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Buttermilk Belgian Waffles

5.00 Mitt(s) 11 Rating(s)11 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 5

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Level: Easy

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Description

Buttermilk Belgian Waffles.

Ingredients

  • 2 cups All-purpose Flour
  • ¼ teaspoons Baking Soda
  • 1-½ teaspoon Baking Powder
  • 1 Tablespoon Granulated Sugar
  • ½ teaspoons Salt
  • 2 whole Eggs, Separated
  • 1-¾ cup Buttermilk (See Note Below)
  • 6 Tablespoons Butter, Melted

Preparation

Note: If you don’t have buttermilk in the house, you can make some by mixing the same amount of milk and 1 tablespoon of lemon juice or vinegar.

Sift together the flour, baking soda, baking, powder, granulated sugar, and salt in a large bowl.

In a small bowl beat the egg yolks. Add to the buttermilk and melted butter and beat.

In another small bowl, beat the egg whites until stiff but not dry (it should form peaks and hold their shape.)

Add the buttermilk mixture to the dry ingredients, whisk until smooth. Then add the egg whites in and fold them in.

Preheat your waffle maker to 230ºF to 240ºF. Put some of the batter in the machine (follow directions for the waffle maker that you have). Butter and put on any toppings that you want on it (strawberries, syrup, fruit, etc.).

2 Comments

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soozikue on 12.30.2011

BEST BELGIAN WAFFLES EVER. I’ve been searching high and low for the perfect belgian waffle recipe and this is it. The waffles are crispy and buttery on the outside, tender and fluffy on the inside. The batter was very thick so I added about 1/3 cup more buttermilk to make the batter more scoopable.

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Teinika on 8.26.2011

this recipe was dynamic! the waffles were so light and fluffy i had to show self control and only eat one. great recipe! thanks!

11 Reviews

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Melissa on 4.5.2015

I used 8 tbsp. of unsalted butter because measuring sometimes annoys me. I also added about half a capful of vanilla extract because the raw batter tasted pretty bland to me and I thought vanilla would perk it up a bit. The results were outstanding. Please do not skimp out and use the vinegar/milk trick in place of buttermilk or even that powdered stuff. There is no substitution for real cultured buttermilk. It’s easier and cheaper than you think to make it and lasts an extremely long time in the fridge. That being said, this recipe is amazing. No idea how it tastes if one was to actually follow the recipe to the letter though but I’m sure the results wouldn’t be too different. Served with macerated strawberries, sweet cream butter, and maple syrup it won over a waffle hater this morning.

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missdriggs on 10.7.2012

Easy and super delicious! Came out crispy as long as I didn’t spray my nonstick waffle iron! The boys ate them up and I loved them. Will be my new go to recipe for waffles!

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shepperde on 9.23.2012

Really light and yummy! I halved it and it was the perfect amount for me and my husband!

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joyce on 9.1.2012

Yum. Just perfect – they’re pretty and very light. I love the hint about the buttermilk! I was using the powdered variety. The recipe stays great in fridge, covered. Used it 3 days later and still fluffy. I did blend in the egg whites – didn’t want to see ‘egg-white pockets’ . Thank You! for a great recipe!

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Tammie Carter on 9.1.2012

Just made these this morning for breakfast and they are absolutely perfect! My go to waffle recipe from now on…keeper!

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