Add an extra jolt to your morning routine with these coffee-infused homemade waffles. Turn on your oven, grab a bowl and get ready to spike your breakfast with everyone’s favorite AM beverage.
Coffee and waffles just go together, it’s a well known fact. I’m infatuated with this recipe because:
- In terms of prep, it’s incredibly easy and low maintenance.
- The coffee adds a toasty touch that’s simply irresistible.
- Breakfast foods straight-up make me happy… especially homemade waffles.
Can we take a minute and give praise to extra thick, melt-in-your-mouth waffles with a slightly crunchy exterior? This breakfast fantasy is no longer a dream… as I’ve discovered the secret ingredient to that irresistible “fluff factor”. Are you ready? It’s cornstarch! This ingredient allows you achieve a thick and hearty texture without weighing the dish down. It’s an amazing addition to your cabinet’s baking shelf.
Speaking of adding unique ingredients to traditional recipes, let’s get back to the superstar in this post. Mmm.. Coffee.
I partnered with Boyer’s Coffee for this recipe, which is a family-owned company that’s been hand-crafting coffees since 1965. Mash-Up Coffee is Boyer’s newest line of organic, specialty grade coffees available at Walmart and through their website.
I chose to utilize their Sumatra + Peru blend for this recipe.
The strength and spiciness of Sumatra marries perfectly with the milk chocolate counterpart in coffees that are grown within the Primero de Mayo community of St. Martin, Peru. If you’re not adventurous enough to join the 1.5-hour mule ride from the trail head to the farm, follow along here as Boyer’s Coffee constructs a school there. I once had the unforgettable experience of assisting with building a school in Costa Rica… but we’ll save that story for another post.
- 1¾ cup All-Purpose Flour
- ¼ cup Cornstarch
- 1 tbsp. Baking Powder
- 2 tbsp. Sugar
- 1 tsp. Cinnamon
- ¼ tsp. Salt
- ¼ cup Whole Milk Ricotta
- ¾ cup Whole Milk
- 2 Large Eggs
- 1 cup Sumatra + Peru Boyer's Coffee, room temperature
- ¼ cup Vegetable Oil
- 1 tsp. Vanilla Extract
- Maple Syrup
- Powdered Sugar
- Fresh Fruit
- Preheat waffle iron to high.
- Preheat oven to 300F with a cookie sheet and wire rack.
- Whisk all dry ingredients together in a large bowl. Then whisk all wet ingredients in a large bowl, in the order listed above, until smooth.
- Add the wet ingredients into the dry and mix until smooth.
- I like to use a ½ cup measuring cup to pour batter on to the hot waffle iron.
- Cook until golden, roughly 1 minute. Place in oven on top of the wire rack to keep warm. This also crisps up the edges a bit which is oh so dreamy.
- Serve with warm maple syrup, powdered sugar, fruit and more coffee.
- This recipe is also FANTASTIC as dessert. Simply serve with a scoop of vanilla ice cream and chocolate shavings.
- Leftovers freeze well. After cooking, cool completely and place in a ziplock bag. Use within 1 month.
- If you’re serving to a young child or want to skip the caffeine, you can substitute the coffee with milk.
COFFEE DISCOUNT CODES: (HOORAY)
If you’re interested in ordering a bag of Boyer’s Mash-Up Coffee, make sure to take advantage of these discounts! Please visit their website here and use the codes below during checkout.
25% off 1 Bag of Mash-Up: sliceofjess25
33% off 3 Bags of Mash-Up: sliceofjess33
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This recipe is sponsored by Boyer’s Coffee, however all opinions are mine alone. Thank you for supporting the brands and establishments that make www.SliceOfJess.com possible.
Mind blown! I’ve never thought of addicted by coffee to anything but brownies. I’ll be trying this for sure.
I’ve always been a coffee-brownie girl in the past too! I hope you love the recipe as much as I do, thanks for stopping by!
Kiran D Smith
YUM! Love the idea of adding coffee to waffles. Genius!! 🙂
Thank you! It’s the perfect weekend pick-me-up!