Belgian Waffles are the perfect Sunday morning breakfast. They are easy to make, and you can whip up a batch of fluffy golden brown waffles in minutes! This recipe takes approximately 15 minutes to prepare and another 3 minutes to cook.
Why Are They Called Belgian Waffles?
These waffles were introduced by Maurice Vermersch of Brussels, Belgium during the 1964 Worlds Fair in New York. His recipe was based on a simplified recipe from the Brussels waffles. Vermersch changed the name to the Bel-Gem Waffle because Americans could not correctly identify Brussels as the capital of Belgium. These waffles were served with whipped cream and strawberries, and they were sold for a dollar.
TIP: The trick to making egg whites is to use a bowl that is squeaky clean. Make sure it’s free of any previous baking fats. Fat will prevent the egg whites from whipping.
How To Make Perfect Whipped Egg Whites
Egg Whites are easy to make provided you follow a couple of simple rules. The number one issue with egg whites not whipping is fat. If egg whites are mixed with fat, they won’t whip. Use eggs at room temperature. Start whipping them with a hand mixer on low and gradually increase the speed to high until they form stiff peaks. To test if they are whipped to perfection, pull out the whisk: a stiif peak should form on the end of the whisk. Turn it upside down. If the peak does not move, your egg whites are perfectly whipped.
Using The Right Ingredients Make A Difference
Vanilla Extract vs Imitation Vanilla: If you don’t already, try using vanilla extract. Notice the difference when imitation vanilla is substituted for vanilla extract.
Almond Extract: The same with any flavoring. The extract will always be better than the imitation.
Oil or Butter. Oil will make your waffle more crispy. Melted butter will make it more delicious. It’s your call!
Caster Sugar: Has a texture between granulated sugar and confectioners sugar. It is used for baking quick breads that need to be light and airy. like crepes, Belgian waffles and souffles.
TIP: if you are out of caster sugar, use a blender to make caster sugar from granulated sugar. It’s not ideal because the texture is inconsistent, but in a pinch, it will work better than granulated sugar.
FAQs
What’s the difference between a Belgian waffle and an American waffle?
Belgian waffles are made with whipped eggs and more sugar and butter.
What’s the difference between pancake batter and Belgian waffle batter?
Belgian waffles are made with whipped eggs and have more sugar and butter while pancake batter does not
Why are Belgian waffles so thick?
Belgian waffles are baked and special waffle makers with large, deep square waffle iron pattern that are much larger than the American waffle. The large iron creates a lighter and crispier waffle.
Can you use pancake mix in a Belgian waffle maker?
Yes, just add extra oil and sugar to your mix. Here’s the formula: for every cup of dry pancake mix, add one extra tablespoon of oil and two teaspoons of sugar.
Kitchen Tool Recommendations:
- 8-Cup Measuring Cup: It’s a giant, oversized measuring cup with a lid. I use it to mix thinner batters, such as waffles, pancakes, crepes, and cupcakes. Why do I like it so much? I use it like a mixing bowl. It has cup measurements on the side, an easy-pour spout, and a lid. It’s just easy to use.
- Hand Mixer A hand mixer that comes with a whisk attachment is a kitchen necessity for easy jobs like whipping egg whites or making truffle mashed potatoes. It’s light, has its own case for attachments, and does a great job.D
Belgian Waffle Maker Options: Once I made these Belgian waffles with a Belgian Waffle maker, I never went back to the American waffle maker. I use a Cuisinart Double Belgian Waffle Maker. It does have its downside. It is large, and It’s a little pricy. I like the double-sided waffle maker because it’s quicker and everyone gets to eat at the same time. The good news is that Cuisinart makes Single Belgian waffle makers that have more reasonable price points. I just found out they make a Belgian Waffle Mini
- Mixing bowls: Over the years, I have used all kinds of mixing bowls. The ones I have used for the past 20 years are the nested stainless steel bowls. They are the workhorses of mixing bowls. These bowls can take a beating: they don’t crack or chip, they clean up well, and they store in my cabinet perfectly. Not a day goes by when I’m pulling one out to cook. I do have large ceramic mixing bowls, but I mainly use them for baking breads and sourdough starters
Belgian Waffle
Ingredients
DRY INGREDIENTS
- 1-3/4 cups flour
- 4 teas baking powder
- 2 Tbsp caster sugar (substitute: confectionser sugar)
- ½ teas salt
- pinch nutmeg
- ½ teas cinnamon
WET INGREDIENTS
- 1-1/2 cup milk
- 2 large yolks
- â…“ cup melted butter (oil can be substituted)
- ½ teas almond extract
- ½ teas vanilla extract
EGG WHITES
- 2 egg whites
Instructions
- Preheat the waffle maker. Adjust your settings as desired.
- You will need 3 mixing bowls: one for the egg whites, one for the egg yolk, and one for mixing.
- Whisk the dry ingredients together in a medium bowl.
- In a large bowl, add milk, egg yolks, oil, almond extract, and vanilla extract. Stir until well combined.
- Add the wet ingredients to the large bowl of dry ingredients. Mix until the dry ingredients form a thick batter.
- Start whipping egg whites with a hand mixer at low speed and gradually increase the speed to high until they form soft peaks.
- Gently fold the egg whites into the batter by folding it over itself until you no longer see the egg whites.
- Use about 1/3 cup for each waffle. You will have to adjust this amount depending on the size of the waffle maker.
- Serve and enjoy!
