Homemade Belgian Waffles

4.75 from 12 votes

These buttermilk Belgian Waffles are light and crispy, with plenty of deep, large squares for butter, syrup, and fresh berries. The perfect way to start the day and so easy to make at home!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American, European

Servings: servings

Calories: 338kcal

Author: Cyndy Ufkes at The Art of Food and Wine

Equipment

waffle iron

Ingredients

Waffle Mix

2 ¼ cups all-purpose flour
⅓ cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk
½ cup buttermilk
¼ cup butter, melted and cooled
1 Tablespoon vanilla extract
2 eggs, separated

Garnish Ideas (optional)

4 Tablespoons whipped butter
4 Tablespoons pure maple syrup
¼ cup mixed berries, blueberries, blackberries, raspberries
1 Tablespoon powdered sugar

Instructions

Making Belgian Waffles:

Melt the butter and let cool to room temperature.
Heat a Belgian waffle iron to medium, or heat according to your specific waffle iron's directions for Belgian waffles.
Separate the eggs. Reserve the whites in a medium mixing bowl. Blend yolks in small bowl and set aside.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Create a well in the center of the flour mixture.
Pour in milk, buttermilk, cooled melted butter, vanilla extract, and blended egg yolks. Whisk together to combine. The batter will be thick, but don't over blend.
Whisk egg whites vigorously until you have soft peaks, either by hand or with a mixer.
Gently fold egg whites into the batter until combined, but again don't over blend.
Let batter rest for 5-30 minutes while the waffle iron is heating.
Pour about 1/2 - 3/4 cup of batter into the center of the Belgian waffle maker. make sure the batter spread to the edges.
Close the lid and cook until lightly brown. (FYI: Most waffle makers will beep when ready).
*Note: My waffle iron (a round Cuisinart) takes about 1/2 cup of mixture and cooks for 5-minutes but each waffle iron cooks slightly differently so follow your manufacturer instructions
Remove cooked waffle from the hot waffle iron and place on a wire rack on top of a baking sheet. This keeps the waffles from getting soggy on the bottom. Continue cooking the rest of the batter.
To keep the cooked waffles warm and crisp, while cooking remaining batches, put the baking sheet in a warm oven (175˚F)

Serving waffles:

Serve waffles warm with butter and syrup. Garnish with berries and a dusting of powdered sugar, if desired.

Notes

This recipe works in a traditional waffle iron or Belgian waffle iron
These waffles freeze beautifully. Cool them completely, wrap in foil, and store in an airtight container or freezer bag
Topping ideas:

warm syrup
powdered sugar
fruit compote
fresh fruit
whipped cream
Nutella

Nutrition