Best Ever Belgian Waffles in the World!

“Best Ever Belgian Waffles in the World” yeah I know that’s a big statement there for a simple waffle. But you don’t understand, coming from me – that woman who really doesn’t care for waffles, pancakes, french toast or crepes, THESE THINGS ROCK!  It’s not that I don’t care for them as I love the taste of the first or second bite but after that I’m done.  They just ‘get to me’ and well it’s not bacon or a dippy egg.  Sure I’ve added bacon to waffles or topped it with a dippy egg but it’s just too much for me.

However that has since changed when I created this recipe.  See a long story short I had ordered some food porn props from an online store and literally all 5 times I ordered something it came shattered in a BILLION pieces.  So I’d call, shake the glass, tell them to come pick up their stuff.  They tell me to toss it and credit me back and give me more credit on top of that.  So why continue 2 more times?  If I don’t order glass stuff it comes perfectly.  However their shipping department apparently feels the need to NOT pack glass stuff in bubble wrap or the like.  Anyway I had a buttload of credit built up with them that was due to expire.  Well they had this Belgian waffle maker on sale SUPER cheap.  It got amazing reviews so I opted to give it a shot.  It arrived in 1 piece, thankfully, and I set out to make waffles.


Traditional Belgian waffles are yeasted and the batter rests in the fridge overnight.  So I went with those initially.  The next morning I got out my brand new waffle iron and got to cooking them.  I gave Mr. Fantabulous one and after one bite he looked at me and said “Um, can I have eggs instead as these are terrible.”  I took a bite and yep, he was right.  The batter was a loose dough consistency which I found odd but figured that’s how yeast batter would be.  I couldn’t stand the taste so needless to say I pitched the entire batter.

So I went back to the drawing board and looked at some of my other waffle recipes. Then it dawned on me my Mom used to make these waffles when I was really little.  After digging through my old recipes book I found hers.  After studying the ingredients I knew I had to tweak it to get it to a Belgian waffle taste, appearance and thickness.


These waffles are more like Brussels waffles so they have baking powder instead of yeast for the leavening agent.  That being the case, just like any pancake batter or waffle batter once you whisk it together (but not over whisk it) you allow it to set out for a good 30 minutes to allow the leavening agents work their magic.  Now me being me I am a batter girl.  99% of the time I can tell you how a dish is going to turn out just by how the batter tastes.  Therefore batter went on a spatula and finger swiped that.  Mmmm!  A perfect balance of vanilla and sweetness.  I knew these babies were going to rock.

Since this was a new machine for me, my waffle maker, I had to figure out the settings.  See this one went from 0-8 on the temperature gauge however I had no clue what the baking temp was.  Needless to say the first one was waaaaaaaaaaaay too dark and raw in the middle and the 2nd one was too light (and I didn’t put enough batter on the maker). I WISH this machine would have come with instructions of “Pour X amount on the hot iron so ensure an even bake AND to not have it overflow out the sides, onto your counter and everywhere in between!”.

Yeah… she overflowed.

… A LOT but live and learn.


By the third waffle I had it down to a science – almost a cup of batter with the machine on #7.  But when you make these you’ll have to go with what your manufacturers instructions say. As you can tell by these pics, these came out to about 1″ thick with deep crevices to house all of that maple syrup or toppings.

What do you top yours with? Mr. Fantabulous loves pure maple syrup (must be warmed).  Yes, he’s that spoiled but then again I blame his mother for that.  I just continue it.  LOL


Initially I only made a half batch I only had enough batter to make 4. Since the first 2 didn’t turn out right and Mr. Fantabulous was nomming on #3 I had only one left.  So I got to making the last one when I hear “Wow baby, these are amazing!  Are there any more???”  Now folks these things are pretty big.  Like I said an inch thick by 10″ round. I honestly was surprised he wanted a second one (okay not really but it still amazes me on just how much he can eat!) so I gave up my waffle.

