Ghost waffles aren’t just a quirky breakfast—they’re a nod to childhood sleepovers and ghost stories whispered late at night. They’re about capturing that fleeting, mysterious flavor that hints at smoky campfires and haunted nights. You won’t find these in a typical brunch lineup, but once you do, they’ll haunt your mornings forever.
Why I Keep Coming Back to Ghost Waffles
They’re unexpectedly complex. A crispy outside, tender inside, with a smoky, spicy kick that surprises every time. It’s a breakfast that sparks curiosity and conversation—never dull, always intriguing.
Unpacking the Ghost Waffle Ingredients
- Flour: Base for structure. Use all-purpose, but almond flour adds crunch and nutty flavor.
- Baking powder: Leavens the batter, giving waffles that airy lift.
- Eggs: Bind everything together, add richness. For vegan, try flaxseed meal.
- Milk: Creamy moisture. Dairy or plant-based works—coconut milk adds a smoky, sweet tone.
- Ghost pepper oil: Adds a whisper of smoky heat; use sparingly if you’re sensitive.
- Vanilla extract: Brightens the flavor with a subtle sweetness and aroma.
- Sugar: Balances flavors and helps with browning. Brown sugar adds caramel notes.
Tools of the Ghostly Trade
- Waffle iron: Creates that perfect crispy exterior and fluffy interior.
- Mixing bowls: Separate dry and wet ingredients for even mixing.
- Whisk: Ensures a smooth, lump-free batter.
- Measuring cups and spoons: Accurate ingredient portions for consistency.
- Spatula: Helps transfer batter and clean the iron.
Crafting the Ghost Waffles: A Step-by-Step Guide
Step 1: Gather your ingredients and preheat your waffle iron to 180°C (350°F).
Step 2: Mix the dry ingredients: flour, baking powder, a pinch of salt, and sugar in a bowl.
Step 3: In a separate bowl, beat eggs, then stir in milk, vanilla, and a splash of ghost pepper oil for a subtle smoky heat.
Step 4: Combine wet and dry ingredients just until smooth. Don’t overmix; some lumps are okay.
Cooking Checks and Tips for Ghost Waffles
- Waffle iron is hot enough when a few drops of water sizzle and evaporate immediately.
- The batter should be thick but pourable; if too stiff, add a splash more milk.
- Waffles should be golden with a slight crispness on the edges.
- If waffles stick, lightly oil the iron or skip the spray to avoid excess greasiness.
Ghostly Mistakes and How to Banish Them
- Undercooked, limp waffles.? If waffles are soggy, increase cooking time or lower moisture in batter.
- Overmixed batter leading to tough waffles.? If batter is lumpy, gently fold instead of whisking vigorously.
- Sticking waffles.? If waffles stick, oil the iron lightly before each batch.
- Over-torched waffles.? If they burn quickly, lower heat slightly and monitor closely.
Ghost Waffles
Ghost Waffles are a crispy-on-the-outside, tender-on-the-inside breakfast treat with a smoky, spicy kick. Made with a batter of all-purpose flour, eggs, milk, and a hint of ghost pepper oil, they deliver a surprising complexity of flavors and textures, finished with a golden-brown exterior. The result is a visually intriguing, flavorful waffle that sparks curiosity and conversation at the breakfast table.
Equipment
- Waffle iron
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 3 eggs room temperature
- 1 3/4 cups milk dairy or plant-based
- 1 teaspoon vanilla extract
- 1/2 teaspoon ghost pepper oil use sparingly
Instructions
- Preheat your waffle iron to 180°C (350°F) and gather all your ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar until well combined and slightly aerated.
- In a separate bowl, beat the eggs thoroughly, then stir in the milk, vanilla extract, and ghost pepper oil, creating a fragrant, slightly spicy mixture.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined, leaving some lumps—this helps keep the waffles tender.
- Allow the batter to rest for 2 minutes; it should be thick but pourable, with a slight sheen from the moisture.
- Lightly oil or spray the waffle iron to prevent sticking, then pour enough batter to just cover the surface, spreading slightly with the back of a spoon if needed.
- Close the waffle iron and cook for about 4-5 minutes, until the waffles are golden brown and crispy around the edges, with a fragrant aroma filling the kitchen.
- Carefully open the iron and check the waffles—they should be crisp and release easily. If needed, cook for an additional minute for extra crispness.
- Gently transfer the waffles to a plate, and repeat with remaining batter, oiling the iron lightly between batches to prevent sticking.
- Serve the ghost waffles hot, optionally garnished with toppings like whipped cream, fruit, or a drizzle of syrup for added flavor and visual appeal.
- Enjoy the crispy texture and smoky spicy kick of your mysterious, hauntingly delicious Ghost Waffles!
Notes
For a milder flavor, reduce the ghost pepper oil. For extra crunch, leave waffles in the oven at 100°C (210°F) for a few minutes after cooking to crisp up further.
