These Belgian-style waffles have crisp edges, a tender center, and deep pockets for catching a warm, buttery marshmallow sauce finished with salt. The waffle style is associated with Belgium, though recipes and shapes vary; this version pairs a simple buttermilk batter with a sweet-salty topping for brunch or dessert.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ¾ teaspoon (4.5 g) fine salt
- 2 large eggs, at room temperature if convenient
- 1¾ cups (420 ml) buttermilk
- 6 tablespoons (85 g) unsalted butter, melted and cooled slightly
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (100 g) mini marshmallows, for the sauce
- ¼ cup (60 ml) heavy cream
- 1 tablespoon (14 g) unsalted butter, for the sauce
- ¼ teaspoon (1.5 g) fine sea salt, plus a little flaky salt to finish
Instructions
- Preheat the waffle iron. Set a Belgian waffle iron to medium-high, or follow the appliance’s directions for a crisp waffle. If its surface is not nonstick, lightly brush it with neutral oil. Set a wire rack over a baking sheet nearby; waffles stay crisper on a rack than stacked on a plate.
- Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and fine salt until evenly combined. Breaking up any small lumps of baking powder now helps the waffles rise evenly and avoids salty or bitter spots in the finished batter.
- Combine the wet ingredients. In a second bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth. The butter should be warm rather than piping hot so it blends in without cooking the eggs. Pour the wet mixture into the dry ingredients.
- Make and rest the batter. Stir with a whisk or spatula just until no large pockets of dry flour remain. A few small lumps are fine; overmixing develops gluten and can make waffles tough. Let the batter stand for 10 minutes while the iron finishes heating. It will thicken slightly as the flour hydrates.
- Cook the waffles. Spoon the amount your iron recommends into the center of the lower plate—often about ¾ cup (180 ml) for a large Belgian waffle—and close the lid. Cook until the waffle is deeply golden and releases easily, usually about 4½ minutes per waffle, though appliance settings vary. This recipe makes about four large waffles; allow roughly 18 minutes for four rounds on a single-waffle iron. Because the batter contains eggs, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; check the thick center of a waffle with an instant-read thermometer if you need to verify doneness. Place cooked waffles in a single layer on the rack, not on top of one another.
- Make the salty marshmallow sauce. While the waffles cook, combine the mini marshmallows, cream, butter, and fine sea salt in a small saucepan. Warm over low heat, stirring continuously, until the marshmallows melt and the sauce is smooth, about 3 to 4 minutes. Keep the heat gentle: high heat can scorch the sugar before the marshmallows dissolve. If the sauce becomes too thick to pour, stir in cream 1 teaspoon (5 ml) at a time.
- Serve while warm. Spoon the sauce over the waffles just before serving and finish with a small pinch of flaky salt. The sauce thickens as it cools, so keep it over very low heat briefly or rewarm it gently if the last waffles take a few minutes longer.
Tips
- Measure flour lightly. Spoon flour into the measuring cup and level it, rather than packing it down. Too much flour makes a dense batter and can leave the waffles dry. Weighing the 250 g amount is the most consistent option.
- Use low heat for the topping. Marshmallow sauce can go from smooth to scorched quickly. Stir steadily and take the pan off the heat as soon as the last lumps melt; residual warmth will keep it pourable for a short time.
- Adjust for your iron. Waffle makers differ in depth, capacity, and browning. Start with the manufacturer’s suggested batter amount and check the first waffle before changing the heat or cooking time. Too much batter can spill from the sides.
- Choose marshmallows that suit your guests. Many standard marshmallows contain gelatin. Use vegetarian marshmallows if needed; the sauce may melt a little differently, so stir patiently and add a teaspoon of cream if it needs loosening.
Serving Suggestions
Serve the waffles immediately, with the sauce poured over the center so it settles into the grid rather than soaking every crisp edge. A little flaky salt makes the sweet topping taste more balanced; start with a light pinch because the sauce already contains fine salt. Fresh strawberries, raspberries, sliced banana, or tart apple add freshness and a softer contrast to the warm marshmallow. For a fuller brunch plate, add plain yogurt or a bowl of fruit on the side, and offer extra sauce in a small jug so everyone can choose how much they want.
