Biscoff Waffles Recipe

These soft, fluffy, golden, utterly delicious Biscoff waffles are a breakfast dream come true that you’ll want to make time and time again.

The tender texture and distinctive Biscoff flavour makes these such a winner for any fan of Lotus Biscoff, and they’re extra special when served with Biscoff sauce.

You could enjoy these waffles as a special breakfast treat (birthday Biscoff waffles, anyone?!) or serve as a dessert option the whole family will love.

Are Biscoff waffles easy to make?

These Biscoff waffles are incredibly easy to make. All you’ll need is simple refrigerator and store cupboard ingredients.

You’ll start my melting butter and Biscoff spread (cookie butter) together, then stir in mil and eggs and set aside.

In a second bowl, you’ll combine flour and sugar, then you’ll whisk the two together to create a lovely Biscoff flavour waffle batter.

Then all that’s left to do is cook the batter in your waffle iron until it’s golden on the outside, fluffy and tender on the inside and ready to stack and serve with your favourite toppings.

What goes well with Biscoff waffles?

We love going all out with our waffles and like to serve them with not only Biscoff sauce but crumbled Biscoff cookies too! 

Of course, you could serve them plain – they’re still delicious. Or keep it classic with some maple syrup and a dollop of cream or thick Greek yoghurt to cut through the sweetness.

Or why not go more American with sweet and savoury flavours, serving your Biscoff waffles with a few rashers of bacon, or veggie bacon?

What is the origin of waffles?

Waffles hail originally from Europe, Belgium in particular, though reference to waffles is made throughout Europe as early as the 9th century.

Waffles started off life much thinner, like wafers, made with a simple batter cooked between two patterned cast iron plates.

It wasn’t until around the 16th century that the iconic thick waffles we think of today came to life. Leavening agents were added to the batter, transforming thin wafers into fluffy delights, which called for deeper impressions in the irons to cook them successfully.

Why do I need to use room temperature milk and eggs to make waffles?

As waffles cook so quickly it’s a good idea to get all the ingredients up to room temperature before you start, this gives a better chance of evenly cooked waffle perfection.

Using room temperature liquids also allows the melted butter to combine with the other ingredients instead of setting back into tiny pieces of solid fat, which can happen if you add very cold milk and eggs.

Simply measure out your milk and get out the right number of eggs about 30 minutes before you start cooking and they should come up to room temperature.

Can I add chocolate to this recipe?

If you want chocolate chips in your waffles, pour the batter into the waffle iron as normal and then scatter a small handful of chocolate chips over the batter before closing – I’ve tried this before and it works well! 

If you prefer, you could make your waffles chocolatey by adding a drizzle of melted chocolate or chocolate sauce on top when serving.

How can I add/change the flavours in these Biscoff waffles?

You can mix up the flavours of these Biscoff waffles really easily with different toppings.

Why not serve a few bowls of fresh berries and chopped apples and bananas on the table for people to add for themselves?

Squirty cream is yummy on waffles, or you could use a spoonful of thick yoghurt instead. You could even turn these waffles into an extra delicious dessert with a scoop of chocolate or vanilla ice-cream!

If you’d like to make changes to the batter itself, there are a few possibilities. You could try using a different solid chocolate, any should work as long as it doesn’t have other additions such as caramel. You could also experiment with different flavour extracts. A drop of orange extract in the batter could work well.

Will I need special equipment to make Biscoff waffles?

You’ll need all the usual home baking kit, such as weighing scales, a mixing bowl, and a whisk.

The most important thing you’ll need for this recipe is a waffle iron or waffle maker! If yours has been hiding at the back of the cupboard for a while, familiarise yourself with the instructions before you start.

There’s a full list of suggested equipment on the recipe card at the bottom of this page.

Can I make these Biscoff waffles without a waffle maker?

Without a waffle iron it’s pretty hard to make waffles because the shape is hard to replicate. If you don’t have a waffle iron, why not try making pancakes instead?

Can I make Biscoff waffles in a stand mixer such as a KitchenAid or Kenwood mixer?

The batter for these waffles shouldn’t be vigorously whisked but if you find it easier then go ahead and use a freestanding mixer to make the waffle batter.

Use the balloon whisk attachment, and mix at a low setting for best results. You might find you need to scrape the sides of the bowl down as you go to make sure everything is incorporated.

Can I make Biscoff waffles with a food processor?

The batter itself is best mixed with a whisk so a food processor isn’t the right bit of kit for that. If you’re in a pinch, you can use it to combine your batter ingredients, but only blend for as long as it takes for everything to combine and no longer, or you may stretch the gluten in the flour and end up with tough waffles.

How can I make sure these Biscoff waffles are perfectly cooked?

Brush up on your waffle iron instructions before you start as each one will have different settings and optimum timings. Some waffle irons need to be brushed with butter while others are non-stick enough for that not to be necessary.

Make sure the batter is well mixed and nice and smooth with no lumps of flour.

When the waffles are cooking, don’t be tempted to open your waffle iron too soon. If you open it before the waffles have had time to cook, they may stick to the plates and pull apart.

