Caramel Almond Belgian Waffles w/ Brown Butter-Sugar Glaze
Caramel Almond Belgian Waffles

This Belgian waffle recipe is sure to blow you away and rethink any implication you have about waffles. Plus, the addition of this mouthwatering glaze is set to make your day 10x better. First off, I love cooking and serving Belgian waffles because it's light airiness and deeper pockets make it perfect for holding more syrup (who doesn't want more syrup?). So when choosing between regular waffles and Belgian for this recipe, the choice was obvious.

Caramel Almond Belgian Waffles | The Savour

One of the biggest reasons I fell in love with these caramel almond Belgian waffles is because of the crunch from the almonds, coupled with the fluffy, softness of the waffles put together made for a spectacular breakfast. Let me tell you the story behind one of my first full recipes; One morning I went to the kitchen in search for a resolution for my deep craving for waffles. So while scouring my pantry for our Belgian waffle mix, I finally found it.

Caramel Almond Belgian Waffles | The Savour

So while I'm mixing everything together, I had the idea to make some caramel as a nice addition to the subtle sweetness of the waffles. When the first waffles were done cooking I tasted it, of course, and had my first of two "eureka!" moments. While eating it I had the idea to chopped almonds, when I remembered candied nuts my dad would get when I was younger. So almonds + caramel. . . you get the idea, right? So I chopped up some almonds and added half to the rest of the batter and reserved the other.

Caramel Almond Belgian Waffles The Savour

After that, I transferred all of the waffles to a cooling rack, and then my second "eureka" came to me; what if I topped all of this with a brown-butter & sugar glaze to bring everything together? Perfect. So I melted and browned some butter in the pan and added white sugar. When all was said and done I drizzled over a bit of the glaze over, as to not overpower the waffle itself.

Caramel Almond Belgian Waffles The Savour
Caramel Almond Belgian Waffles The Savour

When everything was plated up and I tried the final product, I knew I had hit a home run with this recipe, which is why I chose it as my first recipe on The Savour. It's soft, while crunchy, but not overly-sweet and perfect for a Sunday breakfast or brunch. Even better; I tested this recipe with both the scratch waffle recipe below and Belgian waffle mix and they both turned out amazing.

Ingredients For Waffles *Adapted from "The Best Belgian Waffles" by Marie at*:

  • 2 Cups flour

  • 3 Teaspoons baking powder

  • 1/2 Teaspoon salt

  • 1/4 Cup raw sugar

  • 1/4 Cup white sugar

  • 1 Cup almonds, chopped

  • 2 Tablespoons maple syrup

  • 2 Eggs

  • 1 3/4 Cups milk

  • 1 Teaspoon vanilla extract

  • 1/4 Cup melted butter

Ingredients For Caramel:

  • 1/2 Cup softened butter

  • 1/4 Cup white sugar

  • 1/2 Teaspoon vanilla extract

Ingredients For Glaze:

  • 1/2 Cup butter

  • 1/2 white sugar


  1. Sift together flour, salt & baking powder, and white & raw sugar then combine with a fork or whisk

  2. Mix together eggs, melted butter, milk, maple syrup, and vanilla extract

  3. In a large bowl combine together dry mixture, wet mixture and 1/2 of the chopped almonds until lumps disappear, do not over mix

  4. Let batter rest at room temp for 15 minutes

  5. While the batter is resting make caramel; in a pan add butter and sugar. Then cook on medium-low until just darkening. Be sure not to overcook this caramel, as it will result in burnt sugar (and nobody likes that, trust me).

  6. Preheat your waffle iron and pour the batter in according to the size of your waffle iron (I used about 1/4 a cup for my smaller-sized iron) and cook until golden.

  7. While the waffles are cooking, make the brown butter-sugar glaze by adding butter to pan and cooking until it has browned, then slowly add sugar while periodically stirring. Once done, the glaze should still be light-colored.

  8. When the waffles are done cooking, transfer them to a cooling rack and pour the glaze over the waffles, and while still hot, sprinkle over the remainder of the chopped almonds

  9. Note: If the batter is seemingly too thin/watery, add in more flour about a tablespoon at a time until the batter has thickened.