Classic Belgian Waffles

I made breakfast for you.

But not just any breakfast…I made you my beloved classic Belgian waffle. A favorite of our family.

These Belgian Waffles are awesome! Try these quick and easy, light and airy Belgian Waffles with fruit, whipped cream, powdered sugar,  butter, or syrup. Bakerette.com

It’s good to note that the the Belgian waffle didn’t originate in Belgium, but is actually a North America dish introduced by Maurice Vermersch, who was a native to Brussels, Belgium. Maurice originally named it Bel-Gem Waffles, but he later changed the name to Belgian.

If you aren’t familiar with the Belgian waffle you might be wondering what’s the difference between a Belgian waffle and a regular waffle? It’s the larger size and lighter batter that forms the deeper pockets in these eggy waffles. Belgian waffles are often made with yeast, however, the contemporary Belgian waffles are often made with baking powder, as with this recipe.

You can top your waffles with whipped cream, powdered sugar, fruit, syrup and/or butter. I topped mine with peaches and cream and used this delicious homemade peach syrup recipe as a topper. Delish!

These Belgian Waffles are awesome! Try these quick and easy, light and airy Belgian Waffles with fruit, whipped cream, powdered sugar,  butter, or syrup. Bakerette.com

Classic Belgian Waffles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8 to 10 waffles
Ingredients
  • 1 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
Instructions
  1. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
  2. Separate the eggs from the egg yolks. Set the egg whites aside.
  3. Add the egg yolks, milk, oil and vanilla to the dry ingredients. With an electric beater on medium speed, beat together the ingredients for about 2 minutes.
  4. In a separate bowl, beat the egg whites on high speed until light, fluffy, and stiff. Gently fold the egg whites into the batter with a spoon. Do not beat the batter or overmix it..
  5. Preheat the waffle iron. Brush with oil or cooking spray and spoon about 1/2 cup or more into the center of the iron; just enough to cover the waffle grid. Close the lid and bake until it stops steaming and the waffle is golden brown (about 2-3 minutes). Serve immediately.

Thanks so much for having me Ruthie! I hope you all enjoy these waffles.

I’d love to have you stop by and visit me at Bakerette or connect with me on PinterestFacebook or Twitter!

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About Jen

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

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