Keep your waffles warm on a loosely covered tray in a low oven if you like so that you can serve them all warm at the same time.

Why did my waffles get stuck to the waffle iron?

There are quite a few variables that might make waffles stick. Firstly the consistency of the batter is important. You want it to be evenly combined and thicker than double cream. Too much milk in the batter and it will be thin and not cook properly so try and follow the recipe as accurately as you can.

Before you get on and cook your waffles, the waffle irons will need time to heat up. Often they have a little indicator light that goes on/off when it’s ready. If you find your waffles are still sticking after the preheating timer has gone off then leave your waffle iron to heat up for an extra minute or so before you start.

Allowing the waffles long enough to cook is key as well, my iron takes about 3-4 minutes for perfect crisp outsides and fluffy soft middles. If the waffles aren’t cooked all the way through they will pull apart and make a mess on your waffle iron so be patient.

As a general rule of thumb, a non-stick waffle iron, whether it’s coated or has ceramic plates, shouldn’t need greasing with butter or oil before cooking your waffles. This may actually damage the coating on some models, so check the instructions. Care should be taken when washing non-stick waffle irons too as harsh scrubbing and abrasive cleaning products will damage them.

If you have a cast iron waffle maker ,this will need to be seasoned with vegetable oil or melted butter before you start. Using a pastry brush or clean kitchen paper works well.

Step-By-Step Instructions

Preheat your waffle iron.

Measure butter and Biscoff spread into a microwave safe bowl.

Heat in the microwave in 10 second bursts, stirring between each burst until you have a smooth liquid.

Add the milk and eggs.

Whisk together.

In a separate bowl, measure the flour and sugar.

Make a well in the flour mixture.

Pour some of the milk mixture into it.

Using your whisk, gradually incorporate flour into the liquid, adding more liquid as you go until it’s all combined to a smooth batter.

Spoon a small ladleful of batter into the waffle maker. The batter will give 8 waffles in the Sage Smart Waffle Maker. Don’t overfill your waffle iron as the batter with expand considerably as it cooks.

Cook for 3-5 minutes, depending on how well done you like your waffles.

Serve onto plates in stack.

They’re great with Biscoff caramel sauce and some crumbled Lotus Biscoff cookies, if you like.

Are Biscoff Waffles suitable for vegetarians?

Yes, this recipe is totally suitable for vegetarians as it contains no meat, poultry or fish products.

Nevertheless, make sure to double-check all the ingredients you’ve chosen to use are vegetarian as some surprising ingredients are not.

Are Biscoff Waffles suitable for vegans?

As this recipe is made with eggs, dairy milk and butter, these waffles are not suitable for vegans.

The butter could be replaced with a plant butter (preferably one with a high fat/low moisture content similar to dairy butter’s 80-52% fat). I like Flora Plant Butter for this but any brand will do as long as the fat content is where it should be. Avoid lower fat spreads at they tend to have a lot of water in them, which will spoil your buttercream.

The milk can be substituted for a plant milk (I think soy milk works well in sweet dishes).

The eggs play quite an important role in binding everything together in these waffles. To replace eggs I would usually suggest one of the following options, (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Keep in mind you don’t want the batter to be too wet, nor too thick. For pancakes, I generally prefer the chia seed option, so it might work best here too. Give it a go and let me know how you get on in the comments below.

The good news is that Biscoff spread and biscuits are vegan! (This information is correct at the time of writing in the UK, November 2023 – always check the label).

Don’t forget to double check all of your ingredients labels to make sure to check that they are suitable for vegans. You should also check anything extra you intend to serve the recipe with.

Are Biscoff waffles gluten free?

This Biscoff waffles recipe is not gluten-free as it contains wheat-based self-raising flour in the batter, and there is also wheat in Biscoff biscuits and spread.

I haven’t tried swapping the flour for a gluten free version, but I always recommend using a good quality brand that will likely be a blend of different flours like rice or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent if its self-raising flour.

The trickiest element to make gluten free will, of course, be the Biscoff cookies and spread themselves, as they are made with wheat flour. However, there are brands that make copycat gluten-free versions of Biscoff cookies.

One such brands is Schar, which makes gluten-free speculoos cookies that are much like Biscoff cookies.

For the gluten-free Biscoff spread, you could try making your own. I haven’t tried this myself, but this recipe by Glutarama looks good.

Don’t forget to also check anything extra you intend to serve the recipe with.

Are Biscoff waffles keto friendly?

No, these Biscoff waffles are not suitable for a ketogenic diet as they are high in carbohydrates.

Are Biscoff waffles healthy?

These waffles are high in sugar and fat, but if served in moderation can certainly be enjoyed on occasion as part of a healthy diet, rich in a variety of fruits and vegetables.

Are Biscoff waffles safe to eat while pregnant?

There isn’t anything in this recipe that would usually pose a risk to a pregnant woman as long as all the ingredients are handled safely and hygienically, and the dairy elements are pasteurised. The NHS explains why here.

