Authentic Belgian Waffle Recipe | Julie Blanner (2024)

FAQs

How are Belgian waffles traditionally made? ›

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

A Belgian waffle in the United States is called a Brussels waffle in Belgium. This waffle is lighter and crisper than the Liège waffle (see below), has deep pockets, and is typically served for dessert. Brussels waffles are rectangular or square and much larger than American waffles.

Another difference between Belgian waffle mix and regular waffle mix is that regular waffles are often made with buttermilk and Belgian waffles are not. Belgian waffles also have more sugar in their batter than regular waffles (almost twice as much!), which makes them sweeter.

Belgian waffles vs regular waffles

The batter for Belgian waffles is also made a little differently by using a leavening agent or egg whites ( like I used in this recipe) to make the batter extra light and fluffy! The secret ingredient to get them extra crispy is the cornstarch! So there you have it, the more you know.

The Difference Between Belgian Waffles and Regular Waffles

Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream. They're sometimes made with egg whites to give them their signature crispy-on-the-outside, fluffy-on-the-inside texture.

Belgium has a few different types of waffles, primarily Liege and Brussels waffles. Brussels waffles are made with a thin, yeast-leavened batter which makes them lighter and airier.

If you don't have a Belgian waffle maker, you can use a regular waffle maker. It likely won't create the larger, thicker, deeper grooves, but you may still end up with fluffier waffles. Keep in mind that the time it takes to make Belgian waffles may vary depending on serving size.

✔️ Classic waffle makers have thinner plates than Belgian waffle makers and yield thinner waffles that are crispier throughout. The main difference between a regular, classic waffle and a Belgian waffle is that classic waffles don't have that thick, fluffy interior.

On Belgium, we call it “gaufres” (in French) or “wafels” (in Flemish). This means in English just the word “waffles”.

Bake Them in the Oven for That Crisp Finish

You probably already know the trick to keep your waffles warm by placing them in a 200°F oven until you're ready to eat. But if you set your oven a little higher, to 300°F, this trick will crisp waffles even further in addition to keeping them nice and warm.

Why do restaurant waffles taste better? ›

Diners grease their waffle irons with a special oil

In diners, chefs will frequently use a butter-flavored oil to grease their irons before they ladle in their batter. This infuses the waffles with a deliciously smooth, buttery flavor, while ensuring that the batter doesn't catch on the hot metal as it sizzles away.

Some waffle makers flip to ensure that the batter spreads evenly throughout the waffle maker. This also allows the waffles to cook much faster and contributes to a nice crisp, golden-brown exterior and fluffy-soft center.

Don't overmix the batter: Like pancake batter, you'll want your waffle batter to be a bit lumpy. Plus, a lot of that scrumptious fluffiness comes from the separately whipped egg whites.

Let the batter rest for about 30 minutes.

The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).

Belgian waffles taste more soft and crispy, while waffles in the Netherlands are made from a heavier batter with a chewy and sticky texture. Another prominent difference lies in the shapes used by Belgian and Dutch styles. The former is in the shape of rectangle and the latter is round.

Medieval origins

In ancient times the Greeks cooked flat cakes, called obelios, between hot metal plates. As they were spread throughout medieval Europe, the cake mix, a mixture of flour, water or milk, and often eggs, became known as wafers and were also cooked over an open fire between iron plates with long handles.

Swedish waffles are thinner than a classic Belgian-style waffle and do not contain yeast. Waffles are particularly popular in Sweden on Våffeldagen, or “Waffle Day” on March 25th every year.

These days, a Belgian waffle you get at a restaurant is probably also leavened with baking powder, not yeast, making the difference more about form than substance. The two waffles also look very different. Belgian waffles are baked in larger irons with bigger hinges, creating deeper holes and a thicker, airier shape.