so many different toppings you can put on these delicious waffles.
We love strawberries and homemade whipped cream or hazelnut spread with bananas and homemade whipped cream. Delish!
So are you ready to get going and make this a part of your regular Sunday morning routine? Let’s go!
Waffle Love Copycat Recipe
Makes 10-12 waffles
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons granulated sugar
- 3 teaspoons brown sugar
- 1 cup warm milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup melted butter
- 1/2 teaspoon salt
- 4 cups bread flour
- 1 cup Belgian or Swedish Pearl Sugar
- Toppings of your choice
- Warm the milk in the microwave until its warm to the touch. About 30 seconds.
- In a large bowl (I use my Kitchen Aid with the dough hook attachment) add milk, yeast, brown sugar, and granulated sugar. Let this mixture sit until its foamy.
- Add eggs to a small bowl and whisk with a fork to break the yolks.
- Add the eggs, vanilla, and butter to the mixture in the large bowl and mix until well combined.
- Slowly stir in the flour until well combined.
- Let the dough hook knead the dough for 5 minutes, or transfer the dough to a floured surface and knead by hand. If the dough doesn’t pull away from the bowl after a few minutes, add 1/2 cup more flour a little at a time until it does. The dough should be pretty thick and not stick to your hands.
- Add the dough to a greased pan and cover with plastic wrap and let rise for up to 3 hours or until doubled in size.
- Punch down the dough (literally put your fist in the middle of the dough and punch all the way down to the bottom of the bowl) and put in the refrigerator for 6 hours. It can stay in the fridge for up to 16 hours so these can be made a day in advance. This step in not completely necessary, but it really makes the taste of the waffles much better.
- Remove the dough from the fridge and knead in the pearl sugar.
- Divide the dough into 12 equal pieces and let sit on a silicone mat or wax paper and let rest for 30 minutes. If there is any pearl sugar that didn’t mix in, you can roll the dough in the sugar to use it all up. Just try to push it in the dough as well as you can. It makes it less likely to stick to the waffle iron.
- Heat your waffle iron on low for about 5 minutes.
- While the waffle iron is heating up, shape each ball of dough into a disk. (see images below).
- Spray the waffle iron with nonstick spray every other time.
- Add the disks to the waffle iron, close the lid, and cook for about 4 to 5 minutes or until golden brown and cooked through.
- Remove waffles from the waffle iron and add toppings. Serve warm and enjoy!
Here you can see the dough balls and the disks ready for the waffle iron.
Adding the dough to the waffle iron.
Here you can see the color of the waffles when they are done.
Here you can see some of the delicious pearl sugar oozing out of the waffle. Mmmmm!
Here is the way I like to eat them. Hazelnut Spread with bananas and homemade whipped cream.
If you love this recipe, you’ll also like these:
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