Waffle irons are inexpensive and you can choose a device depending on the waffle shape you want – rectangles, hearts or novelty moulds. Choose one with a handy removable drip tray for catching stray batter.

A basic sweet waffle batter consists of plain flour, salt, baking powder (and sometimes baking soda (bicarbonate of soda)), sugar, eggs, milk, and often melted butter and oil. Savoury waffle batter may contain herbs, spices or grated cheese. Some waffles contain yeast or buttermilk for a fluffier end result.

Top tip: As any baker will tell you, always, always, always sift your dry ingredients to get rid of any clumps.

Avoid unwanted lumps by adding wet ingredients to dry – not the other way round. Stir the dry ingredients together, whisk the wet ingredients in a separate bowl, then slowly pour the wet ingredients into the dry, whisking constantly until blended.

It may seem like a simple task but there’s a knack to whisking. If you’re too vigorous, you run the risk of overdeveloping the gluten in the flour which can make waffles chewy or tough; too little and you could be left with lumps. Whisk steadily and not too quickly until the batter looks smooth and thoroughly mixed.

Batter can be kept in the fridge for up to two days in an airtight or tightly-covered container. If you’re making yeast-based waffles, recipes often recommend overnight refrigeration. Always re-whisk batter before using. Alternatively, make a batch of waffles, cool, wrap and keep in the fridge. Reheat the next day.

Waffles need to cook quickly in a hot iron to get the desired crispy exterior and soft interior, so make sure irons are up to temperature before adding the batter. Preheating the iron for at least 5-10 minutes (longer than when the light shows on an average electric waffle iron) and reheating between batches will result in perfectly cooked, evenly browned waffles.

Some waffle recipes call for eggs to be separated beforehand. The yolks are mixed in with the other wet ingredients and the egg whites are whisked separately, then folded into the batter. This method helps the waffles to rise during cooking, making them lighter and fluffier.

Including oil (usually vegetable) or melted butter in the batter mix can help achieve crispy waffles. But most importantly, make sure the waffle iron is piping hot and oiled for crispy perfection.

Waffle irons are more adaptable than their name suggests. Use them to make quesadillas, fry bacon or French toast, make grilled cheese sandwiches, brownies and more. How about this incredible cake-like stack of chocolate waffles, whipped cream, raspberry jam, fresh raspberries, chocolate curls and powdered sugar? Talk about starting the weekend off right!  

Think the texture of baked doughnuts in the shape of waffles and you've got a waffle doughnut. Make a slightly adapted doughnut dough which, once cooked in a waffle iron, takes on the mould but retains a thick, cakey texture. Dip in melted butter then cinnamon sugar.

Get your greens in with these fantastically coloured waffles. Blend defrosted frozen spinach into a smooth purée then fold into waffle batter along with finely grated Parmesan, cheddar or finely crumbled feta cheese. Cook waffles on a lower heat to avoid over-browning then serve with a fried egg and sliced avocado. Why not add some crispy bacon if it suits your fancy? 

Add cocoa powder to the batter mix and you've got yourself some rich chocolate waffles. A sprinkling of cinnamon is often added for a hint of warming spice or small chocolate chips for extra chocolatey indulgence.

Serve cornbread waffles as a savoury breakfast waffle, paired with bacon and eggs or fried chicken. They're naturally gluten-free too.

There are a few ways to make sourdough waffles but it usually involves adding a sourdough starter (like one used to make sourdough bread) to the batter ingredients and leaving the mixture to stand for a few minutes or overnight. Cook as you would usual waffles and serve with your choice of topping. The waffles will be light with a pleasing mild sour tang.

Crispy sour cream waffles are a Norwegian favourite. Serve with your favourite toppings or go full Scandi and add brunost (a Scandinavian brown cheese) and lingonberry jam. These are traditionally made with a heart-shaped iron for thinner, crispier waffles.

For a potato-based waffle with heavenly crunchy bits, prepare rosti or hash browns as you would normally then cook in a hot, oiled waffle iron for 5-8 minutes, instead of a frying pan. For an inspired lunch, top with a poached egg or sour cream and sliced radishes.