Now one awesome thing about him when he eats pancakes or waffles is he is not one to ever, EVER, pour syrup over top. He pours it in front of the waffle and cuts off a piece and dips it in.  Trust me it drives me nuts as I keep telling him “Honey, God put those crevices in waffles on purpose so they could act like a little cup to hold your syrup.  Jesus is doing you a favor.”  Yeah.. doesn’t work.  However this works in my favor.  See almost half way through this massive thing I could see him slowing down and putting his fork down.  Budda was full.


What this means is that remaining half of a waffle that would normally be soaked in syrup if they being eating by most of the population, was bone dry and perfect; perfect for me that is.  Since his had cooled down, I threw the remaining half in the toaster to heat it back up and when it came out topped it with some soft butter and warm syrup.  I’ll be honest I was kind of  weary of eating this whole half because again, I have great intentions of finishing one (but never do) and second – that half was still massive. With me, being me, I have to scrutinize the texture, smell it, taste it plain and then taste it with the toppings.  I kind of go into a zone when I’m taste testing my recipes.  See if I need to tweak it for more of this or less of that.  I’m a perfectionist at most things I do but in the kitchen I’m flat-out anal!  I mean I have to be.  If I think something sucks, why in God’s name would I ever serve it or expect anyone to make one of my recipes?  Right?

But this recipe, I nailed it first time out of the gate with my tweaks off of my Mom’s original recipe.  It was light and airy, the texture was perfect.  It wasn’t heavy but it was filling.


Now like any food blogger, cook, you test, test and re-test a recipe for consistency.  You want the same results every single time with minimal variance in outcome.  So later that afternoon I set out and made 2 more batches.  Perfect every single time.  Now I will tell you that I have enough Belgian Waffles in my freezer for quite a while but I have plans for those babies in future recipes.  You know me, I can’t just stick to the norm.  I have to venture outside of the box and push the limits.  I already have another adaption of this recipe coming up (just waiting on me to edit the photos) and 3 more uses of these.  Oh yeah, I got plans baby!

Needless to say I went through many iterations of this recipe and finally figured out the secret (or secrets to the perfect belgian waffle).

  1. Separate your eggs.  You want your egg whites whipped to a stiff peak.  By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
  2. Cornstarch – yep, cornstarch.  The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
  3. Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo.


You know, I think I already know what I’m having tomorrow for lunch.  One of my Belgian Waffle makeover recipes I’m working on.  I’m thinking it’s going to be all kinds of awesome! Until then you NEED to have these in your life, your freezer and most importantly, in your belly!


Best Ever Belgian Waffles in the World!


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  • 1 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (has to be buttermilk)
  • 1/3 cup melted butter, unsalted
  • 1 egg, room temperature and separated
  • 1/4 cup - 1/2 cup sugar
  • 1 1/2 tsp vanilla bean paste
  1. In a bowl beat the egg white until stiff peaks form. Set aside.
  2. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
  3. Add the milk, butter, egg yolk, sugar and vanilla and mix just until combined. Do not overmix as you do not want air in this. Some lumps are OK.
  4. Gently fold in the egg whites until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
  5. Let the batter sit for 30 minutes.
  6. Heat a waffle iron.
  7. Follow the directions on your waffle iron to cook the waffles.
  8. Serve immediately hold in a 200 degree oven, directly on the rack. I would not recommend stacking them as they are heavy and may get smushed or soggy on the plate.
To freeze, allow to cool completely and wrap individually in plastic wrap.
To reheat just place frozen in the toaster.

We personally like a sweeter waffle so when I make them I like almost a 1/2 cup however you can certainly add the lesser amount



67 Responses to “Best Ever Belgian Waffles in the World!”

  • Areilly says:

    Just made these waffles. Man were they tastey!! However mine also came out soggy and very unevenly brown. I think it may be due to my cheap waffle iron. I definitely folded the egg whites and not stirred. I did use Vanilla extract so I’m wondering if that had anything to do with it. Also ,is the buttermilk supposed to be room temp?

  • Niqui says:

    OMG!! I just made these waffles this morning and they were fantastic! I only changed one thing and that was using Demmadera sugar instead of white sugar it gave the waffles a caramel like flavor. They were sooo yummy. This is an amazing recipe lady thank you for sharing it.

    • TKWAdmin says:

      Hi Niqui!

