These waffles are fluffy but not so airy you wonder if you ate a Krispy Kreme donut instead of a waffle. The spices and brandy give it a hint of flavor that makes you want to reach for another piece!
Preheat your waffle iron. Mine is completely non-stick so I don’t need to spray it with Pam or brush it with oil, but if you do, then make sure you have that ready!
Whisk together flour, salt, sugar, soda, cinnamon, and nutmeg in a large bowl and set aside.
Stir together buttermilk, eggs, butter, vanilla, and brandy in a medium bowl until well combined. Pour wet mixture into the dry mixture and stir with a wooden spoon until no lumps remain. If your batter is too thick, you can loosen it with some buttermilk as needed. It will thicken as it sits, so feel free to add more as you go along. The batter should be thick enough to slowly pour off the spoon but not so thick that it clumps. Be careful when adding extra buttermilk because you don’t want it to be too runny!
Pour approximately ½ cup of batter into each Belgium waffle square or follow the manufacture instructions for your particular waffle iron. Close the lid, wait 3-5 minutes depending on your iron and your desired level of doneness. {You can always peek after 2 minutes. My Dad did this and he is the waffle master…so there’s that}
Serve immediately or you can keep them warm in a slow oven or warming drawer.