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Belgian Waffles

Belgian Waffles

There are waffles, and then there are Belgian waffles. A regular waffle can run through a range of possible flavors and textures – from light and crispy, to hearty and filling – and can be any of a variety of shapes, according to the type of waffle iron that you own. A Belgian waffle is always light and it is always made in a deep waffle iron that maximizes the amount of batter exposed to the griddle for maximum crispness of the finished waffle. Their deep pockets are ideal for collecting syrup and butter, and while all types of waffles are good, there is nothing quite like a good Belgian waffle.

Getting the right waffle iron is only part of the battle when making Belgian waffles. The rest is getting the batter made to ensure that the waffles have the desired lightness to them. A really good Belgian waffle should be crispy and browned on the outside, and moist and soft inside. It should be fairly lightweight, and only fill you up because it’s so big – not because each bite is so filling.

I find that there are a couple of important components in getting a good Belgian waffle. The first is to use cake flour, since it will develop less gluten than all purpose and make for a more tender waffle. The second is to use a fairly generous amount of butter, which will add flavor to the batter, as well as contribute to browning and ensure that the waffles both get crispy and stay that way. The third is to use quite a bit of leavening in the batter. I don’t find that separating the eggs and folding in beaten egg whites necessarily produces a better product, so I don’t usually include that step in making this type of affle. The final element is to use a batter of medium thickness. I’ve heard arguments for both thick and thin, but I’ve always gotten the best results when the batter is only slightly skewed towards the wet ingredients (milk(s), eggs, butter, etc.)

These waffles fit the bill nicely, especially when hot off the grill. The recipe works just fine for waffle irons of all sizes, though you might need to use less batter for smaller irons, producing a consistently light and crisp waffle. I always toss in a little vanilla and nutmeg for flavor, but varying things with some ground cinnamon or ginger would be nice, too. Serve with maple syrup, or with strawberries and whipped cream if you’re feeling indulgent!

Belgian Waffles
2 cups cake flour, sifted (7-oz)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
3/4 cup buttermilk
3/4 cup milk (low fat is ok)
1 tsp vanilla extract
pinch ground nutmeg (optional)
2 large eggs
1/3 cup butter, melted and cooled

Preheat your waffle iron while you make the batter.
In a large bowl, sift together flour, baking powder, baking soda, salt and sugar.
In a large measuring cup or a medium-sized bowl, lightly beat together buttermilk, milk, vanilla, nutmeg, eggs and melted butter until smooth. Pour into flour mixture and whisk only until just combined and no obvious streaks of flour remain. Batter should be slightly lumpy.
Use a 1-cup measure or a large spoon to scoop batter into the waffle iron, lightly greased if your iron requires it. Cook as directed by your machine (mine makes a loud beeping when waffles are done).
Serve immediately, with butter and maple syrup.

Makes 4 Belgian waffles

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  • Maryanna
    October 24, 2008

    These look great. I just had belgian waffles this morning with DH.

  • CookiePie
    October 25, 2008

    Looks delicious – like a perfect, decadent brunch! I love the idea of adding a pinch of nutmeg.

  • Rachel B.
    October 26, 2008

    How did you know Belgian Waffles are my favorite food for breakfast…thanks


  • Katrina
    October 26, 2008

    LOVE Belgian waffles. My favorite are with bananas and pecans with some maple syrup. I’ll put in a plug for the $80 waffle iron you linked to as I have that one and LOVE it. If you love Belgian waffles and are going to use it all the time, spend the bit extra and get that one. It’s awesome! It’s just like the one they use in restaurants and hotels for the perfect Belgian waffles!

  • Isa
    October 26, 2008

    Oh, Belgian waffles sound delicious!
    I seriously have to get one of those waffle irons ­čÖé

  • Lori Ann
    October 28, 2008

    Hmm, I should look into getting a waffle maker, period. Know any that double as pancake griddles!?

  • Vincent Segal
    November 4, 2008

    I too love Belgian Waffles. Still the “norwegian” waffle is my favorite. With butter and broun goat cheese. You need to be a Norwegian to apriciate those.

  • Anonymous
    January 16, 2009

    I just got a belgian waffle maker and was wondering if anyone has added fruit to the batter. I have made blueberry waffles on my old waffle maker, but haven’t tried it yet on the belgian waffle maker.

  • Vernon
    March 18, 2009

    Have heard about them, but never tried. They look so good in the photo that I’m going to have to make some.

  • Waring waffle maker
    March 22, 2010

    Looks very tasty! will try it!

  • Brandon
    March 11, 2012

    This recipe is excellent. I had been trying different box mixes and never really liked any of them, regardless of price. I served these for a family brunch today and all six adults said they were the best waffles they had ever had. Thanks for making me look like an expert.

  • lisa
    June 12, 2012

    Recipe tried, and no regrets. Excellent waffles, this will be my go to recipe. Thanks…..

  • Sindy
    February 7, 2015

    Just made waffles according your recipe├»┬╝┬üdidn’t had buttermilk but I added lemon juices to it and it turn out so good!!!! Cripsy light and fluffy. Thank u so much for sharing the recipe.

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