Best Belgian Waffle Recipe

Closest you can get to Brussels

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I remember the first time I had an authentic Belgian waffle in Belgium. We were staying in Antwerp and it was so cold outside for this Florida girl! We dipped into an inviting restaurant that was absolutely packed with people. The only available seating was on the second floor.

After sitting and sipping a delicious cappuccino, my Belgian waffle arrived. It was crisp without impeding the fork at all and light as air. There was a scant dusting of powdered sugar on top and that was all I needed. I ate the waffle without adding maple syrup.

I’m pretty sure I was audibly saying “mmmmmmmm” as I ate it. Yeah, it was that good, the best Belgian waffle or any waffle I’d ever had. Much unlike the waffle bricks I make at home. Heavy, solid waffles is what I’ve been making my kids for over 20 years. But that would soon change. I had to recreate this at home.

To cut to the chase and after a few months of tweaking this recipe. I think I’ve got it. The taste is impossible to achieve exactly due to the ingredients being made in Europe vs. the U.S. but this comes so close to what is in my memory.

This Best Belgian Waffle Recipe is served at least once a week around here for Breakfast Dinner. Who doesn’t love Breakfast Dinner?

If you feel froggy, make a double batch and freeze them in freezer bags. Kids can grab these from the freezer in the morning, pop them in the toaster, press the “frozen” button and Voila! A hot breakfast they can make themselves!

The Best Belgian Waffle Recipe

Print Recipe

Best Belgian Waffle Recipe

I have worked on this recipe to recreate the Belgian Waffles I enjoyed in Antwerp, Belgium.  Light & fluffy yet tenderly crisp on the outside, these Belgian waffles will not disappoint!

Prep Time45 mins

Cook Time10 mins

Total Time55 mins

Course: Breakfast

Keyword: Best belgian waffle

Servings: 4 people

Ingredients

• 180 grams sparkling water room temperature
• 210 grams whole or 2% milk 120 degrees
• 3 grams instant yeast 2 tsp
• 1 tsp vanilla
• 2 eggs separated
• 20 grams extra fine sugar granulated can substitute
• 7 grams salt
• 270 grams pastry flour
• 100 grams melted butter (European)

Instructions

• In a large bowl, combine sparkling water, milk, yeast, vanilla, sugar, egg YOLKS, salt.  
• Add the flour, whisking until smooth.
• Add melted butter.
• In a stand mixer or with a hand mixer with the whisk attachment, whisk egg WHITES until medium peaks form.  Fold the egg whites into the waffle batter, keep folding until incorporated.
• Cover the bowl and place in a warm area to rise for 40 minutes or until doubled in size.
• Heat your waffle iron to medium (results may vary).  I use a 4×4 square iron and this takes 1/2 cup of batter for each waffle.  Once your waffle iron stops steaming, check your waffle for doneness.  Remove when golden brown.  
• Top with powdered sugar, pure maple syrup, whipped cream, berries – or all of them!
• The waffles freeze very well.  Place a few in a freezer storage bag.  To reheat, pop in the toaster and press the “frozen” button.  Voila, waffles anytime!

Notes

A note on European butter: try to source this if you can at your grocery store.  American butter has a higher water content and can affect the recipe results.  I use Presidente and have used Plugra in the past, both with good results.

 

Invest in a good kitchen scale, measurements are much more exact this way.

Tools used for this recipe:

• 4 inch square waffle iron
• large mixing bowl
• Kitchen Aid Stand Mixer or hand mixer with whisk attachment
• rubber spatula
• kitchen scale
• egg separator

Please be sure to check out my other recipes in the Cooking Section.

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