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Cinnamon Belgian Waffles

Stephanie Knewasser

"I tried several Belgian waffle recipes after getting my iron. In the end, I combined my 1st choice with my husbands favorite to come up with this recipe."
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25 m servings 380 cals
Original recipe yields 3 servings (3 large waffles)


  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat your waffle iron.
  2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
  3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 396
  1. 517 Ratings

Most helpful positive review

I was feeling lazy and didn't separate the egg whites from the yolks - also, I didn't have buttermilk, and once again, feeling lazy, didn't feel like making the substitute, so I used 2% milk ins...

Most helpful critical review

I was actually very dissapointed with this recipe- it's not that it didn't taste good- as far as home made waffles go it's ok- but I usually make whole grain waffles with a quarter of the fat an...

Most helpful
Most positive
Least positive

I was feeling lazy and didn't separate the egg whites from the yolks - also, I didn't have buttermilk, and once again, feeling lazy, didn't feel like making the substitute, so I used 2% milk ins...

As someone who grew up on Belgian Waffles (mostly Bisquick) I have to say this is most definately a 5-star recipe. ***** I whipped the egg whites first (used my KitchenAid mixer the whole time)...

I doubled this recipe. I used "soured" milk and I upped the baking powder to three teaspoons. Also, my "pinch" of cinnamon is probably bigger than your average pinch would be. Other than that, I...

These waffles were fantastic and very easy to throw together. I would recommend, as some other reviewers have, of increasing the cinnamon to up to 1 teaspoon. I didn't have buttermilk, so I ju...

You'll never buy frozen waffles again! They're actually better after they've been frozen. Defrost them in the microwave then pop 'em in the toster. Just sprinkle a little powered sugar on top in...

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.

These were very good. I doubled the recipe and there were only two left over by the time my boys got finished with them. I did not have time to worry about separating the eggs so just put them...

Light, crisp, delicate. These are very very good. I've tried many waffle recipes and this is the only one I haven't been disappointed with.

incredible waffles. i don't even like waffles and these topped with whipped cream, strawberries and bananas had my house jumping for joy. thanks so much!