Classic Belgian Waffles

Hubby and I plus our whole family truly fell-in-love with the fantastic waffles we tasted in Belgium when we visited there in the summer of 2013. They were so good that to this day, more than a year later – I can still remember how yummy they tasted and how our noses were tempted and awakened by their sweet aroma. We thought, we better remember these delicious treats as we may not be able to find something similar when we go back to the US. So, we truly indulged while we were there and savored these fantastic Belgian delicacy.

When I posted some of our photos of these Belgian waffles, quite a few of you have asked for a recipe. At that time, I didn’t have any to share. But recently, we discovered this amazing Belgian restaurant in New Haven which serves authentic Belgian waffles. Hubby declared, after tasting them, that they are actually better than the ones we tasted on the streets of Brussels. These were really good. Crispy on the outside and light and moist on the inside. To make it even yummier, they are topped with homemade fresh cream. What’s more, I found a recipe of Belgian waffles right on the restaurant itself.  It’s posted on their wall! Of course, I immediately got a copy and am sharing it all with you here. It is surely worth a try!


Wheat Flour – 550 grams/19.4 oz
Fresh Yeast –  25 grams/0.88 oz
Milk – 1/2 Liter/2.11 cup
Water 1/2 Liter/2.11 cup
Bourbon Vanilla Sugar 6 grams/0.21 oz
Butter 50 grams/1.76 oz
Salt 1/2 teaspoon
Baking Powder 1/2 teaspoon
Egg Whites from 3 Eggs
Egg Yolk from 3 Eggs


Mix water and milk together. Warm up until 50 C/122 F and add the yeast. Beat the egg yolk and add to the lukewarm liquid. Add flour, butter and and baking powder and mix until a smooth batter is obtained. Whip the egg whites, salt and sugar until a firm foam forms. Scoop this gently onto the batter and use a spatula to blend. Cover the waffle batter with a clean towel and let it proof for about 1 hour at room temperature.

Preheat the  waffle iron (220-240c/428-464F). Scoop the waffle batter on the iron, close and flip over the iron immediately. After 2-3 minutes the waffle is baked. (The time may also depend on your own waffle maker) Crispy on the outside and moist and creamy on the inside.

Sprinkle some icing sugar over the warm Brussels waffles and serve with whipped cream and fresh strawberries or cherries.

If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy printing.

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Last updated on October 1st, 2019 at 09:56 am


1 Comment

  1. September 12, 2014 / 3:47 pm

    Love, love Belgian waffles xx

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