We’ve got another Belgian waffle recipe perfect for a weekend morning! These Belgian waffles are not unlike the homemade belgian waffles we posted last year. However, this time we’re aiming for the crisp factor.
Crispy waffles stand up better to stacking, slathering with syrup or even adding a scoop of ice cream. Instead of eating these for breakfast, they’re also great as a dessert waffle.
Belgian Waffle Recipe
Get the printable recipe below.
What’s the Secret to Crispy Waffles?
The secret ingredient is cornstarch! You’ll get a crunchy exterior with a soft billowy interior.
Although we make these with gluten-free flour, regular flour will work perfectly. Gone are the days when we used to have to mix our own gluten free flour – thanks to Bob’s Red Mill 1-to-1 Baking Flour.
To impart a similar tang to buttermilk, we use goat milk products. But you can substitute regular milk and yogurt instead if you prefer.
Pour the mixture into the waffle maker and wait until you see bubbles breaking on the surface before closing the lid.
Cook according to your waffle maker and you get this golden deliciousness!
Freeze Waffles for Later
If you’re making them to freeze, pop them onto a rack to cool, then wrap well and store.
Toppings for Belgian Waffles
Personally, I’m happy to add a pat of butter and call it a day. But that would be boring!
So to dress them up, in addition to a pat of butter, we top them with off with whatever fresh fruit we have on hand: bananas, strawberries, blueberries. A few walnuts adds additional crunch.
Our recipe category, The Unknown Chef, can be found here.
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Belgian Waffle Recipe
- 2 cups flour Regular or Gluten-free
- 2 1/2 tbsp cornstarch
- 2 tbsp dry milk powder
- 2 tbsp krisda sugar substitute
- 1/2 tsp salt
- 1/2 tsp baking soda, heaping
- 1/3 cup melted coconut oil cooled
- 1 tsp vanilla
- 1 cup whole milk or goat milk we use 3.8% goat milk
- 1 1/4 cups yogurt we use 3.5% goat milk yogurt
- 2 eggs
- Bring eggs to room temperature.
- Whisk the dry ingredients together in a medium bowl. In a separate bowl, whisk eggs, milk, goat yoghurt and melted coconut oil until combined.
- Slowly whisk the flour mixture into the wet mixture thoroughly until few lumps remain, about 1 minute (batter will be slightly thick).
- Portion and cook according to the manufacturer’s directions. Makes about 5 - 7waffles depending on your waffle maker.
- Keep waffles warm in oven at 250 F until ready to serve.