Jumbo Waffles Recipe for Crisp, Fluffy Belgian Waffles

Jumbo waffles are thick, deep-pocketed waffles with crisp, browned outsides and a soft, fluffy middle. This buttermilk batter makes four oversized Belgian-style waffles, with a little baking soda for lift and melted butter for a rich, tender crumb.

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
½ teaspoon (3 g) fine salt
1½ cups (360 ml) buttermilk, preferably at room temperature
2 large eggs (about 100 g without shells), at room temperature
6 tablespoons (85 g) unsalted butter, melted and slightly cooled
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) neutral oil or melted butter, for greasing the waffle iron as needed

Instructions

Heat the waffle iron. Set a deep-grid Belgian waffle iron to medium-high, or follow its recommended setting for waffles. Allow it to heat fully while you make the batter. A thoroughly heated iron helps the outside set and brown instead of sticking or turning pale. If your iron has a ready light, wait for it before adding batter.
Combine the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly distributed. Breaking up small lumps now makes it easier to mix the batter without overworking it later.
Whisk the wet ingredients. In a second bowl, whisk together the buttermilk and eggs. Whisk in the melted butter and vanilla. The butter should be warm and fluid, not piping hot; very hot butter can begin cooking the eggs before the batter reaches the waffle iron.
Make the batter. Pour the wet mixture into the dry ingredients. Fold with a spatula or whisk just until no large pockets of dry flour remain. A few small lumps are fine. The batter will be thick but pourable. Do not beat it until smooth: excessive mixing develops the flour’s gluten and can make the waffles chewy rather than tender.
Cook the first waffle. Lightly brush the grids with oil or melted butter if the iron’s instructions call for it or if waffles tend to stick to it. Add enough batter to cover the lower grid without filling it to the edge; for a typical deep-grid iron, start with about ¾ to 1 cup (180 to 240 ml). The exact amount depends on your iron’s size. Close the lid and cook for about 5 minutes, until the waffle is deeply golden and releases easily.
Check doneness and finish cooking. Waffle irons vary, so use color and steam as guides as well as the clock. When the waffle is golden and the heavy steam has mostly subsided, check the center of the thickest waffle with a food thermometer. USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; cook until the waffle reaches that temperature. If needed, close the iron and cook for another short interval before checking again.
Cook the remaining waffles. Transfer each finished waffle to a wire rack rather than stacking it, which traps steam and softens the crisp surface. Repeat with the remaining batter, greasing the iron between waffles only if needed. Expect about 5 minutes per waffle, or roughly 20 minutes of cooking for four; follow your appliance if it needs more time.

Tips

Measure flour without packing it. For the most reliable texture, weigh 250 g. If using cups, fluff the flour, spoon it into the measuring cup, and level the top. Scooping directly from the bag can add too much flour, producing a heavy batter and dense waffles.
Use a suitable substitute for buttermilk. If you do not have buttermilk, measure 1½ cups (360 ml) milk and stir in 1 tablespoon (15 ml) lemon juice or white vinegar. Let it stand for 5 minutes, then use it in place of the buttermilk. The waffles will be a little less tangy and may have a slightly less tender crumb.
Keep the mixing gentle. Stir only until the dry flour is incorporated. A lumpy batter is better than an overmixed one. Also avoid leaving the batter to stand for a long time: the baking powder and baking soda begin reacting with the liquid, so cooking soon after mixing helps preserve their lift.
Let the iron set the pace. Do not pry the lid open early, because a waffle that has not set can tear or separate. If the waffle sticks, it usually needs more cooking time or the iron needs a light coating of oil. Wipe away excess grease between batches if it starts to smoke.

Serving Suggestions

Serve the waffles as soon as they are cooked, with butter and warm maple syrup running into the deep pockets. Fresh berries, sliced peaches, bananas, or lightly sweetened stewed fruit bring freshness, while toasted pecans or walnuts add crunch. For a simple brunch plate, add yogurt or a side of scrambled eggs and fruit. If serving several people, put toppings in small bowls and let everyone dress their own waffle.

