Flavor Profile: These Belgian waffles have been described as “crack” waffles because they are so good and addicting! Not too sweet, not too savory, pairs perfectly with fruit, syrup, whipped cream, or any sweet topping your heart desires.
Texture: Crispy on the outside, fluffy and soft on the inside. Forget about those overcooked, hard-as-a-rock waffles you get at restaurants. THESE waffles are insanely good and are perfectly golden and crisp every time.
I don’t like waffles…said no one ever! Who doesn’t like waffles?! Seriously? Waffles are a quintessential breakfast food, and this recipe is a few steps above the average waffle.
I don’t know about you, but we love to eat breakfast for dinner at our house, usually once a week because sometimes I am just too tired to make a full meal.
These waffles are quick, easy, and the recipe can be doubled, tripled, etc. We often make these Belgian waffles for big family dinners since breakfast is always a fun and affordable idea…not to mention delicious!
Baker Street Breakdown
- While it might be tempting to use buttermilk for this waffle recipe, DON’T! It does not produce the same result, and for some reason the waffles always seem to taste more “fried.” It’s almost as if the buttermilk enhances the oil in the waffles, and we don’t want that.
- Use milk and lemon juice called for in this recipe, and these waffles will be a winner every time!
- Let your batter rest for about 15 minutes before making it into waffles so that the gluten will relax and produce a more tender waffle. If you don’t have 15 extra minutes to wait, the waffles will still be good, but just slightly less tender.
- These waffles are nice and crispy when they come out of the waffle maker. If the waffles sit for 10 minutes before being eaten, they may get soft. If this happens, just pop them back into the waffle maker for 20-30 seconds, and they will be crisp again.
- The batter can be made a day ahead if needed. Just be sure to cover and refrigerate it until it’s time to be used.
Essential Baking Tools
- The Waring Belgian waffle maker is by far one of the best waffle makers. Period. But for some reason the price is sky high on it right now, so give this Cuisinart maker a try. Great reviews and does the same thing as the Waring waffle maker. It makes 2 at once and cooks the waffles evenly every time. Is it a bit of an investment? Yes. But worth every penny!
- A good whisk is also essential for mixing this batter to perfection. I have been using this whisk for almost 15 years and it is great. If you want a whisk with more comfort, give this Oxo whisk a try.
Belgian Waffles that are Insanely Good
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes
- 1 3/4 cups milk
- 1/4 cup lemon juice
- 2 cups flour
- 1/4 cup cornstarch
- 3 Tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup vegetable or canola oil
- 2 eggs
- 1 1/2 tsp. vanilla extract
- Syrup and waffles toppings (optional)
- Combine milk and lemon juice in a measuring cup or bowl and set aside.
- In a large bowl, stir together flour, cornstarch, baking powder, baking soda, and sugar.
- Add eggs, oil, and vanilla to dry ingredients and lightly beat eggs with a whisk. Add milk mixture and gently whisk ingredients together.
- Allow to rest for 15 minutes while waffle iron heats up. Cook according to waffle maker directions and eat with syrup, berries, etc. If waffles rest for more than 10 minutes, put them back in the waffle iron for 30 seconds to re-crisp the outside.
*Adapted from Aretha Frankensteins