Crispy Belgian Waffles

5 (1 Review)
6 waffles
13 Minutes

Today we’ve got another Belgian waffles recipe perfect for a weekend morning! These Belgian waffles are similar to the fluffy pankcake-like ones we posted last year. However, this time we’re aiming for the crisp factor.

The secret ingredient is cornstarch! You’ll get a crunchy exterior with a soft billowy interior.Although we make these with gluten-free flour, regular flour will work perfectly. Gone are the days when we used to have to mix our own – thanks to Bob’s Red Mill 1-to-1 Baking Flour.

To impart a similar tang to buttermilk, we use goat milk products. But you can substitute regular milk and yogurt instead if you prefer.Pour the mixture into the waffle maker and wait until you see bubbles breaking on the surface before closing the lid.

Cook according to your waffle maker and you get this golden deliciousness!

If you’re making them to freeze, pop them onto a rack to cool, then wrap well and store.

We top them with off with a pat of butter and whatever fresh fruit we have on hand: bananas, strawberries, blueberries. A few walnuts adds additional crunch.

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Crispy Belgian Waffles

5 (1 Review)

Recipe details

  • 6 waffles
  • Prep time: 10 Minutes|Cook time: 3 Minutes|Total time: 13 Minutes


Dry Ingredients

Wet Ingredients


Bring eggs to room temperature.
Whisk the dry ingredients together in a medium bowl. In a separate bowl, whisk eggs, milk, goat yoghurt and melted coconut oil until combined.
Slowly whisk the flour mixture into the wet mixture thoroughly until few lumps remain, about 1 minute (batter will be slightly thick).
Portion and cook according to the manufacturer’s directions. Makes about 5 - 7waffles depending on your waffle maker.
Keep waffles warm in oven at 250 F until ready to serve.


  • Goat milk products add a tang, like buttermilk, but regular milk products can be used

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5 (1 Review)

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5 (1 Review)
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