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“Best Ever Belgian Waffles in the World” Yeah I know that’s a big statement there for a simple waffle. But you don’t understand, coming from me – that woman who really doesn’t care for waffles, pancakes, french toast, or crepes, THESE THINGS ROCK!
It’s not that I don’t care for them as I love the taste of the first or second bite but after that, I’m done. They just ‘get to me’ and well it’s not bacon or a dippy egg. Sure I’ve added bacon to waffles or topped it with a dippy egg but it’s just too much for me.
Traditional Belgian waffles are yeasted (See my Liege Waffle Recipe!) and the batter rests in the fridge overnight. So I went with those initially. The next morning I got out my brand-new waffle iron and got to cooking them. I gave Mr. Fantabulous one and after one bite he looked at me and said “Um, can I have eggs instead as these are terrible.” I took a bite and yep, he was right. The batter was a loose dough consistency which I found odd but figured that’s how yeast batter would be. I couldn’t stand the taste so needless to say I pitched the entire batter.
So I went back to the drawing board and looked at some of my other waffle recipes. Then it dawned on me my Mom used to make these waffles when I was really little. After digging through my old recipe book I found hers. After studying the ingredients I knew I had to tweak it to get it to a Belgian waffle taste, appearance, and thickness.
These waffles are more like Brussels waffles so they have baking powder instead of yeast for the leavening agent. That being the case, just like any pancake batter or waffle batter once you whisk it together (but not over-whisk it) you allow it to set out for a good 30 minutes to allow the leavening agents to work their magic. Now me being me I am a batter girl. 99% of the time I can tell you how a dish is going to turn out just by how the batter tastes.
Which Waffle Maker?
I’ve made this recipe using a round waffle maker and a square one.
Since this was a new machine for me, I had to figure out the settings. See this one went from 0-8 on the temperature gauge however, I had no clue what the baking temp was. Needless to say, the first one was waaaaaaaaaaaay too dark and raw in the middle and the 2nd one was too light (and I didn’t put enough batter on the maker). I WISH this machine would have come with instructions of “Pour X amount on the hot iron so ensure an even bake AND to not have it overflow out the sides, onto your counter and everywhere in between!”.
Yeah… she overflowed.
… A LOT but live and learn.
By the third waffle, I had it down to a science – almost a cup of batter with the machine on #7. But when you make these you’ll have to go with what your manufacturer’s instructions say. As you can tell by these pics, these came out to about 1″ thick with deep crevices to house all that maple syrup or toppings.
What do you top yours with? Mr. Fantabulous loves pure maple syrup (must be warmed). Yes, he’s that spoiled, but I blame his mother for that. I just continue it. LOL
Initially, I only made a half batch I only had enough batter to make 4. Since the first 2 didn’t turn out right and Mr. Fantabulous was nomming on #3 I had only one left. So I got to making the last one when I hear “Wow baby, these are amazing! Are there any more???” Now folks these things are pretty big. As I said an inch thick by 10″ round. I honestly was surprised he wanted a second one (okay not really but it still amazes me just how much he can eat!) so I gave up my waffle.
But this recipe, I nailed it the first time out of the gate with my tweaks off of my Mom’s original recipe. It was light and airy, the texture was perfect. It wasn’t heavy but it was filling.
Always test, test, and re-test recipes!
Now like any food blogger, or cook, you test, test, and re-test a recipe for consistency. You want the same results every single time with minimal variance in outcome. So later that afternoon I set out and made 2 more batches. Perfect every single time. Now I will tell you that I have enough Belgian Waffles in my freezer for quite a while but I have plans for those babies in future recipes. You know me, I can’t just stick to the norm. I have to venture outside of the box and push the limits. I already have another adaption of this recipe coming up (just waiting on me to edit the photos) and 3 more uses of these. Oh yeah, I got plans baby!
Chef’s Secrets To Perfect Waffles!
Needless to say, I went through many iterations of this recipe and finally figured out the secret (or secrets to the perfect Belgian waffle).
- Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
- Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it thoroughly per your machine’s instructions).
- Resting the batter – you need to let the batter set to allow the leavening agents to work their mojo.
You know, I think I already know what I’m having tomorrow for lunch. One of my Belgian Waffle makeover recipes I’m working on. I’m thinking it’s going to be all kinds of awesome! Until then you NEED to have these in your life, your freezer, and most importantly, in your belly!
***10/28/17 UPDATE***
I’ve been getting asked a lot what Belgian Waffle Iron I use. I have 2 that I absolutely love.
♥What I love about the Oster CKSTWFBF21 1-1/2-Inch Thick Belgian Flip Waffle Maker is that it makes super thick waffles. The only negative is that the plates don’t come out to wash so cleanup, while easy, is still a pain.
My model has been replaced with this model.
