Sunday mornings deserve something special, and this Buttermilk Belgian Waffles is exactly what you need on your breakfast table.
These waffles are tall, golden, and gloriously crispy on the outside with a tender, fluffy inside that practically melts in your mouth.
The secret is in the buttermilk. It adds a subtle tang that makes these waffles taste anything but plain, while also reacting with the leavening to create that dreamy, airy texture Belgian waffles are known for.
Once you try homemade Belgian waffles from scratch, boxed waffle mix just won’t cut it anymore.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 waffles |
| Difficulty Level | Easy |
If you love classic buttermilk breakfast recipes, you’ll also enjoy these Buttermilk Waffles for a slightly thinner, classic-style version.
Why You’ll Love This Buttermilk Belgian Waffles
These waffles check every single box for a perfect breakfast.
They come together in just 30 minutes with ingredients you probably already have in your kitchen.
The batter is incredibly forgiving, which makes this recipe ideal even if you’ve never made waffles from scratch before.
You get that signature deep-pocket Belgian waffle texture, perfect for holding pools of maple syrup, fresh berries, or whipped cream.
They reheat beautifully, so you can make a big batch on the weekend and enjoy crispy waffles all week long.
- Deep, crispy pockets that hold toppings perfectly
- Fluffy, tender interior with rich buttermilk flavor
- Ready in just 30 minutes from start to finish
- Uses simple pantry staples you already own
- Easily customizable with mix-ins like blueberries or chocolate chips
- Freezer-friendly for quick weekday breakfasts
- Kid-approved and crowd-pleasing every single time
You might also enjoy: Belgian Waffle Recipe
Ingredients
You only need a handful of basic ingredients to make these incredible waffles.
The key is using real buttermilk rather than a substitute, since it gives the batter both flavor and lift.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs, separated
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Non-stick cooking spray or additional melted butter for the waffle iron
If you enjoy baking with buttermilk, this Buttermilk Cornbread Recipe is another fantastic use for it.
Kitchen Equipment Needed
You don’t need much to make these waffles, but having the right tools makes the whole process easier and more enjoyable.
The most important piece of equipment is a Belgian waffle maker, which creates those iconic deep pockets.
- Belgian waffle iron (deep-pocket style)
- Stand mixer or hand electric mixer (for whipping egg whites)
- 2 large mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Ladle or batter dispenser
- Cooling rack (to keep finished waffles crispy)
Recommended Products for This Recipe
These are my personal go-to tools and ingredients for making the best Belgian waffles at home.
Using the right equipment genuinely makes a noticeable difference in texture and results.
1. Cuisinart Belgian Waffle Maker
A quality Belgian waffle iron with deep, round pockets is non-negotiable for this recipe.
The Cuisinart model heats evenly, has indicator lights so you know exactly when to pour and when to flip, and the non-stick plates make cleanup effortless.
It consistently produces waffles that are crispy on the outside and pillowy inside.
2. Pure Vanilla Extract
Imitation vanilla just doesn’t deliver the same depth of flavor.
A good pure vanilla extract adds warmth and complexity to the batter that takes these waffles from good to genuinely memorable. A small bottle goes a long way.
3. OXO Batter Dispenser
Pouring batter from a bowl into a hot waffle iron is messy. A batter dispenser lets you portion the batter cleanly and consistently every single time.
It also helps prevent overfilling, which means no waffle batter dripping down the sides of your iron.
4. Cooling Rack
Placing finished waffles on a cooling rack instead of a plate keeps the steam from making the bottoms soggy.
This one simple step keeps every waffle crispy from the first one to the last.
Read Also: Filipino Hot Cake Recipe
Step-by-Step Instructions: How to Make Buttermilk Belgian Waffles
Step 1: Preheat Your Waffle Iron
- Turn on your Belgian waffle iron and set it to medium-high heat.
- Allow it to preheat fully for at least 5 minutes before adding any batter. A properly preheated iron is the key to a crispy exterior.
- Once hot, lightly spray both plates with non-stick cooking spray or brush with melted butter. Do this every 1 to 2 waffles to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, add 2 cups of all-purpose flour.
- Add 2 tablespoons of granulated sugar.
- Add 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
- Add 1/2 teaspoon of salt.
- Whisk all the dry ingredients together until evenly combined. Set the bowl aside.
Step 3: Separate the Eggs
- Carefully crack both eggs and separate the yolks from the whites into two separate bowls.
- Make sure no yolk gets into the whites, as even a small amount of fat will prevent the whites from whipping up properly.
- Place the egg whites in a clean, grease-free bowl and set aside.
