Lately I find myself being obsessed with waffles… all kinds every kind.  Maybe its the golden brown color, crispy edging on the outside with the fluffy soft center that drives me wild for them but whatever it is, I’m loving it!  One day as I was searching for waffle recipes, I came across this Belgian Buttermilk Waffles, and I started drooling…. 🙂 Even though traditional belgian waffles are made with yeast these waffles are made with baking powder, and you can’t beat buttermilk.

Homemade waffles are a sure way to start or end your busy work week, whether you make them for a traditional breakfast and have them drenched in maple syrup, or you can jazz them up and have them for lunch, dinner, or even dessert!  Whatever way you decide to make these waffles just enjoy them as much as I did!


Belgian Buttermilk Waffles



Belgian Buttermilk Waffles

(Adapted by Epicurious)

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla (optional)
  • 2 cups well-shaken buttermilk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • 2 large eggs
  • Vegetable oil for waffle iron


Directions

Put oven rack in middle position and put a large metal cooling rack directly on it.  Preheat oven to 250°F and preheat waffle iron.


Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.


Whisk together buttermilk, melted butter, and eggs in another bowl.


Then whisk into flour mixture until just combined.


The recipe doesn’t call for vanilla, but I added a teaspoon just because I wanted to.


Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.


Cook waffles according until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm,

keeping waffles in 1 layer to stay crisp.  Make remaining waffles in same manner.

Enjoy!


Belgian Buttermilk Waffles