Homemade Belgian Waffle Recipe - The Salty Marshmallow (2024)

FAQs

What's the difference between a Belgian waffle and an old fashioned waffle? ›

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.

We have two types of waffles in Belgium: the Liege waffle and the Brussels waffle. And you should know that the difference is very important for all true waffle lovers. They are both yeast waffles, but that is really where the similarities end.

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.

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.

If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick. When the batter is made from scratch it can be formulated to taste however the chef likes. You can't really do much with Bisquick.

Bake Them in the Oven for That Crisp Finish

Just remember to place them directly on the oven rack so the steam can escape. If you use a sheet pan, the steam will stay trapped and your airy and crisp waffle will go limp and soggy. A true tragedy when you're so close to breakfast!

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

Without any doubt, the Brussels waffles are the most liked ones that you will come across. This one is a must try! If you think that Belgian waffles are from Belgium, then you are wrong because these are very much from America. The Belgian waffles are also very similar to the first type discussed above.

Are Belgian waffles bigger than regular waffles? ›

Belgian waffles are generally larger and have deeper wells than Dutch waffles. They are also typically thicker and have a lighter, fluffier texture. Belgian waffles are typically made with a yeast-based batter, which gives them a slightly tangy flavor and a light, airy texture.