Take inspiration from Re:Bar in Tomball, Texas and make falafel waffles. Once you've made the falafel mix, flatten it onto a hot, oiled waffle iron and cook for 5-10 minutes. Enjoy as part of a mezze platter with feta, hummus, pita chips and Middle Eastern-inspired salads.

The trend for black food continues and there’s no reason why waffles can’t be modified to striking effect. Swap a small amount of flour for activated charcoal powder when preparing the batter mix and cook as normal. Create a contrast with brightly coloured fruit and vanilla ice cream or sandwich between a meat patty and cheese for a fun take on a cheeseburger.

Coeliacs can opt for gluten-free flour or other naturally gluten-free flours such as almond, buckwheat, coconut, oat, peanut, quinoa, soy and teff – or use a mix. Each flour adds a different flavour and texture so experiment to find the gluten-free waffle for you.

Vegan waffles are made with dairy substitutes such as almond, coconut or soy milk, and oil instead of butter. There are also a number of egg stand-ins, including mashed bananas, apple sauce, flaxseed, vinegar and baking soda. Try this recipe for vegan fried chicken and waffles which uses oil and soy milk. (Yes, the 'chicken' is vegan too!)

Make breakfast waffle pizzas by adding a bit of cheese to the waffle batter, then topping the cooked waffles with scrambled eggs, crumbled breakfast sausage, bacon, diced peppers, a dash of hot sauce (if that’s your style) and cheese. Toast the concoction in the oven and enjoy a hearty start to your day! 

Top tip: Use up leftover waffles to make personal pizzas. They’ll work best if they’re toasted first to help stop them from going too soggy. 

Does brunch get better than chicken and waffles in a spicy, juicy jalapeño/blackberry sauce? 

Go lush with these decadent Belgian waffles. Whip mascarpone creme with crushed raspberries or strawberries and a dash of sugar then dollop over the waffles and serve with fresh fruits and crushed hazelnut chocolates (such as Ferrero Rocher). 

How about trying some Belgian waffles with toasted pecans, drizzled in a buttery praline sauce and dusted with nutmeg and cinnamon? 

Keep it simple with sliced bananas, a drizzle of caramel and dusting of powdered sugar. 

The A's have it. enjoy an elegant little meal with avocado, asparagus, arugula (rocket) and an egg on a light, sourdough waffle. At brunch, it would pair perfectly with a glass of rosé and a splash of sunshine. 

Take your avocado toast to the next level with waffle toast, especially when topped with poached eggs, smoked salmon, pumpkin seeds and hot chili flakes. 

Spruce up your potato or zucchini waffles with the addition of fresh dill and serve with seasoned yogurt (or tzatziki), a squeeze of lemon and crumbled goats' cheese. For special occasions, add slices of smoked salmon. 

Just for fun, why not try out some Texas sweet potato waffles? (Ok, you can make them in any shape you please.) They'll work equally well with sweet or savoury toppings! 

Go veggie with these red, green and yellow bell pepper waffles served alongside chargrilled asparagus and soft eggs. 

When it comes to waffle toppings, there are no limits. We like this twist on eggs Benedict with ham, poached eggs, spinach and hollandaise sauce.

Use waffles in place of sliced bread and get as creative as you like: BLT; ham and cheese; smoked salmon and cream cheese; or avocado and egg. Alternatively, go sweet and use the waffles to make an ice cream sandwich.

Sweet topping combinations are endless too. There’s classic maple syrup, fruit compote and ice cream, or the popular chopped fruit and chocolate sauce. We recommend trying a s’mores-inspired topping with chocolate sauce and melted marshmallows.

If a berry topping isn't floating your boat, mix it up with whatever you have in the fruit bowl. Try mandarin slices, kiwi, pomegranate, banana or grapes.

 Bubble, or egg, waffles first appeared in Hong Kong in the 1950s and became a popular street snack in Asia. There are now bubble waffle shops worldwide selling waffles stuffed with everything from ice cream to avocado. Make these quirky snacks at home by buying a special honeycomb-like mould which creates crispy edges and chewy 'bubbles'.

If you want to make your own waffle cones at home, you’ll need a specialist bit of kit. A waffle cone maker has circular, flat iron plates and comes with a cone form to mould the cones. Once cooled, fill with ice cream.

Or, go classic and top your waffles with sharp and sweet berries, a liberal dusting of icing sugar and sprig of mint!