These buttermilk Belgian waffles are perfect way to make a breakfast special. Crispy and golden brown on the outside and light and fluffy inside. Plus, they have those nice deep wells which are perfect for holding all of your favorite toppings.
There is always something special about waffles for breakfast or brunch. They are great all on their own but there are so many things that you can do with them afterwards. Sometimes I like to top them with fresh fruit, chocolate and whipped cream and sometimes bananas foster. Slide up a piping hot cup of coffee, or cold if that’s your jam, or whatever your favorite drink is, and you have a wonderful weekend breakfast.
In this recipe
One of the best parts of this recipe is that you will normally have everything in your kitchen already so you don’t have to do any special shopping to make these.
Buttermilk: gives the waffles a lovely tang and helps keep them nice and tender. If you don’t have any on hand just add a tablespoon of white vinegar for every cup of milk and stir. Instant buttermilk!
Baking powder and baking soda: these are the raising agents that makes the batter fill the waffle iron.
Sugar: this will help the waffles brown and adds just a hint of sweetness.
Why baking powder and soda?
his is normally a common question when you see a lot of recipes. Both are leavening (raising) agents. Baking soda is double acting meaning it starts to work once it gets wet and then also when it gets hot it also has the acid included with it so it will only need water for activation. Baking soda will activate in the presence of an acid like buttermilk or heat. However, using both will prevent the baking soda from neutralizing all of the acid to give you that nice tang of the buttermilk.
Making the batter for Belgian waffles
One of the things you need to be aware of is once you start mixing you want everything to be ready to cook. You will want the Belgian waffle iron to be hot. Once the baking powder and soda mix with the buttermilk you will start to see bubbles. Gently whisk the dry ingredients into the wet ones being careful not to overmix. That will yield chewy and tough waffles. It is ok to see a few lumps in the batter. They will fix themselves by the time cooking is done.
What can I top them with?
Some of my favorite toppings are:
- Fresh fruit
- Butter and powdered sugar
- Chocolate and whipped cream
- Caramel sauce
- Maple syrup
- Bananas foster
How should I store them?
If you have some leftover waffles, you can store them easily. They can be refrigerated in an airtight container for up to 3 days. If you freeze them, they can last up to 3 weeks. I like to wrap each waffle individually before I freeze them. That way I can reheat one at a time. You can heat them in the oven or toaster.
Looking for other brunch recipes?
Buttermilk Belgian Waffles
Equipment
- Belgian waffle iron
- 2 mixing bowls
- Whisk
Ingredients
- 2 cups flour
- 2 cups buttermilk
- 2 eggs
- ½ cup butter unsalted, melted
- 2 tablespoons sugar
- ½ tablespoon vanilla
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
Instructions
- Preheat your waffle iron, spray with cooking oil if needed.
- In one bowl whisk together all of the dry ingredients and set aside.
- In another mixing bowl whisk the eggs, then add in the buttermilk, butter, and vanilla. Pour the dry ingredients over the wet ingredients and gently whisk to combine.
- Add about 1/3 cup to the waffle iron and cook until done, about 2-5 minutes depending on the waffle iron and doneness. Remove and repeat with the remaining batter.
Notes
Wrap individually and store in a freezer safe container for up to 3 weeks.
Reheat in the oven, toaster or toaster oven for a nice crispy waffle.
Nutrition
