How to make the best homemade Belgian waffles at home. Buttermilk waffles with crispy edges and chewy centers make the perfect weekend breakfast!

Mama Driggs Famous Buttermilk Waffles 

We grew up on a steady diet of homemade waffles.

My Mom probably thought in order to feed so many boys she had to make something that would actually fill them up! We didn’t just eat them for breakfast either. We had “breakfast for dinner” all of the time. My Mom wasn’t just feeding her own kids but half the neighborhood as well. Mama Driggs has always had the most welcoming home!

When I left home for college, I couldn’t wait to come home and eat my Mama’s famous buttermilk Belgian waffles with her made-from-scratch buttermilk caramel syrup.

It was the first meal I requested when I returned home for good reason. My Mom knew what she was doing so I’ve named these extraordinary waffles after her – Mama Driggs Famous Buttermilk Waffles.

Homemade Waffles Ingredients:

Here is a list of ingredients to make the best waffles that are crisp on the outside and fluffy on the inside.

  • Flour: I suggest using all-purpose flour in this waffle recipe.
  • Baking Powder: To ensure your waffles rise and become airy, use baking powder in the waffle batter.
  • Salt: A pinch of salt enhances the flavor of the waffles.
  • Buttermilk: The star ingredient that imparts a tangy flavor and contributes to the tenderness of the waffles.
  • Oil: Use a neutral-tasting oil such as canola or vegetable.
  • Egg Yolks
  • Egg Whites: By beating the egg whites until stiff and folding the whipped egg whites into the waffle batter, it helps to create a light and fluffier waffle.

How to make light and fluffy waffles:

  • Whip the egg whites. When you beat egg whites until stiff peaks form and add them to the waffle batter, it creates pockets of air which produces a light and fluffy waffle.
  • Use buttermilk. It’s a magical ingredient that is a staple in my refrigerator at all times for good reason. It creates such a tender texture to baked goods, especially waffles. The genius part about it is that it has the same amount of fat and calories as 1% milk yet acts similar to heavy cream. Win-win!
  • Use oil. I strongly believe that butter makes everything better; however, the oil serves its purpose too. Oil is what helps produce the crispy outside that everyone wants in a perfect waffle.

    • Why Whip the Egg Whites in Waffle Batter?

    Whipping the egg whites to stiff peaks before folding them into the batter adds volume and airiness to the waffles. This step aerates the batter, resulting in a lighter texture. The beaten egg whites act as a leavening agent, helping the waffles rise and become fluffy.

    Why do you use Buttermilk in Homemade Waffles:

    Buttermilk is one of my favorite ingredients to use in the kitchen for many reasons! Buttermilk plays a crucial role in homemade waffles for several reasons. Firstly, its acidic nature reacts with baking soda to create bubbles, resulting in a lighter texture. Its high acidity also helps tenderize the gluten in the flour, leading to a more tender crumb.

    Don’t overmix the waffle batter.

    Mix the ingredients just until combined. Overmixing can result in tough waffles. Carefully fold in the whipped egg whites so they don’t deflate.

    Let the Batter Rest.

    Allow the waffle batter to rest for a few minutes before pouring it into the waffle iron. This helps the ingredients to meld together and activates the leavening agents.

    Can Belgian Waffles be made ahead of time?

    Yes! These buttermilk waffles can be made ahead of time and put in freezer bags and can be reheated in a toaster oven. I love to whip up a double batch of these for my kids on the weekends and freeze the rest for school days. They can throw one in the toaster oven and breakfast is done within minutes. 

    You can see from this recipe that it has been around for a long time. It was given to my Mom by my wonderful sister-in-law, Laurel Pothier Driggs, (aka Laurie), and has been accidentally “cooked” in the waffle iron many times. 🙂

    Topping Ideas for Homemade Waffles:

  • Fresh Fruits: Top your waffles with fresh fruits like strawberries, raspberries, blueberries, peaches or bananas.
  • Maple Syrup: The classic pure maple syrup adds a rich and velvety sweetness that complements the waffles perfectly or make homemade buttermilk syrup that tastes like caramel.
  • Whipped Cream: To elevate your homemade waffles, add a dollop of homemade whipped cream.

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    • In large bowl, stir together flour, baking powder, and salt.

    • Add buttermilk, oil, and egg yolks. Stir.

    • In mixing bowl, beat egg whites until stiff peaks form. Fold stiffly beaten egg whites into the batter.

    • Preheat waffle maker until hot and ready. Generously spray the waffle maker with non-stick cooking spray or butter.

    • Pour batter into waffle maker until golden and crispy.

    • Top with Faye’s Famous Caramel Syrup and Fresh Whipped Cream.

    Can waffles be made ahead of time and frozen? Yes! These buttermilk waffles can be made ahead of time and put in freezer bags and can be reheated in a toaster oven.

    Calories: 343kcal, Carbohydrates: 36g, Protein: 10g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 105mg, Sodium: 395mg, Potassium: 308mg, Fiber: 1g, Sugar: 4g, Vitamin A: 245IU, Calcium: 157mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    These waffles are light, airy, fluffy with crispy edges will become a family breakfast staple in no time at all. I love to hear from you so let me know when you try out one of my recipes. Have a fabulous week! xo

    Happy Cooking!

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