Belgian Waffles

Golden brown, thick, light on the inside, crispy on the outside, warmed syrup, melted butter AND some bits of cold butter on the side.  I tell ya, these waffles make me go, Ooooooom!  And, I have never been a waffle person; sure, if that's what's being served for breakfast; but never preferred over some good old buttermilk pancakes.  So, well, this recipe just so does it for me.  As always, made from scratch and like anything else I do, I keep trying something new - a dash of this, a sprinkle of that!  My Belgian Waffles sing to me!  No, really, if you know me, oh, wait, see, I sing, really, and sometimes even a little jiggle of the hips, as I go, Ooooooom!  No kidding! #ThingsThatMakeYouGoOom

Mariby Corpening's Best EVER Belgian Waffles


Approx. 4 Servings - 2 squares ea.


  • 1+1/2 cup buttermilk (or Milk + 2 tsp Vinegar)

  • 1+1/2 cake flour

  • 1 cup all-purpose flour*

  • 1/4 cup corn meal

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 cup sugar

  • 1/2 tsp salt

  • 2 eggs

  • 2 sticks (1 cup) melted butter

     *Note:  If using Self-Rising Flour, then NO Salt, Baking Powder nor Baking Soda!


  • Pre-heat waffle iron

  • Set out table butter (to ensure room temperature for serving)

  • Add vinegar in milk and set aside (5 minutes until thickened)

  • In mixing bowl, combine sifted dry, then all wet ingredients (don’t over beat batter)

  • Pour in (over-filled) quarter cups of batter (more or less, as preferred)

  • When the waffle iron stops steaming (3-4 minutes, depending on your iron) and it’s done!

  • Keep warmed at lowest temperature in oven until ready to serve

Serve:  Taste good just plain; though, optionally, serve with fresh, cooked-in or topped with a pan-fried fruit compote (blueberries, apples, peaches, black plums, etc.), warmed maple syrup, softened butter (room temperature) and/or sprinkled with powdered sugar! 


Mariby Corpening's

Best Ever Belgian Waffles

Descriptions, Recipes & Images by Mariby CorpeningTM