Belgian waffles are easy to make, but might take a bit more time than we can spare on a busy weekday morning. Crispy on the outside, tender on the inside, they’re a clear favorite for a leisurely weekend breakfast or brunch.
My Belgian waffle maker (Cuisinart WAF-100) takes two cups of batter. I developed my recipe to make two large waffles, four squares each—exactly, no leftover batter, no waste. And if eight squares are too much, the leftovers are great! To enjoy them the next day, just wrap and refrigerate. They’ll come out of your toaster as good as new!
For longer storage, wrap and freeze. Just thaw the desired number of squares in the refrigerator overnight (or in the microwave in the morning), pop them in the toaster, and there you go! No need to ever eat a store-bought frozen waffle again.
Buttermilk Belgian Waffles
Makes two large square Belgian waffles
1 3/4 packed cups (8.75 ounces) unbleached all-purpose flour
1/4 cup buttermilk powder
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 3/4 cups milk, room temperature
2 tablespoons unsalted butter, melted and cooled
2 tablespoons organic canola oil
- In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, milk, butter and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
- Follow directions for your waffle maker. If you have the WAF-100, ladle 2 cups of batter onto center of waffle iron (or 1/2 cup onto each of the squares); spread batter evenly over the grid. Close the lid and bake until the green light comes on and the audible tone sounds. When the tone sounds, open lid and remove the waffle. Repeat with remaining batter.