Belgian Waffles

by Eddy Van Damme on July 14, 2010

Golden crispy on the outside, tender and moist on the inside with a near see thru appearance are the characteristics of a perfect waffle.

In Belgium, this type of waffle is known as the Brussels waffle where it is very popular. The Belgian or Brussels waffle was first introduced in 1856 at the fair in Brussels, although other types of waffles had been around for a much longer time.  In fact a waffle iron can be seen on a painting by Pieter Breughel, dating back to 1559.

Traditionally waffles in Belgium are consumed as a dessert and served with powdered sugar, whipped cream, butter, ice cream, chocolate sauce, fruits etc. In the United States most people consume waffles for breakfast. In our home we serve waffles both for weekend breakfast (piled with lots of fresh fruit) and for dessert.

Getting it all together!

Since yeast is involved with this type of waffle it takes time to for this batter to reach perfection, therefore, if you are planning to serve this type of waffle for breakfast it is best to make these during the day and simply freeze them. Defrosting is quick and once they come out of the toaster they are still very good. If you serve them for dessert or an afternoon snack make them fresh!

Belgian Waffles – Brussels Waffles

Yield: About 16

Using liquor in this waffle is optional but does provide a very nice flavor.

¾ Cup (6 oz) Sparkling water, room temp. 180 g
¾ Cup + 2 Tbsp (7 oz) Milk, at 120°F (45°C) 210 g
2 teaspoons (2 tsp) Dried yeast 3 g
1 teaspoon (1 tsp) Vanilla bean paste 5 g
2 (2) Large eggs,  separated 2
1 Tablespoon ( ½ oz) Extra fine granulated sugar 15 g
1 ½ teaspoon ( ¼ oz) Salt 7.5 g
2 Cups (9 oz) Pastry or all purpose flour 270 g
6 Tablespoons (3 oz) Melted Butter 90 g
3 Tablespoons (1.5 oz) Mandarine  Napoléon liquor 45 g
  1. In a bowl combine the sparkling water, milk, yeast, vanilla bean paste, yolks, sugar and salt.
  2. Sift and add the flour and whisk until smooth and no lumps remain.
  3. Add the melted butter followed by the Mandarine Napoléon Liquor.
  4. Whip the egg whites to medium firm peaks and fold into the above. Cover and let rise until doubled, about 40 minutes.
  5. Use a good and well heated waffle iron.

Enjoy and as always welcome to my pastry blog!

32 comments on “Belgian Waffles

  1. justin on said:

    Chef Eddy, your waffles look amazing! Can’t wait to try.

  2. Thanks for sharing this recipe, the waffles look delicious.

  3. Bonnie on said:

    Wow, All your recipes are great, I’m sure this is also a winner.

  4. Kenny on said:

    YUM! We made these this morning and they are above perfect!

  5. Patricia on said:

    We have been looking for a long time to find the best Belgian waffle recipe, I can honestly say, we have finally found it! These are very delicious with the right texture. This recipe is a keeper.

  6. Darienne on said:

    Lovely. Our next ‘dessert as dinner’ for certain. Chef Eddy, you have done it again!

  7. Jennifer on said:

    These were the best waffles I have ever made! Real Belgian waffles.
    Simply delish!

  8. Hilary Adams on said:

    This is very similar to the recipe you handed out last fall in Fundamentals which was the reason I bought a waffle iron with a gift card I got for Christmas! I enjoyed that recipe very much, so I’m excited to try this one to determine the differences… :0)

  9. Diana Wallace on said:

    These were amazing! The liquor added just the right balance!

  10. Chef can we keep this dough/batter refrigerated for a day or two?

  11. I want to eat this breakfast meal again… Make some more these waffles… Later Chef Eddy..

  12. hi

  13. Chef, I have always looked for perfection in anything that I do. And I have to say you have obtained perfection with these. Tomorrow, I’m going on quest to make these. And I’m going to keep making them till I get then as perfect as yours. This is a very inspiring project. Thank you for sharing this recipe with us. Once that I have perfected these, I would like to do a post about them on my blog, Provided you don’t mind. You will get all the credit for the recipe and photo’s. Again, Thank you for this inspiring recipe.
    Michael Long

  14. Eddy Van Damme on said:

    You bet! Do not over whip the egg whites and test with a few types of flour.
    My best, Eddy

  15. Chef, I just got done doing those Waffles. My God those are good. I even had the neighbor lady test them also. Those are out of this world. I was very careful about over working the egg whites. I went real easy on them. I used two Vanilla beans in the batter and I think next time, I’ll use maybe three beans. But anyway. I want to thank you for posting this recipe. And like I said I would like to post this recipe on my blog, And Your Name will be all over the post. And how nice you about letting me post your recipe.
    My blog is
    Thank you again,
    Michael Long

