Emma's Belgian Waffles

Emma's Belgian Waffles

Chef Emma 0

"These waffles taste wonderful, but are simple to make and include self-rising flour instead of yeast."

Ingredients 1 h 10 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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Reviews 206

  1. 247 Ratings


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

Sheri Laine

This is an okay recipe - I have found though waffles have a lot to do with a waffle iron and since I bought my Waring Pro belgian waffle iron it has made a world of difference - takes long as you can only make one at a time, but my the difference. Also, I substitute in some corn starch into the flour mixture and this adds a nice crunch to the waffle. Another thing I have learned is if you want to keep waffles warm to place them on the oven rack directly, don't ever stack them or put them on a plate, else they can get soggy.


This recipe made very good Belgian waffles! I used 2.75 tsps. baking powder and regular flour. I only waited about 10 minutes, while heating the iron. The only thing that could have been better was the spillage - it is hard to tell how full to make the waffle iron since they rise quite a bit. Don't overfill! Irons are not easy to clean if the batter overflows. I used a new Krups iron that makes 4 square Belgian waffles and the batter made about 9 of these. Add an eighth tsp cinnamon and serve with sweetened vanilla whipped cream...enjoy!