Waffles have become a breakfast staple around the world, with Belgian waffles and buttermilk waffles being two of the most popular variations. Despite both being beloved for their texture and versatility, these two types of waffles are surprisingly different in terms of ingredients, preparation, and serving. In this comprehensive guide, we’ll explore the key differences between Belgian waffles and buttermilk waffles, breaking down the history, flavor, cooking techniques, and much more.
The Origins of Belgian Waffles and Buttermilk Waffles
Understanding the difference between Belgian and buttermilk waffles begins with their origins. Each type has a distinct cultural and historical background, influencing the way they’re made and served today.
Belgian Waffles: A European Delicacy
Belgian waffles trace their roots back to Belgium, where they are known for their deep pockets and crispy texture. Traditionally, Belgian waffles come in two primary forms:
- Brussels waffles: The more familiar version to American audiences, Brussels waffles are light and airy, with a crisp exterior. They are typically served with powdered sugar, fruit, and whipped cream.
- Liège waffles: These are denser, sweeter, and made from a dough rather than a batter. Liège waffles include pearl sugar, which caramelizes when cooked, giving them a unique sweetness and a more dessert-like quality.
Belgian waffles became popular in the United States during the 1964 World’s Fair, where they were served topped with whipped cream and strawberries. The original recipe used yeast to create a light, fluffy texture and included deep pockets for holding toppings. If you want to know more about the history of different types of waffles, take a look at the difference between Brussels and Liège waffles.
Buttermilk Waffles: An American Classic
Buttermilk waffles, on the other hand, have a more traditional American background. They are characterized by the use of buttermilk in the batter, which provides a subtle tang and contributes to the waffles’ soft, fluffy interior. Buttermilk waffles tend to be slightly thinner and less airy than their Belgian counterparts, and they rely on baking powder or baking soda for leavening, rather than yeast.
The use of buttermilk in American cuisine dates back centuries, as it was a byproduct of the butter-making process. Over time, buttermilk waffles became a popular breakfast item in the U.S., commonly served with butter and syrup.
Ingredients: Yeast vs. Buttermilk
One of the biggest differences between Belgian waffles and buttermilk waffles lies in their ingredients, specifically the leavening agents used.
Belgian Waffles: Yeast for Fluffiness
Traditional Belgian waffles use yeast as the main leavening agent, which gives them their light, airy texture. The yeast causes the batter to rise, creating large, deep pockets that are ideal for holding toppings. In some cases, the batter is allowed to sit overnight, which further enhances the flavor and texture of the waffles.
In addition to yeast, Belgian waffles often include eggs, sugar, flour, and milk. Some recipes also call for whipped egg whites to make the waffles even fluffier. The combination of yeast and whipped egg whites gives Belgian waffles their distinct lightness and crispness.
Buttermilk Waffles: Buttermilk for Tang and Softness
In contrast, buttermilk waffles rely on baking powder or baking soda as the leavening agent. The acidity of the buttermilk reacts with the baking powder to create bubbles, which makes the waffles rise. This gives buttermilk waffles a softer texture compared to Belgian waffles, which tend to be crisper.
Buttermilk also adds a slight tang to the waffles, which balances the sweetness of the batter and toppings. Ingredients typically include flour, eggs, baking soda, and butter, but the key difference is the use of buttermilk, which is what sets these waffles apart.
If you are looking for more ways to incorporate buttermilk into your recipes, try experimenting with sourdough cinnamon rolls for a tangy, rich breakfast treat.
Texture and Structure: Light and Fluffy vs. Soft and Tender
Texture is another key area where Belgian waffles and buttermilk waffles diverge.
Belgian Waffles: Crisp and Airy
Belgian waffles are known for their thick, crispy exterior and light, airy interior. This texture is achieved through the use of yeast in the batter, as well as the larger size of the waffles. Belgian waffle irons typically have deep pockets, allowing the batter to rise and create a fluffier waffle. The result is a waffle that is crisp on the outside but soft and airy on the inside.
The deep pockets of Belgian waffles also make them perfect for holding syrup, whipped cream, fresh fruit, or other toppings without them spilling over the sides.
Buttermilk Waffles: Soft and Tender
Buttermilk waffles have a softer, more tender texture. Because they rely on baking powder for leavening rather than yeast, they don’t have the same crispness as Belgian waffles. Instead, buttermilk waffles are more cake-like and less dense.
The texture of buttermilk waffles makes them ideal for soaking up butter and syrup, giving each bite a rich, indulgent flavor.
Cooking Techniques: Yeast vs. Quick Batter
Another major difference between Belgian waffles and buttermilk waffles is how they are prepared.
Making Belgian Waffles: Time and Patience Required
Belgian waffles require a bit more time and effort to prepare than buttermilk waffles, primarily because of the use of yeast in the batter. After mixing the ingredients, the batter needs to sit and rise for at least an hour, and sometimes overnight, to allow the yeast to work its magic.
The yeast not only helps the waffles rise, but it also adds a slight tang to the batter, similar to the flavor you get with sourdough bread. This process results in a waffle that is both fluffy and flavorful.
