Cooking Classy · Jan 2, 2015

Belgian Waffles

Can you have a bad day when you wake up and make a warm breakfast like this? Or better yet when you wake up to this breakfast waiting for you in the kitchen? So, pass this recipe along to that friend or loved one so that can become a reality :).

Around here we love a made from scratch, big comforting breakfast and with all of the holidays and family I’ve had staying lately we’ve been going through breakfasts like these like crazy. Normally we save the big homemade breakfasts for the weekend or weeknight meals so it’s been fun to splurge more than normal lately.

I made these waffles for Christmas breakfast and of course we all loved them so I decided to make them again to share with all of you. This is my favorite waffle recipe! They are light, tender and fluffy on the inside with just the right amount of crisp on the outside. And I love the flavor the buttermilk adds to keep them far from boring. Then when you top them with the decadent toppings like those pictured you will simply fall in love. I couldn’t pick a favorite between the berries and cream with fruit syrup or the churro waffles, they are both over-the-top delicious!

No matter how you choose to top them this is one of those recipes you’ll turn to time and time again and it will likely become a family favorite!

Belgian Waffles


  • 1 1/2 cups (213g) all-purpose flour
  • 1/2 cup (70g) cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1/2 cup milk
  • 6 Tbsp vegetable oil or canola oil
  • 1/2 tsp vanilla extract
  • 2 large eggs, whites and yolks separated
  • 3 Tbsp granulated sugar


  • Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
  • In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
  • While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
  • Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
  • Recipe source: inspired by Fifteen Spatulas

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