These are substantial waffles, so one is often a satisfying serving; for a larger brunch spread, cut each waffle into quarters and offer a mix of sweet and savory toppings. A spoonful of whipped cream or a dusting of powdered sugar makes them more dessert-like. For a less sweet plate, serve them with plain Greek-style yogurt and berries, or use one as a base for a fried egg and sautéed vegetables. Keep toppings separate until serving so the waffle stays crisp.

Variations

Cinnamon waffles: Whisk 1 teaspoon (2.5 g) ground cinnamon into the dry ingredients. For a warm spice profile, add ¼ teaspoon (0.5 g) ground nutmeg as well. The added spices do not require a change to the liquid or cooking time.

Chocolate-chip waffles: Fold ½ cup (85 g) mini chocolate chips into the finished batter. Use a moderate iron setting, since chips touching the grids can brown quickly. A few chips may melt onto the iron, so clean it according to the manufacturer’s directions after it cools.

Whole-wheat blend: Replace ½ cup (60 g) of the all-purpose flour with ½ cup (60 g) whole-wheat flour. This gives the waffles a nuttier flavor and slightly heartier texture. Replacing all the flour can make this thick batter noticeably heavier, so start with a partial swap.

Fruit or nut add-ins: Fold up to ½ cup (about 75 g) blueberries or ⅓ cup (35 g) finely chopped toasted nuts into the batter just before cooking. Keep pieces small and distribute them evenly; large or wet additions can make the waffle cook unevenly. If using frozen blueberries, add them frozen to limit streaking and extra moisture.

Storage and Reheating

Cool leftover waffles on a wire rack, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze waffles in a single layer until firm, then transfer them to a freezer-safe bag with parchment between pieces; use within about 2 months for the best texture. Label the bag with the date so you can use the oldest waffles first.

Reheat refrigerated or frozen waffles in a toaster, toaster oven, or oven until hot and crisp. For an oven, arrange them in a single layer on a rack or baking sheet and warm at 350°F (175°C); refrigerated waffles usually take about 5 to 8 minutes, and frozen ones about 8 to 12 minutes. Avoid the microwave if you want crisp edges, since it softens the surface. If reheating leftovers in another method, make sure they reach 165°F (74°C).

Frequently Asked Questions

How much batter should I put in a jumbo waffle iron?
Start with about ¾ to 1 cup (180 to 240 ml) for a typical deep-grid Belgian waffle iron, then adjust to your appliance. Batter should spread across the lower grid but not rise out around the edges when you close the lid. The iron’s manual may give a more precise amount for its grid size.

Can I make these waffles without a Belgian waffle maker?
Yes. A standard waffle iron works, but its grids are usually shallower, so each waffle will be thinner and may cook faster. Add less batter and begin checking at the time recommended by the appliance. The recipe should make more than four smaller waffles if your iron has a smaller capacity.

Why did my waffles turn out dense?
Common causes are too much flour, overmixing, or an iron that was not fully hot. Measure the flour carefully, fold the batter only until combined, and allow the iron to preheat completely. Dense waffles can also result if the batter sits for a long time before cooking, as the leavening loses some of its lift.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking because the baking powder and baking soda start reacting once they meet the buttermilk. For a quicker morning, measure the dry ingredients and store them covered, and refrigerate the wet ingredients separately. Combine them just before heating the waffles.

Can I freeze jumbo waffles?
Yes. Cool them completely on a rack, freeze them in a single layer, and then pack them with parchment between waffles to prevent sticking. Reheat from frozen in a toaster or a 350°F (175°C) oven until hot and crisp. There is no need to thaw them first.

Do I need to grease a nonstick waffle iron?
Not always. Follow the iron’s instructions, since some nonstick surfaces are designed to be used without added fat. If waffles stick or the coating is older, lightly brush the grids with neutral oil or melted butter. Avoid aerosol sprays unless the manufacturer says they are suitable, because some can leave a residue.

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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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