Belgian Waffles

These are fabulous!  We made them several times recently – once with a blueberry compote and once with cinnamon apple topping. Both were DELICIOUS!

Words of wisdom – grease the iron!  Mine started to stick after the 3rd one so I had to grease it again..

Also, I always double the recipe and make all the waffles, let cool, then freeze.  It’s an awesome quick breakfast or snack for my teenager!

Buttermilk Belgian Waffles


2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups low-fat buttermilk (I keep the dry buttermilk mix on hand – just for times I don’t have fresh buttermilk)

1/3 cup melted butter

2 large eggs, lightly beaten

1 teaspoon vanilla extract


Whisk dry ingredients together until combined.

Mix buttermilk and melted butter.  Add eggs.

Mix in dry ingredients until just combined, than add in vanilla.  Batter should be lumpy.

Preheat waffle iron as directed by the manufacturer.  (Make sure you oil it!)

Pour batter into heated iron – fairly close to the edge. Cook as directed by manufacturer.


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