We are 100% here for Belgian waffles. Who could resist that crisp exterior, tender inside and deep pockets for catching maximum syrup? But sadly, these wonders of brunch seem to get a bad wrap for being hard to make. We say, no more! You're one bowl away from waffle stardom.
Tips for success
Since this is a one-bowl thing, the wet ingredients are added to the dry ingredients and everything is mixed together. Remember to add wet-into-dry, not the other way around. It actually makes a difference in how the ingredients interact.
While all purpose flour alone produces a decent waffle, we find that adding a little cornstarch into the batter gives a lighter-textured waffle. Adding both baking soda and baking powder ensures that the waffles get a good "lift" as they cook. As far as liquids go, we used mostly buttermilk because the flavor can't be beat.
The real magic in this particular recipe is the butter that's added in at the end. The vigorous mixing of the other ingredients produces plenty of gluten, which gives the waffles a good structure. Then the melted butter tenderizes the waffles and gives a crisp, golden exterior.
Once your batter is ready to go, it's time to prepare your waffle iron. You can use this batter in any waffle iron, but this is a Belgian waffle recipe, so a Belgian waffle iron is best. Make sure to use an iron with a nonstick interior that'll give your waffles a clean release.
The waffles should be eaten as soon as they're made, and each will serve 1-2 people. If you have leftover batter, go ahead and cook up the waffles, then cool them on a wire rack. Once they've cooled, you can store them in the freezer. Frozen waffles can be reheated in the toaster before serving — the ultimate weekday breakfast win!
Easy Belgian waffle recipe
Makes about 6 large waffles
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup butter, melted
1. Mix and rest
In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, salt and sugar. Make a well in the center of the dry ingredients and add in the buttermilk, eggs and vanilla extract.
Whisk wet ingredients until blended, then whisk all ingredients together. Whisk vigorously until batter is smooth, then whisk in melted butter until it's completely incorporated. Set the batter aside to rest for 15 minutes.
2. Prep the iron
Preheat a Belgian waffle iron and grease with cooking spray or melted butter if the griddle is not nonstick. Nonstick griddles typically don't need additional grease.
Cook and enjoy!
Pour ¾ - 1 cup of batter onto the iron and close. Cook until golden and crisp on both sides.
Serve immediately or store waffles in a warm oven until you're ready to serve. Don't forget the syrup!