Easy Crispy Buttermilk Belgian Waffles

These Crispy Buttermilk Belgian Waffles are the tastiest, fluffiest waffles. You'll want to make extras, too, because they freeze really well. These waffles are made in one bowl, and can be made with whole wheat flour. These are perfect for a lazy Sunday morning breakfast or brunch with your family.

I have been making my family homemade waffles for the last 20 years. Over the years, I have tweaked and adjusted this recipe so that they come out perfectly crispy yet fluffy every time. I discovered that using buttermilk instead of regular milk yields a much fluffier waffle.

The Belgian waffle is much thicker and larger than regular waffles, and it has deeper pockets to hold the delicious syrup or toppings you decide to put on it.

Serve these waffles with Crispy Air Fryer Chicken Tenders for homemade chicken and waffles. 🙂

Why you will love crispy Belgian waffles

• Made with pantry staples, so you know exactly what you're eating.
• Pair with fresh fruit, whipped cream, or even fried chicken.
• Easy to make. Just mix, pour, and cook - perfect for busy mornings or leisurely brunches.
• Ready in under 15 minutes.
• It's a hit with kids of all ages - everyone loves waffles.
• Ideal for meal prepping, so you can have delicious waffles any day of the week.

Ingredient Notes

This easy recipe is made with basic pantry staples.

• All-Purpose and Whole Wheat Flour: For a super light waffle, stick with all-purpose flour. However, you can use up to a 50/50 blend of all-purpose flour and whole wheat flour.
• Buttermilk: This is my secret ingredient to the best waffle. No buttermilk? Mix vinegar or lemon juice with regular milk and let it sit. The acid in buttermilk gives your waffles that extra 'rise.'
• Vanilla extract: I use organic, alcohol-free pure vanilla extract for that rich flavor that takes these waffles to the next level.
• Maple syrup: Organic maple syrup is my go-to, but if you've got a different sweetener in mind, like honey or coconut sugar, feel free to experiment.

See the printable recipe card for quantities and a full list of ingredients.

Variations

• Substitute two egg whites for one whole egg.
• Leave out the whole wheat flour and make it with only all-purpose flour for an even fluffier Belgian waffle.
• Add ½ teaspoon of cinnamon in with your waffle batter.
• A handful of blueberries or other small or sliced berries.
• Add in ½ cup of miniature chocolate chips.

How To Make Crispy Belgian Waffles

Step 1: If you don't have buttermilk, make your own by combining 2 tablespoons of vinegar with 2 cups of milk. Let the mixture sit for 5-10 minutes. Preheat your Belgian waffle maker according to manufacturer's instructions. Preheat your oven to 200 degrees F.

Step 2: In a large bowl, beat the eggs with a whisk until fluffy. Beating slightly after each ingredient, add buttermilk, butter, vanilla, and maple syrup. Next, whisk in baking powder, baking soda, salt, white flour, and whole wheat flour (Images 1 + 2).

Step 3: When the waffle iron is ready, pour ¾ cup batter into the hot Belgian waffle iron. Bake until it beeps, signaling that it is ready. Carefully remove cooked waffle with tongs. Immediately place waffles on oven rack in the oven to keep warm and crispy while you make the rest. Repeat with remaining batter. Serve warm with your favorite toppings (Images 3 + 4).

Tip: Keep cooked waffles warm on either a cooling rack placed on a cookie sheet in the oven,or directly on the oven rack until ready to serve to ensure they stay nice and crispy on the outside.

Toppings

• Maple Syrup or Crab Apple Syrup
• Whipped cream or ice cream
• Strawberries, blueberries, kiwi, bananas
• Peanut butter, Nutella, or Chocolate sauce
• Raspberry Rhubarb Freezer Jam or Low-Sugar Strawberry Freezer Jam
• Powdered sugar or sprinkles.
• Yogurt

Expert Tips

• Double or triple the recipe for extras or if you are feeding a crowd.
• To keep the waffles crispy, place a cooling rack on a cookie sheet and then place the waffles on it. The air can then circulate underneath, keeping the waffles crispy until you are ready to serve them.
• Keep extra waffles in the freezer. Pop them in the toaster to heat up.

Side dishes

Recipe FAQs

More Breakfast Recipes

If you like this post on this Crispy Belgian Waffles recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below!

Recipe

Pin Recipe Print Recipe Save Saved!

5 from 14 votes

Easy Crispy Buttermilk Belgian Waffles

These Crispy Buttermilk Belgian Waffles are the tastiest, fluffiest waffles. You'll want to make extras, too, because they freeze really well. These waffles are made in one bowl, and can be made with whole wheat flour. These are perfect for a lazy Sunday morning breakfast or brunch with your family.

Cook ModePrevent your screen from going dark

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 people

Calories: 308kcal

Author: Jeri Walker

Equipment

• Waffle maker

Ingredients

• ▢ 2 eggs
• ▢ 2 cups buttermilk* see below in Notes
• ▢ 4 tablespoon butter melted
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon maple syrup
• ▢ 1 cup all-purpose flour
• ▢ 1 cup whole wheat flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt

Instructions

• Preheat Belgian waffle maker according to manufacturer's instructions.
• In a large bowl, whisk eggs until fluffy. Add buttermilk, butter, vanilla, and maple syrup. Whisk slightly after each ingredient.
  2 eggs, 2 cups buttermilk*, 4 tablespoon butter, 1 teaspoon vanilla extract, 2 tablespoon maple syrup
• Add all-purpose flour, whole wheat flour, baking powder, baking soda, and salt to the same bowl. Whisk until combined.
  1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon baking soda, 1 cup whole wheat flour
• Pour ¾ cup batter into the hot Belgian waffle iron. Bake until it beeps, signaling that it is ready.
• Carefully remove cooked waffle with tongs and repeat with remaining batter.
• Keep cooked waffles warm on a cooling rack placed on a cookie sheet in the oven until ready to serve to ensure that they stay crispy on the outside.
• Serve warm with your favorite toppings.

Save This Recipe 💌

Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!

I agree to be sent email.

Recipe Notes:

*Make buttermilk by combining two tablespoons of vinegar with two cups of milk. Let sit for 5-10 minutes.

• Double or triple the recipe for extras or if you are feeding a crowd.
• To keep the waffles crispy, place a cooling rack on a cookie sheet and then place the waffles on it. The air can then circulate underneath, keeping the waffles crispy until you are ready to eat them.
• Keep extra waffles in the freezer. Pop them in the toaster to heat up.
•  

NUTRITION INFORMATION

Serving: 1grams | Calories: 308kcal | Carbohydrates: 40g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 614mg | Potassium: 242mg | Fiber: 3g | Sugar: 9g | Vitamin A: 454IU | Calcium: 159mg | Iron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this Recipe? Pin it for Later!Mention @WindingCreekRanch or tag #windingcreekranch!

👩🏻‍🍳 About Jeri

With over 40 years of cooking experience, Jeri Walker is a self-taught cook who is passionate about creating simple and delicious recipes using everyday ingredients. Jeri's commitment to excellence means only the best recipes make it onto the blog, so when you make a recipe from Winding Creek Ranch, it's guaranteed to be a hit.

Learn more about Jeri →