Step 4: Mix the Wet Ingredients
- In a medium mixing bowl, combine the 2 egg yolks with 2 cups of buttermilk.
- Add the 1/3 cup of melted and slightly cooled butter. Make sure it isn’t too hot or it could scramble the eggs.
- Add 1 teaspoon of pure vanilla extract.
- Whisk everything together until fully combined and smooth.
Step 5: Whip the Egg Whites
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed.
- Continue beating until stiff peaks form, about 2 to 3 minutes. The whites should stand up on their own when you lift the beaters.
- Properly whipped egg whites are what gives Belgian waffles their signature lightness and height, so don’t skip this step.
Step 6: Combine the Wet and Dry Ingredients
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Stir with a spatula or wooden spoon until just combined. The batter will look a little lumpy, and that is completely fine.
- Do not overmix. Overmixing develops gluten and makes the waffles tough and dense instead of light and fluffy.
Step 7: Fold in the Egg Whites
- Add the whipped egg whites to the batter in two additions.
- Use a rubber spatula and gently fold the whites into the batter using slow, sweeping motions from the bottom of the bowl upward.
- Stop folding as soon as the whites are just incorporated. A few streaks are fine. Overmixing here will deflate all the air you just worked to create.
Step 8: Cook the Waffles
- Open the preheated waffle iron and pour in enough batter to fill the iron without overflowing, usually about 3/4 to 1 cup depending on the size of your iron.
- Close the lid gently and do not press down.
- Cook according to your waffle iron’s instructions, typically 4 to 5 minutes, until the steam slows significantly and the waffle is deep golden brown.
- Resist the urge to open the iron early, as opening too soon can cause the waffle to split.
Step 9: Remove and Keep Warm
- When the waffle is done, open the iron and carefully lift the waffle out using a fork or silicone tongs.
- Place the finished waffle on a cooling rack set over a baking sheet. This keeps air circulating underneath and prevents sogginess.
- If you’re making multiple waffles, keep them warm by placing the rack and baking sheet in an oven set to 200°F (93°C) until ready to serve.
- Repeat the cooking process with the remaining batter, greasing the iron before each waffle.
Tips for The Best Buttermilk Belgian Waffles
A few small habits make a big difference between a decent waffle and an absolutely unforgettable one. These tips are all simple, but each one matters.
- Don’t skip the egg white whipping step. This is the number one trick for tall, fluffy Belgian waffles. Beaten whites add air that makes the batter rise and puff up in the iron.
- Use room temperature ingredients. Cold buttermilk and cold eggs can cause the melted butter to solidify into little lumps in the batter. Let them sit out for about 15 minutes before starting.
- Don’t overmix the batter. Once you combine wet and dry ingredients, a few lumps are your friend. Overmixed batter leads to tough waffles.
- Let the iron preheat fully. Pouring batter into an underheated iron makes waffles stick and steam instead of crisping.
- Use real buttermilk. In a pinch you can make a substitute by adding 2 tablespoons of white vinegar to 2 cups of milk and letting it sit for 5 minutes, but real buttermilk gives the best flavor.
- Grease the iron before every waffle. Even non-stick irons benefit from a light spray of oil or brush of butter for clean release.
- Wait for the steam to slow before opening. Steam means moisture is still cooking off. When it significantly slows, the waffle is ready.
Read Also: Easy Breakfast Recipes
Serving Suggestions
These waffles are incredibly versatile. They’re delicious on their own, but the right toppings and sides turn them into a full breakfast experience.
Keep it classic or get creative. These thick, deep-pocketed waffles hold up beautifully to both sweet and savory pairings.
- Fresh sliced strawberries or mixed berries with whipped cream
- Pure maple syrup and a pat of salted butter
- Nutella and sliced bananas for a decadent weekend treat
- A drizzle of honey with chopped pecans and a sprinkle of cinnamon
- Lemon curd and fresh blueberries for a bright, tangy contrast
- A side of Bacon and Eggs for a classic diner-style breakfast
- Crispy hash browns on the side for a hearty, filling brunch spread
They pair wonderfully with a Strawberry Banana Smoothie for a complete and satisfying brunch.
Variations of Buttermilk Belgian Waffles
The base batter for these waffles is wonderfully adaptable. Once you’ve mastered the classic version, it’s easy to change things up with simple mix-ins or swaps.
- Blueberry Belgian Waffles: Fold 1 cup of fresh or frozen blueberries into the batter just before cooking for bursts of juicy fruit in every bite.
