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
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
- 1 1/2 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!
Notes
Nutrition
Anonymous says
Sarah – Let me know how you like them!
Anonymous says
Yay! Hope you enjoy them!
Anonymous says
Yay! Hope you enjoy them!
Anonymous says
Mary – Hope you enjoy them!
Anonymous says
Yes.
Anonymous says
Caryn – Belgian waffles typically have yeast. You could experiment a bit with the brownie waffles and see if it works. It very well may!
Anonymous says
Yum! Glad you enjoyed it!
Anonymous says
They may not get as crispy or be as light, but they will certainly cook just fine. Enjoy!
Anonymous says
The pastry version is always better. But in a pinch, the white whole wheat will work. It will just be a more “bready” waffle.
Anonymous says
Yes it is. Enjoy!
Anonymous says
Gscearbo – No, I would make a large batch on the weekend and freeze them. Then just pop in the toaster to reheat.
Anonymous says
hswhite – I’m happy you’re enjoying my recipes!
Anonymous says
Kate – thanks so much! I’m happy you enjoyed them!
Anonymous says
KM – Go to any kitchen supply dept of a local target or kmart and get yourself an inexpensive thermometer. They are wonderful to have.
Anonymous says
Tcoppola – Yes, certainly! Enjoy!
Anonymous says
Autumn – Wonderful! These will freeze great. Enjoy!
Shannon Holly Kuharik says
Wow! Best waffles ever!!! Both my 8 and 11 year old loved them and my husband who is notorious for sniffing out healthy and not liking it 🙂 Thanks!
graciouspantry says
Shannon – That’s awesome!
graciouspantry says
Skicutie -Yes.
graciouspantry says
Becky – Yes, sorry for the typo. The recipe has been updated.
graciouspantry says
The extracts impart flavor. Not sweetness. So it depends on what you are trying to do.
Abigail Lora says
Is there a way to have all the dry ingredients mixed and ready to go in the pantry?
graciouspantry says
Sure, as long as you keep the yeast separate. That has to foam separately.
graciouspantry says
Awesome! I’m so glad you all enjoyed these!
graciouspantry says
You can use any type of milk or extract you like.
Melissa says
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. 🙁
graciouspantry says
Hmmm… ya, something went wrong there. Perhaps a measurement, or a type of ingredient used. I’m sorry they didn’t turn out.
Amber says
WIsh I had a waffle maker 🙁
graciouspantry says
They aren’t that pricey. I think Walmart has some cheap ones.
Amanda says
Used regular whole wheat flour and these came out great. Thanks!!
The Gracious Pantry says
Awesome! 🙂
Deanna says
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.
The Gracious Pantry says
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.
Kenda says
Is it okay to use cows milk?
The Gracious Pantry says
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.
Amy B says
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?
The Gracious Pantry says
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!
Tammi Raley says
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.
The Gracious Pantry says
Tammi – Belgian waffles are round. So it would be one round waffle. Is that what you meant?
Cara says
Any suggestions for what to use the egg yolk for? I hate wasting food 🙂
The Gracious Pantry says
Cara – I just save them and toss 1 or 2 extra in with my eggs in the morning.
Kayla says
Yes, I was wondering the same thing. How is one round waffle only 91 calories?
The Gracious Pantry says
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.
Jo says
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!
The Gracious Pantry says
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.
Jo says
Oh sorry and I love this site! Thank You for all your hard work!
The Gracious Pantry says
Jo – My pleasure! 🙂
trude wofford says
Tiffany, these sound so good! I have really got to try these, this weekend
The Gracious Pantry says
Trude – They are yummy! I hope you like them! 😀
Cheri says
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!
The Gracious Pantry says
Cheri – With these, I’m really not sure to be honest. I’ve never tried. Worth a shot though!
Erin says
How long should the yeast stand?
The Gracious Pantry says
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.