Authentic Belgian Waffle Recipe | Julie Blanner (2024)

FAQs

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

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.

The Difference Between Belgian Waffles and Regular Waffles

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.

Their process of operation works as follows: When you pour the batter onto the waffle maker, it starts to spread and cook on the bottom plates. Then you have to flip the machine over allowing direct contact so that the batter pours onto the top plates. This ensures both sides of the waffle brown evenly and cook faster.

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.

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.

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.

Malted milk is included in many diner waffle recipes

Many diners add malted milk powder to their waffle batters, giving them a nutty, somewhat caramelized flavor in every bite. This malted milk powder (which also amps up cookies) is made from a combination of malt powder, milk solids, and salt.

These Belgian waffle irons have a deeper grid pattern than a regular waffle maker. In a regular waffle maker, the batter is poured in and the hinged lid is closed. However, in a Belgian waffle maker, the batter is poured in, the lid is closed, and the waffle maker is flipped over so the waffle can cook.

If you don't let the batter rest as needed, the waffles don't attain the airiness and crisp crust that makes them insanely great in the first place. Also, the batter will yield a full waffle less if you don't wait.

Many Belgians are waffle purists, enjoying them with nothing but a dusting of powdered sugar. We recommend trying a waffle or two this way to have the experience in its unadulterated form…but don't skip chocolate, caramel, Nutella, all sorts of fresh fruits, and whipped cream if that's your thing.

How to get waffles crispy in a waffle maker? ›

Grease the Waffle Iron With Cooking Spray

If you're looking for how to make crispy waffles in a waffle maker, try using cooking spray instead. Cooking spray won't burn as rapidly as butter, and will help achieve that satisfyingly crisp outside you crave.

The problem is moisture. You need some of it to make sure your waffles are tender, but too much and that extra moisture will quickly soften the waffle's outer crust. Buttermilk is also a tricky ingredient because it tends to make a heavier batter, which results in less crispy waffles.

Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. These deep pockets are perfect for holding delicious pools of syrup.

Legend has it that the Liège waffle was invented when the Prince-Bishop of Liège, a city in the Belgian region of Wallonia, asked his cook to create a pastry made with lots of sugar. The Prince-Bishop's sweet tooth paid off for the rest of us, because Liege waffles have become a mainstay of Belgian cuisine.

Liège Waffles are a sweet, chewy, buttery, thick waffle made with a brioche-like yeasted dough. What is this? Liège Style Waffles require an overnight rise, and are filled with pearl sugar, which gives them a sweet taste and a caramelized crust.

The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.