Belgian Waffles

Belgian Waffles

Oh Belgian Waffles how I miss thee!  This was my one splurge that I had quite often in my pre-Celiac diagnosis days. I would bake up a bunch of these and store in the freezer and get one out and toast it on low, twice, for a sweet warm snack! I would add chocolate chips to them so there was no need for syrup!

Growing up we never had waffles, not sure why.  So when I first discovered them, it was love at first bite!  The sad little cardboard waffles you find in the supermarket freezer section are just pitiful 🙁   I won’t even discuss them further.  So I guess I am a waffle snob!


But I caution you dear friends, not all waffles pass my test!  I prefer my waffles thick, fluffy and the Belgian variety.  Aren’t all waffles, just waffles?  Well, I’m so glad you asked 😉

Belgian waffles are known for their large deep pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner. Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the larger Belgian waffle maker.  (Source:Chowhound)

So there’s your waffle history lesson for the day 🙂

If you’ve never made Belgian waffles before, you are truly missing out!  This is one of the best recipes I have found. I found it on  It’s easy and the results are soooo worth it! I drug out my printed copy and the date at the bottom is 2012.  So I know I’ve had my waffle maker for 5 years!  It was a present from my Step-Mom.  I remember it vividly because I had been wanting a Belgian waffle maker for awhile, but no one knew, not even LittleChefsDad.  So it was a VERY pleasant surprise!! Not only did she gift me a Belgian Waffle Maker, but it’s also a double one!!  WOO-HOO!!!  I can fix 2 large waffles at once!  For this busy Mom the double aspect means A LOT!

Belgian Waffles
My crew loves the addition of chocolate chips. Feel free to use multiple add-ins, or enjoy plain. It's delicious either way! Make up a double batch and store them in the freezer.
  • 2 egg yolks
  • ¼ cup plus 1 tablespoon white sugar
  • 1½ teaspoons vanilla extract
  • ½ cup butter, melted (1 stick)
  • 1 teaspoon salt
  • 2¾ cups self-rising flour
  • 2 cups warm milk
  • 2 egg whites
  1. In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
  2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
  3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

This is a special recipe, it does not require yeast, but relies on self-rising flour and beaten egg whites to help with the lightness and the rise.  Look Ma, no yeast!  Get it?  Like look Ma, no hands?? Anyone?  Okay, so I have a strange feeling this joke fell flat…..

Not sure what a Double Belgian Waffle Maker even looks like?  I hear you, here is one just like mine, but a newer model.

 I love putting the batter in, locking it, and immediately flipping it over with a flick of the wrist.  It’s actually a cool appliance, LOL!


If you see the syrup in the picture, I fixed a copy-cat recipe of Aunt Jemima maple syrup.  The kids like to dip their waffles in it.  Normally they use this special pancake syrup, but these aren’t pancakes and the thin syrup goes well with the thick waffles.  You know how people tend to be dog or cat lovers?  Well I think it’s the same with pancakes and waffles.  I’m team waffles- all the way!!  Which do you prefer?  Leave me a message below.


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3 thoughts on “Belgian Waffles”

  • Well you made me want waffles lol as old as I am I’ve never made one lol
    Your father in law when Chefing at Barren River State Resort Park had a half circle table in the dining room where on Sunday mornings we would have the Belgian Waffles going and Scott Brook and me would love to go and eat

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