True Belgian Waffles Recipe
True Belgian Waffles Recipe photo by Taste of Home

True Belgian Waffles Recipe

Publisher Photo
It was on a visit to my husband's relatives in Belgium that I was given this recipe. Back in the U.S., I served the waffles to his Belgian-born grandmother. She said they tasted just like home. Our grandkids love these waffles with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 each) equals 696 calories, 41 g fat (25 g saturated fat), 193 mg cholesterol, 712 mg sodium, 72 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. 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.
  2. 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).
Originally published as True Belgian Waffles in Country Woman March/April 1997, p29

Nutritional Facts

1 serving (2 each) equals 696 calories, 41 g fat (25 g saturated fat), 193 mg cholesterol, 712 mg sodium, 72 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for True Belgian Waffles

AVERAGE RATING
   (143)
RATING DISTRIBUTION
5 Star
 (103)
4 Star
 (16)
3 Star
 (4)
2 Star
 (7)
1 Star
 (13)
MY REVIEW
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MY REVIEW
Reviewed Oct. 26, 2014

"My son and I just tried this for breakfast; we are not impressed.There is too much sugar in the dough. The sweetness is supposed to come from the toppings in my opinion.I'm a real fan of butter, but 1 cup is too much.And I agree, they do taste like the typical american waffles.We need an old world recipe here. :)"

MY REVIEW
Reviewed Oct. 19, 2014

"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."

MY REVIEW
Reviewed Oct. 19, 2014

"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."

MY REVIEW
Reviewed Oct. 19, 2014

"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)"

MY REVIEW
Reviewed Oct. 13, 2014

"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 ;)"

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