      Yeah!!! Thank you so much!!! And I LOVE your change up to the demmadera sugar! If you to kick it up even more next time, try browned butter.

      Best Kitchen Wishes!

  • John Ford says:

    Thanks for the recipe. I see it requires to leave the batter out for 30 minutes. Is there a limit to how long we can leave it out?

    • TKWAdmin says:

      Hi John,

      I would do my best to keep it around 30 minutes. You let the batter rest to allow the leavening agents do their thing. Going any longer than 30 I fear maybe the egg whites that you were so delicately folded in may start to deflate.

      Best Kitchen Wishes!

  • Stuart says:

    Excellent base recipe…Liquidfy or get to pudding consistency 1 banana in the 3 tlb. unsalted butter plus 2 tlb brown sugar and 1/2 of the vanilla ( I use Mexican vanilla so I always double the amount in recipe). Add this to the dry ingredients. I used an Oster flip waffel iron, maybe $35, set heat at #7. It was done before light went out. Leave in until light goes out it caramelized the bananas and sugar, pretty good also. Thanks Stuart.

    • TKWAdmin says:

      Oh great addition of the banana and brown sugar! I bet it almost caramelized while cooking. Mmmm now I want waffles!

      Best Kitchen Wishes!

  • Nevila says:

    I was searching for a perfect waffle recipe and those pictures were soooo perfect for my eyes.

    Unfortunately, I have a small waffle iron, (a heart shape one, I suppose its a Norwegian waffle style) and with every recipe I’ve tried my waffles resulted to be NOT crispy (I can’t say soggy since they were not under baked)

    I’m going to give a try of your recipe tonight (can’t wait till tomorrow morning)and If I will get crispy waffles I’ll be one of the happiest moms ever (since my kids love crispy waffles)

    Thanks (and I will let u know about the result)

    • TKWAdmin says:

      Thank you so much Nevila! I’m sure you’ll love these as much as I do!

      Best Kitchen Wishes!

      • Nevila says:

        So, I tried the recipe. Unfortunately they didn’t turn crispy as expected, but they were soooo tasty. I know for sure that this result is due to the waffle iron (which I already expected to be). Nevertheless, until I buy a new one, I am going to use your recipe from now one.
        thanx 🙂

  • Can you use Pearl sugar with your receipe?

  • Dolores says:

    What happens if you use Pearl sugar with your receipe?

    • TKWAdmin says:

      Hi Dolores,

      So pearl sugar is used in liege waffles which is a yeasted dough. I believe what would happen in this batter recipe is that it would sink (think like chocolate chips or blueberries). If you were to add them I would actually add the batter to the waffle maker then carefully push the pearl sugar into it/the wells. But again be careful not to burn yourself!

      Best Kitchen Wishes!

  • CM says:


    Kudos to you. This IS an authentic Belgian Waffle recipe and thank you for NOT taking the same “pretender to the throne” recipe you find everywhere are the net and copying and pasting! This makes a great waffle! Thank you for taking time to actually make and troubleshoot this recipe. These are crisp not the “bread sponge” the popular recipe makes…. Reason? Corn Starch! Also try it with 1/8 tsp baking soda. (I am probably preaching to the choir, but, baking soda is used to improve the crumb of cakes and and other non-yeast batters and doughs. You’ve already accomplished that with the buttermilk, that’s why I suggest less baking soda… just enough to activate the “gas reaction” between baking soda and baking powder.) As flavorings try almond and vanilla together or Fiore de Sicilia (although the last one will tend to make the waffle taste like an Italian Bakery cookie.) I would also add 2-3 tbsps white sugar or 2 ozs. confectioner’s sugar, confectioner’s preferred (also has corn starch in it). This will also enhance the structure.

    “CM” – Certified Executive Chef

    PS – Don’t forget a deeply fried chicken leg or thigh! I’d take Chicken and Waffles over Waffles and Ice Cream any day!

    • TKWAdmin says:

      Well thank you very much, I’m flattered and yes, grinning from ear to ear 🙂 I’ll try it with less baking soda; logically it makes sense when you think of it analytically. I’ve done a bunch of flavors tweaks and emulsions. I’m not a fan of almond though as to me it tastes like cherries and if you know me I loathe anything cherry. The Fiore de Sicilia I use actually in one of my Lofthouse cookies as well as biscotti, that with some chopped pistachios – perfection!

