Belgian Waffles Recipe
This Belgian Waffles recipe is the perfect addition to your morning breakfast table. Whole grain, delicious and filling, you’ll make these again and again!
I never had Belgian waffles before this. Call me crazy, but I just never understood the difference between a regular waffle and a Belgian waffle. And frankly, I never wanted to pay extra for something that was essentially the same.
Well, I’m here to tell you that I am not only humbled by the difference now that I’ve had one but over-the-top crazy about them! I may never make the regular kind again!
These come out much lighter and crispier. Perfect for just about any topping you want to add.
I had to play tug-of-war with Mini Chef just to get one last bite before he finished scarfing the majority of them down. Growing boys sure can eat!
Belgian Waffles Recipe Card
Belgian Waffles Recipe
Equipment
- Belgian Waffle Maker
Ingredients
- 1 cup whole wheat pastry flour (affiliate link)
- 2 tsp. baking powder
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 3 large egg whites
- 1½ cup unsweetened almond milk
- 1 tsp. active dry yeast
Instructions
- Warm the milk in a pot until it reaches between 105-115 degrees F. This happens pretty quickly, so keep an eye on it.
- Add the yeast to the milk and allow to stand until it has a small amount of foam on top. It won't foam a lot because there is no sugar to feed the yeast. But there will be a small, thin layer as the yeast dissolves.
- Combine everything together in a medium mixing bowl and whisk until you have no lumps left.
- Let the batter rest for about 20 minutes. (I used this time to start heating the waffle iron and slicing fruit for toppings, setting the table, etc…)
- When your batter has rested and your waffle iron is hot, pour the batter in and cook as usual. The waffles are done when they are crispy.
- Top with fruit or whatever toppings you prefer and enjoy!
The extracts impart flavor. Not sweetness. So it depends on what you are trying to do.
Is there a way to have all the dry ingredients mixed and ready to go in the pantry?
Sure, as long as you keep the yeast separate. That has to foam separately.
Awesome! I’m so glad you all enjoyed these!
You can use any type of milk or extract you like.
Just tried making these for breakfast and unfortunately they didn’t turn out as expected. I’m not sure what I did wrong, but they turned out almost gummy in texture. 🙁
Hmmm… ya, something went wrong there. Perhaps a measurement, or a type of ingredient used. I’m sorry they didn’t turn out.
WIsh I had a waffle maker 🙁
They aren’t that pricey. I think Walmart has some cheap ones.
Used regular whole wheat flour and these came out great. Thanks!!
Awesome! 🙂
Ok, I just made these and they aren’t quite right. The batter was incredibly runny so added 1/2 more flour and they still wouldn’t puff up enough to cook on top. Any suggestions? My yeast is new and it didn’t foam.
One of three things:
1) It sat on the shelf at the store for too long
2) Your water wasn’t warm enough for it to foam (between 105 – 115 F.)
3) You didn’t let it sit long enough in the warm water.
Is it okay to use cows milk?
Sure! But you might want to use just a smidge less. Play it by ear. You can always add more, but you can’t take out. So add a little at a time till you have a good consistency.
Thank you for all your wonderful CLEAN recipes!! I tried these and followed the recipe exactly (used Silk unsweetened almond milk) but they stuck to my belgium waffle maker. 🙁 I have never had any other waffle batter stick (not even Clean Eating Gingerbread waffles) but I am hoping I can remedy that by using pan spray on the machine next time (I’ve never had to use it before). This was the first time I ever tried a yeast waffle though. Also, I feel like they need a bit of salt – maybe 1/4 tsp?
Amy – You can certainly use salt if you wish. I always air on the side of caution with salt, but add it if it tastes better. As for sticking, that is odd. Mine didn’t stick. But I usually use oil on my waffle maker, so maybe that is the difference? Hmmm…. I’m going to have to try them again… Thanks for letting me know!
Just wondering about the calorie count. Is the 91 calories for all four squares or just 1 out of the four squares on the waffle.
Tammi – Belgian waffles are round. So it would be one round waffle. Is that what you meant?
Any suggestions for what to use the egg yolk for? I hate wasting food 🙂
Cara – I just save them and toss 1 or 2 extra in with my eggs in the morning.
Kayla – Here’s where I figured the data: http://nutritiondata.self.com/facts/recipe/2384403/2
The only difference is that I entered 2 tsp. of vanilla instead of 1 of vanilla and one of the nut extract. It wasn’t in their system so I had to work with it. As I say below all my recipes, this data is not 100% accurate and is solely dependent on the accuracy of the calculator used. Even then, it’s probably not exact. These are ballpark figures only.
Did anyone else get a wicked headache for the first few days of clean eating? I still drank coffee so it wasn’t a caffeine headache but owwwwwie!
Jo – Yes. It’s called detox and it can be awful. But it should subside after the first few days. If it doesn’t, there may be something else going on. Call your doctor if you have concerns. But yes, detox is really tough.
Oh sorry and I love this site! Thank You for all your hard work!
Jo – My pleasure! 🙂
Tiffany, these sound so good! I have really got to try these, this weekend
Trude – They are yummy! I hope you like them! 😀
Any suggestions for replacing the egg? I’m assuming you’re using egg whites to give it some lift, not sure if flax eggs will do the sane. Thanks!
Cheri – With these, I’m really not sure to be honest. I’ve never tried. Worth a shot though!
How long should the yeast stand?
Erin – Until you get that foam on top that I mentioned. It should only take a couple minutes. certainly no more than 5 minutes, but some of that depends on the age of the yeast as well.