Crispy Buttermilk Belgian Waffles

A crispy waffle on a white plate, garnished with whipped cream and fresh strawberries, dusted lightly with powdered sugar.

5 from 14 votes

Crispy Buttermilk Belgian Waffles

These crispy buttermilk Belgian waffles have the perfect golden exterior and fluffy interior. Made in one bowl with simple ingredients, they're ideal for weekend breakfasts and freeze beautifully for quick weekday meals!

Prep Time5

Cook Time18

Total Time23

Course: All Recipes, Breakfast

Cuisine: American

Servings: people

Calories: 308kcal

Author: Jeri Walker

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!

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.

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