Homemade Belgian Waffle Mix
Waffles are a love language around here—especially the kind you can pull straight from the freezer and pop in the toaster. These Belgian-style waffles are crisp on the outside, fluffy on the inside, and make mornings just a little bit easier (and tastier)
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Makes about 12 toaster-friendly waffles—perfect for freezing!
Ingredients:
4 cups of all-purpose flour
1/2 c. sugar
2 tbsp baking powder
1 tsp salt
4 eggs
3 cups milk (of your choice)
1 cup of unsalted butter ( melted)
4 tsp vanilla extract
Instructions
Warm the eggs— Fill a bowl with warm water and set your eggs inside while you prep the dry ingredients.
Prep the milk + butter—Melt your butter. In a separate bowl, whisk the melted butter into the milk—this brings the mixture to room temperature and helps prevent curdling when added to the eggs.
Combine dry ingredients—In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
Combine wet ingredients—Crack the warmed eggs into a bowl, whisk lightly, then stir in the milk-butter mixture and vanilla until smooth.
Make the batter—Pour the wet ingredients into the dry and stir gently until just combined—keep those little lumps for fluffy waffles! Over-mixing = dense waffles.
Heat & cook—Preheat your waffle maker per manufacturer instructions. Lightly grease it (melted butter or spray). Scoop approximately ¼ cup batter per mini waffle. Close the lid & cook until golden and crisp.
Cool & freeze—Transfer cooked waffles to a wire rack to cool. Once completely cool, freeze them flat on a baking sheet, then store in a freezer-safe bag.
Toasty finish—When ready to eat, pop directly from freezer into the toaster. Enjoy them warm and fluffy.
Tips & Variations
Make ahead: Batter can rest in the fridge (covered) for up to 2 hours before cooking.
Flavor twist: Swap half the milk for buttermilk or kefir for a tangy lift.
Crispier texture: Let your cooked waffles rest on a wire rack (instead of stacking them) so they don’t get soggy.
Waffle size: I aim for ¼ cup batter per waffle—that’s the sweet spot for toaster fit!
Storage
To freeze: Cool fully, then freeze flat before transferring to a bag.
To reheat: From freezer to toaster: just 2–3 cycles gives crisp, hot waffles.
