Reviewed: Jun. 30, 2007

This was the best waffle recipe I've tried so far! I even subtituted the buttermilk with soy milk and it came out great. Three boys - two of them not really into waffles - gobbled them up quickly. Very good with cinnamon sugar butter (just blend the two) and Vermont maple syrup. Will make again. Thanks!

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DRL89

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

Strange...but it was kinda salty. I think the amt of salt in the recipe is wrong. And it wasn't sweet enough. I'm not into too much sugar, but I thought it was still missing something sweet. But it's soft and like the rest, I added cinnamom and nutmeg to mine. Overall, not bad, just go easy on the salt and add a little more sugar.

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HWEIGEE

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: May 31, 2007

Used 1 cup 1% milk with 1 tbsp. lemon juice for the buttermilk. Doubled recipe. Everyone liked them. Will make again. Thanks

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: May 29, 2007

I can't tell you how many times I've made these waffles, they have been a definite mainstay for at least a year. Their only drawback is that they use 4 bowls to make this and it takes a while with the melting and whipping but they always turn out great!

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EatingInSeattle

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Reviewed: May 24, 2007

These came out perfectly! The only changes I made were upping the cinnamon as others suggested and I added a tbsp of white vinegar to lowfat milk since I did not have buttermilk. I will definitely be making these again. Also, Others commented on the recipe making more than stated. This depends on the size of waffle maker you have. I have a kitchenaid pro waffle maker that does two big round waffles at a time - one on top and one on bottom. I doubled this recipe and was able to get 5 1/2 waffles.

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runningmommy

Cooking Level: Expert

Living In: Windermere, Florida, USA

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Reviewed: May 20, 2007

A tasty brunch recipe. I took the advice of other reviewers and added more cinnamon - 1 tsp - as well as 1/8 tsp of freshly grated nutmeg. I'll make this waffle recipe again.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: May 13, 2007

I just made these for a Mother's Day brunch and my guests couldn't stop raving about this from the time that they came in my front door. I would definitely make these again. We added more cinnamom which was a nice touch.

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ahearnm

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 12, 2007

I got my new waffle iron and couldnt wait to make a batch, but i used a box mix and I was so disappointed. I tried this recipe and everyone loved it. I like that i didnt have to wait for the yeast and mess with all that. thank you

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DANI16

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Menifee, California, USA

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Reviewed: May 6, 2007

I added a little more b-milk to make a little thinner. Batter tastes very much like french toast. Great recipe.

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Michelle C

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Reviewed: Apr. 16, 2007

these were good good good....we had extra and we froze them, and for once, bothered to eat them later. in fact, they didn't even last a week in the freezer before we got them out and ate them! my husband wants to add more cinnamon next time, but i thought they were good like they were.

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KellySea

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Reviewed: Apr. 16, 2007

This recipes yields a very good Belgian waffle...however even with 1 teaspoon of cinnamon, it was not at all "cinnamon-y" in its flavor. I will try again and use more cinnamon.

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lizjowers

Cooking Level: Intermediate

Home Town: Versailles, Kentucky, USA

Living In: Tomball, Texas, USA

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Reviewed: Apr. 14, 2007

I substituted 1% milk with 1 TBS. of lemon juice for the buttermilk, increased the cinnamon to 1 tsp. and added a sprinkle of nutmeg. They're light and tasted good.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 8, 2007

These waffles turned out great! I will definitely use this recipe again. I added a little nutmeg because I like that flavor with the cinnamon.

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Alyssa

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 20, 2007

These were great!! I didn't have buttermilk so I used 2% milk but added a little bit of lemon juice to thicken it up and give it that kind of sour buttermilk flavor. These waffles have amazing flavor, definitely a recipe I'll use again!

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Kelly22

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Reviewed: Feb. 27, 2007

The waffles alone were a little bland for my taste even though I added a lot of extra cinnamon. I served them with fruit salsa and fat free whipped topping and it made for a delectable breakfast!

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Feb. 3, 2007

We've tried many recipes and this has become our favorite. It's the easiest and tastiest! Thank you!!!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 18, 2007

I tried this recipe and substitued the buttermilk for regular milk, maybe that made the difference but the taste was more like french toast. The waffles cooked up nicely, but I was hoping for more of a belgian waffle taste.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

These are good. A little crispy for me, but I'm sure that I could change up the cooking time a bit.

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Gina S.

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jan. 9, 2007

Believe it or not I don't know much about waffles (we were pancake people growing up) but I asked for a waffle iron for christmas. I tried two recipies. This one was lighter and I liked the cinnamon flavor(I never pinch anything :0) but how do you keep them crispy without burning. I have decided a cooling rack in a slow oven to keep warm until all are cooked is my next move.

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