      Best Kitchen Wishes!

  • Sarah says:

    Tried these this morning and they were yummy! Could I make the batter the night before so they’re ready to go in the morning?

    • TKWAdmin says:

      Thank you so much Sarah! Unfortunately because you’re folding in the egg whites you can’t make it the night before. They will deflate in the fridge 🙁

      Best Kitchen Wishes!

  • MeLi C. says:

    If your waffles turned out soggy it was most definitely user error. Butter milk is a must as the vinegar reacts with the baking soda. If you don’t have butter milk add 2 tsps of vinegar to the milk. All ingredients must be room temperature other wise the melted butter will go back to being solid when the cold milk hits it then you’ll over beat it and kill all the air in the egg whites. Don’t stack these as the condensation as they cool will make them soggy…last I add a quarter cup of corn meal because I like the texture better…app doesn’t let me do 5 stars but its a 5 star recipe.

  • Jayne says:

    How many servings does one batch make?

    • TKWAdmin says:

      Hi Jayne!

      This batch makes 5-6 large (dinner plate size) Belgian Waffles in my maker. It honestly depends on how big your maker is. In a standard sized Belgian waffle maker I would estimate you’d get about 8.

      Best Kitchen Wishes!

      • Jayne says:

        Thanks! Feeding 20 people waffles on Christmas morning. I’m going to give your recipe a try! Merry Christmas!

        • TKWAdmin says:

          They are going to love you for that! So just 3 things that are CRITICAL to making these (not hard but super important!!!) These are the keys to making these super light and fluffy.

          1. Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick. FOLD THEM IN GENTLY!
          2. Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
          3. Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo.

          Out of all them #1 is most important.

          Merry Christmas and Best Kitchen Wishes!

  • SS says:

    I have a crappy, old Cuisinart waffle iron, and these came out great. I did everything as written, except I beat the egg white while the rest of the batter was resting, and folded it in while the iron was heating. Kept the egg white from deflating.

  • Cakemaster2000 says:

    Well hats off to you, Kitchen Whisperer! I have tasted many a waffle in my day & made many a waffle for my kids when they were growing up & this by far is the best waffle in the world! Yes, you got that title right! I made them with fried chicken & the combination was great! The waffles were crispy on the outside and light & fluffy on the inside. I had just gotten a new waffle maker & wanted to try it out, boy was this the perfect recipe for it! I don’t know why the other reviewer got a soggy waffle right out of her waffle maker, but maybe it was her waffle maker just giving out on her, or maybe she did not beat her egg whites until they were stiff enough. Whatever it was, I urge them to give this recipe another try. I made 2 batches, and all of them came out perfectly crispy & golden on the outside, & light as air on the inside. I shared some with my neighbors & they thought the waffles were beyond great too. I didn’t even need to spray the waffle iron before putting in the batter & none of them stuck to the machine! Great, Great recipe, can’t say enough about it!To anyone else who tries it, enjoy! I’m sure you will! Thanks so much Kitchen Whisperer!

    • TKWAdmin says:

      Thank you so very, very much! I truly appreciate your kind words and praise. OMG Fried chicken and waffles! Marry me! 🙂

      Yes, stiff egg whites are the key to making these waffles truly perfect – soft and fluffy on the inside, crisp on the outside. I make up a big batch about once a month now and store them in my freezer. I’m right now addicted to making waffle sammiches. A waffle with roasted turkey, asiago and red pepper jelly… EPIC!

      But again I really appreciate everything you said; you totally made my day!

      Best Kitchen Wishes!

  • Scheila says:

    Wow these are amazing! Super delicious and so light and fluffy. I made a triple batch of these; one for breakfast, one for the freezer and one to give my brother to take home. The waffle house has nothing on you!

    Love your recipes!

    • TKWAdmin says:

      Thank you so much Scheila! I really appreciate it! And wow a triple batch?! I’m coming to your house!

