Buttermilk Belgian Waffles
These Buttermilk Belgian Waffles are tall, golden, and gloriously crispy on the outside with a tender, fluffy inside that practically melts in your mouth. The secret is real buttermilk, which adds a subtle tang and reacts with the leavening to create that dreamy, airy texture Belgian waffles are known for. Whipped egg whites folded into the batter take the fluffiness to the next level, giving you deep-pocketed waffles that hold toppings beautifully every single time.
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
Ingredients
Dry 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
Wet Ingredients
- 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
For the Waffle Iron
- non-stick cooking spray or melted butter For greasing the waffle iron before each waffle
Instructions
- 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.
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.
Nutrition
Serving: 1WaffleCalories: 310kcalCarbohydrates: 39gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 380mgPotassium: 210mgFiber: 1gSugar: 8gVitamin A: 8IUCalcium: 18mgIron: 12mg
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