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!

Prep Time5

Cook Time15

Total Time20

Servings: waffles

Calories: 315kcal

Author: Heavenly Home Cooking

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