      Best Kitchen Wishes!

    • Thao says:

      Hi, I have a question. I read some of the comments saying that if the batter is left overnight in the fridge, the texture will be different, meaning less crispy, chewy, because the air in the batter deflated in the fridge. But you said you put your batter in freezer. Did it work for you? And how you defrost the batter?

      • TKWAdmin says:

        Hi Thai!

        Oh no I mean I freeze the cooked waffles, not the batter. The batter will deflate and the texture would turn icky.

        Best Kitchen Wishes!

  • Anderson says:

    This is a very poor waffle recipe. The batter is much to sweet and loose for waffle perfection. The waffles are soft and floppy out of the iron. Ditch this recipe.

    • TKWAdmin says:

      I’m sorry this didn’t work out for you Anderson. You will have a loose batter if your egg whites are not stiff. Plus when they were added to the batter, they may not have been folded in gently, thus losing their height. In the post I do have the following notes:

      Needless to say I went through many iterations of this recipe and finally figured out the secret (or secrets to the perfect belgian waffle).
      – Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
      – Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
      – Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo.

      Best Kitchen Wishes!

      • K-Mo says:

        I would say these tasted fantastic, but mine came out softer as well, even with the whipped ( not deflated ) eggs and proper amount of corn starch. I had less sugar, as I found it too sweet. But the sugar is really what helps it crisp up on the outside due to caramelization. So for those whose are coming out soft, it may be that they adjusted the sugar

        • TKWAdmin says:

          Hmmm… When you folded in the stiff egg whites your batter should have increased in volume as it should have been lighter and airy. I did go in and update the recipe to 1/4-1/2 cup of sugar. We personally like a sweeter waffle thus the half cup but definitely go with personal preference. The other thing is let the batter rest for 30 minutes before cooking. That’s just as important as folding in the egg whites. I’m wondering perhaps if your waffle maker wasn’t up hot enough? I know I just got a new one and when I first made these in that maker they turned out not as crisp as I liked. So the next batch (same batter) I turned up the heat on my maker and poured in my next ladle of batter. It came out perfect after that.

          Best Kitchen Wishes and Happy New Year!

  • Christina says:

    Hi there I am anxiously getting ready to make these but am getting a bit confused as your recipe states one egg but all of the instructions mention egg whites…Should I be using more than one egg white? Or should I be doubling the batch? Maybe I missed that.
    Thank you!

    • TKWAdmin says:

      Hey Christina!

      Sorry, that’s a fat-finger typo. It’s just a single egg white. No it’s a single batch recipe though I’d make a double or triple as they freeze beautifully!!!

      What time’s breakfast? 🙂

      Best Kitchen Wishes!

  • Deanna Luna says:

    There is no way, if prepared correctly, these could ever be soggy! This is the first recipe of yours I’ve prepared… I’ve been baking since I was 8 so I can anticipate if a recipe is what I’m looking for by the authors explanation, the ingredients & the directions & sometimes the comments lol. Once I read this post, I knew I had to try them (I’m not a big pancake, waffle, French toast lover either) Funny that I had wished it was a sour cream waffle recipe, and I had just thrown out the carton of buttermilk so I did make that one substitution initially…. I say initially because I ended up (like you) having to immediately make another batch! HA! The second batch I used about 3/4 C sour cream & 1/4 C milk and I had ran out of corn starch the first batch, so I used 1 1/4 C cake flour and they were phenomenal, I was worried the ‘crunch’ may be compromised but they had a slight crunch, not sure how so compared with the first batch that I didn’t get to try lol EXCELLENT recipe! THANK YOU! Can’t wait to see what else I wanna try 🙂

    • TKWAdmin says:

      Thank you so much Deanna! Yeah I couldn’t understand why 2 people had theirs turned out soggy. I’ve been making them this way for years and never once had a soggy waffle. The only thing I can think of is that the egg whites flattened either from not being stiff or not folded in. I’m thrilled they worked out for you!

      Definitely let me know what else you try! I love hearing from folks on what they like or don’t like!

      Best Kitchen Wishes!

  • Connie says:

    The waffles looks amazing, really simple to make and delicious, thanks !

