Best 20 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.

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.

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.

MOM'S BELGIAN WAFFLES

Steps:

• Stir flour, baking soda, and salt together in a large bowl. Whisk buttermilk, melted butter, and egg yolks together in a separate bowl. Pour buttermilk mixture into the flour mixture; stir to combine.
• Preheat a Belgian waffle iron according to manufacturer's instructions.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff; fold into the waffle batter.
• Pour batter into the center of the hot waffle iron and cook until golden brown, about 2 minutes per waffle or according to manufacturer's instructions.

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.

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.

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.

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.

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.

RED VELVET BELGIAN WAFFLES

Steps:

• Whisk flour, white sugar, baking powder, cocoa powder, and salt together in a bowl.
• Beat buttermilk, melted butter, eggs, 2 teaspoons vanilla extract, and vinegar together in a bowl until smooth. Stir red food coloring into buttermilk mixture. Mix buttermilk mixture into flour mixture until just combined.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat cream cheese and softened butter together in a bowl using an electric mixer until smooth and fluffy. Gradually mix 2 cups confectioners' sugar into cream cheese mixture, alternating with milk and 1 teaspoon vanilla extract, until glaze is smooth.
• Spoon 1/4 to 1/2 cup waffle batter into preheated waffle iron. Cook according to manufacturer's directions. Repeat with remaining batter.
• Lightly dust each waffle with remaining confectioners' sugar, drizzle with glaze, and top each with whipped cream and strawberries.

BELGIAN WAFFLES

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

GINGERBREAD BELGIAN WAFFLES

Steps:

• Beat first four ingredients until smooth; gradually beat in confectioners' sugar, then milk. Cover and set aside., Preheat Belgian waffle maker. Whisk together first eight waffle ingredients. In another bowl, whisk together egg yolks, buttermilk, melted butter, molasses and vanilla. Add to dry ingredients; stir just until moistened., In a clean bowl, beat egg whites until stiff but not dry. Gently fold into batter. Bake waffles according to manufacturers' directions. Drizzle with icing.

CRANBERRY-WALNUT BELGIAN WAFFLES

Steps:

• Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.

BELGIAN-STYLE YEAST WAFFLES FROM KAF

Steps:

• Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
• Stir to combine; it's OK 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 non-stick vegetable oil spray, and pour 2/3 to 3/4 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. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
• Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

BELGIAN WAFFLES WITH BERRY CREAM

Steps:

• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
• Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until thick and lemon colored. Beat in milk. Beat in Bisquick and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Top each waffle with berry cream and additional berries.