And for the days when you’re dialling it down these Buckwheat Pancakes are an understated and healthy alternative. This post contains affiliate links. When you purchase through our links, we may earn a commission.
What are Belgian waffles?
The waffle’s history can actually be traced back as far as Ancient Greece where it began life as a wafer-like disc and was given as a blessing. But that might call for a whole other blog post! Let’s just say the modern day Belgian waffle has made a few journeys and undertaken a few recipe tweaks since then. Belgian waffles exploded in popularity in the US in the early 1960s thanks to two Belgians on either coast. Selling for a dollar each, these signature waffles were thick and deep-grooved, with a crunchy golden shell and fluffy white inside. Slathered with peaks of whipped cream and strawberry slices, it’s when the worldwide obsession began. While the Belgians aren’t the only waffle makers, the classic Belgian waffle is instantly recognisable by it mattress-like dimensions and perfect potholes for pooling sauces like chocolate, maple syrup or melting ice-cream wipes away drool. Other varieties are Dutch; two penny-thin, dark waffle discs sandwiched together with a gooey caramel. Snack size and eaten on-the-go. Swedish; a delicate, thin, petal-shaped round that’s crisp and light. Served with a dollop of cream and jam- a dainty afternoon tea delight! And American. Modelled on the Belgian waffle, but usually made with buttermilk which yields a denser and less deep waffle. Anyone switching their waffle allegiances??
Waffle batter vs pancake batter
Such similar ingredients but such different results. Have you ever thought you could get away with making waffles using a pancake recipe? How did that go? It’s true, both are essentially made up of eggs, milk and flour, so you’d think the results would be the same, right? However, the waffle recipe includes some indulgent extras in the mix; sugar and butter, and a raising agent, while the pancake recipe (for European pancakes) is scant. So what makes them so different? First, a good waffle calls for the separation of yolks from whites. Folding the whites into the batter adds air to create that famous pillowyness! Pancake ingredients are all whisked up together, relying on the whisking to create air bubbles, but the result can be, well, flat. Second, the sugar and butter in a Belgian waffle recipe caramelise in the iron and is what ensures that golden crispiness that’s so irresistible. European pancake recipes tend not to include sugar in the mix and while they do brown, they don’t crunch. Finally, on pouring the waffle batter will be thick and satisfyingly oozy meaning it won’t flow out of your This is an affiliate link.waffle maker! Pancake batter is runny and will flow to meet the edges of a frying pan in a perfect circle.
Various toppings
Things are going to get crazy here. Let’s talk toppings. You can go sweet. You can go savoury. You can go sweet AND savoury. Whaaaaaaat? Yes, I said it. You can literally do whatever you like to the top of your waffle. There are no waffle rules! But here are some of my faves in case you need some inspo: And if you’re going to go totally wild, add maple syrup and/or ice-cream to any of the above. There’s no judgement in this waffle game.
Storage and leftovers
Leftovers??? I don’t think so! But Belgian waffles are great to batch cook and freeze so you can skip the prep for the next time. Cook the waffles first until just cooked, but not crispy. Allow to cool and then stack with baking parchment to separate. I tend to do them in pairs or threes. Put the pairs in a freezer bag and they’ll keep in the freezer for up to 3 months. To reheat, no need to defrost, space them out on a baking tray and put in a preheated oven at 175C for 15 minutes or until the edges start to turn crispy. Some suggest toasting them in the toaster, but that takes some trial and error before getting it right!
More breakfast recipe ideas
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title: “Belgian Waffles” ShowToc: true date: “2024-10-19” author: “Dave Murphy”
My homemade Belgian waffles recipe uses kitchen staples and no yeast that has to rise. The two main tricks to creating delicious light and fluffy Belgian-style waffles are whipped egg whites and a very hot waffle iron. Then top them off with fresh fruit, honey butter, fried apples, or just a simple pour of maple syrup. If you love gourmet waffles of all sorts, then try my pumpkin waffles, classic waffle recipe, or chicken and waffles recipe next.
What You Need To Make This Recipe
All-purpose flour — plain flour is perfect for waffle batter for creating tender waffles with a crispy exterior. Baking powder — When paired with whipped egg whites, this leavening agent creates tiny air pockets throughout the batter, making super fluffy waffles. Milk — feel free to use any percentage of dairy milk or any unsweetened plant-based milk you prefer. Neutral oil — I typically reach for vegetable or canola oil, but avocado or grapeseed will also work beautifully. Eggs — you’ll need to separate the yolks and whites (yolks add tenderness, while whipped whites add fluffiness). I prefer separating them cold as the egg white is a bit thicker, and the yolk is less likely to break. Vanilla extract — for added richness and warmth. Feel free to swap in an equal amount of vanilla paste or powder, or use half as much ground vanilla bean instead.
How To Make Belgian Waffles
- Preheat your Belgian waffle iron. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
- Stir the wet ingredients into the dry ingredients until almost combined.
- In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
- Gently fold the egg whites into the waffle batter until no streaks remain.
- Scoop about 1/3 cup of Belgian waffle batter for each waffle. (This will depend on the size and settings of your waffle maker, so feel free to experiment with amounts.) Cook according to the manufacturer’s instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.
Pro Tips For Making This Recipe
Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch! Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them. Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.
If you’ve tried this Belgian Waffles recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
