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These homemade buttermilk Belgian waffles are crispy on the outside, soft and fluffy on the inside, and incredibly easy to make! You only need seven simple ingredients, and there’s no need to separate the eggs or let the batter rest overnight.
If you love waffles as much as I do, check out these buttermilk chocolate chip waffles and buttermilk blueberry waffles!
Table of Contents
I love serving these with plenty of softened butter and warm maple syrup, but they’re also delicious with fresh berries, whipped cream, or whatever toppings you’re in the mood for!
Why You’ll Love This Recipe
- The batter comes together in about 5 minutes, and there’s no complicated preparation involved.
- Golden and crispy on the outside with a soft, fluffy center.
- You probably already have most of the ingredients in your kitchen.
- Easy to customize: Add chocolate chips, blueberries, or your favorite toppings.
- Make a big batch and freeze the leftovers for an easy breakfast whenever you’re craving waffles!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Sugar: You only need one tablespoon! These waffles aren’t overly sweet, which makes them perfect for adding your favorite toppings.
- Buttermilk: One of the most important ingredients! It adds a subtle tangy flavor and helps create tender, fluffy waffles. I highly recommend using real buttermilk for this recipe.
- Unsalted butter: Adds richness and flavor. Make sure to melt it and allow it to cool slightly before adding it to the batter.
Top Tips
- Don’t overmix the batter! This is probably my biggest tip. Mix just until the ingredients are combined. A few lumps are perfectly fine, and over mixing can result in tough waffles.
- Use the right amount of batter. Depending on the size of your waffle maker, you’ll need approximately ¾ to 1 cup of batter per waffle. Make sure you’re adding enough to fill the waffle maker without overflowing.
- Preheat your waffle maker. Prepare the batter first, then preheat your waffle maker according to the manufacturer’s instructions. You want it properly heated before adding the batter.
- Don’t stack your waffles! Transfer freshly cooked waffles to a wire rack so the steam can escape. Stacking them while they’re hot will make them soggy.
- Keep them warm. If you’re making a large batch, place the cooked waffles directly on a wire rack set over a baking sheet in a 200°F oven while you prepare the remaining waffles.
What’s the Difference Between Belgian Waffles and Regular Waffles?
Belgian waffles are typically thicker and have deeper pockets, which makes them perfect for holding plenty of butter and maple syrup. Traditional Belgian waffles can be made with yeast, but this version uses baking powder to keep things quick and easy.
I recommend using a Belgian-style waffle maker to achieve that classic thick shape.
Storage and Reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3–4 days. Allow them to cool completely before storing them to prevent excess moisture.
To reheat, place the waffles in a toaster or toaster oven until heated through and crispy. You can also reheat them in a 350°F oven for approximately 5–10 minutes.
To freeze: Allow the waffles to cool completely, then arrange them in a single layer on a parchment-lined baking sheet. Freeze for approximately 1 hour before transferring them to a freezer-safe bag or container. Freeze for up to 3 months.
You can reheat frozen waffles directly from the freezer in a toaster oven or a 350°F oven until heated through and crispy.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Buttermilk Belgian Waffles
Equipment
- Waffle Iron
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- 2 cups buttermilk
- 2 eggs
- 1/2 cup unsalted butter, melted
Instructions
- Mix the sugar, eggs, buttermilk, and melted butter in a large bowl.
- Add the flour, baking powder, and salt and mix until well combined but do not overmix.
- Spray the waffle iron with cooking spray and add about 1 cup of the waffle batter to the iron and cook until done.
- Enjoy warm, with syrup and butter.
Notes
- Do not turn the waffle on until you’ve prepared the batter, if the waffle iron gets too hot the waffles can come out dry.
- Do not overmix the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These waffles have a good taste, are fluffy, and are so easy to make! Thank you for the recipe.
This was so good. I couldn’t stop eating them.