These crispy buttermilk Belgian waffles are light and fluffy on the inside and perfectly golden on the outside! They're a weekend breakfast favorite made with pantry staples and buttermilk, and they taste better than diner-style! Top with syrup, fruit, or whipped cream for a breakfast or brunch everyone will love!
If you love breakfast recipes, try my Fluffy Banana Pancakes or Apple Cinnamon Oatmeal Muffins next!
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Why You'll Love This Recipe
After years of Sunday morning waffle-making, I've learned what makes the difference between good waffles and great ones. It's my secret ingredient - buttermilk! It creates the most amazing texture - crispy on the outside, light and fluffy on the inside.
Belgian waffles are much better than regular waffles because they are extra thick and have deeper pockets, perfect for holding pools of maple syrup or fresh berries. These are the best waffles, and my family requests them weekly. I always make extra because I freeze them for quick weekday breakfasts. I love serving them with fresh strawberries and whipped cream!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below, along with notes below to assist you.
- All-Purpose and Whole Wheat Flour: Use only all-purpose flour for a super light waffle. However, you can use a 50/50 blend of all-purpose and whole wheat flour like I did.
- Buttermilk: The key to extra fluffy waffles! The acidity helps the baking soda work its magic for the perfect rise. No buttermilk? Make your own by adding 2 tablespoons of vinegar to 2 cups of milk and letting it sit for 5-10 minutes.
- Butter. Adds rich flavor and helps create that crispy exterior. Use melted butter that's slightly cooled. You can also use vegetable oil.
- Maple syrup: Maple Syrup. Adds a touch of sweetness to the batter. You can substitute honey if you like.
- Leavening Agents. Both baking powder and baking soda work together to create the perfect rise.
See the printable recipe card for quantities and a full list of ingredients.
How To Make Crispy Buttermilk Belgian Waffles
- PREP: Preheat your Belgian waffle maker according to the manufacturer's instructions. Preheat your oven to 200°F (to keep waffles warm). If needed, make a buttermilk substitute by combining 2 tablespoons vinegar with 2 cups milk and letting it sit for 5-10 minutes.
- MIX: In a large bowl, beat eggs with a whisk until fluffy. Add buttermilk, melted butter, vanilla extract, and maple syrup, whisking slightly after each addition.
- COMBINE: Add baking powder, baking soda, salt, and flour (all-purpose and whole wheat if using). Whisk until just combined - some small lumps are okay. Don't overmix.
- COOK: When the waffle iron is hot, pour about ¾ cup of waffle batter onto (or into) the waffle iron. Close the lid and cook until the waffle maker signals it's done, or until steam stops escaping. The waffles should be golden brown.
- KEEP WARM: Transfer finished waffles directly to the oven rack or a cooling rack placed on a baking sheet in the preheated oven. This keeps them crispy while you finish cooking the remaining batter.
- SERVE: Top with your favorite toppings and enjoy while hot and crispy!
My Top Tips
- Don't stack waffles when they come off the iron - this traps steam and makes them soggy. Place them on a rack in the oven where air can circulate around them.
- The right consistency matters - batter should be thick but pourable. If it's too thick, add a splash more buttermilk; if too thin, add a tablespoon of flour.
- Preheat your waffle iron before adding batter for the perfect crispy exterior.
- Double the recipe for extras - cooled waffles freeze great for up to 3 months. Just pop them in the toaster for a quick breakfast.
- Let the batter rest for 5 minutes before cooking for even fluffier waffles.
Variations
- Blueberry Waffles: Gently fold in 1 cup of fresh blueberries (or other berries) after mixing the batter.
- Chocolate Chip: Add ½ cup mini chocolate chips for a sweet treat.
- Cinnamon Spice: Add 1-2 teaspoons of cinnamon to the batter for a warm flavor.
- Extra Light: Replace one whole egg with two egg whites for a fluffier texture.
- All-Purpose Only: Skip the whole wheat flour and use only all-purpose for the lightest possible waffles.
