Waffles were never on my breakfast radar until we received a waffle maker for our wedding. It sat in storage for a long time, until I finally decided to give Belgian waffles a try. I searched for a recipe online and got to work making waffles. It was a bit of a disaster as I forgot to butter the waffle iron before I started and had to scrape that first stuck on waffle mess off. Such a rookie mistake!
Eventually I learned how to use the waffle iron and perfected a recipe that we love. Belgian waffles are a weekend staple in our breakfasts, and I have made them so many times I no longer need a recipe. You know a recipe is ingrained into your memory when you can roll out of bed half awake, and whip up a batch of waffles while you are waiting for the coffee to brew.
These waffles are hearty and yet fluffy, slightly sweet and overly addicting. There are numerous ways to customize them, but a classic Belgian Waffle dripping in melted butter and pure maple syrup is our favorite.
Makes 7-8 waffles
Prep Time: 5 minutes
Cook Time: 1-2 minutes each
3 Large Eggs
2 Tablespoons Sugar or other sweetener
1 Cup Buttermilk, Plain Kefir or Soured Whole Milk*
¼ Cup Butter, melted
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Cinnamon, optional but encouraged
¼ Teaspoon Real Salt
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 ¾ Cups All Purpose Flour
*To sour milk for use as a replacement for buttermilk in a recipe, add 1 tablespoon of vinegar for every cup of milk. Allow the milk to set at room temp for 10 minutes before using.
Mix ingredients in the order listed. Only mix until incorporated.
Let the batter rest while you preheat the waffle iron. Butter the iron and pour 1/3 cup batter into the center of the iron.
Cook for 1-2 minutes, or until desired.
Top with butter, pure maple syrup and fresh berries.
Waffles can be made ahead of time and reheated in the toaster for a quick breakfast. Store waffles in the refrigerator for up to 1 week, or freeze up to 2 months.
What is your favorite way to top homemade waffles?