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

True Belgian Waffles Recipe

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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


  • 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 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.


  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.

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Reviewed Oct. 3, 2015

"This recipe is pretty good, WITH SOME TWEAKS. I've made these twice now; the first time, I only added 1/2 cup of butter instead of the full cup (as per someone elses' review). They were a huge hit! They were thick, fluffy, and sweet. Perfect with or without syrup, and easy to get crispy in the toaster oven when reheating!

The second time, I made them exactly how the recipe says (with the full cup of butter), and they were awful. Floppy, soggy, and impossible to get crisp on the outside. I have a waffle iron that has different temperature settings; I tried cooking them fast on a high heat, and cooking them slow, and both times they were either golden brown and too soggy to get out of the iron, or burnt. I had noticed when I was making them that the batter had a much puffier consistency than the last time I had made them, when it was very smooth. So, after only using about a half cup of the batter, I added a half cup of flour-- and viola! they perked right up. Not as good as the first batch with only a half cup of butter, but still good.
I think next time I make them, I'll only do 1 1/2 cups of butter!"

Reviewed Oct. 1, 2015

"I've never had a true Belgian waffle, so I can't comment on that. So, from an American standpoint, these are too sweet -- no syrup needed. Would be good for dessert. I'll keep looking for a more plain-tasting waffle, but will make these again.

The other reviews are right. Its 1 stick of butter."

Reviewed Sep. 26, 2015

"Awful recipe. They had no taste and were very chewy. Definitely sticking to box waffles for now on."

Reviewed Sep. 24, 2015

"I’m so happy I discovered your website!You are awesome!

I made this recipe today and I really love this. Absolutely divine!"

Reviewed Sep. 19, 2015

"Perhaps I did something wrong but these came out horrible! All of my waffles were too foppy and not at all firm and ended up falling apart when I tried to take them out. They also had way to much butter."

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