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Homemade Belgian Waffles have a soft and fluffy inside with a crisp and golden outside making them completely irresistible! They are easy to make with simple pantry staples and freeze perfect for make ahead quick and easy breakfasts!
We do a big family breakfast on Sunday mornings and waffles are often asked for by the kids. For good reasons too, these waffles are incredible. I don't mind making them because the batter is simple to whip up and they don't take much time at all to make. I always make a double batch so I can freeze the extras. They freeze perfectly and provide a quick and easy make ahead breakfast or packed lunch for the kids.
Waffles aren't just good for breakfast either. We eat them often for dinner. Here's an easy mom tip: when you don't feel like cooking, pull out the frozen waffles for dinner and your kids will think you are the coolest mom ever! Not even kidding a little bit! I mean, who doesn't love a good waffle smothered in warm maple syrup?
Homemade Belgian Waffles Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Pure Vanilla Extract
- Salted Butter
- All Purpose Flour: Whole wheat flour can be substituted. The waffles will turn out darker in color. Sometimes I like to do a blend of half wheat flour and half all purpose. It gives the waffles a nice nutty flavor.
- Sugar: You can substitute honey.
- Buttermilk: Any milk will work for this recipe. I like buttermilk because it gives the waffles an old fashioned flavor that reminds me of my childhood.
How to Make Homemade Buttermilk:
If you have milk and lemon juice or vinegar you can make your own buttermilk and skip the extra trip to the store. Combine 1 tablespoon of lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes then use in your favorite recipes.
How to Make Belgian Waffles From Scratch
- In a large mixing bowl, whisk together the flour, baking powder, sugar and salt.
- In a pourable bowl, whisk together the wet ingredients: buttermilk, vanilla extract, and eggs.
- Pour the wet ingredients into the dry and mix just until combined.
- Stir in the melted butter and let batter rest while the waffle iron heats.
- Pour a ladleful (about a half cup or so) of waffle batter into the greased and heated waffle iron. (Follow your waffle maker instructions for greasing and cooking.)
- Cook the waffle according to your waffle maker instructions. Mine takes about 3-4 minutes.
- Once the waffle is done, serve right away or place on a sheet pan and keep it in a 170°F oven. This will keep them warm until all the waffles are done and you are ready to serve.
How to Freeze Homemade Waffles
Once all the cooked waffles have cooled completely, cut them into quarters, halves or leave full size. Then place them on a sheet pan layered between wax paper. Place in the freezer and freeze for a couple hours. Once the waffles are frozen, place them in a freezer safe air tight container or zip top bag. Then label, date and freeze. Waffles will last 3-4 months in the freezer.
How to Reheat Waffles
You can reheat the waffles in the toaster, oven or microwave. My kids usually use the microwave because they are impatient. I like them better in the toaster and oven because it helps keep the outsides nice and crisp. Either way will work.
What to Serve with Classic Belgian Waffles
Well first the obvious, warm pure maple syrup. There are a lot of different ways to serve these delicious waffles. I love them with strawberries and whipped cream. My kids love them with peanut butter and syrup. These waffles are filling and comforting on their own, but they are also really good with a side of bacon and scrambled eggs.
FAQs About Homemade Belgian Waffles
Belgian waffles are usually larger and thicker in size, have deeper pockets, and are made in a Belgian waffle maker. Belgian waffles usually use a leavening agent, yeast or whipped egg whites in the batter to make them fluffy. Other waffles have much smaller grid pockets, are usually thinner, smaller in size and more dense.
Make sure the waffle iron is preheated before adding the batter. If the iron is cold, it will create too much moisture as it heats. Resulting in steaming the waffle and makin it soggy.
Waffle makers that flip help cook the waffle faster. Once the batter is added to one hot side it starts to cook right away. After the iron is closed and flipped, the excess batter falls and starts to cook too.
The baking powder in this recipe needs time to create pockets of air in the batter which makes the waffles soft and fluffy on the inside.
More Waffles and Breakfast Recipes:
- Chocolate Chip Waffles
- Banana Belgian Waffles
- Peanut Butter & Jelly Waffles
- Whole Wheat Banana Pancakes
- Homemade Buttermilk Pancakes
- Sheet Pan Pancakes
- Banana Pancakes with Fried Bananas
- Whole Wheat Pumpkin Pancakes
- Favorite French Toast
- French Toast Casserole
- Strawberries & Cream Stuffed French Toast
Homemade Belgian Waffles
- Waffle Iron
- 3 cups unbleached all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2¾ cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 6 tablespoons salted butter, melted
- In a large mixing bowl whisk together: flour, baking powder, sugar and salt.
- In a pourable bowl, whisk together the buttermilk, vanilla and eggs.
- Add the wet ingredients to the dry and combine just until mixed.
- Stir in the melted butter.
- Let the batter rest while the waffle iron pre heats.
- Add ladleful of batter (about ½ cup) to greased and heated waffle iron. (Follow your waffle iron instructions for heating and cooking.)
- Cook waffle per your iron instructions. Mine takes about 3-4 minutes for each waffle.
- Serve right away or keep in a 170°F oven to stay warm and crispy until ready to serve.
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