These biscoff waffles are the best ever. Crisp on the outside, fluffy on the inside with biscoff flavor in every bite. The perfect way to start your day!
These biscoff waffles make the perfect dessert, ahem, I mean breakfast.
I mean, it is a genius idea really. Having waffles for breakfast means you get to have dessert first thing in the morning and call it breakfast.
These biscoff waffles pack in a flavor punch. There’s biscoff cookie butter mixed into the batter, and then they’re served with melted biscoff cookie butter drizzled over the top and crushed biscoff cookies.
This is a dessert, sorry BREAKFAST, to remember.
You’ll also absolutely love our biscoff pancakes and biscoff donuts. And for more waffles, try our fabulous Nutella waffles.
Ingredients You’ll Need To Make These Waffles:
Ingredient Notes
- Butter – can be salted or unsalted, whatever you have on hand. I don’t find it makes any big difference.
- Biscoff cookie butter – can usually be found near the peanut butter, but if you don’t find it locally, then you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter can be used instead.
- Milk – can be any milk including non-dairy options like soy milk or almond milk.
- Biscoff cookies – not pictured. These are optional but delicious to crush up and sprinkle over the top of your waffles.
How To Make Biscoff Waffles
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Set your waffle iron to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Add milk, eggs, vanilla, melted butter and melted biscoff cookie butter and mix into a batter. Don’t overmix.
- When your waffle maker is heated, grease it with oil or spray it with non-stick spray (check your manufacturer instructions for the best method).
- Pour even amounts of batter into the waffle machine and close the machine.
- Cook for 3-5 minutes or until golden.
- Serve with melted biscoff cookie butter drizzled over the top and crushed biscoff cookies (optional).
Chef’s Tips
Measure the flour correctly. Either weigh your flour on a food scale or use the spoon and level method to accurately measure your flour. Spoon the flour into your measuring cup (never scoop it) and then level it off with the back of a knife.
Don’t overmix. For light, fluffy waffles mix the batter until just mixed.
Grease the waffle maker so that the waffles don’t stick. You can grease the waffle iron with oil or spray it with non-stick spray. Check your manufacturer instructions for the best way to grease the waffle iron. It’s important to do it though so that the waffles don’t stick.
Don’t open the waffle maker too early. A good rule of thumb when making waffles is to wait until the steam has stopped pouring out of the machine before you open it. If you open it too early it can ruin your waffles. You’ll notice when you first close the machine that steam will pour out of it, wait until the steam has died all the way down before you open it up to check on them.
Storing and Freezing
Leftover waffles keep very well in the fridge for up to 2 days and can be reheated in the toaster.
They freeze super well and can be frozen for up to 3 months. Let them cool completely before freezing them in a freezer safe bag or container. Heat them directly from frozen in the toaster.
More Biscoff Desserts
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Waffles
Ingredients
- 2 cups All Purpose Flour (250g)
- ⅓ cup White Granulated Sugar (66g)
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 ½ cups Milk (360ml)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ cup Butter (75g) Melted
- ¼ cup Biscoff Cookie Butter (63g) Melted
Serving (Optional):
- Biscoff Cookie Butter Melted
- Biscoff Cookies Crushed
Instructions
- Set your waffle iron to preheat while you mix the batter.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Add milk, eggs, vanilla, melted butter and melted biscoff cookie butter and mix into a batter. Don't overmix.
- When your waffle maker is heated, grease it with oil or spray it with non-stick spray (check your manufacturer instructions for the best method).
- Pour even amounts of batter into the waffle machine and close the machine.
- Cook for 3-5 minutes or until golden.
- Serve with melted biscoff cookie butter drizzled over the top and crushed biscoff cookies (optional).
Notes
- Measure the flour correctly. Either weigh your flour on a food scale or use the spoon and level method to accurately measure your flour. Spoon the flour into your measuring cup (never scoop it) and then level it off with the back of a knife.
- Biscoff cookie butter – can usually be found near the peanut butter, but if you don’t find it locally, then you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter can be used instead.
- How to melt biscoff cookie butter: Add biscoff cookie butter to a microwave safe bowl and microwave in 15-30 second intervals, bringing it out to stir every 15-30 seconds until melted.
- Don’t open the waffle maker too early. When you first close the machine steam will come pouring out of the sides of the machine, wait until the steam has died all the way down before you open it up to check on your waffles.
- Servings: The number of waffles you get from the batch will depend on the size of your waffle machine.
- Storing and freezing: Leftover waffles keep very well in the fridge for up to 2 days and can be reheated in the toaster. They freeze super well and can be frozen for up to 3 months. Let them cool completely before freezing them in a freezer safe bag or container. Heat them directly from frozen in the toaster.
My husband made these for breakfast this morning. They were very good! Came out of the waffle maker crisp on the outside, tender on the inside. You could really taste the Bischoff cookie butter. Strawberries were a nice fresh addition.
Happy to hear you enjoyed the recipe Caron! Thanks for your great review!