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Crispy Belgian Waffles Recipe – warm and crunchy Belgian waffles with a secret ingredient, perfect for breakfast. Quick to make, with a large, deep pockets that hold a lot of syrup or jam.
No I’m not claiming that this is a classic Belgian waffle recipe. These are not made with yeast, but they are still light and crunchy. To make the batter extra bubbly and airy, I used sparkling water (or club soda). This Crispy Belgian Waffles Recipe is made with baking powder.
The batter needs to be made right before you are going to cook them in the waffle iron, the batter can not be made in advance, because we want the bubbly magic to happen right away.
So if you are planning on making Belgian waffles on the weekend, for your family to enjoy, you’ll need to get up a little early and prepare the batter.
Also pull out the waffle iron (mini does not sit on the counter, because I don’t make waffles as often as I’d like!).
I wish I had waffles every day! They aren’t only good for breakfast, but also for lunch and dinner. Think about whole wheat waffles, low-carb waffles, any kind of savory waffles, I still have to experiment with other waffle recipes.
But until now, my main goal was to create a “go to” recipe, that I can quickly make for breakfast, that doesn’t require fancy ingredients and makes waffles with a crispy, golden crust, deep pockets and fully cooked on the inside.
Again, the way your waffles are cooked really depends on the type of waffle maker you use and weather it is Belgian waffle iron or not. You still need to practice with your waffle maker, test the correct times for the desired color and doneness of the waffles.
I used to try a new recipe every time I made Belgian waffles at home. The reason why? I never liked how they turned. I tried numerous recipes from the web, cook books, my Waring Waffle maker recipe book and I did not like any of them.
Then I remembered that we used to have an old waffle maker when I was a child and I also remember my grandmother adding soda water to the waffle batter. Yeah club soda, or you can use sparkling water like San Pellegrino. I think her batter did not have any baking powder, but my adapted recipe does.
Belgian waffles originated at The Brussels around 1958 and were introduced in North America in 1962. Belgian waffles typically have a yeasted batter which makes them light and fluffy, but sometimes baking powder is used instead. Well, I prefer using sparkling water, (my secret Belgian waffle ingredient) and baking powder, but I’m open to experiment with some yeast waffle recipes next.
Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the Belgian waffle maker and heats up even faster because of its size. I have not tested this recipe using a regular waffle iron.
What thickness should the Crispy Belgian Waffle Batter be? This is a great question. For this recipe, to achieve crispy on the outside, light and fully cooked on the inside waffles, the batter should be on the thinner side. I’d say slightly thicker than crepe batter, very thin pancake batter, not watery but not thick.
Do you need to use cooking spray, to grease the waffle maker before you pour the batter inside? While waffle makers are non stick, I suggest that you lightly spray the waffle maker with cooking spray on the inside. This ensures that it produces nice Belgian waffle crust and nice golden color. Spray for each waffle.
What if you pour in the batter for a waffle, but it does not flow and cover the top of the iron? Use a small rubber spatula to evenly distribute it, so there are no holes in the waffles. Not a big deal, but we want them to look pretty.
Can you make these crispy Belgian waffles in advance? I wouldn’t! They taste best right after they are made. Also the batter doesn’t hold well and needs to be made right before you use it.
Hope you get to try these!
This Crispy Belgian Waffles Recipe is perfect for a weekend breakfast or brunch with the family.
Crispy Belgian Waffles Recipe
- 2 eggs, large
- 4 tsp baking powder
- 1 1/2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp butter, melted, cooled
- 1 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1/4 cup Greek Yogurt
- 1/2 cup sparkling water
- jam, syrup, berries for serving
- Place all ingredients for the batter, besides the sparkling water in a blender and pulse 3-4 times until batter forms.
- Add the sparkling water, a little bit at a time, stirring to combine, until you get a consistency, slightly thicker than crepe batter, a consistencu of thin pancake batter.
- Heat the waffle iron. Spray with cooking spray and immediately add batter, (use the measure that comes with your waffle iron). Cook until golden. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.