When I think of childhood breakfasts, I picture waffles. Not the golden, homemade kind that steam on the counter — but the frozen ones that popped from the toaster, crisp and sweet, always eaten too fast before school. I loved them then, though I was always hungry an hour later.
Now, years later, I find myself back at the waffle iron, but this time as a mother — with a little more wisdom about food, a little less time in the mornings, and a deep desire to feed my family well.
I’ve learned that waffles don’t have to be complicated. They can be made from good ingredients — flour that nourishes, butter that comforts, and a touch of maple syrup that feels like a hug from nature. These Belgian Spelt Waffles have become our family’s go-to breakfast for slow Saturdays and busy school mornings alike.
They’re hearty but light, crisp on the edges and tender inside. Most of all, they’re simple. The kind of recipe that invites your children to stir the batter, to peek over the counter and ask if the next batch is theirs.
And maybe that’s why I love them — because food like this is about more than eating. It’s about connection, presence, and those little domestic moments that anchor a home.
Belgian Spelt Waffles Recipe
Yield: 12 waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Dry Ingredients
- 4 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3 cups milk (cow’s or almond milk)
- ¼ cup water
- ¼ cup pure maple syrup
- 4 large eggs
- 1 tablespoon vanilla extract
- 8 tablespoons butter, melted
- 8 tablespoons coconut oil, melted
Instructions
Step 1: Preheat Your Waffle Iron
Start by preheating your waffle iron according to the manufacturer’s instructions. A hot iron ensures your waffles will be crisp on the outside and fluffy inside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, and salt. Spelt flour tends to clump a bit, so a good whisk makes all the difference.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the milk, water, maple syrup, eggs, vanilla, melted butter, and coconut oil until smooth and well-blended. The batter will smell faintly of vanilla and warm sweetness — already comforting before it hits the waffle iron.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients. Stir gently, just until combined. Don’t overmix; a few small lumps are perfectly fine and keep the waffles tender.
Step 5: Cook the Waffles
Grease your waffle iron lightly if needed. Pour about ½ cup of batter (depending on your waffle maker size) into the center and spread it slightly before closing the lid. Cook for 3–5 minutes, or until golden brown and crisp around the edges.
When you lift the lid and see that perfect grid of steam and gold, you’ll know they’re ready.
Step 6: Serve and Enjoy
Place each waffle on a cooling rack instead of stacking them — this keeps them from getting soggy. Serve warm with butter, maple syrup, or your favorite toppings.
Helpful Notes & Variations
Why Spelt Flour?
Spelt flour is an ancient grain with a mild, nutty flavor and a wholesome texture that gives these waffles their heartiness. It’s naturally higher in fiber and protein than white flour and easier to digest for many people.
When I first started using spelt, I was worried the waffles might turn out heavy — but they didn’t. Spelt holds its own beautifully in this recipe, creating waffles that are crisp on the outside and tender in the center.
The Nourishment of Real Butter
Butter adds more than flavor; it carries a kind of comfort. It’s a natural fat that contains vitamins A and D and helps our bodies absorb other nutrients. Most of all, it reminds me of the beauty of simplicity — that something as ordinary as butter can make a meal extraordinary.
If you prefer, you can use all coconut oil, but I think the flavor of butter makes these waffles taste like home.
Make-Ahead & Freezer Friendly
I often double this recipe on Saturday mornings so we have extras for the week. Once cooled, lay the waffles flat on a baking sheet and freeze until solid. Then store them in a freezer bag.
To reheat, pop them in the toaster or oven for a few minutes. They come out as crisp as the day you made them — a small gift for Monday mornings.
Variations & Topping Ideas
- Chocolate Chip Waffles: Add ½ cup chocolate chips to the batter for a treat.
- Berry Waffles: Fold in 1 cup fresh or frozen blueberries or blackberries.
- Nutty Crunch: Sprinkle chopped walnuts or pecans into the batter.
- Savory Twist: Omit the maple syrup and vanilla, then top with a fried egg and a drizzle of hot sauce for a hearty brunch version.
Topping favorites in our home:
- Butter and pure maple syrup (always the classic)
- Sliced bananas with almond butter
- Whipped cream and strawberries for a special morning
- Greek yogurt and honey for something light
Tips for Success
- Use a wire rack: It keeps the waffles crisp while you finish the batch.
