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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 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 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 make the last one when I heard “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 think 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!
♥If you want thicker than 1″ waffles, this model makes 1.25″ Thick waffles.
♥For even thicker waffles, 1.5″ thick, go 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
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
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.
Clifford says
Make these the night before. Bring to room temperature the next morning and makes the best waffle ever.
Crisp on the outside, light and tender on the inside.
Lenny says
Best recipe ever!! Is fast and my kids love it, never again buying store brand mix… thank u <3
TKWAdmin says
Yeah! Thank you so much Lenny! So happy you and your kids loved it!
Best Kitchen Wishes!
Sylvia says
Hi ! I will try this recipe but my waffle maker is not a belgian thpe . Will it still be good?
TKWAdmin says
Hi Sylvia,
I’ve not tried it with a non-belgian waffle maker. Belgian waffles have those deep pockets and enough space to allow them to remain light an airy. The flavor is spot on but I’m not sure if they will still be light and airy.
Best Kitchen Wishes!
Mandy Richardson says
1st. This is the best waffle recipe I have ever come across
2nd. I owe you a huge apology!! I almost threw the batter out before cooking it, I kept thinking there is correct I had never had a recipe so watery before….
But it really does turn out amazing! My husband claims they are the best waffles he’s ever eaten!
TKWAdmin says
Hi Mandy!!!
Yeah! I’m so happy you guys loved it! And no apology needed! But I’m confused about something. You said your batter was watery? It should actually be thick; almost dough-ish.
Best Kitchen Wishes!
Corey says
GREAT recipe. I was very doubtful that I could ever pull off the perfect waffle but this is it!
Thanks so much!
TKWAdmin says
Yeah!!! So happy you loved it Corey! These freeze BEAUTIFULLY by the way – I have a stack in my freezer at all times.
Best Kitchen Wishes!
Loura G says
I doubled the recipe and the batter was too thick. I mean like dough thick. I don’t know what happened. I even added a bit more liquid to try and thin it a bit to fold in my egg whites. I didn’t add extra flour or corn starch I know that for because I sifted each measurement which was only twice. Are they suppose to be like a wet cookie dough consistency?
TKWAdmin says
Hi Loura!
The batter is thick, to the point almost it’s where you need to scoop it out versus pour it. That’s a chef secret – pancake batter you pour, waffle batter is thick and scoopable.
Best Kitchen Wishes!
Princess Leigh Loyloy says
Hello! Good day! Can I prepare these waffles by 8am then fridge it and use it anytime that day? Thankyou Im planning to include this in my store! Im concern about the whipped eggs.. thankyouuuu i hope to get a response
TKWAdmin says
Hi!
I would not recommend that. Typically the batter should be used within 45-60 minute of resting it as the egg whites will start to deflate. My advice is to make a big batch up, cook/cool the waffles then reheat when ready to eat. They freeze beautifully!
Best Kitchen Wishes!
Lucas says
TKW you are a breath of fresh air! These were absolutely perfect! My wife is from Belgium but she is not a cook sadly so she never learned how to make these. We’ve been back to her home many times over the years and would also gorge ourselves on these while there. Her birthday is coming up and after scouring the web I found your recipe. It had so many high praises that I decided to try it out.
You actually made her smile from ear to ear and nod her head ‘yes yes yes!’ as she ate 2 of them. These are perfect and one that reminded her of home.
By chance do you also have a Liege waffle recipe? There’s a debate as to what are considered ‘true’ Belgian waffles – the liege or these ones. Honestly I don’t care as long as I’m eating ones that taste like this, like her home!
Bless you!
Isabel says
Absolutely amazing! I have been searching for decades on how to make the perfect Belgian waffle and this recipe is IT! When I was in college I did a year in Belgium and that’s where I fell in love with true Belgian waffles. This is as perfect as you can get! Crispy on the outside with such a light and airy middle! I’m so glad that I read the steps about folding in the egg whites and then letting the batter rest. GENIUS!
Thank you so much!
Isabel
Marco says
Recipe SUCKS..,..sugar quantity is way too much!!!!!
Wasted all the ingredients following the recipe to get limp Belgium waffles…..
The belgiums would be offended….
TKWAdmin says
Lol so I’m taking it you didn’t like it? It’s funny as I just made these this morning for company and they turned out perfectly …as expected. Fluffy inside, crisp crust and definitely not limp.
If yours were limp most likely you didn’t follow the recipe exactly as you have to fold in the egg whites, you have to let the batter rest and your iron has to be set to the right temp per your manual.
As for leftovers well I have none as my guests are taking them home as they loved them. But hey to each their own. Have a blessed day.
Best Kitchen Wishes!