Best Belgian Waffles Recipes

TRUE BELGIAN WAFFLES

Steps:

• 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. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

BELGIAN WAFFLES

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

LIEGE BELGIAN WAFFLES WITH PEARL SUGAR

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

CLASSIC BELGIAN WAFFLES

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

FLUFFY BELGIAN WAFFLES

Steps:

• Spray a Belgian waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Beat eggs with a whisk until fluffy. Beating slightly after each ingredient, first add milk, then oil, sugar, salt, baking powder, all-purpose flour, and finally whole wheat flour; do not overbeat.
• Pour 3/4 cup batter into the center of the hot waffle iron, spreading with a metal knife if necessary. Close the iron and bake until it stops steaming, 2 to 5 minutes, depending on your iron. Carefully remove cooked waffle with a fork and repeat with remaining batter.

BELGIAN-STYLE YEAST WAFFLES

Steps:

• Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's fine if the mixture isn't perfectly smooth.
• Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.
• Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately.

BELGIAN WAFFLES WITH HOMEMADE CINNAMON SUGAR BUTTER AND SAUTEED CIDER APPLES

Steps:

• For the waffles: Preheat your waffle iron and brush the grate with butter. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl.
• Whisk together the eggs, melted butter and buttermilk in a small bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Set the batter aside at room temperature for 20 minutes. Cook the waffles according the manufacturer's directions until golden brown. Remove to a baking rack. Cut or tear each waffle into quarters. Top each quarter with some of the cinnamon sugar butter and sauteed apples.
• For the sauteed apples: Combine the apple cider, light brown sugar, and cinnamon sticks in a large saute pan over high heat and boil until reduced by half and thickened to a syrup.
• Remove the cinnamon stick, whisk in the butter and add the apples and cook until soft and caramelized. Set aside.
• For the homemade cinnamon sugar butter: Combine the heavy cream and salt in a stand mixer fitted with the whisk attachment and beat until it becomes butter. Combine the sugar and cinnamon in a small bowl and fold into the butter. Scrape into a bowl. (Yield: 1 cup)

BELLA'S WHOLE WHEAT BELGIAN WAFFLES

Steps:

• Combine flour, sugar, baking powder and salt in a bowl.
• Add milk, eggs and oil to the dry ingredients and mix until combined.
• Use approximately 1/3 cup of batter per waffle.
• Bake on waffle iron as per manufacturers instructions.
• Note: My original posting of this recipe did not include salt. I didn't really miss having salt in this recipe, but I thought the first reviewer of this recipe probably had a point about blandness, so I amended the recipe to include 3/4 teaspoon of salt. Other comments have prompted me to add vanilla to the recipe, with wonderful results. Thanks for your comments!

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS

Steps:

• Make waffles:
• Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.
• Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.
• Make topping:
• While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.
• Spoon bananas over waffles, then drizzle with warm syrup before serving.

BELGIAN WAFFLES

Steps:

• Heat Belgian waffle iron; grease if necessary. Stir all ingredients until blended.
• Pour batter by scant cupfuls onto center of hot waffle iron.
• Bake 3 to 5 minutes or until steaming slows and waffle is golden brown. Carefully remove waffle.

CLASSIC BELGIAN WAFFLES

Steps:

• In a medium sized bowl mix together the flour, salt, and baking powder.
• In a separate, larger bowl mix together the maple syrup, apple sauce, non-dairy milk, and vanilla.
• Once the wet ingredients are well incorporated, add the dry ingredients and mix well until combined.
• Cook according to your waffle iron's directions. We cooked ours on medium heat for about 5 minutes.

CHOCOLATE CHIP-BANANA BELGIAN WAFFLES

Steps:

• Preheat a Belgian waffle iron to medium-high. In a large bowl, whisk together the pancake mix, salt, cinnamon, egg, oil, milk, mashed banana and vanilla. Add the chocolate chips; stir until just combined., Grease the waffle iron with nonstick cooking spray. Pour a heaping 1/3 cup batter into each waffle iron quarter, spreading the batter out to the edges. Close and cook until the waffle is crisp and the waffle iron stops steaming, about 4 minutes. Repeat with the remaining batter. To serve, top the waffles with banana slices, walnuts and hot fudge.

CINNAMON BELGIAN WAFFLES

Steps:

• Mix all of the dry ingredients together in a large bowl and whisk to blend, then set aside.
• In a small bowl, beat the egg whites until stiff peaks form.
• In another bowl, add the egg yolks, vanilla, oil and milk, whisking slightly to combine.
• Add the egg yolk mixture to the dry ingredients and beat until well mixed.
• Fold in the egg whites just until combined.
• Make waffles according to the machine instructions.

BELGIAN WAFFLES

Steps:

• Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks - this will keep your waffles light and fluffy.
• Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white - don't worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
• Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.

CHOCOLATE CHIP BELGIAN WAFFLES

Steps:

• Beat egg in a large bowl with a hand mixer until fluffy. Add flour, milk, chocolate chips, oil, sugar, baking powder, vanilla extract, and salt; mix just until smooth.
• Spray a Belgian waffle iron with cooking spray and preheat according to manufacturer's instructions.
• Pour about 3/4 cup batter onto the hot waffle iron and cook until golden brown. Repeat with remaining batter. Serve hot.

EMMA'S BELGIAN WAFFLES

Steps:

• In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
• In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

BANANAS FOSTER BELGIAN WAFFLES

Steps:

• Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
• Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
• Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
• Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
• Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

GAUFRES (AUTHENTIC BELGIAN WAFFLES)

Steps:

• Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
• Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
• Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
• Crumble the dough and drop the pieces into the egg whites.
• Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
• Heat up a waffle iron.
• When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
• I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.

OVERNIGHT BELGIAN WAFFLES

Steps:

• The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
• The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.