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Emma's Belgian Waffles
January 02, 2010

I bought my boyfriend the Waring Pro Belgian Waffle Maker for Christmas, but he didn't have a good waffle recipe. I was in search of the "perfect" waffle recipe to replicate the flavor and crispness of hotel-style waffles because he would like to be able to wake up in the morning and pour pre-made batter onto the waffle iron and have a wonderful breakfast in a matter of minutes. I was beginning to get discouraged after trying some other "highly rated" recipes and coming up short--they were either not crispy enough, too crispy, lacking substance, too doughy inside, too oily tasting, or too much like french toast. Although the general ingredients in this recipe aren't too different from others, there's something about it that is spot on! I made a couple of minor changes based upon what I've learned through other trial & error: I added 1/4 cup corn starch for crispness, used 1 3/4 cups milk and 1/2 cup buttermilk to add a little flavor. I beat 2 Tbsp of the sugar in with the egg yolks (actually used Egg Beaters substitute) and 3 Tbsp of the sugar in with the egg whites, which stabilizes and softens the whites, improving the batter's longevity and making it much easier to fold into the batter. I used 2 tsp vanilla and mixed 1 tsp with the yolks and 1 tsp with the whites after they were whipped. I found I got the most uniform brown color when I used very little cooking spray. These were fantastic! They even smelled wonderful! I may try adding malted milk powder next time

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