Belgian Waffles Recipe

Welcome to our Belgian waffles recipe collection. As there are several types of Belgian waffles I'll give more then one Belgian waffles recipe for the curious and adventurous. 

Thanks to the miracle of the frozen waffle, mediocre waffles are standard fare in homes across America. But a waffle pulled fresh from a belgian waffle maker - golden and crispy, is another thing altogether. 

The Belgian Waffle - Brussels Waffles

The waffle that most North Americans would think of as a Belgian waffle is known in Belgium as gaufre de Bruxelles, "the Brussels waffle". 

The Brussels waffle is based on a batter raised with yeast -- as opposed to most North American waffle or pancake batters, which are raised with baking powder. It is rectangular and usually about an inch thick, with fairly deep "dimples". When you buy it on the street or in a shop in Belgium, it usually comes dusted with a little confectioners' sugar / icing sugar, and maybe spread with chocolate or thick whipped cream. But you can also get it piled high with fruit and other goodies.


  • 1 1/2 oz of yeast (40 gram)
  • 1 pint of tepid sparkling mineral water (4 dl)
  • 1 lb of flour (500 gram)
  • a pinch of salt
  • 1 pint of tepid milk
  • 8 eggs
  • 1/2 lb of melted butter

Belgian Waffle Makers

Belgian Waffles Recipe

  1. Dissolve the yeast in tepid water.
  2. Sift the flour into a bowl and make a hole in the middle.
  3. Mix the dissolved yeast slowly with the flour, add the salt and the milk. 
  4. Add the egg yolks. 
  5. Whisk the egg whites and scoop them carefully with a slice through the tough. 
  6. Cover the dough and leave it to rise until its volume has doubled (about 15 to 20 minutes).
  7. Use the oil to grease the waffle iron (which should be very hot) so your waffles don't stick to it and pour the dough in it. 
  8. Bake the until they turn golden brown.
    Serve with butter and vanillated sugar or powdered sugar.

You need a bigger waffle iron for this variant. The light structure is due to the use of sparkling water.

The Liège waffle Recipe

The Liège waffle is also known as the Luikse wafel in Vlaamse and as Lütticher waffeln in German.) It's more or less oval - shaped, a thinner and smaller waffle than the Brussels waffle. But it's also more substantial, and has a significant crunch due to the small nuggets of parelsuiker or "pearl sugar" that are added to the batter just before baking. In this Belgium waffle recipe these bits of sugar melt when being baked on the waffle iron and caramelize, producing a sugary crust like what's found on top of a creme brulée.


  • 1/2 lb of butter (250 gram)
  • 1/2 lb of sugar (250 gr)
  • 4 eggs
  • 1/2 lb of flour (250 gram)
  • 1 ounce of vanilla sugar (30 gram)
  • 1 spoon of (salad) oil

Warm the butter until it is almost melted. Mix the sugar with it and whisk the eggs, one for one, into the mass.

Mix with the flour and the vanillated sugar, stir vigorously and add the oil. Continue until you have a homogeneous dough.

Grease the waffle iron (which should be very hot) so your waffles don't stick to it and pour the dough in it. Bake the until they turn golden brown.

The Flemish waffle

It depends on where you are in Flanders but there are regional variations which all have their own texture and taste. Worth trying warm with a sprinkle of sugar or for a touch more indulgence, try them with a dollop of cream, hot chocolate or jam sauce. Beautifully light, Flemish waffles make the perfect snack or desert.


  • 1 lb of flour (0,5 kg)
  • 1 ounce of yeast (25 gram)
  • 1 1/2 pint of milk (as liquid) (0,75 liter)
  • a pinch of salt
  • 4 eggs
  • 1 spoon of sugar
  • 4 oz of melted dairy butter (125 gram)


Proceed in the same way as for the basic recipe, but use the above ingredients. (for about 20 waffles) 

Add a bit of brandy or Cognac.

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