Description
These Candy Corn Waffles are a festive and colorful treat perfect for Halloween or any fun breakfast occasion. Made with buttermilk pancake mix and tinted with orange and yellow food coloring to mimic candy corn colors, these waffles are light and fluffy. They are finished by dipping the pointed edges into melted white chocolate for a sweet and decorative touch. Serve with maple syrup if desired for a deliciously sweet start to your day.
Ingredients
Scale
Waffle Batter
- 1 ¾ cups buttermilk pancake mix, spooned and leveled
- ½ cup granulated white sugar
- 1 large egg, separated
- 1 ¼ cup half and half
- 3 tablespoons salted butter, melted
Coloring and Decoration
- Orange food coloring
- Yellow food coloring
- Melting white chocolate wafers
- Maple syrup (optional, for garnish)
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to manufacturer instructions and grease with cooking spray if necessary to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the buttermilk pancake mix and granulated white sugar until well combined.
- Beat Egg Whites: Using a hand or stand mixer, beat the egg white in a medium bowl until soft peaks form, which usually takes about 2-4 minutes. This will help create fluffy waffles.
- Combine Wet Ingredients: To the dry mixture, add the egg yolk, half and half, and melted salted butter. Mix gently just until the ingredients come together without overmixing.
- Fold in Egg Whites: Gently fold the beaten egg whites into the waffle batter until just combined, taking care not to deflate the mixture to keep it airy.
- Divide and Color Batter: Split the batter into two separate bowls. Add orange food coloring to one bowl and yellow food coloring to the other, stirring each until the color is evenly blended.
- Cook Waffles: Using your waffle maker’s measuring cup, pour about ¼ cup of the orange batter into the center of the waffle iron and then pour about ⅓ cup of the yellow batter surrounding the orange in a ring shape. Close the waffle iron and cook on a medium setting (such as setting 3) for 3-5 minutes or until the waffle beeps indicating it’s done. Adjust time according to your waffle iron’s specifics.
- Repeat Cooking: Remove the cooked waffle and repeat the pouring and cooking process until all the batter is used.
- Cut Waffles: Once cooked, cut each waffle into quarters to resemble individual candy corn pieces.
- Melt White Chocolate: Melt the white chocolate wafers in a microwave-safe bowl in short bursts, stirring between each until smooth and fully melted.
- Decorate Waffles: Dip the pointy edge of each waffle quarter into the melted white chocolate and set aside on parchment paper to allow the chocolate to harden completely.
- Serve: Serve the decorated Candy Corn Waffles warm with optional maple syrup drizzled over or on the side for extra sweetness.
Notes
- Be careful not to overmix the batter once the egg whites are folded in to keep waffles light and fluffy.
- Adjust the amount of food coloring to achieve preferred vibrancy of colors.
- If you don’t have half and half, you can substitute with equal parts milk and cream or use whole milk for a lighter option.
- Use a medium heat setting on your waffle iron for even cooking without burning.
- The white chocolate dipping adds a sweet final touch but can be omitted for a simpler presentation.
- Waffles are best enjoyed immediately but can be kept warm in a low oven for up to 30 minutes.
Nutrition
- Serving Size: 1 waffle quarter
- Calories: 130
- Sugar: 7g
- Sodium: 150mg
- Fat: 5.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