- Chocolate Chip Belgian Waffles: Stir in 1/2 cup of mini chocolate chips for a kid-friendly treat that doubles as dessert.
- Lemon Poppy Seed Waffles: Add the zest of one lemon and 1 tablespoon of poppy seeds to the batter for a fresh, citrusy twist.
- Cinnamon Spice Waffles: Mix in 1 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg for a warm, cozy flavor profile.
- Banana Oat Waffles: Replace 1/2 cup of flour with old-fashioned oats and mash in one ripe banana for a heartier, more nutritious version.
- Savory Herb Waffles: Skip the sugar and vanilla, and instead add shredded cheddar, chopped chives, and a pinch of garlic powder for a savory waffle perfect with eggs.
- Whole Wheat Belgian Waffles: Substitute half the all-purpose flour with whole wheat flour for a nuttier, more wholesome flavor.
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Storage and Reheating
These waffles store and reheat incredibly well, making them perfect for meal prepping a big batch over the weekend.
Allow the waffles to cool completely on a wire rack before storing. Placing warm waffles in a container traps steam and makes them soggy.
- Refrigerator: Store cooled waffles in an airtight container or zip-lock bag for up to 4 days.
- Freezer: Layer waffles between sheets of parchment paper and freeze in a zip-lock bag for up to 3 months.
- Reheat in the toaster: The best method. Pop a refrigerated or frozen waffle directly into the toaster for 1 to 2 cycles until hot and crispy again.
- Reheat in the oven: Arrange waffles on a baking sheet and bake at 350°F (175°C) for about 10 minutes, flipping halfway through.
- Avoid the microwave: Microwaving makes waffles soft and limp rather than crispy. Use the toaster or oven instead.
Nutritional Facts
The following values are approximate per one Belgian waffle (recipe makes 6).
| Nutrient | Amount Per Serving | ||| | Calories | 310 | | Total Fat | 13g | | Saturated Fat | 7g | | Cholesterol | 95mg | | Sodium | 380mg | | Total Carbohydrates | 39g | | Dietary Fiber | 1g | | Total Sugars | 8g | | Protein | 9g | | Calcium | 180mg | | Iron | 2mg |
Nutritional values are estimates and may vary based on specific ingredients used.
Health Benefits of Key Ingredients
While Belgian waffles are an indulgent treat, the core ingredients each bring something nutritionally worthwhile to the table.
Enjoying them as part of a balanced diet is completely reasonable, especially when you know a bit about what’s inside.
- Buttermilk: Lower in fat than regular milk, buttermilk is a good source of calcium, potassium, and vitamin B12. The lactic acid in buttermilk also supports gut health.
- Eggs: A nutritional powerhouse. Eggs provide complete protein, essential vitamins like B12 and D, and choline, which is important for brain health. Separating and whipping the whites also adds protein structure without extra fat.
- All-purpose flour: Provides carbohydrates for energy. For a fiber boost, swap half the flour for whole wheat flour.
- Butter: A natural source of fat-soluble vitamins A, D, E, and K. Used in moderate amounts, it adds richness and helps the waffles achieve a golden, crispy exterior.
- Vanilla extract: Beyond flavor, pure vanilla contains small amounts of antioxidants and has been studied for its calming aromatic properties.
Read Also: Yogurt Parfait Recipe
FAQs About Buttermilk Belgian Waffles
1. Can I make Belgian waffle batter the night before?
You can prepare the dry ingredients and wet ingredients separately the night before and store them in the refrigerator.
However, it’s best to fold in the whipped egg whites just before cooking.
If you mix the full batter ahead of time, the baking powder and soda will lose some of their lift overnight, resulting in denser waffles.
2. What’s the difference between Belgian waffles and regular waffles?
Belgian waffles are made in a thicker iron with deeper pockets, and they tend to be larger in diameter.
They’re typically lighter and crispier than regular waffles because many Belgian waffle recipes call for whipped egg whites in the batter.
Regular waffles are thinner and denser by comparison.
3. Can I use a regular waffle maker instead of a Belgian waffle iron?
Yes, you can. The batter works in any waffle iron. Just note that the cooking time may be slightly shorter since regular irons are thinner, and the pockets won’t be as deep. The waffles will still taste delicious.
4. Why are my waffles sticking to the iron?
The two most common reasons are not greasing the iron before each waffle, or opening the iron too early while the waffles are still steaming.
Always grease the iron before each pour and wait until the steam slows significantly before opening.
Also make sure the iron is fully preheated before you add any batter.
5. Can I make these waffles without buttermilk?
Yes. To make a quick buttermilk substitute, add 2 tablespoons of white vinegar or lemon juice to 2 cups of regular whole milk.