In addition to yeast, some recipes call for the eggs to be separated, with the egg whites whipped into stiff peaks before being folded into the batter. This creates an even lighter and fluffier waffle. Belgian waffles are typically cooked in a special waffle iron with deep grids, which helps create the iconic large pockets.
Making Buttermilk Waffles: Quick and Easy
Buttermilk waffles, on the other hand, are much quicker to prepare. Since they use baking powder or baking soda for leavening, there’s no need to let the batter sit and rise. The ingredients can be mixed together and cooked immediately, making buttermilk waffles a great option for busy mornings.
Buttermilk waffle batter is typically poured into a traditional waffle iron with shallower pockets than a Belgian waffle iron. This results in a thinner, softer waffle that cooks more quickly—usually in about two minutes.
For more detailed tips on how to achieve the perfect waffle texture, whether you’re making Belgian or buttermilk waffles, check out this guide to spaghetti Bolognese recipes for a different culinary challenge.
Shape and Size: Thick and Deep vs. Thin and Even
The physical appearance of Belgian waffles and buttermilk waffles is another key distinction.
Belgian Waffles: Thick with Deep Pockets
Belgian waffles are much larger and thicker than buttermilk waffles. They are typically made in a round or square shape with deep pockets. These pockets not only give Belgian waffles their iconic look, but they are also perfect for holding toppings like syrup, whipped cream, and fresh fruit.
The thickness of Belgian waffles means they take a bit longer to cook—typically around 5 to 6 minutes in a Belgian waffle iron. However, the wait is worth it for the light and crispy texture.
Buttermilk Waffles: Thinner with Shallow Grids
Buttermilk waffles are usually thinner and have smaller, shallower pockets. This makes them ideal for soaking up syrup or butter, but they are not as well-suited for holding large toppings. The smaller size and thickness of buttermilk waffles also mean they cook more quickly—usually in just a couple of minutes.
The shallow pockets of buttermilk waffles make them great for serving with butter and syrup, but they don’t have the same dramatic look as Belgian waffles. Still, their soft texture and rich flavor make them a favorite for many.
Topping Possibilities: Endless vs. Classic
Both Belgian and buttermilk waffles are versatile when it comes to toppings, but there are some key differences in how they’re typically served.
Belgian Waffles: Toppings Galore
Because of their deep pockets and crispy texture, Belgian waffles are often served with a wide range of toppings. Popular options include:
- Fresh fruit, such as strawberries, blueberries, or bananas
- Whipped cream
- Chocolate syrup
- Nutella or other nut butters
- Ice cream for a dessert version
- Caramel or chocolate drizzle
In Belgium, these waffles are often eaten as a snack or dessert, and the toppings can vary depending on the occasion. While Belgian waffles are sometimes served with syrup, they are more commonly enjoyed with a variety of other toppings.
Buttermilk Waffles: Simple and Classic
Buttermilk waffles, on the other hand, are often served with simpler, more traditional toppings. The most common way to enjoy buttermilk waffles is with butter and syrup, though fruit and whipped cream are also popular options.
Because buttermilk waffles are thinner and softer, they’re better suited for soaking up syrup than holding heavier toppings. This makes them perfect for a more traditional breakfast.
For a unique combination of sweet and savory, try pairing your buttermilk waffles with this chicken Caesar salad sandwich recipe, perfect for brunch or lunch.
Cooking Time and Equipment
The time and equipment needed to make Belgian and buttermilk waffles also vary significantly.
Belgian Waffles: Special Waffle Iron Required
Belgian waffles are typically cooked in a special Belgian waffle iron that has deep pockets and large grids. These larger irons are essential for creating the thick, fluffy texture of Belgian waffles.
Because of their size and thickness, Belgian waffles also take longer to cook. Expect to wait around 5 to 6 minutes for each batch of waffles to be fully cooked.
Buttermilk Waffles: Quick Cooking in a Standard Waffle Iron
Buttermilk waffles can be cooked in a standard waffle iron, which has shallower grids and smaller pockets. This makes them faster to cook—typically around 2 minutes per batch. A standard waffle iron is smaller and easier to store, making it a convenient option for everyday use.
Which One is Better?
So, which is better: Belgian waffles or buttermilk waffles? The answer really depends on your personal preference.
If you enjoy a light, airy waffle with deep pockets that can hold a variety of toppings, Belgian waffles are the way to go. Their crisp exterior and fluffy interior make them perfect for a decadent breakfast or dessert.
On the other hand, if you prefer a softer, more traditional waffle with a subtle tang from the buttermilk, buttermilk waffles are a great choice. They’re quicker to make, and their tender texture makes them perfect for soaking up syrup and butter.
Conclusion
Whether you prefer the thick, crispy texture of Belgian waffles or the soft, tangy flavor of buttermilk waffles, there’s no denying that both types of waffles offer something unique. Belgian waffles take a bit more time and effort, but their light, airy texture and deep pockets make them perfect for holding a wide range of toppings. Buttermilk waffles, on the other hand, are quicker to make and offer a rich, tender texture that’s perfect for a classic breakfast.
Whichever type of waffle you choose, one thing is for sure: both Belgian waffles and buttermilk waffles are delicious in their own way!