📋 Butter Tart Waffle Recipe (Canadian Waffles)
If you love butter tarts and are looking for unique waffle recipes or waffle topping ideas, you're going to love these Belgian Butter Tart Waffles! Light, buttery and fluffy raisin waffles are smothered in a rich and delicious butter tart sauce, making them the ultimate Canadian holiday breakfast or brunch!
Servings 12 waffles
Calories 701kcal
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
- Â 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
🎥 Video
VIDEO: How to beat egg whites to stiff consistency
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.
Nutrition
Serving: 1waflle with sauce | Calories: 701kcal | Carbohydrates: 138g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 261mg | Potassium: 403mg | Fiber: 2g | Sugar: 102g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 3mg
