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Inside: Today I’m sharing a simple technique I use when I make my favorite crispy Belgian waffle recipe. These authentic Belgian waffles are worth the extra step!
Have you ever had an authentic Belgian waffle? Crispy and caramelized on the outside, and light-as-air on the inside, Belgian waffles are pure heaven.
I’m not a fan of those thin, flat, soggy-with-syrup waffles that are ubiquitous to diners and breakfast joints throughout the United States.
Waffle House, I’m looking at you.
And don’t even get me started on those baking mixes that promise they can make both a pancake AND a waffle batter.
Pancakes and waffles are nothing like each other.
Please don’t make waffles with pancake batter, no matter what the package says.
Are we clear on that?
Authentic Crispy Belgian Waffle Recipe – The Backstory
Have you ever been to Belgium? Oh, how I love Belgium!
This tiny country, nestled between Germany, France and the Netherlands, has given the world many culinary treats. Delectable beer. Fine chocolates. Les frites. (No, “French” fries didn’t originate in France!!)
On the streets of Brussels, crispy Belgian waffles are served hot off the press.
This popular food is typically served plain and occasionally with a dollop of freshly whipped cream and a smattering of berries.
Never with syrup.
Your authentic Belgian waffle batter should contain a decent amount of sugar. Sugar helps to caramelize and crisp up the outside, and imparts a great flavor. You really shouldn’t need to add a sickly sweet syrup.
If you are accustomed to using a mix, please note that making a true Belgian waffle will require a few extra steps.
It’s worth it.
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbl sugar
- 2 eggs separated
- 1/2 tsp vanilla
- 3/4 cup milk
- 1/2 stick butter, melted
Preheat your waffle iron.
In a large bowl, stir together flour, baking powder, salt, and sugar.
In a separate bowl, whisk together milk, egg yolks, and vanilla. Pour wet ingredients over flour mixture, and gently stir together.
Slowly pour in the melted butter, reserving about a tablespoon, and continue mixing until gently combined.
Using a stand mixer or hand-held mixer, beat the egg whites until stiff peaks form. This will take a few minutes.
Slowly fold the the egg whites into the waffle batter.
Dip a pastry brush into the reserved melted butter and coat the waffle iron lightly.
Add in batter according to your waffle iron (for mine, we use a scant 1/2 cup of batter.)
Cook as directed by your waffle iron.
Remove and serve immediately. They are delicious plain, or try topped with powdered sugar, whipped cream and berries, or a bit of jam!
Crispy Belgian Waffle Recipe FAQ
Q: Can you freeze these crispy Belgian waffles?
A: Yes! They freeze beautifully!
Q: What’s the best way to freeze Belgian waffles?
A: I recommend taking your waffles and laying them down on a parchment-covered baking sheet. Stick the baking sheet in the freezer, and once the Belgian waffles are frozen, place them in a freezer bag. This way they won’t stick to each other.
Q: How do you reheat frozen Belgian waffles?
A: You can pop them in a toaster or oven to retain the crispy exterior, or in a pinch, you can microwave them. While they won’t be as crisp in the microwave, they’ll still taste great!
Q: Can you double your crispy Belgian waffle recipe?
A: Yes! Directions remain the same. I often double this recipe so I can freeze the leftovers.
Q: Do you need a special waffle iron to make these crispy Belgian waffles?
A: No! You can use any waffle maker you have. We have this one.
Looking for another fun European recipe to make from scratch? Check out my Kaiserschmarrn recipe for authentic Austrian shredded pancakes!