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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 Nov. 13, 2015

"Wow there must be some typos in this recipe. 3/4 c sugar? WAY too much. WAY too sweet. 1 c butter? this will not yield a light crispy waffle"

Reviewed Oct. 31, 2015

"these waffles were heavenly. we ate far too many. never had waffles like this--i'm afraid i won't make regular ones again!"

Reviewed Oct. 19, 2015

"I just made the recipe exactly as it says and the result was amazing! The only thing I found that it was too sweet. So next time I will reduce the sugar to 2TBS instead of 3/4 cup. Thank you so much for sharing it, I will be using it for the ladies breakfast I am planning for my church."

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."

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