    • TKWAdmin says:

      Thank you so much Connie! I’m also working on a yeast version of these (Liege waffles) with the sugar crystals in them. Want to come taste test? 🙂

      Best Kitchen Wishes!

  • Coleen Yap says:

    Hi! Can i make these the night before then put it in the waffle maker in the morning? Will it deflate?

    • TKWAdmin says:

      Hi Coleen!

      I had to re-read what you asked a few times because for me, it was just not sinking in (long week at work *wink*).

      Sadly no you can’t make the batter the night before. Because it has egg whites folded into the batter, by morning they will end up deflating. I’m working on a Liege Waffle recipe (it’s a yeasted recipe) that you actually do want to make the ‘dough’ the night before.

      Best Kitchen Wishes!

  • lisa says:

    Out of most of my waffles i have made this one is by far the very best, i have no idea of why someone would give these a low rating i want to say thank you so much, now my family will enjoy tasty waffles.

  • Alyssa says:

    Despite negative comments I decided to make this recipe. I went on a hunt a few years back for the perfect waffle recipe and was never completely satisfied.. UNTIL NOW.

    Your waffle recipe is hands down the best recipe I have ever tried (and I’ve tried 50+). My husband agrees. Follow the steps to a tee and you will not be disappointed.

    • TKWAdmin says:


      THANK YOU! That really means a lot to me. I still am not sure how those 2 folks ended up with soggy waffles. The only thing I can think of is the egg whites weren’t actually folded in but rather just stirred. You need them to retain their airiness – that’s what will give you the light texture and crispy exterior.

      I’m thrilled that you and your hubby loved them! I actually have a chocolate version of these as well on the website. If you’re a chocolate lover, try them out! Plus these standard ones, (minus the vanilla) make KILLER ‘bread’ for sandwiches! Make pulled pork and put that between two crispy waffles with some melted cheese. YUM!

      Best Kitchen Wishes!

  • Jamie says:

    We made this for Mom this morning for Mother’s day and we loved them! Super light and airy with that almost crispy outside. Thanks again for another killer recipe!

  • Ed says:

    I made these and they are the soggiest waffles ever. I followed the recipe to a T. Never making these again!

    • TKWAdmin says:

      Aw Ed I’m sorry to hear that. Since you’re the second person that mentioned the outcome not being as crisp as mine are let me go back and make another batch to see how I can tweak it. You can whisk the egg whites and fold them in at the end as that will help keep them more crisp however, as I said, I’ve never had a problem.

      Best Kitchen Wishes!

  • Kritsen says:

    My roommate came across this on Pinterest and we both drooled. Your photos are outrageous! Since she’s the cook she tackled these. WOW they are incredible! Hands down the best Belgian waffles I’ve ever had!

    • TKWAdmin says:

      Hi Kristen,

      Thank you so much! OMG I love Pinterest! You have one very awesome roommate for them to make these! Love it!

      Best Kitchen Wishes!

  • Jason says:

    So I had intended only making a single batch of these today for breakfast as a test run for Mother’s day next weekend. They were so incredible that I made a double batch and froze the other half! These are AMAZING! My kids and wife ate them up like it was their job! Bravo! Love these and your site!

    • TKWAdmin says:

      That’s so awesome Jason; thank you! I have a stack of them in my freezer right now actually!

      Best Kitchen Wishes!

  • Elisabeth says:

    Sorry, but these were far from the best. They came out of the waffle iron so completely soggy. My waffle iron is great and every other recipe I have tried has produced crispy, delicious waffles. These I won’t be making again.

    • TKWAdmin says:

      Sorry you didn’t like them Elisabeth 🙁 I’ve been making these for years and they’ve turned out crisp and thick every time.

      Best Kitchen Wishes!

  • amy says:

    Where do you buy vanilla paste, can I just use liquid vanilla?

  • Natalie says:

    What kind of waffle iron do you have?

  • Jewel says:

    I am making Chicken n Waffles for our Christmas Dinner! I am originally from California home of the original Roscoes Chicken n Waffles. I love your recipe ingredients! I can’t wait to try. Seems perfect for what I have been looking for!

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