Topping Ideas
These Belgian waffles pair perfectly with:
- Classic maple syrup or Crabapple Syrup
- Fresh berries or sliced bananas
- Whipped cream or ice cream for a fun treat
- A drizzle of peanut butter, Nutella, or chocolate sauce
- Low-Sugar Strawberry Freezer Jam or Raspberry Rhubarb Freezer Jam
- Greek yogurt and honey
Perfect Pairings
Make it a complete breakfast with:
- Air Fryer Bacon for a classic bacon and waffles combo.
- Fresh fruit salad for a lighter option.
- Crispy Air Fryer Chicken Tenders for delicious homemade chicken and waffles.
Make Ahead and Storage
Make Ahead: The batter can be prepared the night before and stored covered in the refrigerator. Give it a good stir before using.
Refrigerator: Store leftover waffles in an airtight container for up to 3 days.
Freezer: Place cooled waffles in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 3 months.
Reheating: For the crispiest results, pop frozen waffles directly into the toaster. You can also reheat in a 350°F oven for 5-10 minutes.
Recipe FAQs
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose and whole wheat flours.
The most common reason is stacking them while hot. Instead, place them on a rack in a warm oven to keep them crispy until serving.
Most waffle makers have an indicator light or sound, but generally, when the steam stops escaping from the sides of the waffle maker, your waffle is done.
Crispy Buttermilk Belgian Waffles
Ingredients
- 2 large eggs
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar)
- 4 tablespoons butter melted and slightly cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- If you don't have buttermilk, make your own by combining 2 tablespoons vinegar with 2 cups milk. Let it sit for 5-10 minutes. Preheat your Belgian waffle maker according to the manufacturer's instructions. Preheat oven to 200°F.
- In a large bowl, beat eggs with a whisk until fluffy. Add buttermilk, melted butter, maple syrup, and vanilla, whisking after each addition.
- Add flour, baking powder, baking soda, and salt. Whisk until just combined. Some small lumps are okay.
- When the waffle iron is ready, pour about ¾ cup batter into the hot iron. Close and cook until your waffle maker signals it's done or the steam stops escaping.
- Remove the cooked waffle carefully with tongs. Place directly on the oven rack or on a cooling rack set on a baking sheet in the warm oven to keep crispy while cooking the remaining waffles.
- Repeat with the remaining batter. Serve waffles warm with your favorite toppings. Enjoy!
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Notes
- For extra crispy waffles, place them directly on the oven rack rather than stacking them.
- The batter can be made the night before and refrigerated. Give it a good stir before using.
- For extra light and fluffy waffles, use 2 cups of all-purpose flour and omit the whole wheat flour.
- Freeze leftover waffles in a single layer, then transfer to a freezer bag. Reheat directly in the toaster.
- For lighter waffles, replace one whole egg with two egg whites.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Robbie L Jones says
do i use 2 cups of all purpose flour if i am not using the what flour
Jeri Walker says
Yes! Just use 2 cups of all-purpose flour - your waffles will be so light and fluffy! 🙂
Addie says
These waffles are so golden and delicious!
Jeri says
Thank you, Addie! I'm so glad you liked them!
Katie Youngs says
Mmm these sound delicious!
Jeri says
Thanks, Katie, they are one of our favorites!
Raquel says
There is nothing like a lovely Belgian waffle for breakfast! Making these this weekend!
Jeri says
I agree, Raquel! I hope you like them as much as we do!
Oscar says
This recipe was amazing. My family loved it so much they are already asking me to make it again.
Jeri says
That's awesome, Oscar! I'm so glad your family liked them!
Natalie says
I never tried adding buttermilk in waffle batter but your waffles do look crispy and delicious. I will definitely give this a try!
Jeri says
It makes all the difference, Natalie! I hope you like them!
Melinda says
Crispy waffles are a lost art, thank you for sharing all the steps! Yum!!
Jeri says
Thanks, Melinda! Homemade waffles are so good!
Agnieszka says
I've been looking for crispy waffle recipe and this one is perfect! Thank you for posting.
Jeri says
Thank you, Agnieszka! I hope you like them as much as we do!
Audrey says
These look so good! I can't wait to try them.
Jeri says
Thank you, Audrey! I hope you like them!
Tracey says
Oh my goodness! This recipe is so easy to make and tastes delicious!
Jeri says
I'm so glad you like it, Tracey! Thanks for commenting!