Have you been looking to find the perfect recipe for Crispy Buttermilk Belgian Waffles? Look no further. This easy recipe makes the tastiest, fluffiest waffles. Make extras too because they freeze really well. They are so much healthier than frozen waffles bought in the grocery store. These are made with whole wheat flour and sweetened naturally with maple syrup. These are perfect to make for a lazy Sunday morning breakfast or brunch for your family.
I have been making my family homemade waffles for the last 20 years. Over these 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 fluffier waffle. Originally I used a regular waffle iron until it wore out. For Christmas last year, my husband bought me this Belgian waffle maker, and.....Wow! I love it!
The Belgian waffle is much thicker and larger than regular waffles, and it has deeper pockets to hold the delicious syrup or topping you decide to put on it. My kids, when they were younger, used to get so excited when we stayed in a hotel and they could make their own Belgian waffle for breakfast in the morning. Now, they can do it anytime they want!
- All-purpose flour and whole wheat flour. I use a combination of these 2 flours. For an extremely light waffle, use only all-purpose flour. However, because I am trying to eat healthier, I use a 50/50 mixture. The waffle is a little heavier but is still delicious.
- Baking powder. Baking powder is a leavening agent, which means it helps the waffle to rise and become more fluffy and tender. If you don't have baking powder that's okay, leave it out. The waffle will just not be as light and fluffy.
- Baking soda. Baking soda is also a leavening agent that helps the waffles be thick and fluffy.
- Eggs. These add tenderness to the waffle and give it texture. I use fresh organic farm eggs. I recommend using organic eggs if they are available to you. When you eat organic eggs, you know the hens' feed did not contain animal by-products, synthetic fertilizers, sewage sludge, pesticides, and other unsavory ingredients. Want more info? Read more here.
- Buttermilk. If you don't have buttermilk on hand, you can easily make it at home by mixing 1 tablespoon of vinegar or lemon juice with regular milk and letting it sit for 5-10 minutes. Or, you can make waffles with just regular milk, or your favorite milk substitute. Buttermilk gives these waffles the best flavor, while regular milk will produce an even lighter texture. The purpose of buttermilk is to provide acid into the reaction with baking soda to cause the waffles to 'rise' more. The thickness helps the batter retain the air pockets that the acid and baking soda create when heat is applied, resulting in a 'lighter and fluffier' waffle.
- Butter or margarine. You can use any oil of your choice. These turn out well with olive oil and avocado oil too.
- Vanilla extract. Vanilla adds delicious flavor to these waffles. For the best flavor, use our vanilla extract. I use organic alcohol-free pure vanilla extract.
- Maple syrup. I use organic maple syrup for my sweetener. However, feel free to use your favorite sweetener. They will all taste good. Try honey, coconut sugar, or raw sugar.
Make buttermilk by adding 2 tablespoon of vinegar to 2 cups of milk. Let sit for 5-10 minutes. Preheat Belgian waffle maker according to manufacturer's instructions. Preheat oven to 200 degrees F.
Next, 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.
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 on oven rack in oven to keep waffle warm and crispy while you make the rest. Repeat with remaining batter.
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 that they stay nice and crispy on the outside. Enjoy!
- You can substitute 2 egg whites for 1 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
- Double the recipe for leftovers or if you are feeding a crowd.
- Maple Syrup.
- Apple Syrup (Get my Homemade Apple Syrup recipe here).
- Whipped cream.
- Nutella or Chocolate sauce.
- Peanut butter.
- Jam (Get my Homemade Raspberry Rhubarb Freezer Jam recipe here).
- Powdered Sugar.
- Ice Cream.
- Strawberries, blueberries, or fruit of any kind.
- Whipped cream.
🥓 Side dishes
To round out your waffles and make your meal more balanced, pair your waffles with:
- Fruit salad.
- Scrambled eggs.
- Sausage or bacon.
- Sliced tomatoes.
- Sliced avocado.
For a delicious drink to go with your waffles, try Homemade Orange Julius, it goes perfectly with these waffles. 😊
💭 Top tip - No more soggy waffles
For years, I used to make the waffles and then stack them on a plate to keep them warm in the oven while I cooked the rest. What we ended up with were soggy waffles. Yuck!
To keep the waffles crispy, I now put a baking rack on a cookie sheet and then place the waffle on the baking rack. That way the air can circulate underneath, leaving all the waffles crispy until you are ready to eat them. Alternatively, you can place the waffle directly onto the oven rack.
🌡️ How to store and reheat waffles
I always keep extra waffles in the freezer for my kids so they can grab a waffle anytime they want. First, I let the waffle cool completely. Next, I cut the Belgian waffle in half, then place it on a cookie sheet lined with parchment paper and flash-freeze it. Next, I place the frozen waffles in a large Ziploc plastic bag and place it in the freezer. The waffles never stick together and are easy to grab. To reheat, pop them in the toaster on the lowest setting and let them heat up. Quick and easy!
I hope you enjoy these homemade Crispy Buttermilk Belgian Waffles as much as we do.
Please let me know in the comments below how you enjoyed the recipe, or send me an email on my Contact Page.
How To Make The Best Crispy Buttermilk Belgian Waffles
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 2 cups buttermilk
- 4 tablespoon butter melted
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- Make buttermilk by adding 2 tablespoon of vinegar to 2 cups of milk. Let sit for 5-10 minutes.
- Preheat Belgian waffle maker according to manufacturer's instructions.
- In a large bowl, beat 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.
- 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.