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

FAQs

Why are my Belgian waffles not 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.

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.

The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch. Belgian waffles are also fantastically light, which adds to their perfection. Fun bonus fact: traditional Belgian waffles are usually eaten with your hands, not a fork and knife.

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.

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Pancake recipes also include leavening agents. However, certain pancakes will be flatter and resemble crepes. Consistency has to do with how thick the batter is. Waffle batter is thick, and pancake batter is thin.

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.

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.

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.

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.

Actually, Belgium knows a large variety of waffles of which the most famous ones are the Brussels Waffle and the Liégeois/Luikse Waffle, the former being more of a restaurant type of dessert, the latter more a street vendor winter snack (when warm).

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.

Use a non-stick spray preferably made with canola oil to handle the high temperatures. Butter and olive oil have too low of a smoke point and will scorch after the waffle is removed. Spray the griddle plates after they are warm and right before you add the 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.

Cornstarch guarantees that the waffles will be perfectly crisp and tender. Baking powder and baking soda: Help our waffles rise and brown. I recommend using both for the best waffles. Sugar, salt, and vanilla extract: Make our waffles taste amazing.