Buttermilk Belgian Waffles
These buttermilk Belgian waffles are thick, golden, and deeply pocketed, with a tangy flavor and a perfectly crisp exterior. The secret is whipped egg whites that create a light, airy interior, making them the ultimate weekend breakfast treat.
Equipment
- Belgian waffle maker - deep-grid style
- Large mixing bowls - 2
- Electric hand mixer or stand mixer - for whipping egg whites
- Whisk
- Rubber spatula
- Ladle or measuring cup - for portioning batter
- Pastry brush or paper towels - for greasing the iron
- Wire cooling rack - to keep finished waffles crispy
- Baking sheet
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk - 480ml, at room temperature
- ½ cup unsalted butter - 115g, melted and slightly cooled
- 2 large eggs - separated, yolks and whites divided
- 1 teaspoon pure vanilla extract
- Non-stick cooking spray or melted butter - for greasing the iron
For Serving (Optional)
- Real maple syrup
- Salted butter
- Fresh strawberries or blueberries
- Whipped cream
- Honey
- Sliced bananas
- Peanut butter
- Powdered sugar
- Nutella
- Toasted pecans
- Vanilla ice cream
- Crispy bacon and fried egg - for a savory-sweet combo
Instructions
- Preheat your Belgian waffle maker until the indicator light signals it's ready. Grease the top and bottom plates with non-stick spray or melted butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined. Set aside.
- Separate the eggs, placing the whites in a clean, dry bowl and the yolks in a separate small bowl. Beat the egg whites on medium-high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
- To the bowl with the egg yolks, add the buttermilk, melted butter, and vanilla. Whisk until smooth and well combined.
- Pour the wet yolk mixture into the dry ingredients. Stir with a spatula or whisk just until no dry streaks remain; the batter will be slightly lumpy. Do not overmix.
- Gently fold the whipped egg whites into the batter with a rubber spatula, being careful not to deflate the air. Fold until just incorporated, with no large white streaks.
- Ladle the recommended amount of batter for your waffle iron onto the center. Close the lid and cook according to your manufacturer's instructions, usually 4 to 6 minutes, until deep golden and steam stops escaping.
- Carefully remove the cooked waffle with a fork or tongs. Keep waffles warm on a wire rack in a 200°F (95°C) oven while cooking the remaining batter. Repeat greasing and cooking as needed.
Notes
- Don't skip whipping the egg whites: This is the key to the light, airy interior. If you skip it, the waffles will be denser.
- Use room temperature buttermilk: Cold buttermilk won't blend as smoothly and can result in a lumpy batter.
- Don't overmix the batter: Stir just until no dry streaks remain. A few lumps are fine. Overmixing develops gluten and yields tough waffles.
- Grease the iron between each waffle: Even non-stick irons benefit from a light coating to prevent sticking and encourage browning.
- Wait for the steam to stop: Steam escaping means moisture is still cooking off. When it slows significantly, your waffle is perfectly done.
- Keep waffles crispy on a wire rack: Stacking hot waffles traps steam and makes them soggy. A single layer on a rack in a warm oven keeps them perfectly crisp.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping from the bag, which compacts the flour.
- Make a homemade buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with regular milk to the 2-cup line. Let sit for 5 minutes.
- Freeze leftovers: Cool completely, freeze in a single layer, then transfer to a zip-top bag. Reheat directly in the toaster for best results.
- Avoid the microwave for reheating: It makes waffles soft and rubbery. The toaster or oven restores the crispy texture best.