Nothing says Christmas in Canada like butter tarts! But whether or not you're Canadian, you're going to LOVE these Butter Tart Waffles! With a light and fluffy, raisin butter waffle, smothered in a creamy, rich butter tart sauce, now you can get your butter tart fix at breakfast too! These Canadian waffles are perfect for your Christmas or Canada Day breakfast or brunch.
These Belgian Butter Tart Waffles make a wonderful weekend or holiday breakfast or brunch too. You can make both the waffles and sauce ahead, so it's easy to put together on a busy holiday morning. Or you can freeze them, then simply pop them in the toaster for a quick and easy breakfast. If you're looking for butter tart recipes, this is one you have to try!
Jump to:
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪Step-by-Step: How to Make Canadian Waffles
- Expert Recipe Tips
- 🎥 Video
- Regular Waffles vs. Belgian Waffles
- 🍽 Equipment
- 🌡️Storage
- 🥓What to Serve with Canadian Waffles
- 👪 Serving size
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 🎄More Holiday Breakfast and Brunch Recipes!
- 📋 Butter Tart Waffle Recipe (Canadian Waffles)
Traditionally I have always made butter tarts once a year, at Christmas.
And although these waffles are an ideal holiday breakfast, they are great for any time of the year. The sauce is quickly whipped up on the stove top and, of course, the waffles are made on the waffle iron, so there's no oven required!
🥘 Ingredient Notes
For these delicious waffles, you'll need:
- Butter extract. Butter extract gives these waffles a buttery flavor without adding extra fat, which would affect the texture and spread
- Milk. I use 1% milk because that is what I have on hand.
- Whipped cream. I use whipped cream from a spray can.
- Vegetable oil. I usually use canola oil.
- Butter. I prefer to use unsalted butter in my recipes so I can control the salt. The salt content in salted butter varies by brand.
- Cream. You need to use table cream (18%) for this recipe, not Half and Half and not heavy cream.
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Vegetable oil -you can use canola oil instead
- Flour - you can use whole wheat flour instead
- Butter extract - if you can't find it, you can skip it or use vanilla extract (it just won't taste as buttery).
🔪Step-by-Step: How to Make Canadian Waffles
MAKE THE WAFFLES (STEP 1): Stir flour, baking powder, salt, and sugar together (Image 1). Whisk milk, whipped cream, butter extract, and vegetable oil with beaten egg yolks (Image 2). Add dry ingredients to wet ingredients and stir only until blended. (Image 3). Beat egg whites until stiff but not dry (SEE NOTES) (Image 4).
MAKE THE WAFFLES (CONT'D) (STEP 2): Fold beaten egg whites gently into batter. Add 1 cup of raisins (Image 5). Spray heated waffle iron with non-stick cooking spray (you can skip this step if you have a nonstick waffle iron) and pour waffle batter onto hot waffle iron (Image 6). Close the lid hot waffle iron. Choose how dark you'd like the waffles if you have that option (I usually cook them at #3) and cook until done. *The light should tell you when it's done, depending on your waffle maker. Mine shows a green light (Image 7). Lift the lid and remove the waffles when they are done (Image 8).
MAKE THE BUTTER TART SAUCE (STEP 3): In a small pot on the stove top, add vanilla and cream, heat, then add butter (Image 9). In a separate bowl, combine egg and brown sugar (Image 10). Add egg mixture to warm cream mixture and simmer on low, then add vinegar and cornstarch (Image 11). Keep whisking until thickened on med-low heat for about 10-15 minutes. It should be the consistency of gravy (Image 12). Remove from heat and add ½ cup raisins. Set aside to cool, and after 10 minutes, refrigerate until ready to use. You can reheat the sauce in the microwave before serving. Garnish waffles with butter tart sauce and whipped cream, and additional raisins, as desired.
Expert Recipe Tips
- Beat the egg whites properly for fluffy waffles. Make sure your egg whites reach stiff peaks before folding them into the batter; this gives Belgian waffles their signature lift and airy texture.
- Fold gently to avoid deflating the batter. Use a light hand when folding the beaten egg whites into the batter-overmixing will knock out the air and make the waffles denser.
- Use table cream only for the sauce. Table cream (18%) gives the right thickness and richness; Half and Half is too thin and heavy cream is too thick.
- Cook the sauce low and slow. It needs about 10-15 minutes on medium-low heat to thicken properly, and continuous whisking prevents scrambling.
- Let the sauce cool before refrigerating. Cooling for 10 minutes helps the sauce thicken evenly and prevents condensation.
- Toast leftovers for the best texture. Reheating them in the toaster brings back crisp edges and a fluffy interior better than microwaving.
- Skip the cooking spray if your waffle iron is truly nonstick. Some waffle irons don't need added spray, which can build up and eventually cause sticking.
