I was craving Belgian waffles to make for Sunday morning breakfast for the family. I found this recipe featured in Taste of Home magazine with a claim that the recipe came from Belgium. Since this Belgian Waffle recipe looked simple enough to make and there was no requirement to make the batter the night before, I went for it.
This is an easy-to-make recipe that does not require yeast or rising time. Egg whites are folded into the batter for a light and fluffy taste.
I made a batch from the recipe below and then used some pre-made box mix from the pantry to make sure I had enough waffles for everyone. Of course the homemade waffles were devoured first and everyone agreed this recipe was a keeper! They have a wonderful sweet taste to them. You can enjoy them without syrup and just put fruit on top.
Check out more of Linda’s Brunch and Breakfast Recipes and more delicious Waffles, Pancakes, and Bread Recipes.
- 2 eggs, cold and separated*
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 1/2 cups milk
- 1 cup butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Butter and maple syrup
- Fresh fruit and whipped cream
- Jam and butter
- Powdered sugar
Separate the yolk and whites from the eggs. Place the egg yolks in a large bowl and the egg whiles into a medium-size bowl. Set aside and let come to room temperature. A beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.
In a medium-size bowl, combine the flour, sugar, and baking powder; set aside.
Lightly beat the egg yolks. Add the milk, melted butter, and vanilla extract, mixing well until combined. Stir in the flour mixture until just combined; set aside.
With your electric mixer, beat the room temperature egg whites until stiff peaks form. Using a rubber spatula, gently fold into the prepare batter (do not over mix).
Following manufacturer's instructions for your Waffle Baker, heat waffle iron.
When waffle baker is hot, you are ready to make the Belgian Waffles. Use about 1/2 cup waffle batter for a 7-inch round waffle baker and about 1 cup waffle batter for a 9-inch square waffle baker.
Serve waffles immediately or hold in a 200 degrees F. oven until ready to serve.
NOTE: The waffles are best served fresh from the waffle baker, but can be held in an oven until all of the waffle batter has been cooked. As you make the waffles, place them on a wire rack set above a baking sheet. Cover them with a clean kitchen towel and place the baking sheet in a 200 degrees F. oven.
Serve with toppings of your choice (see ideas above).
Makes 5 servings.
* Cold eggs separate more easily than those at room temperature because the whites hold together better. Let come to room temperature before using in the recipe.
You Might Also Like:
Bacon Waffles with Peaches
This is my daughter’s, Nancy Hartman of Portland, favorite breakfast during peach season. The addition of bacon in the waffles especially pleases the men in the family. So good!
Yeast Raised Waffles
Yeast-raised waffles are much more interesting than the basic waffles, as they are more creamy and airy. The yeast gives the waffles a tangy flavor. Yeasted waffles involve less work than traditional waffles when it comes time to make them in the morning.
German Pancake – Dutch Baby
A German Pancake is a cross between a souffland an omelet – it is a light, airy pancake with sides. They also get puffed (this egg mixture billows up to unbelievable heights) and crispy around the edges while retaining a pancake-like tenderness in the middle.
This great pancake recipe is a good way to use some of your extra sourdough starter. You could not ask for an easier pancake recipe that this one, and the pancakes are so light that they “melt in your mouth.”
Source: This recipe has been slightly adapted from Taste of Home website and magazine, by Rose Delemeester, St. Charles, Michigan.
One Response to “Belgian Waffles Recipe”
This is an excellent recipe, the waffles were crisp and fluffy perfect. I will reduce the sugar by half next , I like Belgian waffles a little more savory.
Thanks for the recipe