If you are serving several people, bring the waffles to the table on a rack or a warm platter in a single layer. Avoid covering them tightly with foil, which traps steam and softens the edges. Put the sauce in a heatproof bowl and stir it before serving; if it has started to set, warm it gently and mix in a splash of cream until it pours again.
Variations
Use a buttermilk substitute: If buttermilk is unavailable, place 1 tablespoon (15 ml) lemon juice or white vinegar in a measuring jug, add milk to reach 1¾ cups (420 ml), and let it stand for 5 minutes. It provides acidity that reacts with the baking soda, though the waffles may taste a little less tangy and can be slightly less tender than those made with cultured buttermilk.
Add chocolate: Fold ⅓ cup (55 g) mini chocolate chips into the batter after it rests. Keep the chips away from the iron’s edges where melted chocolate may stick, and clean the iron only after it has cooled according to its instructions.
Make a toasted topping: For a deeper flavor, toast 2 tablespoons (15 g) chopped pecans or sliced almonds in a dry skillet until fragrant, then scatter them over the sauced waffles. Watch the pan closely because nuts brown quickly. They add crunch but are optional; leave them out for anyone avoiding nuts.
Change the salt level: For a gentler sweet topping, reduce the fine sea salt in the sauce to ⅛ teaspoon (0.75 g) and omit the finishing flakes. For a more pronounced salty-sweet contrast, keep the recipe amount and add flaky salt sparingly at the table. Different salts vary in how salty a teaspoon tastes, so avoid substituting coarse crystals measure-for-measure.
Storage and Reheating
For the best texture, store waffles and sauce separately. Refrigerate leftovers within 2 hours of cooking. Cool the waffles, place them in an airtight container with parchment between layers, and refrigerate for up to 3 to 4 days. The sauce can be covered and refrigerated for up to 3 days; it will become firm when cold. Reheat it in a small saucepan over low heat, stirring in a teaspoon or two of cream until smooth. You can also microwave it in short 10- to 15-second bursts, stirring between each burst to prevent hot spots.
To restore crispness, warm refrigerated waffles in a toaster or toaster oven until hot through and lightly crisp, or place them on a rack in an oven set to 325°F (165°C) for about 5 to 8 minutes. Avoid reheating them stacked or covered, since trapped steam makes them soft. For longer storage, freeze cooled waffles in a single layer until firm, then transfer them to a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or toaster oven; thawing first is not necessary. Freeze the waffles without sauce, because marshmallow topping can turn sticky and uneven after thawing.
Frequently Asked Questions
Can I make the batter ahead? It is best to mix and cook this batter shortly after its 10-minute rest. The baking powder and baking soda begin reacting once they meet the buttermilk, so a long refrigerated rest can reduce the lift. For an easier morning, measure the dry ingredients and wet ingredients separately the night before, refrigerate the wet mixture, then combine them shortly before cooking.
Why are my waffles soft instead of crisp? They may need a little more time in the iron, or they may have been stacked while hot. Let the iron fully preheat, cook until the surface is golden and releases cleanly, and cool finished waffles on a wire rack. A waffle iron that is too cool can dry the interior before the outside browns, so adjust the setting gradually after checking one waffle.
Can I use regular milk instead of buttermilk? Yes, but plain milk does not provide the same acidity or tang. For a closer substitute, add 1 tablespoon (15 ml) lemon juice or vinegar to a measuring jug and top it up with milk to 1¾ cups (420 ml). Rest it for 5 minutes before mixing. The waffles should still work, though their flavor and tenderness may differ slightly.
Can I make the sauce in the microwave? Yes. Put the marshmallows, cream, butter, and salt in a microwave-safe bowl and heat in 15-second bursts, stirring thoroughly each time. Stop once the mixture is smooth; overheating can make it bubble up or turn overly sticky. Use a large bowl, since marshmallows expand as they warm, and handle the bowl carefully because the sauce can be very hot.
What if I do not have a Belgian waffle iron? A standard waffle iron works fine, but the waffles will be thinner and have smaller pockets, so they will hold less sauce. Use the amount of batter recommended for your machine and check the first batch early. Do not pour in extra batter to imitate a deeper waffle; it can overflow and cook unevenly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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