  16. Edmond on said:

    Hello Chef, I tried making these waffle and they taste great, however I cant get the texture on the outside correct. The outside of the waffle is not the golden crispy texture as I know real Belgian waffles should be. What do you think I’m doing wrong?
    Thanks for your help.
    EdmondHi Edmond,
    Sorry the waffles are not perfect yet. It could be that the egg whites are under whipped-too soft or that the waffle iron you are using is low in wattage and can therefore not get you a quick crispy crust. If that does not help use flour with a higher protein content.
    All the best!

  17. Edmond on said:

    Okay, I’ll try the flour with more protein and I’ll see what happens.

    Thanks for the info. I’ll let you know what comes out.

  18. Marissa Astrich on said:

    Chef Eddy,
    I have always loved waffles and finally purchased a waffle iron a few months back. I have been trying out different recipes for sweet and savory waffles, and cannot wait to try out your recipe. I have not made waffles with liquor in the recipe yet. Thanks!

  19. Hi Eddy,
    Your waffle ROCKS ! The picture tells me that it is light, airy, crispy and moist & fluffy inside. Does it go soft very quickly?

    Eddy you are 1 special professional pastry chef. I do not know of any professional pastry chef answering all kinds of question in their blog except you. You are so special and you know something, you have many many fans out there. For your info, I have a small shop in Bangkok specialising in pancakes, waffles, crepes and honey toast, all served with gelato . your blog inspires me.

  20. Eddy Van Damme on said:

    Hi Yasmin,
    Thank you for your nice compliments. If baked in a professional waffle iron the waffle will not go soft rapidly. If you have issues (high humidity) you may want to reduce the butter a little and add an egg. That will help to keep the waffle crisp longer.
    My best!

  21. Hi Eddy,
    I have my own recipes on waffle but I am going to try yours to compare the texture. Will you please tell me whether the batter can be refrigerated and if so for how many days ?

    Mine own recipes can be kept in the fridge for at least 5 days if covered properly. My version is without using yeast.

    Thank you Eddy and sorry to bother you again.

  22. Eddy Van Damme on said:

    Hi Yasmin,
    Since these waffles contain whipped egg whites, the batter cannot be refrigerated. Unless, if you make the batter without egg whites and then take a portion of the refrigerated batter and add a portion of whipped egg whites you will obtain great results.
    My best,

  23. Hi Eddy,

    I have a very important question in regards to waffle iron. I am using a belgium waffle iron in my shop. Each time I would preheat the iron till fairly hot before baking. Once in a while, the waffles would STICK to the iron when I tried to remove it after baking and the waffle looks out of shape. Why actually went wrong ? I hope you can help me. Cheers and thanks Eddy.

  24. Eddy Van Damme on said:

    Hi Yasmin,
    Are you using the recipe from my site? And if so, have you kept the recipe as is or made changes?
    My best, Eddy.

  25. Hi Eddy,
    Thank you for your prompt reply. No, I used my recipe. I bought the waffle maker almost 1 year ago and it had been very very good but lately the waffle stuck to the iron even though i preheat the iron till very very hot before baking. I tried oiling it with cooking oil, it did not work. Do i need to give it a thorough cleaning and if so, how??

    My best.

  26. carmen Cortis on said:

    I would like to try your waffles but could not find the vanilla bean paste. Can I subsitute it with something else Thanks

  27. yasmin yeong on said:

    Sometime ago i wrote to you inquiring about my batter being stuck to my waffle iron. i know the answer now! it was becos the waffle iron has been WORN OUT !! i just need to “retouch” it and it works just as good as new!

    Merry xmas & happy new 2013 to u & all!


  28. Anthony on said:

    Finally! I have been looking for a good Belgium Waffle recipe and I have had no such luck. however how Chef Eddy describes these waffles they sound delectable and perfect.

  29. mark on said:

    yep! I have been searching for awhile now… Making an almost identical recipie, but this one is the Jam! What is the difference, the liquor? PERFECT!

  30. mark on said:

    correction… the secret ingredient is the powdered sugar! Without it you wont get that light airy waffle

  31. Dierk Groeneman on said:

    Thank you, Chef Eddy, for a great web site.

    This waffle recipe makes me think of a question I have wanted to ask a professional chef:

    Is the sparkling water used here for leavening? How does it still serve this purpose after it has been stirred in with the other liquid ingredients? Doesn’t the stirring action “degas” the water?


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