- Use butter extract for maximum buttery flavor. It adds richness without adding extra fat, which helps maintain the ideal waffle texture.
- Don't overfill the waffle iron. The batter rises significantly due to the beaten egg whites, so start with a smaller amount to avoid overflow.
- Customize with mix-ins carefully. If substituting pecans or chocolate chips for raisins, keep the quantities similar to avoid weighing down the batter.
- Freeze waffles in a single layer first. This prevents them from sticking together before you transfer them to a freezer bag or container.
- Warm the sauce gently to loosen it. If it thickens in the fridge, reheat it slowly in the microwave or on the stovetop with a splash of cream.
🎥 Video
These waffles are very simple to make, but if you're not sure how to beat egg whites to a stiff consistency, then see this VIDEO: How to beat egg whites to stiff consistency
When people who didn't grow up in Canada tell me they've never had a butter tart, I feel really bad for them and immediately want to shower them in butter tarts. That's how much I love butter tarts!
And when they inevitably ask what a butter tart tastes like, I honestly can't do it justice with a verbal explanation because it's truly its own unique taste; there is nothing comparable. So, if you've never had a butter tart, you need to have one STAT (or at least put it on your bucket list)! Butter Tarts are the ultimate Canadian food!
I'm a little butter tart crazy (obviously) and just can't seem to get enough butter tart flavour in my life. So, in addition to always making my Grandma's Best Ever Butter Tarts every year, I developed this waffle recipe.
I also created several other butter tart recipes - here is the Best Butter Tart recipes collection! Now you can pretty much have butter tarts for every meal! breakfast, lunch, and dinner (ha ha!)
Regular Waffles vs. Belgian Waffles
Regular waffles are thinner, often referred to as either thin or regular waffles, American, Traditional, Classic, or Old-fashioned waffles, and include the famous Eggo Waffles. If you have a regular waffle maker, you can still make this recipe; you'll just use less batter, and they will be thinner.
Belgian waffles are also known to be lighter and fluffier, making them thicker, thanks to a yeasted batter or, in many cases, the addition of baking powder (like in my recipe). Belgian waffles are generally larger than regular waffles in diameter and have to be made in a special Belgian waffle iron.
These waffles are Belgian waffles, which are known for their large, deep, square pockets that you can fill with yummy things like butter, jam, syrup, or butter tart waffle topping. Because of these deeper pockets that hold all that yummy stuff, Belgian waffles are most often served with additional toppings like berries and whipped cream.
🍽 Equipment
You're going to need a large bowl, Belgian Waffle Maker (affiliate link), and a hand mixer (affiliate link) for this recipe. *If you have a regular waffle maker, you can still make this recipe; you'll just use less batter, and the waffles will be thinner.
🌡️Storage
- These waffles can be stored, in an airtight container in the fridge for up to 4 days. Store the waffles and the sauce separately.
- This recipe freezes well for up to 3 months, in a sealed container (or Ziplock freezer bag).
🥓What to Serve with Canadian Waffles
These Butter Tart Waffles (Canadian Waffles) pair well with this Classic fruit salad (shown), Air Fryer Turkey Sausage, bacon, or lighter sides such as these Roasted Red Pepper Egg White Bites, since the sauce is rich. A dollop of whipped cream or berries also works beautifully.
If you love Belgian Waffles, then give my WW friendly Belgian Chocolate Waffles (pictured below) and my Award-Winning Healthy Waffle and Chicken Sandwich a try!
👪 Serving size
This homemade waffles recipe makes 12 Belgian waffles. However, you can cut the recipe in half, double, or even triple it by clicking on the blue serving size in the recipe card. Simply select the number of servings you'd like, and the ingredient amounts will adjust accordingly!
❔ Recipe FAQs
Yes! Both the waffles and the sauce can be made in advance. Store the waffles in the fridge for up to 4 days or freeze them for up to 3 months. The sauce can be refrigerated and reheated in the microwave before serving
Belgian waffle makers give the deep pockets and fluffy texture these waffles are known for, but you can use a regular waffle maker. They'll be thinner, and you'll need to use less batter per waffle, but the flavor will be the same.
The sauce needs to cook on medium-low heat for the full 10-15 minutes. It should reach a gravy-like consistency. If it's still thin, continue simmering and whisking until it thickens.
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Raisin butter tarts are the original butter tarts, and that's why I make my butter tart waffles with raisins. But if you're not into raisins, skip them in the waffle batter and use pecans in the sauce.
Either way, if you're looking for waffle ideas or a delicious and simple, make-ahead holiday breakfast or waffle topping ideas, give these Butter Tart Waffles a try!
🎄More Holiday Breakfast and Brunch Recipes!
