Nothing says Christmas in Canada like butter tarts! But whether or not you’re Canadian, you’re going to LOVE this Butter Tart Waffles Recipe! 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 Belgian Butter Tart Waffles make a wonderful holiday breakfast or brunch! 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.
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!
Butter Tart Recipes
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 it’s 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)!
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 this Butter Tart Bundt Cake with Brown Butter Maple Glaze (pictured below) and these Butter Tart Thumbprint Cookies. Now you can pretty much have butter tarts for every meal! breakfast lunch and dinner (haha!)
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. 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). And Belgian waffles are generally larger than regular waffles in diameter and have to be made in a special Belgian waffle iron. You can read more here! if you are interested.
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.
However, if you are looking for a new waffle iron, here are my Amazon Belgian Waffle maker recommendations (affiliate links).
If you love Belgian Waffles, then give my WW friendly Belgian Chocolate Waffles (pictured below) and my Award-Winning Strawberry Sunrise Waffle and Chicken Sandwich a try!
Raisin Butter Tarts
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. My Best Ever Butter Tarts also have the option of using raisins or pecans. Either way, if you’re looking for a delicious and simple, make-ahead holiday breakfast, give these Butter Tart Waffles a try!
Butter Tart Waffles
- waffle iron
- 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 and stir only until blended. Stir in raisins.
- Beat egg whites until stiff but not dry (SEE NOTES) and fold gently into batter.
- Spray heated waffle iron with non-stick cooking spray and cook on hot waffle iron until done.
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 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.
**NOTE: I will make up this whole recipe and freeze any left over waffles. They freeze well, then I pop them into the toaster to get them a little crispier again.
More Holiday Breakfast and Brunch Recipes!