Stir and let it sit for 5 minutes until it curdles slightly. It won’t be exactly the same as real buttermilk, but it will still give you great results and a mild tang.
Buttermilk Belgian Waffles
Ingredients
- 2 cups all-purpose flour 240g
- 2 tablespoons granulated sugar 25g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk 480ml; full-fat preferred; see notes for quick substitute
- 2 large eggs separated into yolks and whites; room temperature
- 1/3 cup unsalted butter 75g; melted and slightly cooled
- 1 teaspoon pure vanilla extract
- non-stick cooking spray or melted butter For greasing the waffle iron before each waffle
Equipment
- Belgian waffle iron Deep-pocket style for authentic thick waffles
- Stand mixer or hand electric mixer For whipping egg whites to stiff peaks
- Large mixing bowl For dry ingredients and combined batter
- Medium mixing bowl For wet ingredients
- Small bowl For egg whites
- Rubber spatula For folding egg whites into batter
- Whisk For combining dry ingredients and wet ingredients
- Measuring cups and spoons
- Ladle or batter dispenser For portioning batter evenly into the waffle iron
- Cooling rack Keeps finished waffles crispy by allowing air circulation underneath
- Baking sheet Place under cooling rack; use to keep waffles warm in oven at 200°F
Method
- Turn on your Belgian waffle iron to medium-high heat and allow it to preheat for at least 5 minutes. Lightly grease both plates with non-stick cooking spray or melted butter before the first waffle and before each subsequent waffle.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.
- Carefully separate the egg yolks from the whites into two separate bowls, ensuring no yolk gets into the whites. Set both bowls aside.
- In a medium bowl, whisk together the egg yolks, buttermilk, melted cooled butter, and vanilla extract until fully combined and smooth.
- Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff peaks form, about 2 to 3 minutes. The whites should stand up on their own when you lift the beaters.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — the batter will look slightly lumpy, which is normal. Do not overmix.
- Add the whipped egg whites to the batter in two additions, gently folding with a rubber spatula using slow sweeping motions until just incorporated. A few streaks are fine — do not overmix or the waffles will lose their fluffiness.
- Pour about 3/4 to 1 cup of batter into the preheated waffle iron, close the lid gently, and cook for 4 to 5 minutes until steam slows and the waffle is deep golden brown. Do not open the iron early.
- Lift the finished waffle onto a cooling rack set over a baking sheet, and keep warm in a 200°F (93°C) oven while you cook the remaining waffles. Grease the iron before each new waffle.
Nutrition
Notes
- Don’t skip whipping the egg whites. This is the most important step for tall, fluffy Belgian waffles. Beaten whites add air that makes the batter rise and puff inside the iron.
- Use room temperature ingredients. Cold buttermilk or eggs can cause the melted butter to solidify into lumps. Let them sit out for 15 minutes before starting.
- Don’t overmix the batter. A few lumps are expected and desirable. Overmixed batter develops too much gluten and results in tough, dense waffles.
- Buttermilk substitute: Add 2 tablespoons of white vinegar or lemon juice to 2 cups of regular whole milk, stir, and let sit for 5 minutes until slightly curdled.
- Wait for steam to slow before opening. Opening the iron too early causes the waffle to split. When steam significantly reduces, the waffle is ready.
- Keep waffles crispy: Place finished waffles on a wire cooling rack — never stack them on a plate — to prevent the bottoms from steaming and going soggy.
- Freezer storage: Cool waffles completely, layer between sheets of parchment paper, and freeze in a zip-lock bag for up to 3 months. Reheat directly in the toaster.
- Refrigerator storage: Store cooled waffles in an airtight container for up to 4 days. Reheat in a toaster or oven at 350°F (175°C) for best results — avoid the microwave.
- Flavor variations: Fold in 1 cup of blueberries, 1/2 cup of mini chocolate chips, or 1 teaspoon of cinnamon and the zest of one lemon for easy customized waffles.
- Make-ahead tip: Prepare dry and wet ingredients separately the night before and refrigerate. Fold in freshly whipped egg whites just before cooking for best lift and texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Buttermilk Belgian Waffles is one of those breakfasts that feels both effortless and impressive at the same time.
The whipped egg whites, the tangy buttermilk, the golden crispy edges, everything about these waffles just works.
Whether you’re making them for a lazy Sunday morning at home or a special brunch with friends, they’re guaranteed to disappear fast.
I’d love to know how yours turn out. Drop a comment below and tell me your favorite toppings, or share a photo if you made them. Happy waffle making!
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