Fluffy Spelt Flour Belgian Waffle Recipe | Foodal (2024)

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Don’t let the whole grain spelt flour fool you – these Belgian waffles are crisp on the outside, and light and fluffy on the inside. Essentially, they’re breakfast perfection.

But what makes a waffle Belgian?

Being more of a pancake fan when I was growing up, I always assumed that the only difference between different kinds of waffles was the shape of the iron used to make them.

While Belgian waffle makers can be round or square, they all result in a waffle with deeper pockets than other types – perfect for creating little pools of maple syrup bliss.

While the iron certainly has something to do with it, the batter is also important.

A classic Belgian waffle contains just a handful of basic ingredients including flour, baking powder, eggs, milk, and butter – with butter being the key ingredient.

Most waffle batters are higher in fat than pancake batter. And this extra fat is the key to creating that characteristic crisp exterior.

Now, while some recipes use oil, I’m a big proponent of using butter instead. After all, butter does more than just make this breakfast staple crisp, it also provides that classic buttery flavor that I associate with diner-style waffles.

Traditionally, Belgian waffle recipes use yeast to help the batter rise during cooking.

And while some recipes still use yeast, baking powder has become a much more common way to add lift.

That’s the route we’re taking with these. But don’t worry – just because there isn’t any yeast in the batter doesn’t mean these spelt waffles are dense.

Instead, we’re using a few different tricks to make these light and fluffy. Baking powder and baking soda, buttermilk, and whipped egg whites all act as leavening agents in this recipe.

Let’s start with the buttermilk. When the acid in the buttermilk mixes with the alkaline baking soda, a chemical reaction creates bubbles of carbon dioxide in the batter. This helps to create a fluffy texture.

To make these even fluffier, we’re going to add egg whites that have been whipped until they form soft peaks. Trust me: it’s easier than it sounds!

Even though baked goods made with whole grains like spelt flour can often be more dense than items made with refined all-purpose flour, we really have the whole airy texture thing under control here.

If you aren’t familiar with spelt already, it’s a whole grain that can be ground into flourwith a delicate, nutty flavor, and it has a surprisingly light and airy texture when added to breakfast foods and baked goods.

Nutritionally, spelt is an excellent source of heart-healthy fiber and a handful of essential vitamins and minerals, including calcium, magnesium, iron, and zinc.

It also has more protein than whole wheat, and some even find it easier to digest than other whole grains.

While you can find it at most large grocery stores, I like to buy it in bulk online to save money. For longer-term storage, I keep it in an airtight container in the freezer.

These Belgian waffles are crisp on the outside, light on the inside, and slightly more nutritious than your standard fare, thanks to whole grain spelt flour.

What more could you want in the morning?

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Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

First, preheat your waffle iron.

Melt the butter in the microwave, and set it aside to cool slightly. This is important, because you don’t want it to scramble the eggs in the batter.

Crack the eggs, and carefully separate the yolks and whites into separate bowls.

Measure all of the remaining ingredients.

Note: if you don’t have buttermilk, you can combine 1 cup of milk or dairy-free milk alternative with 1 tablespoon of lemon juice or white vinegar. Stir and let sit for 10 minutes before adding to the batter.

Step 2 – Combine Wet and Dry Ingredients

In a medium bowl, whisk together the egg yolks, vanilla extract, buttermilk, and melted unsalted butter until they’re well combined and slightly frothy.

In a separate bowl, combine the flour, baking powder, baking soda, granulated sugar, salt, and cinnamon.

Slowly stir the dry ingredients into the buttermilk mixture.

Has your baking powder been sitting on the shelf for awhile, and you’re not sure if it’s fresh enough to use? Read our article for tips.

Step 3 – Whip Egg Whites and Fold into Batter

Add the egg whites to the bowl of a stand mixer. With the whisk attachment, mix on medium-low speed until the egg whites begin to look frothy. Increase the speed to high, and whip until soft peaks form.

To check if your egg whites are ready, stop the mixer and lift the beater. The egg whites should form a peak that quickly curls and softens back into itself rather than holding its structure.

Gently fold the egg whites into the batter with a spatula.

Step 4 – Cook

Using a measuring cup, add a portion of batter to the hot iron. I use about a fifth of the total batter, but the quantity that’s best may vary depending on the size of your appliance. Check the manufacturer’s instructions to determine what amount should be used.

Close the lid, and cook until golden brown. For many appliances, you can tell that they are ready when steam is no longer coming out of the waffle maker. Others will have an indicator light, but remember to check for doneness using your senses as well as whatever the appliance is telling you to avoid over- or under-cooking!

Place on a plate and cover with foil to keep warm. Repeat the cooking process with the remaining batter.

Serve immediately, with the toppings of your choice. Don’t forget the maple syrup!