A Family Recipe: Buttermilk Belgian Waffles w/ Texture, Texture, Texture

This is another family recipe and it wasn’t Sunday morning if our mom didn’t make these.

In my mind, there are two kinds of great waffles:

Crispy, Golden Brown: Thinner Waffles, w/ a crunch & smaller grid


Bigger Belgian Waffles: Taste-Packed, more Cakey w/ bigger grid (This recipe!)

Buttermilk Waffles Recipe

1 cup Flour

1 cup rolled oats

1/2 cup yellow cornmeal

4 1/2 teaspoons baking powder

2 cups buttermilk

1 cup plain yogurt

1/2 cup vegetable oil

2 eggs

Mix together flour, oats, cornmeal, and baking powder in large bowl.  Ad remaining ingredients and blend well. Let batter stand 15 minutes before baking.  (Spray waffle iron w/ spray oil)  Preheat waffle iron.  Pour batter to cover 2/3 of grid and bake until steam has stopped escaping the iron and waffles are golden brown, 3-4 minutes.

Enjoy with breakfast sausage!

1 comment… add one
  • Great waffles. I am a chef and I made them this morning for my family and they gobbled them up. I made them according to the directions. The only changes I made was added a tsp of vanilla and 3 Tbsp sugar instead of 2 tsp. After reading other unfavorable reviews I have the following suggestions: these are best in a Belgian waffle maker. Melt butter, then let it sit for a few minutes so it is not too hot. Fold in egg whites. The batter is thin, but once egg whites are gently folded in the batter becomes full and fluffy. It’s ok if small lumps of egg whites remain. The batter should not be oily. I have no idea how that happened unless egg whites where not stiff enough or if they were stirred in too much. ?

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