Our buttermilk Belgian waffles are crisp on the outside and fluffy on the inside. Nutmeg and cardamom give them a unique flavor that you won't find anywhere else. Easy and freezable breakfast recipe. They're also perfect for Mother's Day brunch, Easter, holidays and lazy weekends!
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Buttermilk Belgian waffles are a breakfast classic, so we would be amiss if we didn’t include a recipe for them in our waffle line-up. I think these waffles are very special in that they contain a combination of nutmeg and cardamom that give them a unique and delicious flavor, unlike any I have tried before. We used this waffle recipe as a base for our mini waffles that are great as a buffet item for a brunch party or just when you want to have some fun with your waffles. 🙂
Waffles have always been one of my breakfast favorites, but for some reason they seemed to be reserved for those times we made our way to IHOP. However, Belgian waffles are so easy to make, and there is no reason you can’t make them at home for a fraction of the cost. They freeze very well, and therefore also make a great make-ahead breakfast treat.
What You’ll Love About This Recipe
Ingredients
- All-purpose flour (2 cups).
- Baking powder (2 teaspoons).
- Baking soda (1 teaspoon). Baking soda causes a chemical reaction with the buttermilk to help give these waffles their rise.
- Salt (½ teaspoon). This may seem like a lot of salt, but you can’t taste it in the final result, and it helps to bring out the flavor of the vanilla, nutmeg and cardamom.
- Ground nutmeg (½ teaspoon).
- Ground cardamom (½ teaspoon). This is what gives these waffles their unique flavor. We also use this spice in our Mascarpone Crepes with Nutella Filling and Blueberry Granola.
- Granulated sugar (2 tablespoons).
- Buttermilk (2 cups).
- Large eggs (2).
- Unsalted butter (¼ cup), melted and cooled.
- Vanilla extract (2 teaspoons).
Instructions
To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.
Best Syrups to Use on Waffles
These waffles are versatile, and their flavor profile goes with many different syrups. Here are a few suggestions:
- Pure maple syrup.
- Agave syrup.
- Caramel syrup. Please see our recipe for Caramel Apple French Toast for an easy caramel syrup recipe that can be ready in 3-5 minutes.
- Butterscotch Syrup. Please see our recipe for butterscotch pancakes for an easy homemade butterscotch syrup recipe.
All of the following homemade syrups can be ready in 5 minutes or less.
- Homemade Blueberry Syrup.
- Mixed Berry Syrup.
- Homemade Raspberry Syrup.
- Apple Syrup.
- Strawberry Compote.
- Chocolate Pancake Syrup.
Storage Instructions
- Refrigeration. Allow the waffles to cool to room temperature before refrigerating. Place them in a single layer on a plate or baking sheet, and seal with plastic wrap or transfer to an airtight container. Refrigerate for up to 2 to 3 days.
- Freezing. For longer storage, freeze the waffles by arranging them in a single layer on a baking sheet until firm. Transfer the frozen waffles to a freezer-safe bag, using parchment paper to separate them. Label the bag with the date and store in the freezer for up to 2 months.
- Reheating from Refrigeration. To reheat refrigerated waffles, use a toaster, toaster oven, or microwave. Toast in a toaster until heated through, warm in a toaster oven on a baking sheet, or microwave in 20 to 30-second intervals until warmed.
- Reheating from Freezing. Thaw frozen waffles in the refrigerator overnight before reheating. Use the same methods as for refrigerated waffles—toast in a toaster, warm in a toaster oven, or heat in the microwave.
- Quality Check. Before reheating, check the quality of the waffles. If they appear dry, lightly brush them with melted butter before reheating to add moisture.
- Serve Freshly Made. For the best flavor and texture, Belgian waffles are ideally enjoyed freshly made. If storing, consider keeping the batter separate and cooking fresh waffles as needed.
Tips for Success
- Properly Preheat the Waffle Iron. Make sure that your waffle iron is thoroughly preheated before adding the batter. This helps achieve a crispy exterior and prevents sticking, resulting in perfectly cooked waffles.
- Lightly Grease the Waffle Iron. Even if your waffle iron has a non-stick surface, it’s beneficial to lightly grease it with cooking spray or a brush of melted butter for easy removal of the waffles without any sticking.
- Use Fresh Ingredients. For the best flavor and texture, use fresh and high-quality ingredients, particularly when it comes to buttermilk and eggs. Fresh ingredients contribute to a more delicious end result. See our tips for small batch cooking for a handy tip to store leftover buttermilk so that it stays fresher longer.
- Sift Dry Ingredients. Sifting the dry ingredients together is essential to remove any lumps and ensure even distribution of leavening agents. This step results in a uniform and fluffy texture in the waffles.
- Whisk Wet Ingredients Briskly. When combining the wet ingredients, whisk briskly for 1 to 2 minutes or use an electric mixer on high speed for about a minute. This incorporates air into the batter, contributing to a light and airy texture in the waffles.
- Leave Batter Slightly Lumpy. It’s perfectly acceptable if a few lumps remain in the batter. Overmixing can lead to denser waffles, so stopping when the batter is nearly smooth provides a better overall texture.
- Adjust Waffle Size to Preference. Customize the size of the waffles according to personal preference. Whether you prefer smaller or larger waffles, you can adjust the amount of batter used accordingly. You can even use this recipe to make mini waffles for a cute brunch idea.
- Cook According to Manufacturer’s Instructions. Follow the manufacturer’s instructions for your waffle iron regarding the recommended amount of batter and cooking time.
- Avoid Opening the Waffle Iron Too Soon. Resist the urge to open the waffle iron prematurely. Wait until the indicator light signals that the waffles are ready. Opening too soon can result in undercooked waffles that may stick to the iron.
- Keep Waffles Warm. If making multiple batches, keep finished waffles warm by placing them on a wire rack in a preheated oven (around 200 F or 93 C) until ready to serve.
- Experiment with Toppings. Have fun experimenting with various toppings such as fresh fruit, whipped cream, maple syrup, or a dusting of powdered sugar to enhance both the flavor and presentation of the waffles.
- Serve Immediately. Waffles are at their crispiest and best when enjoyed immediately after cooking. If serving a crowd, consider setting up a waffle station to make sure that everyone can enjoy them fresh.
- Customize with Flavors. Feel free to customize the waffles by adding extracts like almond or lemon to introduce additional flavor nuances.
- Double the Batch for Later. If your schedule allows, consider doubling the batch and freezing extra waffles for convenient breakfasts during the week.
- Clean the Waffle Iron Properly. After use, clean the waffle iron according to the manufacturer’s instructions to maintain its longevity and optimal performance.
FAQs
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Buttermilk Belgian Waffles
Our buttermilk Belgian waffles are crisp on the outside and fluffy on the inside. Nutmeg and cardamom give them a unique flavor that you won't find anywhere else. Easy and freezable breakfast recipe. They're also perfect for Mother's Day brunch, Easter, holidays and lazy weekends!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- ¼ cup butter melted and cooled
- 2 teaspoons vanilla extract
Instructions
- In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, 2 tablespoons granulated sugar, ½ teaspoon ground cardamom
- In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoons vanilla extract
- Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
- Preheat the waffle maker. Add ¼ – ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.Repeat this step until batter is gone.
Notes
To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.
Nutrition
Calories: 315kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 694mg | Potassium: 176mg | Fiber: 1g | Sugar: 8g | Vitamin A: 458IU | Calcium: 188mg | Iron: 2mg
Servings: 6 waffles
Calories: 315kcal
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References
“Food Storage Guide,” Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist for North Dakota State University Extension.
