Irish Soda Bread Waffles Recipe — Karen’s Savory Breakfast Twist

All the flavor and crunch of Irish Soda Bread — but in waffle form!

These buttermilk waffles, brightened with caraway seeds and studded with raisins, are perfect for breakfast, brunch, or a satisfying snack. They work beautifully with either all-purpose flour or gluten-free 1-to-1 flour.

The batter is enriched with raisins and caraway seeds for a true Irish soda bread flavor — a delightful twist for St. Patrick’s Day or any morning.

These heavenly waffles are made to be finished with a good pour of real maple syrup.

Maple syrup grades — choose the intensity you prefer:

• Golden: Light color and delicate flavor; usually from the start of the season.
• Amber: Medium intensity with a richer maple taste.
• Dark: Robust maple flavor and pleasing dark color.
• Very Dark: The most intense flavor, typically from the end of the season.

Vermont maple syrup is prized for a slightly lower water and higher sugar content. Pure maple syrup is simply concentrated sap from the sugar maple tree — nothing added.

Who produces the most maple syrup?

In the U.S., Vermont leads in production. In North America overall, Quebec is the largest producer by a wide margin.

What about organic maple syrup?

Organic certification for maple syrup confirms that the producer manages the woods as a living ecosystem rather than a sap factory. For organic certification, producers must maintain biodiversity, ensuring at least 15% of trees in a woodlot are companion species rather than maples. While I haven’t switched to organic syrup yet, it’s worth considering.

Note on imitation syrups: Many commercial pancake syrups are made from corn syrup with added artificial flavors and preservatives. Pure maple syrup has a single ingredient — maple — and a much stronger flavor, so you typically need less.

Simple pantry ingredients: buttermilk, eggs, flour (regular or gluten-free 1-to-1), melted butter, neutral oil, sugar, caraway seeds, raisins or currants, vanilla, sea salt, cinnamon, baking powder, and baking soda.

The batter comes together in minutes — heat your waffle iron and you’re ready to cook.

Like Irish soda bread, these waffles develop a crisp crust and a moist, fluffy interior.

Tips for using a waffle maker

• Preheat your waffle iron thoroughly before the first batch.
• Clean the surface if needed — a damp cotton swab works well for small spots.
• Brush the iron with oil before each waffle for easy release; a pastry brush is handy.
• Fill the iron generously — this recipe makes four 7″ waffles.
• Resist opening too soon. Wait at least three minutes and look for golden-brown edges before checking.
• To re-crisp waffles, place them on a foil-lined pan under the broiler about 6″ from the heat until crisp.
• For extra visible raisins on top, drop a few chopped raisins into the iron before adding batter.

Karen

Karen’s Irish Soda Bread Waffles

Servings: 8 | Prep: 10 mins | Cook: 12 mins | Total: 22 mins

Equipment

• 1 waffle iron (7″ surface)

Ingredients

• 2 large eggs
• 2 1/2 tbsp pure cane sugar
• 3 tbsp neutral oil (such as expeller-pressed safflower)
• 3 tbsp unsalted butter, melted
• 2 cups buttermilk
• 1/2 tsp pure vanilla
• 2 cups plus 2 tbsp flour (regular or gluten-free 1-to-1)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 2 tsp caraway seeds
• 3 tbsp raisins or currants (chop raisins with an oiled knife if desired)

Instructions

Make the waffle batter

1. In a large bowl, whisk together the eggs, sugar, oil, melted butter, buttermilk, and vanilla until smooth.
2. Add the flour, baking powder, baking soda, salt, cinnamon, caraway seeds, and raisins. If using raisins, chopping them makes for even distribution.
3. Whisk until a cohesive batter forms. It doesn’t need to be perfectly smooth; small lumps are fine. Let the batter rest while the waffle iron heats.

Make the waffles

1. If you want more visible raisins on top, place a few chopped raisins onto the hot iron before adding batter.
2. Brush the waffle iron with oil and add about 4 ounces of batter (a 4-ounce ladle works well). Close and cook without peeking until the edges are golden and the waffle is cooked through.
3. Repeat for the remaining batter, oiling the iron before each waffle.
4. Serve warm with pure maple syrup.

Tips

• Waffles freeze well — wrap tightly in waxed paper and store in a zip-top bag or airtight container.
• If waffles soften after standing, re-crisp them under the broiler about 6″ from the heat source on a foil-lined tray until they are crisp again.

Notes

This recipe is the work of its author, Karen Sheer, and may not be reproduced without permission.

Nutrition (approx.)

Per serving: 287 kcal; Carbohydrates 36 g; Protein 7 g; Fat 13 g; Saturated fat 5 g; Sodium 472 mg; Fiber 1 g; Sugar 7 g. (Nutrition is an approximation.)

Additional Info

Course: Breakfast, Brunch, Snack. Cuisine: American.