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35 Minute Belgian Waffles

Classic Belgian waffles made with milk and vinegar instead of buttermilk, golden and crisp in about 5 minutes each. Mix the dry ingredients the night before and the batter comes together in minutes on a busy morning.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 waffles
Ingredients Method Notes

Ingredients
  

  • 1.5 cups milk or use 1.5 cups buttermilk and skip the vinegar
  • 1.5 tbsp vinegar
  • 2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 4 tbsp butter melted
  • 1 tsp vanilla extract optional

Method
 

  1. Night before (optional): mix the flour, sugar, baking powder and salt in a bowl and leave it on the counter. Stir the vinegar into the milk in a measuring cup and keep it in the fridge. Set the butter out in a small bowl.
  2. If you did not prep the night before, stir the vinegar into the milk and let it sit 5 to 10 minutes.
  3. Plug in the waffle maker and start preheating it (I use #3, the highest setting on mine). Rub a cold stick of butter over the grids, close the lid and let it keep heating.
  4. Cover the butter with a paper towel and microwave it for 10 seconds, then whisk it with a spoon until the rest melts.
  5. Whisk the eggs into the milk and vinegar until completely combined, then stir in the melted butter and vanilla.
  6. Pour the wet ingredients into the dry ingredients and mix just until there is no dry flour left. A few lumps are fine. Cook right away.
  7. When the waffle maker is ready, scoop in 2/3 cup batter (a 1/3 cup measure, twice) and cook until golden and crisp, about 5 minutes.
  8. Serve, or move the waffle to a wire rack while you cook the next one. Repeat with the rest of the batter to make 5 waffles.

Notes

Cook time depends on your waffle maker, so start with about 5 minutes and adjust. To freeze leftovers, cut the waffles in half, freeze on a plate for a couple of hours, then move them to a ziploc bag. They keep about a month.