- Don’t overmix: Overmixing can make them dense — a few lumps are just fine.
- Hot iron, happy waffles: Make sure the waffle maker is hot before adding batter for the best golden crust.
- Rest the batter (optional): If you have time, let it sit 5–10 minutes before cooking; this relaxes the gluten and helps the texture.
The Heart Behind the Recipe
I’ve always believed food is about more than nourishment — it’s about memory. These waffles aren’t fancy. They don’t call for hard-to-find ingredients or complicated techniques. But they hold something I find sacred: enoughness.
There’s enough goodness in simple food made well. Enough joy in a quiet breakfast around the table. Enough grace in the small act of feeding those we love.
When I serve these waffles, I think of how the morning light falls through the window, how my kids chatter about whose turn it is to drizzle the syrup, and how the smell of toasted butter fills our little kitchen.
This is homemaking in its simplest form — no rush, no perfection, just peace in the practice.
A Moment for Reflection: Slowing Down with Intention
In a world that tells us breakfast should be quick and tidy, I think there’s something quietly rebellious about making waffles from scratch. It’s a way of saying, I have time to nourish, to slow down, to be here.
I’ve made these waffles for friends after long weeks, for postpartum mamas who need a warm meal, for Sunday mornings when the table feels extra full of gratitude. Every time, they bring the same thing — smiles, comfort, and a little calm before the day begins.
So maybe this recipe isn’t just breakfast. Maybe it’s a small act of hope — a reminder that nourishment doesn’t have to be complicated or perfect to be meaningful.
Closing Reflection: The Sacredness of the Everyday
If there’s a thread that runs through every recipe I share, it’s this: the everyday can be sacred.
You don’t need a holiday or a special occasion to make something from scratch. You just need a little time, a little care, and a willingness to be present.
These Belgian Spelt Waffles are my way of grounding the morning — of saying, “This moment matters.”
And friend, if you make them, I hope your kitchen smells like comfort and your heart feels a little lighter.
If this recipe warmed your morning, be sure to subscribe to my email newsletter so you don’t miss the next one — or share it with a friend who could use a slow, nourishing start to the day.
PrintBelgian Spelt Waffles
Crisp on the outside, tender on the inside — these Belgian Spelt Waffles blend wholesome spelt flour with rich butter, coconut oil, and a hint of maple syrup. Perfect for family breakfasts or brunches that feel special but come together easily.
- Prep Time: 15 minutes
- Cook Time: 5 minutes per batch
- Total Time: 30 minutes
- Yield: 12 waffles 1x
- Category: Breakfast / Brunch
Ingredients
Dry Ingredients:
- 4 cups Spelt Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients:
- 3 cups Cow’s or Almond Milk
- 1/4 c water
- 1/4 cup Maple Syrup
- 4 eggs
- 1 tbsp Vanilla Extract
- 8 tbsp Butter, melted
- 8 tbsp Coconut Oil, melted
Instructions
- Preheat Waffle Iron: Start by preheating your waffle iron according to the manufacturer’s instructions.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, and salt until well combined.
- Prepare Wet Ingredients: In another bowl, combine the milk, syrup, egg yolks, vanilla extract, melted butter, and melted coconut oil. Mix until well blended.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid over-mixing to keep the waffles light and fluffy.
- Whip Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form. This provides extra fluffiness to the waffles.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter until just combined. Be careful not to deflate the mixture.
- Cook Waffles: Grease the waffle iron if necessary, then ladle the batter onto the hot waffle iron. Cook according to the manufacturer’s instructions, typically for about 3–5 minutes or until golden brown.
- Serve: Remove the waffles from the iron and serve immediately with your favorite toppings.
Notes
- Butter adds a rich flavor and valuable nutrients — including fat-soluble vitamins A, D, E, and K, as well as healthy saturated fats that support hormone balance and brain health.
- For dairy-free waffles, substitute almond milk for cow’s milk and coconut oil for butter.
- Spelt flour gives these waffles a slightly nutty taste and extra fiber.
- Serve with fresh fruit, yogurt, or maple syrup.
