Waffles.  I am not talking about the tasteless little disks that come from the freezer section at the grocery store.  These waffles are so delicious and light, I bet you can’t eat just one!

They are perfect for a weekend breakfast, brunch, or supper.  Served with butter and warmed maple syrup or fruit and whipped cream, they are heavenly.

So simple and quick to make, they can be dressed up with all kinds of goodies added to the batter;  bacon – cooked and crumbled, finely diced apple, slices of banana, chocolate chips, shredded coconut (serve them with chopped macadamia nuts and pineapple syrup!)  – the possibilities are limited only by your imagination.

For those who don’t eat gluten, these are equally as good made with my Gluten Free Flour Mix l

They can be made in either a traditional or Belgian waffle maker, but we like them best when made in our Belgian waffle maker.

When I make these, I make multiple batches so that I have plenty to freeze.  There are always several bags of these in the freezer here.  They reheat very, very well, and make a quick breakfast possible even on busy school or work mornings.  Just put them in the toaster – in their frozen state – on a light setting.

After you try these, you will want to bake up a big pile of them for your freezer too.  Your family will thank you for it!

Heat up the syrup.  The waffles are ready!

Kathy

Buttermilk Belgian Waffles

These waffles are so light and delicious. They are our go-to recipe for our Belgian waffle maker. Served warm with butter and maple syrup or fruit and whipped cream - heaven! These can be made with an all-purpose Gluten Free Flour mix - and they turn out just great.

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Servings 7 Belgian Waffles

Ingredients

  

• 1/2 cup butter melted and cooled
• 3 large eggs
• 1-1/2 cups buttermilk
• 1 teaspoon vanilla
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/4 teaspoon salt

Instructions

 

• Heat the waffle iron. In a large bowl, combine the dry ingredients. Stir well. Create a depression in the middle of the dry ingredients. Set aside.
  
• Beat the eggs until frothy. Add the vanilla, cooled melted butter and buttermilk. Whisk together.
• Pour the wet mixture into the dry ingredients. Stir rapidly until combined. Do not over mix. The batter will start out thin, and thicken as the chemical reaction between the leavening and buttermilk occurs.
• Bake on a hot waffle iron according to manufacturer's instructions.
  
• Enjoy!
  

Notes

For best results, start with all ingredients at room temperature.

*If you don't have buttermilk on hand, you can use 1-1/2 cups of milk to which you have added 1-1/2 Tablespoons of either vinegar or lemon juice.

If there are any waffles leftover, freeze them in a single layer, using a cookie sheet or cooling rack. Pack into an air-tight container until you are ready to use them. These reheat very well - so close to freshly made, you won't believe it.

If you are on a gluten free diet, substitute your favorite gluten free flour mix for the all purpose flour.  Be aware that all flours are different.  It is best to substitute by weight.