True Belgian Waffles Recipe
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- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 Eggland's Best Eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon 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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These waffles really are great tasting! I love the consistency of Belgian waffles. I followed the recipe exactly. I wish I had tried them before adding syrup though. Once I added real maple syrup, they were too sweet for my taste, and I love sweets. I have lots of leftover batter, so tomorrow I plan to eat them with fresh peaches and homemade whipped cream! I think I'll prefer it that way.
For anyone who is lucky enough to have been to Belgium and had their waffles, you will know this recipe is spot on. If you modify at all, you will not have the intended results. These are supposed to be sweet, dense, and a little crispy on the outside and that is exactly what these waffles are. Topping them a little butter and fresh fruit is perfect! This is a treat we can enjoy for special occasions. So yummy!!
Super tasty, I wish I could rate this recipe twice! Followed the directions to a T and they came out better than expected. True restaurant quality; soft and fluffy on the inside, with a light crisp on the outside. Yes, it seemed like a lot of butter and a lot of sugar, but since this was my FIRST time trying out this recipe, I wanted to follow the original ingredients/measurements to give it a fair shot. I'm so glad I did!
I tried this recipe as is, but it did not crisp and was very sweet. Great to eat alone! It was a great recipe base! I altered the recipe as follows: subbed 1/2 cup of the flour with 1/2 packed cup of corn starch, the 1 cup butter with 1 cup oil (you can do half butter and half oil too for the butter flavoring), reduced the sugar to 1/4 cup, and 1 tbsp baking powder instead of 3 1/2 tsp.
In a medium bowl I stirred together with a whisk all the dry ingredients, then added all the wet ingredients (except egg whites) on top of the dry, stirred carefully to combine...some little lumps are fine. Beat egg whites with hand mixer until glossy and peaks stand, then added to waffle mix and carefully folded it into the mix until thick and combined.
My alterations allowed the batter to be easily spreadable on the waffle maker, no need to spray with Pam to cook, crispy and perfectly sweet. Using my flip able Belgian waffle maker I would preheat on medium heat, then pour in 3/4 cup batter and spread evenly, close and set my timer for 5 mins., let cook for 20 seconds before flipping, flip and hold handle tight ensuring a good seal for another 20 seconds to shape the waffles (this will help make no spillage), let go and let cook until the last minute and flip back (top up) until timer is done - take out and WALLA! PERFECT (yet unhealthy) WAFFLES! Lol! Well now, practically everything DELICIOUS is unhealthy for someone!
SO EASY! Even my teenagers can make this simple recipe! It's light and crispy just how they like it! Can be eaten with/without added sweet toppings and made with any waffle maker! This recipe doesn't need to set 30 mins to overnight or be set in the oven to crisp!
ALL I CAN SAY IS AMAZING!!!!! I did use crisco butter flavor shortening because I did not have enough butter on hand but these are the BEST waffles I have ever made!!!!