EASY Belgian Waffles Recipe - Lauren's Latest (2024)

FAQs

Why aren t my Belgian waffles crispy? ›

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

A Belgian waffle in the United States is called a Brussels waffle in Belgium. This waffle is lighter and crisper than the Liège waffle (see below), has deep pockets, and is typically served for dessert. Brussels waffles are rectangular or square and much larger than American waffles.

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

Cornstarch is the secret to crispy waffles. It guarantees that your waffles will be perfectly crisp and tender. Separating the egg is optional but is recommended (especially for deeper waffle irons). This recipe makes 4 standard waffles (1/2-inch to 3/4-inch thick).

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

To keep Belgian waffles crispy, they 1st have to be crispy! Make sure waffle iron is very hot before adding batter & cook until crispy. Then place on cooling rack (like you would cookies) to allow air to touch both sides. I do not cover as that can make them soggy.

Belgian waffles are beloved for their extra-deep pockets—the better for filling with butter, jam, or maple syrup. They are often thicker than their American counterparts, and made with a yeasted batter and crunchy pearl sugar.

Belgian waffles taste more soft and crispy, while waffles in the Netherlands are made from a heavier batter with a chewy and sticky texture. Another prominent difference lies in the shapes used by Belgian and Dutch styles. The former is in the shape of rectangle and the latter is round.

If you don't have a Belgian waffle maker, you can use a regular waffle maker. It likely won't create the larger, thicker, deeper grooves, but you may still end up with fluffier waffles. Keep in mind that the time it takes to make Belgian waffles may vary depending on serving size.

What is the difference between German waffles and Belgian waffles? ›

In comparison to thick, rectangular Belgian waffles, German waffles are typically baked in a heart-shaped waffle maker and are much thinner. The batter has more sugar which makes the waffles incredibly delicious on their own. Belgian Liege waffles are typically sweeter as the batter includes pearl sugar.

Our favorite Belgian waffle maker is the Cuisinart Double Belgian Waffle Maker. It heats up quickly, cooks waffles fast, and delivers consistent results. For a splurgier pick, it's hard to do better than this waffle maker from All-Clad.

Through the decades, Belgium's waffle styles diversified, resulting in two distinct groups – the crunchier, bread-like Liege waffle and a softer, lighter Brussels variety made with a yeast-leavened batter. Today, the Liege waffle incorporates crystals of pearl sugar for more crunch and caramelization on the outside.

What makes waffle batter different than pancake batter? For the most part, waffles and pancake batter contain the same main ingredients. However, there are a few key differences between these tasty breakfast foods. For one, waffle batter has a little bit more sugar, butter, and eggs than pancake batter.

Waffles toward the bottom of that stack will have no choice but to go limp. To keep a cooked batch of waffles warm, place them in a low oven directly on the oven rack, or on a wire rack where the air can circulate—never on a sheet pan, where they'll trap that steam and go soggy on the bottom.

When you compare the two, one of the best ways to get the waffles to crisp up perfectly with a golden crust is to use oil instead of butter. Though butter tastes better, and you can always smear some on top to add flavor, oil will give you the best texture.

While regular old waffles are made from a typical pancake-like batter, Belgian waffles are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch.