Belgian Waffles Restaurant Style

Crispy on the outside and light airy inside these deep pockets Belgian Waffles is our family favorite! There are two key method and a couple key tips to make the perfect Belgian Waffles Restaurant Style. I have explained all that in detail along with a video.

Belgian Waffles is different from American Waffles

YES! There is a difference. Belgian waffle was initially prepared with yeast which would make it extremely airy and light. These days it is prepared with baking powder and soda, just how I did in my recipe.

Also, Belgian Waffle has deep pockets which comes from the particular waffle maker. You can definitely use the same recipe to prepare regular American waffles too. It will still be crispy and airy.  

I am not much of a morning person and our breakfast is very limited to cereal or toast. Except on weekends when we all agree to our favorite Belgian waffles with syrup, whipped cream and fresh fruits.

Ingredients for Belgian Waffles

• Eggs
• All-purpose flour
• Corn flour
• Baking Powder
• Baking Soda
• Sugar
• Salt
• Melted Butter
• Milk
• Vanilla extract (optional)
• Pearl sugar (optional)

What is Pearl Sugar?

Also known as nib sugar or hail sugar its clustered white sugar that are opaque and doesn’t dissolve like regular white sugar. Sometimes it’s also known as Belgian pearl sugar.

It is added at the batter right before making the waffles. The pearl sugar will not melt away but will create tiny bites of caramelized sugar in between.

Key Ingredient and methods to get crispy and airy texture

A little of corn flour give that perfect crispy texture. I use ¾ cup all-purpose flour and ¼ cup corn flour.

To get the airy texture, you need to fold the whisked egg white to the egg yolk batter. Separating egg white is easier when it cold out of the fridge.

Don’t keep the hot waffle from the maker to a plate, instead place it on a cookie cooling wire rack. This will allow the hot steam from the bottom of the waffle to cool off.

If you place on a plate, the bottom will get soggy and the crispy texture will be gone.

Can you make the batter in advance?

If you absolutely need to make the batter in advance, just leave the egg whites out. Whisk the egg whites just before making the waffles. Fold it to the batter that was prepared earlier.

How to reheat left over Belgian waffles

Do not microwave! Place it in the oven 350 F for 5 minutes. You can also toast it in the toaster; however, sometimes it can dry out the waffles.

Do you need Belgian Waffle maker?

If you are a waffle fanatic like us, then definitely get a Belgian Waffle maker. But you can definitely use the same batter to prepare in your waffle maker. It will be crispy and light. You will not get the deep pockets.

Making Belgian waffle is a family activity for us. I make the batter while the boys prepare the waffles. Avyan’s favorite part to flip the waffle maker.

You can also try this Almond Lemon Waffles

Belgian Waffles Restaurant Style

Kankana Saxena

Crispy on the outside and light airy inside these deep pockets Belgian Waffles is our family favorite! There are two key method and a couple key tips to make the perfect Belgian Waffles Restaurant Style. I have explained all that in detail along with a video.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Servings 0 Makes 4 round big waffles

Ingredients

 

• 2 eggs
• 1 tablespoon white granulated sugar
• 2 tablespoons melted butter
• ¾ cup all-purpose flour
• ¼ corn flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup milk
• 1 teaspoon vanilla extract (optional)
• 2 tablespoons pearl sugar (optional)

Instructions

 

• Separate the eggs. Place the egg yolk in the mixing bowl and the egg whites in a glass or mixing bowl that you can use to whisk to frothy.
  
• To the mixing bowl with egg yolk, add the white granulated sugar and give a whisk. Then pour the melted butter (make sure it’s not hot or else it will scramble the egg). Whisk to combine.
  
• In a sifter, add the flour, corn flour, salt, baking powder and baking soda and sift it to the bowl.
  
• Pour the milk and whisk the batter.
• Then whisk the egg white until it forms stiff peak.
  
• Add it to the batter and gently fold it. Do not whisk. The batter texture will be thick but airy.
  
• 
• Add the vanilla extract if you are using and pearl sugar. And give another fold.
• Preheat the Belgian waffle maker and depending on the waffle maker you are using; you might need to spray some oil.
• Pour ¾ cup of the batter. While the waffle gets ready, keep a cookie cooling wire rack ready.
  
• Once the waffle is done, place the warm waffle on the cooking rack while you prepare rest of the waffles.
  
• Enjoy the waffles warm.
  

Video

Notes

Can you make the batter in advance?

If you absolutely need to make the batter in advance, just leave the egg whites out. Whisk the egg whites just before making the waffles. Fold it to the batter that was prepared earlier.

To reheat place the waffles in the oven 350 F for 5 minutes

Do you need Belgian Waffle maker?

If you are a waffle fanatic like us, then definitely get a Belgian Waffle maker. But you can definitely use the same batter to prepare in your waffle maker. It will be crispy and light. You will not get the deep pockets.

MORE BREAKFAST RECIPES