True Belgian Waffles Recipe
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon McCormick® Pure Vanilla Extract
- Sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Reviews for True Belgian Waffles
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"All you people complaining about the quantity of butter do realize that butter is what makes these waffles taste as good as they do, right?Too much sugar? Yes, you're waffles will be too sweet when you pour syrup all over em. These waffles with sliced banana/strawberries plus whipped cream are most definitely not too sweet. Try it out instead of the typical syrup topping that people somehow find good.These do have to cook longer than other recipes I've tried and do come out softer, but once they're on the plate and cool off for a minute, the outside hardens up, and they end up very crisp like any other waffle.Awesome, awesome recipe. Best tasting of anything I've found online. I will try one of the Liege waffle recipes next, however, once I get some pearl sugar.Made these using a Waring ProWMK600 found on amazon, using the #4 heat setting."
"There are 2 kinds of waffles in Belgium: the Liegeois which is the yeast dough with pearl sugar, and the Bruxellois which is the light, crispy one. To me, neither are close to what you would get if you order a Belgian Waffle at IHOP, but this recipe sounds like a Bruxellois."
"Did not try this recipe, but I agree with GabryRox; I recently bought a belgian waffle Iron and the recipe that came with it had no yeast nor pearl sugar-HOWEVER the dough WAS thick and the waffles are NOT light and fluffy. They are good but not what I expected(American, light and crispy)"
"No offense meant here, but these are not even close to being "True" Belgian Waffles. I just returned from a week in Belgium and can say this without reservation. These may what many Americans may think of as Belgian Waffles, but the REAL thing is made with a thick, yeast-based dough, embedded with chunks of Pearl Sugar that crystallizes when cooked. This recipe has neither yeast or pearl sugar, nor does it contain enough flour to make the dough consistency required for true Belgian waffles. I sat in Ghent Belgium watching a shoppe owner make these and trust me, the dough is so thick, it holds its consistency in a balled up shape until it is smashed onto the waffle iron. When done correctly, these are chewy on the inside, crisp on the outside, have pockets of caramelized sugar throughout and probably weigh 3-4 times of their American counterpart.This recipe will get you the typical waffle BATTER seen in America. I'm sure it is tasty if that's what you want but these are not even close the real thing and surprised so many of the comments below don't recognize that. AussieBaker's comment below sums it up... "light and fluffy" is what American waffles are called, not the true Belgian ones. Again, no offense meant, just wanted to set the record straight :) And btw, do yourself a favor and find or make the real thing... you will never go back to the light and fluffy ones lol ;)"
"Fabulous recipe! thank you very much. :) They were light and fluffy and slightly crispy on the outside, with a delicious flavour! These will definitely be semi-regular weekend breakfast treats!"