If you’re serving your waffles with squirty cream, make sure the nozzle was cleaned properly after the last use, and wash thoroughly once you’ve finished with it for this meal. It’s important to clean the nozzle well as foodborne illnesses are much more likely to spread on a nozzle still covered in cream.

A Mummy Too does not offer medical advice. If you have any specific concerns please speak to a qualified health professional. The NHS website also has some fantastic resources and information which may be of use.

How should I store Biscoff waffles?

If you have any leftover waffles have a think about when you want to use them up as they only keep for a day or two in the fridge, but you can freeze them to keep them for longer!

Leave your extra waffles to cool on a wire rack before transferring them into an airtight container and putting this into the fridge, or see notes below on how best to freeze them.

How long do Biscoff waffles keep?

When stored correctly these waffles will keep for up to two days in the fridge, or for up to three months when frozen on the day of making.

Can I leave these Biscoff waffles out on the counter?

No, other than for serving, these waffles shouldn’t be left out on the side. When food sits out on the counter there is an increased risk of bacteria spreading on the food that might make you unwell.

If you’re saving leftover waffles to enjoy later, get them into the fridge or freezer as soon as they are cool. They should take no more than half an hour to cool down, and certainly shouldn’t be left out for more than 2 hours.

Can I make Biscoff waffles ahead?

Homemade waffles are best enjoyed freshly made. That said, you could make your waffles ahead and keep them in the fridge for up to two days, or freeze them if you want to have them on hand whenever you feel like waffles.

Can I keep Biscoff waffles In the refrigerator?

Yes, it’s best to keep any leftover waffles in the fridge in a sealed container to keep them fresher.

Can I freeze Biscoff waffles?

Yes, these waffles freeze well, and it’s always such a treat to get them out for a low-effort, special breakfast or dessert.

Once you’ve cooked the waffles, leave them to cool on a wire rack – this should take no more than 30 minutes. Once cooled, transfer to a sealed container and pop in the freezer. It’s a good idea to pop a little bit of baking paper between the waffles inside the container so that they don’t stick together, and try not to squash the waffles.

If you’d like perfectly preserved waffles that keep their shape entirely, you can place them on a baking sheet that will fit in the freezer, making sure they’re not touching each other, then put the tray into the freezer and leave for at least 2 hours, or overnight.

Once the waffles are frozen, transfer them into freezer bags or containers to take up less space. Leave as little air gap around the waffles as possible and label your container with the date and what kind of waffles they are.

What is the best way to reheat Biscoff waffles?

You can either reheat your waffles in the oven or pop them in the toaster if they will fit (and as long as there’s not frost on them – toasters and water don’t mix well!)

To reheat in the oven from chilled, pop them onto a lined baking sheet and put them into a preheated oven at 160C/320F (140C fan). They take 5-10 minutes to warm through nicely.

If you’re reheating frozen waffles, the simplest thing to do is get them out the night before to thaw out in the fridge, and then reheat following the steps above.

If you haven’t remembered to get the frozen waffles out the night before, you can cook them from frozen, though this will obviously take a bit more time. Put them onto a lined baking sheet and cover with tin foil, put them into a preheated oven at 160c/320F (140C fan) 10 minutes. At this point take the foil off and check to make sure the waffles are hot in the middle. Return to the oven without the tin foil cover to crisp up for 5 minutes, as needed.

These waffles will also heat from chilled or frozen in the microwave. Pop them on a plate, loosely cover and microwave in 30 second blasts until heated through. Take care not to overcook them in the microwave as they will become tough.

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Biscoff Waffles Recipe

These soft, fluffy, golden, utterly delicious Biscoff waffles are a breakfast dream come true that you’ll want to make time and time again.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: 8 waffles

Author: Emily Leary

Ingredients

• 3 medium free range eggs
• 420 ml (1¾ cups) whole milk
• 125 g (9 tbsp) salted butter
• 1 tsp vanilla extract
• 300 g (2 cups) self-raising white flour (self rising flour)
• 55 g (⅓ cup) light soft brown sugar
• 200 g (1¼ cups) Lotus Biscoff spread

Instructions

• Preheat your waffle iron.

• Measure butter and Biscoff spread into a microwave safe bowl. Heat in the microwave in 10 second bursts, stirring between each burst until you have a smooth liquid.

• Add the milk and eggs and whisk together.

• In a separate bowl, measure the flour and sugar.

• Make a well in the flour mixture and pour some of the milk mixture into it.

• Using your whisk, gradually incorporate flour into the liquid, adding more liquid as you go until it’s all combined to a smooth batter.

• Spoon a small ladleful of batter into the waffle maker. The batter will give 8 waffles in the Sage Smart Waffle Maker. Don’t overfill your waffle iron as the batter with expand considerably as it cooks.

• Cook for 3-5 minutes, depending on how well done you like your waffles.

• Serve with Biscoff caramel sauce and some crumbled Lotus Biscoff cookies, if you like.

Nutrition

Calories: 481kcal | Carbohydrates: 50g | Protein: 10g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 147mg | Potassium: 155mg | Fiber: 1g | Sugar: 18g | Vitamin A: 568IU | Calcium: 91mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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