♥The KRUPS, 4-Slice Belgian Waffle Maker With Removable Plates is great for thick, square Belgian waffles. Plus it has removable plates. The negative, they aren’t as thick as the round one above. Both are awesome and work amazingly well!
Best Ever Belgian Waffles in the World!
- Yield: 4-6
- Cuisine: breakfast
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Ingredients
- 1 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (has to be buttermilk)
- 1/3 cup melted butter, unsalted
- 1 egg, room temperature and separated
- 1/4 cup – 1/2 cup sugar
- 1 1/2 teaspoon vanilla bean paste
Instructions
- In a bowl beat the egg white until stiff peaks form. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
- Add the milk, butter, egg yolk, sugar and vanilla and mix just until combined. Do not overmix as you do not want air in this. Some lumps are OK.
- Gently fold in the egg whites until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
- Let the batter sit for 30 minutes.
- Heat a waffle iron.
- Follow the directions on your waffle iron to cook the waffles.
- Serve immediately hold in a 200 degree oven, directly on the rack. I would not recommend stacking them as they are heavy and may get smushed or soggy on the plate.
Notes
To freeze, allow to cool completely and wrap individually in plastic wrap.
To reheat just place frozen in the toaster.
We personally like a sweeter waffle so when I make them I like almost a 1/2 cup however you can certainly add the lesser amount.
Depending on how big your waffle iron is, will depend on how many waffles you get out of this. Mine is fairly large so I get 5-6 waffles that are pretty big.
Well, I haven’t made this yet, but I wanted to share how I was introduced to Belgian waffles, and it will open up a new use for them during your day, night, midnight snack, and heck, life’s short, so breakfast too 😉
During 1986-89, from high school to the birth of my 1st child, I worked as a shift manager for a local TCBY.
We were allowed 1 free item/ shift, and they had the BEST Belgian waffles ever… of course, these had frozen yogurt on top. I usually had these with a berry flavor froyo; usually Boysenberry, Black Raspberry, Strawberry or Blueberry Cheesecake froyo.
I had the whole waffle to myself and well, I was also pregnant, so this is how I made my Belgian Waffle sundae… layer by layer 😋
•Belgian waffle base (the whole waffle!) the round, 1″ thick kind, using a BUTTERED waffle maker that flips over; very important!
•a layer of softserve, or slightly melted ice cream or yogurt- fruity flavors are best, but do your own thing. The fruity flavor went great with rich hot fudge, tangy strawberries, a little crunch from the Oreos, and the light fluffy goodness of the Whipped Cream and maraschino cherry.
I always made sure that the whole waffle had some froyo on it
• Crushed Oreos- spoonful or 2
• Hot fudge
• Diced strawberries and their juice (our strawberries came whole and frozen, so we cut them up ourselves)
• And, of course, fresh, Whipped Cream and cherry on top!
This was my go-to “meal” throughout my pregnancy lol
I hope you all try your waffle this way!!!
Now, if anyone can find a Supreme Copycat Recipe for the TCBY Frozen Yogurt, I would be in froyo heaven! Yummy dessert-ing to all!!!
OH MY GOSH that sounds incredible!!!
Best Kitchen Wishes!
Finally, the taste, consistency, the batter that has that dough like give. I used to do Sunday brunches at a higher end restaurant, their ingredients were food service grade but this is what I was looking for. I thought I had a bad Oster, you paroled it.
So happy you found the perfect recipe 🙂
Best Kitchen Wishes!
If I can’t find vanilla bean paste; what can I substitute it with?
You can use equal parts vanilla extract.
Best Kitchen Wishes!
I made two separate batches today and one of the batches the batter was thick and really easy to use and the waffles came out really fluffy. The other batch the batter was really liquidy and the waffles were quite flat. What do you think might have happened. This is the second time that this has happened. They are by far the best I have ever tasted though.
Did you make them both at the same time and let the one set for more than 30 minutes while you used the other? Also, did your egg whites have stiff peaks? Those are the only 2 things that will affect them becoming flat. They shouldn’t set for more than 30 minutes (meaning like an hour) AND most importantly the egg whites HAVE to have very stiff peaks AND when you add them to the batter you have to fold them in gently. They have to be folded else they deflate.
I’m super happy you love them though! I honestly think it has to be the egg whites. As for them being liquidy, I’ve never had that. The only thing I can think of is that there may have been a mismeasurement. It happens; even to the best of us 🙂
Best Kitchen WIshes!
These are awesome waffles. I bought my husband a waffle maker 6 years ago. and it sat doing nothing. I told him use it or i am going to sell it, So I found this recipe for him. he made it for the family , they went nuts for it! He has since kept the freezer full. So dont be afraid to try this recipe. you will not be disappointed.
★★★★★
The title says it all for this recipe! I use brown sugar instead of white whenever possible and it was delicious!
I am done with boxed waffle mix! This recipe is amazing! My whole family loves it! So delicious.
★★★★★