Fitness / March 7, 2024

Authentic Belgian Waffles

Bring the taste of Belgium to your kitchen table with these fantastically fluffy waffles

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Belgian waffles have been around since at least the 19th century, but it wasn’t until the 1964 New York World’s Fair that we Americans had a chance to taste this golden-hued delight. Personally, I ate my first Belgian waffle at a cute cafe in New York City. I remember it was a drizzly gray Manhattan morning, but when I bit into that Belgian waffle, I swear—the sun split through the clouds. I’m not even kidding. That really happened. I suppose that’s why this authentic Belgian waffle recipe holds a special place in my heart. It’s my way of adding a little sunshine to my day, and perhaps it will be for you, too.

What makes Belgian waffles stand out above the rest is its balance of fluffiness and crispiness. They’re incredibly light, but I don’t mean light in calories. It’s the extra baking soda that gives these waffles their inherent airiness. I’m not gonna lie. These waffles are dangerously good. If you’re looking for a healthy alternative, this isn’t it. Maybe try my protein waffles or almond flour pancakes instead.

Are Belgian Waffles Healthy?

In short, no. While I always recommend using the best organic and non-GMO ingredients, that won’t deter the fact I’m using butter, eggs, sugar, and whole milk. You know, basically, everything that makes these authentic Belgian waffles so darn tasty. But sometimes, I don’t like the word “healthy.” Okay, refined sugar isn’t the best, but whole milk, butter, and eggs? I’m no nutritionist, but this tremendous trio has been nourishing humans for generations.

Okay, rant over.

There are tweaks to this recipe if you want to make the waffles healthier. Personally, I wouldn’t completely swap the all-purpose flour for whole wheat flour, but adding a half cup isn’t a bad idea. You get a bit more fiber, and the consistency won’t suffer too much. Non-dairy drinkers could also trade the whole milk for a creamy oat milk; just make sure it’s unsweetened. Almond milk can work, too, but I think oat milk tastes better. If you prefer almond milk, pick unsweetened vanilla, as it adds a really nice flavor.

whisk those whites

One step in this recipe that may be new to you is separating the yolk from the egg whites. Believe it or not, this is a pretty important step to follow. Aside from the baking powder, the egg whites help give Belgian waffles their distinctive airiness. It’s pretty cool, actually. Whisking the egg whites and then gently folding them into the batter introduces tiny air bubbles, which then expand and rise as you bake the batter. So, this one simple act makes all the difference to the overall texture of your waffles. Don’t skip this step.

INGREDIENTS

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs separated, room temperature
1-1/2 cups whole milk
1 cup butter melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup for serving

INSTRUCTIONS

Mix Dry Ingredients

Combine flour, sugar, and baking powder in a bowl.

Combine Wet Ingredients

Beat egg yolks and mix with milk, butter, and vanilla.

Make Batter

Stir wet ingredients into dry, then fold in beaten egg whites.

Cook Waffles

Pour batter into preheated waffle maker and cook until golden.

Serve and Enjoy

Top with strawberries or syrup

Devour!

FAQs & Tips

How to Make Ahead and Store?

After letting your finished waffles cool, place them in an airtight container or resealable bag. They’ll last about 5 days in your fridge and several months in your freezer. However, make sure that the bag or container is freezer-safe.

Is there really a difference between a Belgian waffle and a regular waffle?

Yes! Have you ever eaten an Eggo waffle? Yeah, that’s not Belgian. The biggest difference lies in the texture and fluffiness. The whipped egg whites and extra baking soda make these waffles much lighter.

I read online that I should use a Belgian waffle iron. Can I still make these waffles with a regular one?

It’s true that Belgian waffle irons contain deeper grooves, which enhances the fluffiness I keep talking about. However, you can definitely use a regular waffle iron. Your Belgian waffles will still taste great!

Can I add any other flavors to this recipe?

Absolutely! I like to add a tablespoon of cinnamon myself. Chocolate chips, nuts, and even blueberries also mix nicely with this batter.

Serving Suggestions

Call me old fashioned, but I like to eat my waffles with bacon and eggs. Though if you want to try a few brunch-worthy options of these classic sides, check out my easy cloud eggs and twisted bacon. Looking for a more nutritious side? For veggies, I’d suggest honey-glazed carrots and sauteed broccolini. Oh, and if this is for brunch, serve some bloody mary cocktails and mimosas while you’re at it!

Authentic Belgian Waffles

Bring the taste of Belgium to your kitchen table with these fantastically fluffy waffles

Course Breakfast

Cuisine American, European

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 333kcal

Author FoodFaithFitness

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs separated, room temperature
1-1/2 cups whole milk
1 cup butter melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup for serving

Instructions

In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, lightly beat the egg yolks. Mix in the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, stirring just until the mixture is combined. Do not overmix.
In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.
Preheat your waffle maker and lightly grease it if necessary. Pour the batter into the waffle maker and cook according to the manufacturer’s instructions. You want golden brown and crispy waffle.
Serve hot with your choice topping.