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.
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.