These crispy buttermilk Belgian waffles have a golden, crunchy exterior and a light, fluffy interior. They’re made with simple pantry ingredients and buttermilk for extra tenderness. Perfect for a weekend breakfast or brunch—top with maple syrup, fresh fruit, or whipped cream for a crowd-pleasing meal.
Why You’ll Love This Recipe
Buttermilk is the secret to waffles that are crisp on the outside and pillowy inside. Its acidity reacts with baking soda to give the batter a great rise and tender crumb. Belgian waffles are thicker than standard waffles and have deep pockets that hold syrup, melted butter, and fruit. These freeze and reheat well, making them a convenient option for busy mornings.
Recipe Ingredients
The main ingredients are pictured below. Notes are included to help with substitutions.
- All-Purpose and Whole Wheat Flour: For the lightest texture use all-purpose flour. A 50/50 blend with whole wheat adds nutty flavor and a bit more fiber.
- Buttermilk: Adds tang and tenderizes the batter. No buttermilk? Combine 2 tablespoons vinegar with 2 cups milk and let it sit for 5–10 minutes.
- Butter: Melted and slightly cooled butter gives richness and helps form a crisp crust. Neutral oil can be used instead.
- Maple Syrup: A touch in the batter adds subtle sweetness; honey works as a substitute.
- Leavening Agents: Baking powder and baking soda together create a reliable rise and airy texture.
See the printable recipe card below for exact quantities.
How To Make Crispy Buttermilk Belgian Waffles
- Prep: Preheat your Belgian waffle iron according to the manufacturer’s directions and set the oven to 200°F to keep finished waffles warm. If you need a buttermilk substitute, stir 2 tablespoons vinegar into 2 cups milk and let stand 5–10 minutes.
- Mix: In a large bowl, whisk the eggs until fluffy. Add the buttermilk, melted butter, vanilla, and maple syrup, whisking after each addition.
- Combine: Add the flours, baking powder, baking soda, and salt. Whisk gently until just combined; a few small lumps are fine. Avoid overmixing.
- Cook: When the iron is fully heated, pour about ¾ cup of batter (or the amount your waffle maker recommends) onto the center. Close and cook until the waffle is golden and steam largely stops escaping.
- Keep warm: Transfer cooked waffles to the oven rack or to a cooling rack set on a baking sheet in the preheated oven. This prevents sogginess while you finish the rest.
- Serve: Top with syrup, fresh fruit, whipped cream, or your favorite toppings and enjoy while hot and crisp.
My Top Tips
- Don’t stack waffles right off the iron; stacking traps steam and softens them. Use a rack in a warm oven so air circulates.
- Batter consistency should be thick but pourable. Thin with a splash of buttermilk if needed, or add a tablespoon of flour if too thin.
- Preheat the waffle iron well for a crisp, evenly browned exterior.
- Make extras: Double the batch and freeze cooled waffles in a single layer for up to three months. Toast or oven-reheat for a quick breakfast.
- Rest the batter 5 minutes before cooking to let the leaveners activate and produce lighter waffles.
Variations
- Blueberry: Fold 1 cup fresh blueberries into the batter gently.
- Chocolate Chip: Stir in ½ cup mini chocolate chips for a sweeter waffle.
- Cinnamon Spice: Add 1–2 teaspoons ground cinnamon for warmth.
- Extra Light: Replace one whole egg with two egg whites for a lighter texture.
- All-Purpose Only: Use only all-purpose flour for the lightest result.
Topping Ideas
Try these classic and creative toppings:
- Pure maple syrup or honey
- Fresh berries or sliced bananas
- Whipped cream or a scoop of vanilla ice cream
- Drizzles of peanut butter, Nutella, or chocolate sauce
- Greek yogurt with a drizzle of honey
Perfect Pairings
Serve waffles with:
- Crispy bacon or sausage for a savory contrast
- A fresh fruit salad for a lighter option
- Fried or grilled chicken for a chicken-and-waffles classic
Make Ahead and Storage
Make Ahead: Mix the batter the night before and refrigerate covered. Stir gently before using.
Refrigerator: Store leftover waffles in an airtight container for up to 3 days.
Freezer: Freeze cooled waffles in a single layer, then transfer to a freezer bag for up to 3 months.
Reheating: Reheat frozen waffles in a toaster for the crispiest result, or warm in a 350°F oven for 5–10 minutes.
Recipe FAQs
Yes—substitute a 1:1 gluten-free flour blend for the flours called for.
Avoid stacking hot waffles. Place them on a rack in a warm oven so air circulates and they stay crisp.
Most irons signal when a waffle is ready. A reliable cue is when steam has mostly stopped escaping from the sides.
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Printable Recipe
Crispy Buttermilk Belgian Waffles
Ingredients
- 2 large eggs
- 2 cups buttermilk (or 2 cups milk + 2 tablespoons vinegar)
- 4 tablespoons butter melted and slightly cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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If you don’t have buttermilk, make it by combining 2 tablespoons vinegar with 2 cups milk and letting it sit 5–10 minutes. Preheat your Belgian waffle maker and set the oven to 200°F to keep waffles warm.
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In a large bowl, whisk the eggs until slightly fluffy. Add the buttermilk, melted butter, maple syrup, and vanilla, whisking after each addition.
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Stir in the flours, baking powder, baking soda, and salt until just combined. Small lumps are fine—do not overmix.
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When the iron is hot, pour about ¾ cup batter into the center, close, and cook until the waffle is golden and steam subsides.
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Carefully remove the waffle and place it on the oven rack or on a cooling rack over a baking sheet to stay crisp while you cook the rest.
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Repeat with remaining batter. Serve warm with desired toppings and enjoy.
Notes
- For maximum crispness, place waffles directly on the oven rack rather than stacking.
- The batter can be made the night before and refrigerated—stir before using.
- For an extra-light waffle, use 2 cups all-purpose flour and omit the whole wheat flour.
- Freeze leftover waffles in a single layer, then transfer to a bag. Reheat in a toaster for best texture.
- Swap one whole egg for two egg whites to reduce density and lighten the texture.
Nutrition
Nutrition information is an estimate and not guaranteed to be exact.