Belgian-Style Waffles
This is one of the most popular recipes from my website. I call them "Belgian-style" because real Belgian waffles are yeast based. This recipe is a lot easier. The yield will vary based on the size of your waffle iron.
This is one of the most popular recipes from my website. I call them "Belgian-style" because real Belgian waffles are yeast based. This recipe is a lot easier. The yield will vary based on the size of your waffle iron.
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 3 eggs beaten
- vegetable spray
- 4 3/4 ounces all purpose flour about 1 cup
- 4 3/4 ounces whole wheat flour about 1 cup
- 2 ounces unsalted butter melted
- 2 cups buttermilk room temperature
- 1 teaspoon vanilla extract use a really good quality
- Carbohydrate 67.753445491716 g
- Cholesterol 155.115 mg
- Fat 13.8251113379325 g
- Fiber 4.01379495629211 g
- Protein 13.5867408808835 g
- Saturated Fat 7.40683386392765 g
- Serving Size 1 1 Serving (219g)
- Sodium 775.39904328615 mg
- Sugar 63.7396505354239 g
- Trans Fat 1.4191586446659 g
- Calories 443 calories
Step-by-step
- Pre-heat the oven to 200° F to keep the waffles warm until there all done.
- In a large bowl, mix the first six (dry) ingredients of the waffles using a whisk or large fork. It’s important to mix well so that the leavening gets easily distributed. In a separate medium bowl, beat eggs well. Add the buttermilk, cooled butter, and vanilla and whisk until blended.
- Pour the wet ingredients into the dry. Now comes the important part: Mix the wet and dry ingredients together just well enough to make a lumpy mix. It’s important not to over mix.
- Let the mixture sit for about 5 minutes while the buttermilk and leavening work their magic. In the end, you will have a thick, airy batter.
- Meanwhile warm up your waffle iron. You want it to get nice and hot before you start. Give the iron surface a quick spray of the vegetable oil.
- Pour just enough batter to cover the waffle iron surface. (Again, the amount will depend on the area and thickness of your iron.) Cook until it is golden brown. Keep waffles in the oven up to 10 minutes.
- Top with warm berry compote (see recipe link).
Opening the waffle iron too early tears the delicate internal crumb because the exterior crust has not yet set enough to release from the metal grids. Waiting for the escaping steam to subside from the perimeter of the iron provides the most reliable visual indicator of doneness without lifting the lid. When moisture transforms into steam and vents completely into the air, the batter inside has cooked through, creating a rigid lattice structure capable of supporting toppings without collapsing into a dense paste. Overmixing destroys this lightness by developing excess gluten networks, which traps elastic proteins into tough strands instead of tender pockets. Keeping the batter deliberately lumpy ensures pockets of air remain intact so that the baking soda and baking powder can react cleanly with the acidic buttermilk during the five-minute resting phase. Maintaining an oven temperature of 200 degrees Fahrenheit holds finished portions safely without softening the outer crunch while the remaining batches finish on the hot plates.
