This is my all-time favorite waffle recipe! These Belgian Waffles are light, tender and fluffy on the inside with just the right amount of crisp on the outside. Since I first shared these 3 years ago we’ve had this recipe on repeat, everyone in my family loves them!
Around here we love a made-from-scratch, big, comforting breakfast. With all of the holidays and family I’ve had staying lately, we’ve been going through breakfasts like these like crazy.
Normally I only pull out the homemade waffle recipe for the weekend or special weeknight meals, so it’s been fun to splurge more than normal lately.
I made these Belgian waffles for Christmas breakfast and of course we all loved them so I decided to make them again to share with all of you.
This waffle recipe turns out waffles that are light, fluffy, with just the right crisp. And I love the flavor the buttermilk adds to keep them far from boring.
Tips for the Best Waffles
- Use flour and cornstarch. It will give you the best tender texture.
- Whip the egg whites. This will give you fluffy waffles.
- Use buttermilk, not just milk. It adds delicious flavor.
- Stick with vegetable oil instead of butter, you’ll get a light, moist waffle and a crispy exterior.
- Keep cooked waffles warm in the oven while you finish cooking the remaining batter.
Do I Have to Use a Belgian Waffle Maker?
You don’t have to use a Belgian waffle maker for this recipe. A regular waffle iron will work as well, just add batter accordingly.
Toppings for Belgian Waffles
Wondering what to finish them with? Here’s a few ideas to get you started.
- Brush lightly with butter then dip in a cinnamon sugar mixture for a churro-like waffle.
- Top with fresh berries and sweetened cream.
- Consider this homemade buttermilk syrup. It’s addictive.
- Serve with a homemade fruit syrup like Strawberry Syrup or Blueberry Syrup.
- Try chocolate sauce or nutella, sliced bananas, chopped nuts and whipped cream for a sundae-like treat.
- In the fall add apple butter or pumpkin butter.
- Add a light layer of lemon curd and fresh blueberries.
- Then of course there’s always the option of a slather of butter and warmed maple syrup.
No matter how you choose to top them this is one of those waffle recipes you’ll turn to time and time again. What’s not to love about these?
More Classic Breakfast Recipes You Might Like
The best waffle recipe ever! Fluffy, tender and moist on the inside and perfectly golden brown and crisp on the outside. And they have the most delicious buttermilk flavor. Top them with a homemade fruit syrup and whipped cream for even more decadence.
- 1 1/2 cups (213g) all-purpose flour (scoop and level to measure)
- 1/2 cup (70g) cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 6 Tbsp vegetable oil or canola oil
- 1/2 tsp vanilla extract
- 2 large eggs , whites and yolks separated
- 3 Tbsp granulated sugar
Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron).
In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined.
In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture.
Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
Variations - serve with sweetened whipped cream, fresh berries and fresh fruit syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.