If you’ve ever wondered what would happen if your favorite pound cake morphed into a breakfast treat, these Delicious Old-Fashioned Pound Cake Waffles are your answer. Imagine golden crisped exteriors with rich, buttery insides that taste just like the classic cake your grandma used to make! This recipe brings all the cozy nostalgia of old-fashioned baking to your waffle iron, making for a sweet, slightly decadent way to start your day—or end it, if you’re feeling adventurous. Serve them up warm with a cloud of whipped cream and berries, and you’ll never look at waffles the same way again.
Ingredients You’ll Need
What makes these waffles so irresistible is their timeless ingredient lineup. Each component is hand-picked to deliver pound cake flavor with that signature waffle crispness—no fancy supermarket trips required! Take your time with these, as every ingredient is a key player in achieving that perfect, crave-worthy waffle.
- Unsalted butter, softened: The soul of both pound cake and waffles, this brings rich moisture and flavor to each bite.
- Granulated sugar: Lends the perfect level of sweetness and helps the edges caramelize beautifully.
- Large eggs, room temperature: Provide structure, tenderness, and richness—room temp is key for a smooth batter.
- Pure vanilla extract: Infuses classic, fragrant notes that lift up the entire flavor profile.
- Almond extract (optional): Adds depth and an elegant bakery-style complexity—skip if you want pure vanilla vibes.
- Cake flour: Guarantees a soft, fine crumb; if you’re using all-purpose, see the note for swapping with cornstarch.
- Baking powder: Ensures lift for fluffy waffles without losing pound cake’s heartiness.
- Salt: Balances all that sweetness and intensifies the buttery notes.
- Whole milk, room temperature: Helps create a luscious batter; brings everything together without thinning the mixture too much.
- Nonstick spray or melted butter for waffle iron: Prevents sticking and boosts golden browning for a beautiful finish.
How to Make Delicious Old-Fashioned Pound Cake Waffles
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter with the granulated sugar in a large mixing bowl, using your hand mixer or stand mixer on medium speed. You want to whip lots of air in here—give it a solid 3 to 4 minutes until the mixture looks pale and extra fluffy. This is the foundation for that irresistible pound cake richness and ensures your waffles rise beautifully.
Step 2: Add the Eggs and Extracts
Now, add the eggs one at a time, mixing well after each addition. You’re looking for a satiny, smooth batter that’s full of volume. Once the eggs are incorporated, pour in the pure vanilla extract and almond extract if using. The gentle warmth of the extracts will perfume every bite of your Delicious Old-Fashioned Pound Cake Waffles.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. This step ensures even leavening and that signature fine crumb. If you’re substituting with all-purpose flour and cornstarch, be sure to measure carefully—these swaps keep your waffles light and soft instead of dense.
Step 4: Alternate Dry Ingredients with Milk
Add the dry ingredients to the wet mixture in two parts, alternating with the milk. This keeps your batter balanced and easy to mix, reducing the risk of overmixing (which can make waffles tough). Stir just until you see the last streaks of flour disappear—no need to go beyond.
Step 5: Let the Batter Rest
Letting your batter rest for 10 to 15 minutes is a little secret that goes a long way. This gives the flour time to hydrate, resulting in waffles that hold their shape, crisp up beautifully, and have that classic pound cake texture.
Step 6: Preheat and Prepare the Waffle Iron
While the batter rests, preheat your waffle iron and give it a good coating of nonstick spray or melted butter. A hot, well-greased iron is your ticket to waffles that release easily and develop a perfectly golden crust.
Step 7: Cook to Golden Perfection
Scoop enough batter to just cover the surface (start with a little less than usual—this batter expands). Close the lid and cook according to your waffle maker’s instructions, usually 3 to 5 minutes. Look for that rich golden color and irresistible crispy edges—then lift the lid and marvel at your Delicious Old-Fashioned Pound Cake Waffles.
How to Serve Delicious Old-Fashioned Pound Cake Waffles
Garnishes
The best part of these pound cake waffles is all the ways you can finish them. Go classic with a dusting of powdered sugar, a swirl of whipped cream, and a handful of fresh berries. For a decadent touch, a drizzle of maple glaze or even a scoop of vanilla ice cream ups the indulgence factor. Fancy a citrus twist? Grate a little lemon zest on top for extra zing.
