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Belgian Waffles

Belgian Waffles

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Because I don't like how the word "waffle" sounds: P The first time I try this variant, TOTALLY different from the others, for waffles. And I can say that it is the best!

  • 2 eggs
  • 1 cup milk
  • 2 lg honey
  • 100 gr butter
  • 1 lgt vanilla essence
  • 1 sachet of vanilla sugar
  • 300 gr flour
  • 25 gr of fresh yeast
  • 1 lg sugar
  • 1 pinch of salt
  • 150 gr sugar

Servings: 15

Preparation time: less than 15 minutes



Rub the yeast well with 1 lgt of sugar and 1 lg of milk, add a little flour, mix and leave to rise in the heat.

It took:

Mix eggs, honey, milk, melted butter and vanilla essence. Then add the leavened mayonnaise, mix well and add the flour at the end, stirring carefully so that it does not remain lumpy.

!!! Add the sugar only at the end, before we start baking them.

Prepare the appliance and bake the waffles, pouring 3/4 cup.

Tips sites


It can be served powdered with sugar, jam, finesse, glaze or fruit [sauces].


The quantities are for a MOUNTAIN of waffles: P

Classic Belgian Waffles

Make all your breakfast dreams come true with this fluffy Belgian waffles recipe. These scrumptious Belgian waffles have a lovely crisp exterior with a light and fluffy inside. Top them with some whipped cream, maple syrup, and fresh berries and you’re in for a treat.

Make all your breakfast dreams come true with this fluffy Belgian waffles recipe. These scrumptious Belgian waffles have a lovely crisp exterior with a light and fluffy inside. Top them with some whipped cream, maple syrup, and fresh berries and you’re in for a treat.

  • Author: Sofi | Joke Bakery
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 30 minutes
  • Yield: 6 large waffles 1 x
  • Category: breakfast
  • Method: iron
  • Cuisine: Belgian
  • Author: Sofi | Joke Bakery
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 30 minutes
  • Yield: 6 large waffles 1 x
  • Category: breakfast
  • Method: iron
  • Cuisine: Belgian
  • Author:Sofi | Joke Bakery
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 30 minutes
  • Yield: 6 wide waffles 1 x
  • Category: breakfast
  • Method: ironically
  • Cuisine: Belgian


  • 2 eggs separated
  • ½ cup granulated sugar
  • ¾ cup Vermont Creamery Cultured Butter
  • 1 ¾ cup milk
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt


  1. Plug in your waffle iron to preheat according to the manufacturer’s instructions.
  2. Seperate your eggs, being careful not to get any yolks into the egg whites. Place the egg yolks in a large bowl and set aside. Place the egg whites into the bowl of a stand mixer with the whisk attachment and beat on high until the egg whites form stiff peaks. Set aside.
  3. In a large bowl mix together the egg yolks, sugar, and melted Vermont Creamery Cultured Butter with a whisk. Whisk until smooth. Next, add the milk and the vanilla extract and mix well.
  4. Add the flour, baking powder, and salt and stir until combined, but still lumpy. Do not overmix.
  5. Last, add the whipped egg whites to the batter and use a rubber spatula to gently fold to combine. Fold until no streaks of egg whites remain, but do not over mix.
  6. Spray the waffle iron with nonstick spray and spoon in the amount of batter recommended by the manufacturer (it was about 1 cup for our machine).

Keywords: belgian waffles, belgian waffles recipe, classic belgian waffles, fluffy waffles

Did you make this recipe?

This post is sponsored by Vermont Creamery. As always all opinions are my own. Thank you for continuing to support the brands that help make Joke possible.

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Belgian waffles with vanilla & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Belgian waffles with vanilla or waffles is great when you don't know what else to prepare for breakfast or for a snack. So far, I've shown you how pancakes or friganele, but also the waffles are absolutely wonderful. Many times we do not know what to prepare for breakfast so this recipe is welcome. You can serve them with a multitude of ingredients and they are really delicious. The waffles are of Belgian origin, but they have spread to other countries in Europe and even the world, so we find them in the US and even in China.