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📋 Butter Tart Waffle Recipe (Canadian Waffles)
Equipment
Ingredients
Waffles
- 2 ½ cups all-purpose flour
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon white granulated sugar
- 1 teaspoon butter extract
- 2 cups 1% milk
- ¼ cup whipped cream *i use spray can whipped cream
- 8 tablespoon vegetable oil
- 4 egg yolks beaten
- 4 egg whites
- 1 cup raisins
Butter Tart Sauce
- 2 ½ teaspoon unsalted butter
- 1 tsp vanilla
- 11/2 cups brown sugar
- 2 whole eggs
- 4 tablespoon cream
- 2 teaspoon vinegar
- 2 teaspoon cornstarch
- ½ cup raisins
Instructions
Waffles
- Stir flour, baking powder, salt and sugar together.
- Whisk milk, whipped cream, butter extract and vegetable oil with beaten egg yolks.
- Add dry ingredients to wet ingredients and stir only until blended.
- Beat egg whites until stiff but not dry (SEE NOTES) and fold gently into batter. Stir in 1 cup raisins.
- Spray heated waffle iron with non-stick cooking spray (you can skip this step if you have a nonstick waffle iron), close lid hot waffle iron and cook until done. *The light should tell you when it's done, depending on your waffle maker.
Butter Tart Sauce
- In small pot on stove top, add vanilla and cream, heat, then add butter.
- In a separate bowl, combine egg, and brown sugar. Add egg mixture to warm cream mixture and simmer on low, then add vinegar and cornstarch.
- Keep whisking until thickened on med-low heat for about 10-15 minutes. It should be the consistency of gravy.
- Remove from heat and add ½ cup raisins. Set aside to cool and after 10 minutes refrigerate until ready to use. You can reheat the sauce in the microwave before serving.
Garnish
- Garnish waffles with butter tart sauce and whipped cream and additional raisins, as desired.
Notes
- Beat the egg whites properly for fluffy waffles. Make sure your egg whites reach stiff peaks before folding them into the batter; this gives Belgian waffles their signature lift and airy texture.
- Fold gently to avoid deflating the batter. Use a light hand when folding the beaten egg whites into the batter-overmixing will knock out the air and make the waffles denser.
- Use table cream only for the sauce. Table cream (18%) gives the right thickness and richness; Half and Half is too thin and heavy cream is too thick.
- Cook the sauce low and slow. It needs about 10-15 minutes on medium-low heat to thicken properly, and continuous whisking prevents scrambling.
- Let the sauce cool before refrigerating. Cooling for 10 minutes helps the sauce thicken evenly and prevents condensation.
- Toast leftovers for the best texture. Reheating them in the toaster brings back crisp edges and a fluffy interior better than microwaving.
- Skip the cooking spray if your waffle iron is truly nonstick. Some waffle irons don't need added spray, which can build up and eventually cause sticking.
- Use butter extract for maximum buttery flavor. It adds richness without adding extra fat, which helps maintain the ideal waffle texture.
- Don't overfill the waffle iron. The batter rises significantly due to the beaten egg whites, so start with a smaller amount to avoid overflow.
- Customize with mix-ins carefully. If substituting pecans or chocolate chips for raisins, keep the quantities similar to avoid weighing down the batter.
- Freeze waffles in a single layer first. This prevents them from sticking together before you transfer them to a freezer bag or container.
- Warm the sauce gently to loosen it. If it thickens in the fridge, reheat it slowly in the microwave or on the stovetop with a splash of cream.
Joe
Is the cream, cream cheese? Whipped cream?
Terri Gilson
Hi Joe- it’s table cream- same kind you put in your coffee.
Enjoy!
Terri
SONYA KERR
This looks absolutely delicious! Butter Tarts are the best - would never have thought to enjoy them in such a unique way!
Terri Gilson
Thanks, Sonya! I love butter tarts so much that I want to enjoy them for every meal. Hope you love this as much as we do!
NANCY
yummy!! pineed for later!
Terri Gilson
thanks, Nancy!
Kristen Kaethler
What a delightful treat for weekend brunch. My little Luna is going to LOVE these!
Terri Gilson
Thanks, Kristen! Hope little Luna enjoys them as much as my kids did 🙂
Tatiana Morand
This sounds so delicious! I want to try it soon... just need to get a new waffle maker since ours conked out. I love butter tarts so I can only image how delicious they would be in waffle form!
Terri Gilson
Yay - a new waffle maker- these are the perfect waffles to test it out! Enjoy...
Sharon
Isn't it funny that I really had no idea that butter tarts were a Canadian thing? My British mom made them all the time so I assumed they were English. Either way, this waffle recipe does them justice, and having a butter tart breakfast is the BEST idea for the holidays. Yum!
Terri Gilson
That is very interesting, Sharon! Yes, very Canadian 🙂