True Belgian Waffles Recipe
True Belgian Waffles Recipe photo by Taste of Home
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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 waffle 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 large eggs, separated
  • 1-1/2 cups milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • Sliced fresh strawberries or syrup

Nutritional Facts

2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g 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

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LKMG User ID: 8960951 256086
Reviewed Oct. 29, 2016

"Absolutely horrible. I followed the recipe to the letter and ended up with a soupy mess. Deciding to give it the benefit of the doubt I poured some into my waffle maker and what ensued was a disaster. Not 5 seconds after closing the lid it began to froth and spill out onto my table and then onto the floor as I watched in horror at the mess and frantically applied paper towel to slow the spread of the hot, foaming sludge. I unplugged the waffle iron and opened it up to reveal that every last bit of the batter had been ejected and had left behind an oily, congealed mucus. After it had cooled I spent just under an hour scraping gunk off my table and the griddle. The only nice thing I can say is that the vanilla made it smell good. I flushed the remaining batter down the toilet . What a waste, would not recommend unless you want slime for a halloween decoration of some sort. I actually signed up just to write this review. Now I've had to find an alternative for breakfast."

Rich4mysmile User ID: 8945540 254898
Reviewed Oct. 2, 2016

"NOT CRISPY, Waffles fell apart on my waffle maker. Taste is OK but any time you use a cup of butter it better taste ok. I have tried several different receives since I got my waffle maker. Not all tasted great but the waffles held together... having to take them off the girdle in 4 pieces is frustrating."

KathyCooks1943 User ID: 8651526 254561
Reviewed Sep. 24, 2016

"Perfect ......even in high altitude.. Just omitted a half teaspoon of baking powder."

s_pants User ID: 174050 253700
Reviewed Sep. 5, 2016

"I reduced the butter by half and the family enjoyed them. Served with fresh peach sauce from this website."

klymb8tyz3 User ID: 8924362 253521
Reviewed Sep. 1, 2016

"this recipe is fantastic. I have also integrated a change. i added amaretto, reduced the butter by half, and added oil to the other half. i topped it with cherry pie filling and whipped cream. and i keep eating them with sausage links."

Fun creative foodie User ID: 8922384 253293
Reviewed Aug. 28, 2016

"I tweaked what ingredients I used a little bit, 1/2 cup sugar, added 1/2 tsp salt, I shifted my dry ingredients together,

then added the wet, not over mixing it. It's ok if there's clumps in it, they'll cook out. But I did not add wet until my egg whites were whipped & ready to add. (chemical reaction of baking powder, I did not mix it, I folded it, leaving in some white fluff.)
3 eggs, instead of 2, (2 egg whites don't whip in my stand mixer, so I increased it to 3) separated,
Cut butter to 1 stick of melted butter, instead of 2,
Important, to me anyway, ***[1&1/2] vanilla extract, called for 1 tsp vanilla extract, but seemed a little bland (I just like the taste the extra vanilla gives it. Forgot it once, found it too bland, go figure.)
Super delicious!!!! I eat them plain, with my fingers, tearing them apart, or with fruit & fresh whipped cream!!!! My granddaughter loves them as well, eating them the way I do, plain, with her fingers!"

dawid User ID: 8921612 253223
Reviewed Aug. 27, 2016

"Just made these for some friends visiting from France. They loved them. Did not change anything in the recipe."

sheavi8or User ID: 8227770 253192
Reviewed Aug. 26, 2016

"This recipe works best on a belgian waffle iron. I made my old recipe on my belgian iron and it was heavy. I, also, worried about the butter, but it came out fine. They were not greasy, nor runny. It might not be the right kind of waffle iron, because this is a great recipe."

luvs2bak User ID: 2888047 253094
Reviewed Aug. 23, 2016

"These waffles are very tasty and delicious!"

ciararog User ID: 8905193 252133
Reviewed Aug. 2, 2016

"these were delicious! I used 3oz stork biscuits and pastry and 1oz butter (1/2 cup) as thats all I had. I had read the other reviews too to eliminate half the butter and I was glad i did. I also just used one cup of milk. They were lovely and fluffy on the low seeting but they crisped up nicely on the high setting!"

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