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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
- Belgian Waffle Maker
- 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 ½ cup unsweetened almond milk
- 1 tsp. active dry yeast
- 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!