I’m calling these homemade Belgian waffles ‘mock buttermilk’ waffles because the goat milk and goat yoghurt bring the tangy flavour that mimics buttermilk. There is no actual buttermilk in these waffles.
You’ll find the texture reminiscent of a pancake; light and billowy. They practically melt in your mouth, which is why these are Hubs’ favourite waffle variation by far! If you substitute the regular flour for a gluten free one, this recipe makes awesome gluten free waffles too (that’s how I make them for Hubs)!
If you don’t have a Belgian waffle maker, you don’t know what you’re missing! Here’s a recent article from Good Housekeeping that reviews a combination of waffle makers (not just Belgian). But the deeper pockets of a Belgian waffle (vs. a regular one) make them perfect for capturing more maple syrup or butter. And who doesn’t love more of a good thing (as long as these are only an occasional treat)! If I had to purchase one now, I’d go for a double waffle maker so I could speed up cooking time – and eat that much faster! Otherwise a single Belgian waffle maker is great for this recipe.
How Do You Like your Homemade Belgian Waffles?
Like your waffles crisp instead? This recipe is perfect for toasting (especially after freezing them). While these are billowy, I also have a ‘crispy’ version of this recipe coming soon.
When my sister recipe tested these with regular flour, she got 7.5 waffles. I got only 5.5 waffles when I did this with gluten free flour (we use Bob’s Red Mill). Not sure why there was a difference of two, but I have a feeling I was generous with the batter when I poured. If you make them, drop me a comment to let me know how many servings you got!
See that little crispy diamond piece in the middle below? As the chef, I always claim that bit! I like to eat them naked (the waffle, not me!) with a bit of butter. But they’re delicious with fruit as shown above too.
I weighed some of the ingredients, so feel free to use a scale if you have one. If you don’t, you’ll also find measures for each ingredient by volume in the printed recipe (my sister measures so I can attest that the recipe is forgiving and works out great either way).
Here’s what you’ll need:
You can use goat milk or even plain milk, but you won’t get the same tangy flavour unless you try it with goat milk.
My Belgian-type waffle maker uses 3/4 cup of batter for each waffle. Each one took 3-4 minutes to cook, but your portioning and cooking time may differ depending on your own particular waffle maker.
Perfecting Belgian Waffles
The trick to the perfect belgian waffle is to let the batter start to bubble before closing the lid.
I usually set a timer to remind me when to check.
You can keep an assembly line of waffles going…
… or you can keep them warm in a 250 degree oven if making for several people.
Embellish as you wish!
If you make a double batch and have extras, these freeze well. They are so much better than those supermarket frozen waffles!
See the printable recipe below. Pinning is always welcome and appreciated.
Our new recipe category, The Unknown Chef, can be found here.
Homemade Belgian Waffles - Fluffy Mock Buttermilk Waffles
- 11 1/2 oz Flour (regular or gluten free) 2 1/2 cups + 2 1/2 TBSP
- 1/2 oz dry milk powder 2 TBSP. We use skim milk powder.
- 2 TBSP Sugar We use Krisda sugar subsitute instead.
- ½ tsp salt
- ½ heaping teaspoon baking soda
- 4 eggs
- 1/3 cup melted coconut oil cooled
- 1 tsp vanilla
- 3/4 cup milk (whole or goat milk preferable) I use Hewitt’s 3.8% goat milk. 2% milk is fine too.
- 1 1/4 cups goat milk yogurt I use Hewitt's whole milk 3.5% Goat Milk Yoghurt
- If weighing the first two ingredients, set the bowl on the scale and press the tare button (zero on some scales). Pressing tare resets the balance's display to zero so when you measure an ingredient, you don't include the container's weight in the reading.
- Whisk the flour, dry milk powder, Krisda, salt, and baking soda 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 batter has thickened and 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.