Side Dishes
These waffles are rich and satisfying, so serve them with simple sides to round out your breakfast spread. Crispy bacon or breakfast sausage add a savory contrast, while a fresh fruit salad brightens the plate and keeps things balanced. If you’re making brunch, consider pairing with strong coffee or fresh-pressed orange juice to really complete the experience.
Creative Ways to Present
Delicious Old-Fashioned Pound Cake Waffles shine with a bit of creative flair: try stacking them with layers of mascarpone and berries for a striking “waffle cake,” or cut into fingers for dunking into chocolate or caramel sauce. For a crowd, make a waffle bar with all the toppings set out for guests to build their own personalized masterpiece. However you serve them, these waffles inspire smiles and happy forks.
Make Ahead and Storage
Storing Leftovers
If you’ve managed not to devour every single waffle, store any extras in an airtight container at room temperature for up to a day, or in the refrigerator for up to three days. They’ll stay fresh and delicious, retaining that signature pound cake flavor and texture.
Freezing
These waffles freeze like a dream. Let them cool completely, then lay them out in a single layer on a baking sheet before popping into the freezer. Once firm, transfer to a zip-top bag or airtight container. Enjoy Delicious Old-Fashioned Pound Cake Waffles straight from the freezer for up to two months—just don’t forget to label!
Reheating
To recapture the crisp edges and soft centers, reheat waffles in a toaster or toaster oven until warmed through and golden. The oven works too—line them up on a baking sheet at 350ºF for about 5 minutes. Resist microwaving, as it tends to make them chewy instead of crispy.
FAQs
Can I make Delicious Old-Fashioned Pound Cake Waffles with gluten-free flour?
Absolutely! Choose a high-quality, cup-for-cup gluten-free baking blend that’s designed to mimic regular flour. Your texture may be a bit different, but the flavor will still be rich and satisfying. Be sure to check if your blends include xanthan gum for structure.
What type Breakfast
Any standard or Belgian waffle iron works well for this recipe. Just be careful not to overfill, as the batter is richer and expands more than typical waffle batter. If your iron has adjustable browning, go for a medium-high setting for that perfect golden crust.
Can I skip the almond extract?
Certainly! The almond extract adds a subtle depth and bakery-style aroma, but these waffles are still fantastic with just the vanilla. If you love the pure, classic pound cake experience, feel free to leave it out or even swap for a hint of lemon zest instead.
Why is resting the batter important?
Resting the batter lets the flour hydrate and the gluten relax, which means your waffles turn out tender on the inside yet crisp outside. It’s a small step, but it makes a noticeable difference in both texture and flavor—well worth the wait!
How can I make Delicious Old-Fashioned Pound Cake Waffles ahead for brunch?
Prepare the waffles as directed, cool them completely, and store covered in the fridge overnight. Reheat in the oven or toaster right before serving for fresh-from-the-iron perfection. This method is great for stress-free entertaining and large gatherings.
Final Thoughts
There’s something magical about sharing a batch of Delicious Old-Fashioned Pound Cake Waffles—each bite is pure comfort, nostalgia, and joy rolled into one. Give them a try next time you want a breakfast (or dessert!) that truly wows. You’ll soon find they’re a tradition worth repeating, one warm, buttery waffle at a time.
Print
Delicious Old-Fashioned Pound Cake Waffles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 waffles
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these scrumptious old-fashioned pound cake waffles for a delightful breakfast treat. These waffles are rich, buttery, and full of flavor, perfect for a cozy morning at home.
Ingredients
For the Waffles:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 3/4 cups cake flour (or 1 3/4 cups all-purpose flour minus 3 1/2 tablespoons, plus 3 1/2 tablespoons cornstarch)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- Nonstick spray or melted butter for waffle iron
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add Eggs and Extracts: Add eggs one at a time, then mix in vanilla and almond extracts.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
- Mix Wet and Dry: Alternate adding dry ingredients and milk to wet ingredients, mixing until just combined.
- Rest Batter and Cook: Let batter rest, then cook in a preheated waffle iron until golden brown.
- Serve: Enjoy warm with your favorite toppings.
Notes
- For a lemon twist, add 1 teaspoon of lemon zest to the batter.
- These waffles freeze well—let cool completely, then freeze in a single layer and reheat in the toaster.
Nutrition
- Serving Size: 1 waffle
- Calories: 410
- Sugar: 18g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
