I tried, you guys. I tried to cheat the system the other morning and grabbed a box of protein pancake mix for the boys, and whipped them up hoping that by the time that they covered the flap jacks in syrup, they’d love them all the same.
Nope. Not even two bites in, they spit them into the garbage. They were angry, and it was hysterical. “What are these!?” They shouted.
I told them, and they said “NO! NO! – your homemade waffles are wayyy better!!”
Listen, as parents, the clock feels like it is against us. And if you are anything like us in the morning, we take full advantage of every last drop of sleep we can get until we have to plop our feet onto the ground and face the day. So being that cheerful, loving mom whisking a homemade pancake or waffle recipe 30 minutes before school starts is simple not going to happen.
But, what if I told you I had the best belgium waffle recipe. That not only you can make in bulk, but freeze, and pull out each and every morning, pop them into the toaster and have your kids thinking you are the best person ever?!
I introduced you guys to my Belgium Waffle recipe, a long time ago, and had to bring it back to the front of the archives because this recipe is so good that I actually have family that will brawl over a fresh batch.
When you check out the list of ingredients you need to make this massive batch to freeze for your family, and then take a peek at the back of the store-bought frozen waffles – you will be SO glad you stumbled across this recipe! REAL ingredients – without all of the junk!
Belgium Waffles:
3 1/2 cups unbleached all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 cup cane sugar
6 eggs
3 cups buttermilk
2 sticks unsalted butter, melted + cooled
1 Tbsp vanilla
Mix all of the dry ingredients together in a large bowl. Whisk.
Add eggs, buttermilk and vanilla. Whisk until incorporated.
Add melted butter and mix until batter is smooth and creamy.
Heat waffle iron, I have one with four quadrants!
Mine is no longer for sale, but extremely similar to this one on Amazon!
All waffle irons are different, so batter amount per waffle section may vary! Mine uses about 1/3 cup per square.
Once cooked through, transfer to cool on a wire rack! Store in a gallon freezer bag ( tip! use a square of parchment paper between each layer of four waffles, makes them easier to remove when frozen! 4 per layer)
The Thome Home’s favorite toppings …
Real deal Maple Syrup
Peanut butter + a drizzle of honey
Butter + cinnamon + sugar
These babes would be delicious for an Easter Brunch paired with a mimosa!