And the recipe for Belgian waffles is of two kinds. Brussels waffle and Liege waffles. I opted for the first option. They are made from a more liquid dough and in which we put beaten egg whites. The waffles come out fluffy, light and soft. The ones from Liege are made from a firmer dough, as is the dough stuffed nuts and they are much denser. Both options are very good, but I prefer the fluffy ones because they are very good for breakfast and for a delicious snack. I also like it because they are made quickly and easily and in a maximum of 30 minutes I am ready. Perfect for breakfast!

The recipe is simple and requires few ingredients that you already have in the kitchen. It is very important to have all the ingredients at room temperature, especially eggs. Be very careful when separating them. In order for the egg whites to beat well, no yolk should fall into them. Any trace of fat influences the egg whites and they will not fight properly. And when we incorporate them in the composition we must be careful. Stir gently, with wide movements so as not to deflate. The butter you use must be greasy, with 80% fat, but you can also use oil if you want.

To bake these Belgian waffles, you need a waffle or waffle maker. These are relatively easy to find on the market and are not expensive either. I have one with which I can make 2 square waffles, but there are also devices for hexagonal or round waffles. To serve them, your imagination is the limit. You can add fresh fruit, various fruit sauces, chocolate sauces, de caramel or vanilla. You can also add Greek yogurt, sour cream, nuts or raisins. You can make your favorite combinations for some Belgian waffles with delicious vanilla.

  • 125g / 4½oz plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 150ml / ¼ pint whole milk
  • 2 free-range eggs, separated
  • 40g / 1½oz unsalted butter, melted
  • 1 tsp vanilla extract or vanilla bean paste

Preheat your Belgian waffle iron on the hob over a medium heat if using an electric waffle maker, heat according to the manufacturer’s instructions. You can make these waffles with a standard waffle iron, but the mixture will make more (thinner) waffles.

Sift the flour, baking powder, caster sugar and a pinch of salt into a large mixing bowl and make a well in the middle.

In a jug, whisk together the milk, egg yolks, melted butter and vanilla until smooth. Pour the milk mixture into the dry ingredients and whisk until smooth and thoroughly combined.

In a clean bowl, whisk the egg whites with a pinch of salt until they hold firm, but not stiff, peaks. Using a large spoon, fold the egg whites into the batter mixture until just combined but do not over-mix.

Spoon the batter into the waffle iron - how much you need will depend on the size of your iron or machine - and cook on the hob for 2–3 minutes on each side until golden and well risen, or according to the manufacturer’s instructions. Keep warm while you cook the remaining waffles.

Quick and Easy Homemade Belgian Waffles

There's just something wonderful about waking up to fresh, warm and fluffy waffles. They are the best way to start a Saturday or Sunday morning. They're even better if someone else is making them for you. but they are so easy to make that you won't mind making them yourself too.

This recipe is very simple and is so easy to whip together. It tastes about a thousand times better than any box mix or any restaurant waffles. They come out slightly crunchy and wonderfully puffy and soft on the inside.

Click Play to See This Simple Delicious Waffle Recipe Come Together

This recipe makes enough for about four people. It can easily be doubled if you are serving breakfast for a larger group. You can also make a larger batch and then freeze the leftovers after they have cooled. Easily reheat them by popping them in the toaster for a few minutes. They’re way better than Eggos and are just as easy to reheat on a busy weekday morning. Why are the things our moms wouldn't let us eat, so delicious?

Golden Brown, Crunchy & Delicious!

That & rsquos what these waffles are! They are so crunchy, sweet (but not overly sweet), and almost have a caramelized candied taste.

These are great straight from the maker (but let them cool slightly as hot sugar BURNS!). Trust me, I know this all too well!

Li & egravege Waffle Toppings

Gosh .. the sky is the limit!

  • Confectioners & rsquo sugar
  • Syrup
  • Fresh Fruit
  • Whipped Cream
  • Yogurt
  • Peanut Butter
  • Nutella
  • Ice Cream
  • & hellipwhatever your little heart desires!

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 ½ tablespoons white sugar
  • ¾ cup lukewarm milk
  • 3 eggs
  • 1 cup melted butter
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • ½ teaspoon salt
  • 1 ½ cups pearl sugar (such as Lars' Own®)

Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.

Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.

Preheat a waffle iron according to manufacturer's instructions.

Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

The Presto Flipside Belgian Waffle Maker gives the All-Clad a run for its money. The Presto represents an anomaly in waffle-maker design. Two folding sides are anchored together at the bottom by a plastic hinge. On top of the round waffle plates, thereâ & # x20AC; & # x2122; s an ergonomic plastic handle. Fill the waffle maker, close the two sides together, and then use the handle to flip the main body, which rotates via that anchoring hinge at the bottom, 180 degrees. Many high-end waffle machines can also flip, but the Prestoâ & # x20AC; & # x2122; s novel design means itâ & # x20AC; & # x2122; s far more compact than other models. The Presto has a narrow profile and it can stand upright when itâ & # x20AC; & # x2122; s not in use, making it easy to store in a narrow cupboard alongside, say, cutting boards or sheet pans.

While the All-Clad senses the doneness of your waffles automatically and alerts you with a beep, the Presto asks you to take a little more ownership over your waffle & # x27s cook time. Thereâ & # x20AC; & # x2122; s a timer on the base, which you set yourself depending on your waffle crispness preferences. We found this design to be pleasantly straightforward, and loved that it allowed you to more easily control the doneness of your waffle. The instructions recommend a four-minute cook time, but we suggest cooking the waffles for five minutes.

Epi staffers who tasted the Presto & # x27s waffles described them as & quotfluffy, but still nice and crisp along the edges, & quot and appreciated their deep wells, which could & quothold maximum syrup and butter. & Quot Every waffle we made with the Presto came out evenly- cooked on both sides, a rarity for cheaper waffle makers. While the waffle maker is made of comparatively cheaper materials and undoubtedly less durable than the more expensive All-Clad, it & # x27s priced at a very reasonable $ 62. The Presto also only makes one waffle at a time, while the All-Clad cooks waffles in batches of four — regardless of the price consideration, this is a better waffle maker for people cooking waffles in smaller batches, for one or two people, while the All-Clad is great for feeding a whole family or a big brunch party. If you have a small kitchen and want a single-waffle machine, the Presto Flipside is perhaps the only waffle maker we tested that is simultaneously affordable, space-conscious, and actually capable of making great waffles.


Keep scrolling down to the printable recipe card for full ingredient amounts and instructions or click the & # 8220Jump to Recipe & # 8221 button at the top of the page!

  • Flour & # 8211 I used all-purpose flour.
  • Cornstarch & # 8211 This is the secret ingredient that makes these waffles extra crispy!
  • Baking Powder & # 8211 The pantry staple.
  • child & # 8211 I used granulated sugar, you can substitute with brown sugar, honey, agave or maple syrup.
  • Leap & # 8211 To taste.
  • Eggs & # 8211 Make sure the whites are separated from the yolks! We separate the whites to make our Belgian waffles extra light and fluffy.
  • Butter & # 8211 Unsalted, melted.
  • Milk & # 8211 Use your preference, dairy or non dairy will work.
  • Vanilla Extract & # 8211 For that added hint of flavor.


We like it both for breakfast with chocolate cream, butter or agave syrup, fresh fruit, honey and nuts, and as a dessert on holidays. A way to replace traditional pancakes. The waffles can also be enjoyed in the form of a cake, smeared with chocolate cream and mascarpone, along with fruit and cream.
In fact, you can serve them anytime, anytime!


250 g flour, type 550 with baking powder

1 teaspoon of natural vanilla essence / one sachet of vanilla sugar

if you use regular flour, 5 g of baking powder.


  • We accurately weighed the ingredients, then melted the butter and let it cool.
    I separated the eggs and beat the egg whites hard with salt.
    I mixed the yolks with the sugar until they were light in color and increased in volume. Over the yolks I added the melted and cooled butter, milk and vanilla, mixing until smooth.

I put the flour over this mixture. I told you that I used type 550 flour, with baking powder included in it, but you can use regular flour and add 5 g of baking powder. I started with this special flour after a shopping session of my husband. (Alone, of course!)

Ideally, you should consume the waffles within 24 hours of preparation, but I give you a tip: you can freeze them for up to a month! Put baking paper between them, then in the special freezer bag. (Preferably with zipper).
When you want to eat them, put them in the oven on baking paper for 5-10 minutes or thaw them directly in the toaster. (If it has this function).

Video: Belgian Liege Waffles. BEST Waffles Ever!! (August 2022).