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.
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.
You will need:
- 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).
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.
All of the following homemade syrups can be ready in 5 minutes or less.
❓ Frequently Asked Questions
Waffles tend to soak up too much syrup if they are under cooked. A well-cooked waffle will have a crisp exterior and soft and fluffy interior. That crisp exterior will prevent them from soaking up too much syrup. To get a crisper exterior, try adjusting the temperature of your waffle maker. A good quality waffle maker will have an adjustable temperature gauge and a steam-release system. We use and recommend the All-Clad Stainless Steel Belgian Waffle Maker for perfect waffles every time. (affiliate link)
It is not a good idea to store cooked waffles at room temperature even for a short period of time. They should be cooked and eaten immediately. Any leftovers are best stored in the freezer. They will keep in the freezer for up to 2 months. (source) To store leftover waffles, place a sheet of wax paper between each waffle and place them in an airtight freezer bag labeled with the date. Reheat frozen waffles in a toaster or oven.
It is normal for some batter to leak out of the waffle maker during cooking, but not a lot. If a lot of batter is leaking out, the most likely cause is that you have overfilled the waffle maker with batter. Try cutting back on the amount of batter you add to the waffle maker at one time. Another reason this could be happening is that the batter is too thin and runny. Try adding additional flour one tablespoon at a time to thicken the batter.
🔖 Related Recipes
If you love these buttermilk Belgian waffles, you may also like these tasty recipes.
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Buttermilk Belgian Waffles
- 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
- In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
- 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.
- 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.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
"Food Storage Guide," Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist for North Dakota State University Extension.