Brunch Staple: Easy Buttermilk Belgian Waffles

Waffles are my mom’s favorite thing for brunch, no contest. While I like to mix it up with pancakes, biscuits, scones, and french toast, she will ALWAYS want belgian waffles.

Problem was, when I was a kid our waffle recipe was kind of a pain in the rear to make because it required you to beat egg whites into a stiff meringue of sorts before gently folding them into the waffle batter.

And seriously, who wants to sit there for several minutes trying to get your egg whites to stiffen when you aren’t even properly caffeinated?!

Enter this recipe—the awesomest easy waffles I’ve ever made!  My grandma has been making this for eons, but she has no idea where it came from…she was the first to stop using beaten egg whites, though, because our family is all about low-maintenance cooking (we also almost never do wet and dry ingredients separately, or chill cookie dough).

We’ve adapted it over the years to make it even better and healthier. It’s practically dummy-proof, and yields golden, crispy, fast waffles every time.

Any waffle iron will work with this, but I like to make them on a belgian waffle maker which makes deeper pockets and crispier outsides than a regular one (I’m absolutely in love with my new one!!).

Time me (and plug that waffle iron in!)…mix together all the dry ingredients (flour, soda, salt, powder, sugar).

I like to use half white whole wheat flour, which gives it a great nutty, healthy flavor and sticks with you a little better. 

Add the eggs and pour in the oil or melted butter and the buttermilk.  Start with the amount of buttermilk the recipe calls for, but you’ll probably need a little more to get the right consistency (especially if you use any whole wheat flour). 

Fold the wet and dry ingredients together until it *just* comes together. Don’t overmix, it’s okay if there are a few little lumps.  

Add more buttermilk a little at a time until it’s a thick batter but will drop easily off a spoon.  If you get a spoonful and hold it above the bowl, it should hesitate a split-second before dropping back into the bowl (and make a momentary dent in the batter).

You can let it rest for about 10 minutes, or use right away if your waffle iron is ready.  Ladle some batter into the hot waffle iron.  I don’t use any spray or butter since mine is ceramic, but check your waffle iron instructions to see if you need some to keep things from sticking.

Cook until golden and crispy on both sides…this will really depend on your waffle iron, but is about 5 minutes for me.  I’m IN LOVE with my new ceramic waffle maker and it makes these perfectly!

These are obviously amazing fresh, slathered in peanut butter and syrup (my fave), regular butter and syrup, or fresh fruit and whipped cream.

I mean seriously…

So pull those crispy waffles out and top them, then devour!  Also, if you’re keeping track of time, that took like 15-20 minutes start to finish.  I told you—easy waffles!

Other brunch goodness you’ll love:

• Paul Hollywood’s Chelsea Buns
• Bittersweet & Indulgent Dark Chocolate Waffles
• Easy Basic Crepes
• Healthy Apple Pie Scones
• Strawberry Cornmeal Griddle Cakes

Brunch Staple: Easy Buttermilk Belgian Waffles

Yield: 5-6 round belgian waffles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These amazing and easy buttermilk belgian waffles are perfect for brunch any day...no-fuss, delicious, and come together in just a few minutes!

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Ingredients

• 2 cups of all-purpose flour (I use about half white whole wheat)
• 2 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of baking soda
• 1/2 teaspoon of table salt
• 1 tablespoon of granulated sugar
• 2 large eggs
• 1/4 cup plus 2 tablespoons of oil or melted butter (somewhere between 1/4 and 1/3 cup)
• 2 cups of buttermilk (plus more to consistency)

Instructions

1. Heat your waffle iron.
2. Mix dry ingredients together (flour, baking powder, baking soda, salt, and sugar).
3. Add the eggs, oil or melted butter, and buttermilk.  Stir together until JUST combined, don't overmix!  
4. Add more buttermilk a little at a time as needed until it's a thick batter but will drop easily off a spoon.  If you get a spoonful and hold it above the bowl, it should hesitate a split-second before dropping back into the bowl (and make a momentary dent in the batter).  
5. Ladle onto hot waffle iron and cook until golden and crispy (about 5 minutes per waffle for my waffle iron).

Notes

• I like to use half white whole wheat flour and half regular
• These are great re-warmed in a toaster or toaster oven
• I halve this recipe for myself to have an indulgent but not ridiculous weekend brunch

Recommended Products

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  Presto Ceramic FlipSide Belgian Waffle Maker