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Belgian Waffles Recipe

Belgian Waffles

Recipe courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on May 18, 2013

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    I cut the butter in half and was good, I know it would be better with all the butter but not necessary.

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  • on April 14, 2012

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    Tasty and easy! I've tried recipes where you beat the egg whites separately and fold in but this recipe is so much quicker. Also, I've done it with both all purpose and cake flour but the cake flour does give it a lighter, finer texture so worth hunting for cake flour at the store. Cake flour use to be so easy to fine and I've been to 3 different chains to find it -- finally had to use the whole wheat pastry flour from Whole Foods -- the whole wheat gives it a nutty flavor which isn't bad and definitely more healthy. Will continue to search for Downs cake flour! I also throw in a little vanilla extract. Enjoy!

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  • on January 26, 2012

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    Very nice recipe :
    I added cinnamon and vanilla to taste, in the melted butter before incorporating with th dry ingredients.
    Another few variations: dint have buttermilk so I made some (measured a little less than 1/2 cup of milk and about 1 tbsp of vinegar also added a bit more butter (about 1/8 of a cup.
    All around, the waffles were extremely fluffy and tasty. Made them for an office party. Everyone was happy : I did not make the whipped cream provided in this recipe.

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  • on September 11, 2011

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    The waffles were good. I used regular flower and did not have buttermilk so i used extra milk. It was not to sweet and a nice breakfast. It fills you up!!

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  • on April 24, 2011

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    I didn't have any cake flour on hand so I used regular and it turned out fine. I have a round professional grade waffle iron and it made 4 1/2 waffles. It was very quick and easy and tasted wonderful! Will definitely make again!

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  • on December 08, 2010

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    These were good not great. The cake flour tends to make this a softer end-product than I like. They were difficult to crisp on the outside. I'll stick to my old recipe.

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  • on October 31, 2010

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    This is the first time I tried a waffle recipe and I am very pleased. It was quick, easy, and delicious. We just had butter & syrup but will try different variations in the future. Anyone who has trouble cooking these could only be because of the quality of the waffle iron, I used a good quality iron and they cooked up super fast. The only thing is that I couldn't finish a whole one, it's very filling and I could only make 5 waffles, maybe because of the iron having deep pockets and using extra batter.

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  • on July 25, 2010

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    My husband said that my waffles tasted as good, if not better, than a restaurant! I made these in the spur of the moment so we didn't have certain items. I used all purpose flour instead and used two cups, less four tablespoons. I didn't have buttermilk so I used half a cup of half and half creamer and half a cup of 2% milk and 1 T of white vinegar. I then added half a cup of 2% milk. I also used regular salted butter. I added fresh blueberries, but cut them so they were in small pieces so the waffles were still crispy. I will use this recipe again and will throw away my mix!!

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  • on May 31, 2010

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    Pancakes and waffles ... I'm always trying new recipes. After today I will look no more! These waffles are light and fluffy with a slight hint of sweetness. The use of cake flour creates a deliciously delicate batter and makes these waffles stand out from the rest. I used 1 cup of buttermilk and 1/2 cup of nonfat milk and they were outstanding. ENJOY!!!

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  • on February 07, 2010

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    I added some vanilla, just because, but these waffles were great..... the husband said they were the best ones he had ever had and he is incredibly critical. Also, I have a cheapo 30 dollar waffle iron, not one problem with this recipe.

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