Buttermilk Belgian Waffles

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.

Ingredients for Belgian waffles on a wooden cutting board
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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.

Wet ingredients in a glass bowl
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Wet and dry ingredients in a glass bowl
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Belgian waffle batter in a glass bowl
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A cooked Belgian waffle in a waffle iron
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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.

A plate of Belgian waffles with fresh fruit
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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
A white plate with 3 Belgian waffles topped with fresh fruit
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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.

Sliced Belgian waffles on a fork
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Looking for other brunch recipes?

Close up of Belgian waffles on a white plate
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Buttermilk Belgian Waffles

Perfect for breakfast these golden brown Belgian waffles have the tang of buttermilk and wells perfect for your favorite toppings.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Belgium
Servings 6 waffles
Calories 377 kcal


  • Belgian waffle iron
  • 2 mixing bowls
  • Whisk


  • 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


  • 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.


Store in an airtight container in the refrigerator for up to 3 days.
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.


Serving: 1waffleCalories: 377kcalCarbohydrates: 40gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 771mgPotassium: 179mgFiber: 1gSugar: 8gVitamin A: 684IUCalcium: 190mgIron: 2mg
Nutrition Disclaimer*
Keyword Belgian, Brunch, Maple, Waffle
Tried this recipe?Let us know how it was!
Belgian waffle pinterest pin
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1 thought on “Buttermilk Belgian Waffles”

  1. 5 stars
    An amazing waffle recipe! The waffles are soft and crisp, and the berries that are sitting on top just compliments the sweetness of the waffles and the syrup which makes it a good combo!

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