Best Belgian Waffle with maple syrup
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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


  • 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)


  • 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 4x4 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!


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.