Belgian Buttermilk Waffles

I know a waffle maker is a unitasker, but I just love having people over for brunch on Sunday and serving homemade waffles!

Sometimes I add blueberries to the batter. You can also add other berries, chocolate chips, bananas, etc. I usually also make the whole batter recipe and only use half, so I can freeze the other half and have the batter ready for an impromptu brunch party!

This recipe is from epicurious, and while the maple-glazed banana topping that accompanies it is awesome, I don’t always make it; sometimes I just serve it with plain maple syrup, different types of jam or homemade ice cream.

Belgian Buttermilk Waffles from epicurious
makes 8


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 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 (spray comes in handy here)


  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
  3. Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold (amount depends on your iron; I use about 1/4 cup per waffle). Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes.